Wild Rice and Mushroom Soup
One of the things I love about this soup is how versatile it is. The wild rice gives it a pleasantly chewy texture, while the mushrooms bring that deep, umami flavor that feels both luxurious and nourishing.
Equipment
- Large Soup Pot or Dutch Oven
- Cutting Board and Sharp Knife
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Colander
- Ladle
Ingredients
For the Soup
- 1 cup wild rice rinsed
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 cups mushrooms sliced (I like a mix of cremini and shiitake)
- 2 medium carrots diced
- 2 stalks celery diced
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 teaspoon fresh rosemary chopped
- Salt and pepper to taste
- ½ cup heavy cream optional, for richness
For Garnish (Optional)
- Fresh parsley chopped
- Grated Parmesan cheese
Instructions
Prepare the Wild Rice
- Rinse 1 cup of wild rice under cold running water using a colander.
- Drain well and set aside.
- Pro tip: Rinsing removes excess starch and prevents the rice from clumping together as it cooks.
Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook for about 5–6 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pro tip: Keep stirring to avoid burning the garlic; it can turn bitter if left alone.
Cook the Mushrooms
- Add the sliced mushrooms to the pot and cook for 5–7 minutes until they release their moisture and start to brown.
- Stir occasionally to ensure even cooking.
- Pro tip: Browning the mushrooms enhances the soup’s deep, earthy flavor—don’t rush this step.
Add Broth and Herbs
- Pour in 4 cups of vegetable or chicken broth.
- Stir in thyme, rosemary, salt, and pepper.
- Add the rinsed wild rice and bring the mixture to a boil.
Simmer the Soup
- Reduce heat to low, cover the pot, and let the soup simmer for 40–45 minutes, or until the wild rice is tender.
- Stir occasionally to prevent sticking.
- Pro tip: Taste the broth halfway through and adjust seasoning—it’s easier to season gradually than fix at the end.
Finish with Cream (Optional)
- Once the rice is cooked, stir in ½ cup of heavy cream for a rich, velvety finish.
- Heat gently for 2–3 minutes without boiling.
Serve and Garnish
- Ladle the soup into bowls and sprinkle with fresh parsley and grated Parmesan if desired.
- Enjoy warm, ideally with crusty bread on the side for dipping.
Notes
Approximate Nutritional Value (per serving):
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
- Calories: ~220 kcal
- Protein: 6–7 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Fat: 7 g
- Sodium: 600 mg
- Sugar: 3 g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.