Wild Rice Mushroom Soup

A comforting bowl of Wild Rice Mushroom Soup is the perfect remedy for a chilly day. This recipe combines nutty wild rice with a trio of earthy mushrooms in a velvety, herb-infused broth, creating a dish that is both sophisticated and deeply satisfying.

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Building the flavors starts with a classic sauté of aromatics followed by the careful cooking of the mushrooms. The addition of heavy cream at the end provides a luxurious finish that makes every spoonful feel like a treat.

Ingredients

• Vegetables & Herbs: 2 tbsp olive oil, 1 medium yellow onion (finely chopped), 2 celery stalks (diced), 2 medium carrots (diced), 3 garlic cloves (minced), 2 tsp fresh thyme leaves (or 1 tsp dried), 1 tsp fresh rosemary (finely chopped or ½ tsp dried), 1 bay leaf, 2 tbsp fresh parsley (chopped).
• Mushrooms: 400 g (14 oz) mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced.
• Rice: 1 cup (180 g) uncooked wild rice, rinsed.
• Liquids: 1.5 liters (6 cups) vegetable broth, 200 ml (¾ cup plus 2 tbsp) heavy cream.
• Thickeners & Seasoning: 3 tbsp all-purpose flour, 1 tbsp soy sauce, salt, and freshly ground black pepper to taste.

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until softened.

Step 2

Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.

Step 3

Add mushrooms and cook for 6–8 minutes until softened and their liquid is mostly evaporated.

Step 4

Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes.

Step 5

Gradually add the vegetable broth, stirring constantly to prevent lumps.

Step 6

Add wild rice and soy sauce. Bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes, stirring occasionally, until the rice is tender.

Step 7

Remove the bay leaf. Stir in the cream and parsley. Simmer uncovered for 2–3 minutes until heated through.

Step 8

Season with salt and black pepper to taste. Adjust thickness with extra broth or cream if desired.

Step 9

Ladle into bowls, garnish with extra parsley, and serve hot.

Zusatztipps für die Zubereitung

When preparing the mushrooms, ensure they are cleaned well and sliced uniformly. Sautéing them until their liquid has mostly evaporated is essential for concentrating their earthy flavor. Always remember to rinse the wild rice thoroughly before adding it to the pot to remove any debris or excess starch.

Varianten und Anpassungen

To make this soup vegan, substitute the heavy cream with a plant-based option like cashew or coconut cream. For a gluten-free version, use a gluten-free flour blend for thickening and ensure the soy sauce is a gluten-free variety or substitute with tamari.

Serviervorschläge

Garnish each bowl with a sprinkle of fresh parsley for a burst of color and freshness. This soup is best served hot alongside thick slices of crusty artisan bread, which are perfect for soaking up the rich, herb-infused broth.

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Whether you are hosting a dinner party or looking for a cozy weeknight meal, this Wild Rice Mushroom Soup is a heartwarming dish that brings the rustic flavors of the forest straight to your table.

Recipe Q&A

→ Can I use regular rice instead of wild rice?

Wild rice provides a distinctive nutty flavor and chewy texture that defines this soup. While you can substitute brown rice, reduce cooking time to 25-30 minutes as it cooks faster than wild rice.

→ What mushrooms work best for this soup?

A mix of cremini, shiitake, and oyster mushrooms creates the best flavor profile. You can also use portobello, chanterelle, or porcini mushrooms for a more intense earthy taste.

→ How do I make this soup vegan?

Replace heavy cream with cashew cream, coconut cream, or oat cream. Use tamari instead of soy sauce and ensure your vegetable broth is vegan-certified.

→ Can I prepare this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days. The wild rice will absorb liquid over time, so add extra broth when reheating to restore the desired consistency.

→ Why does the flour need to be cooked with the vegetables?

Cooking the flour with the vegetables for 1-2 minutes removes the raw flour taste and creates a roux that helps thicken the soup and prevents lumps when you add the broth.

→ Can I freeze wild rice mushroom soup?

This soup freezes well for up to 3 months. Freeze before adding the cream, then stir in fresh cream when reheating for the best texture and flavor.