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Hearty Mushroom & Wild Rice Soup - Comforting, Earthy, and Satisfying

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or butter)
  • 1 tablespoon unsalted butter (optional, for richness)
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 pound mixed mushrooms (cremini, shiitake, oyster, or button), sliced
  • 1 cup wild rice (uncooked, rinsed)
  • 6 cups vegetable or chicken broth
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary (crushed)
  • 1 bay leaf
  • 1–2 tablespoons soy sauce or tamari (to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 cup heavy cream or full-fat coconut milk (optional, for creaminess)
  • 2 tablespoons chopped fresh parsley (for garnish)
  • Squeeze of lemon (optional, for brightness)

Method
 

  1. Prep the rice: Rinse the wild rice under cold water until the water runs mostly clear. This helps it cook more evenly and prevents the soup from getting murky.
  2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, about 6–8 minutes.
  3. Add garlic and herbs: Stir in the garlic, thyme, rosemary, and bay leaf. Cook for 30–60 seconds until fragrant.
  4. Cook the mushrooms: Add the sliced mushrooms with another small pinch of salt. Cook, stirring now and then, until they release their moisture and brown slightly, 8–10 minutes. If the pot looks dry, add a splash more oil.
  5. Build flavor: Stir in the soy sauce or tamari and black pepper. Scrape up any browned bits from the bottom of the pot.
  6. Simmer with rice: Add the rinsed wild rice and pour in the broth. Bring to a boil, then reduce to a steady simmer. Cover partially and cook until the rice is tender and some grains split, about 45–55 minutes. Stir every 10–15 minutes.
  7. Finish and season: Remove the bay leaf. Stir in the cream or coconut milk if using. Taste and adjust with more salt, pepper, or a splash of soy sauce. A small squeeze of lemon brightens everything.
  8. Garnish and serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread if you like.