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The Ultimate Wild Rice and Mushroom Soup (Creamy & Savory)

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A deeply savory and creamy Wild Rice and Mushroom Soup recipe using expert techniques to develop layered umami flavor and ensure perfect wild rice texture.

Ingredients

Scale

1 cup wild rice, 100% variety

3 cups water or vegetable broth (for rice)

2 Tbsp unsalted butter or plant-based oil

1 lb mixed fresh mushrooms (Cremini, Shiitake, Oyster), sliced

1 medium yellow onion, diced

2 celery stalks, diced

1 large carrot, diced

2 cloves garlic, minced

1 Tbsp fresh thyme leaves

2 Tbsp all-purpose flour

6 cups low-sodium vegetable or chicken broth

1 bay leaf

1 cup half-and-half or heavy cream

Salt and black pepper to taste

Fresh parsley or chives for garnish

Instructions

1. Rinse the wild rice. Combine with 3 cups of water or broth in a pot. Bring to a boil, reduce heat, cover, and simmer for 40–50 minutes until tender. Drain and set aside.

2. Melt butter/oil in a large pot over medium-high heat. Add mushrooms and sauté until deeply browned (8–10 mins). Add onion, celery, and carrot; cook until soft (5 mins). Stir in garlic and thyme; cook 1 minute.

3. Sprinkle flour over vegetables and cook for 1 minute. Slowly whisk in the 6 cups of broth, scraping up browned bits. Add bay leaf. Simmer for 15–20 minutes.

4. Remove the bay leaf. Stir in the pre-cooked wild rice and the half-and-half/cream. Heat gently until hot, but do not boil. Season with salt and pepper. Garnish with parsley or chives.

Notes

To fix a thin soup, mix 1 tbsp cornstarch with 2 tbsp cold water (slurry) and stir into simmering soup.

Store leftovers in the refrigerator for up to 4 days; add broth when reheating if too thick.

Use a mix of mushroom varieties (Cremini, Shiitake, Oyster) for the best umami flavor.

Nutrition

Find it online: https://www.flavourrecipe.com/wild-rice-and-mushroom-soup/