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Creamy Wild Rice and Mushroom Soup Recipe

Creamy Wild Rice and Mushroom Soup

A hearty vegetarian soup with tender wild rice, browned mushrooms, aromatic vegetables, herbs, and a creamy vegetable broth. It makes 6 comforting servings and is especially delicious with crusty bread.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Wild Rice
  • 1 cup Uncooked wild rice, rinsed
  • 3 cups Water or vegetable broth, for cooking the rice
Soup Base
  • 4 tablespoons Unsalted butter, divided
  • 1 Medium yellow onion, diced
  • 2 Medium carrots, diced
  • 2 Celery ribs, diced
  • 1 pound Cremini or button mushrooms, sliced
  • 3-4 Garlic cloves, minced
Seasonings
  • 1 teaspoon Dried thyme
  • 1 tablespoon Fresh thyme, instead of dried thyme
  • 1/2 teaspoon Dried sage, optional
Thickener and Liquid
  • 1/4 cup All-purpose flour
  • 8 cups Low-sodium vegetable broth
  • 2 cups Whole milk, half-and-half, or light cream
Finishing
  • 1-1 1/2 teaspoons Kosher salt, adjusted to taste
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Rinse the wild rice thoroughly. Combine it with 3 cups water or vegetable broth in a saucepan, bring to a boil, then cover and simmer on low for 40-50 minutes, until the grains split and become tender. Drain any excess liquid.
  2. While the rice cooks, melt 2 tablespoons butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook for 6-8 minutes, until the vegetables begin to soften.
  3. Add the remaining 2 tablespoons butter and the sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
  4. Stir in the minced garlic, thyme, and optional sage. Cook for about 30 seconds, just until fragrant.
  5. Sprinkle the flour over the vegetables and mushrooms. Stir constantly for 1 minute to cook the flour and form a light roux.
  6. Gradually whisk in the vegetable broth, scraping the bottom of the pot to loosen any browned bits. Bring the soup to a gentle simmer and cook for 10-15 minutes, until slightly thickened and the vegetables are tender.
  7. Stir in the cooked wild rice. Add the milk, half-and-half, or light cream, and warm gently for 5-8 minutes without boiling.
  8. Season with kosher salt and black pepper. Add lemon juice if desired, then ladle into bowls and garnish with fresh parsley.

Notes

The soup thickens as it stands, so add extra vegetable broth when reheating. For a gluten-free version, replace the flour with 2 tablespoons cornstarch mixed with 3 tablespoons cold water and add it near the end. A wild rice blend may be used, but cooking time is often 25-35 minutes, so follow the package directions.