Mushroom and Wild Rice Soup with Herbs

Introduction

There’s something truly comforting about a bowl of warm, hearty soup on a chilly day—and this Mushroom and Wild Rice Soup with Herbs delivers just that. Packed with earthy mushrooms, nutty wild rice, aromatic herbs, and a velvety broth, this dish is as nourishing as it is flavorful. It’s rustic yet elegant, making it just as suitable for a cozy weeknight meal as it is for serving guests at a special dinner.

Why I Love This Recipe

I love this recipe because it strikes a perfect balance between hearty and wholesome. The wild rice adds a wonderful chewiness and depth of flavor, while mushrooms bring an earthy richness that pairs beautifully with fresh herbs. It’s a soup that feels indulgent yet remains healthy and satisfying. I also appreciate how versatile it is—you can make it creamy or keep it light, vegetarian or meaty, depending on your mood and pantry.

Why This is a Must-Try Dish

• Comfort food at its finest – It warms you from the inside out.
• Nutritious and filling – Packed with fiber, vitamins, and minerals.
• Adaptable – Easy to make vegan, dairy-free, or gluten-free.
• Perfect for meal prep – Stores well and even tastes better the next day.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6 servings
• Calories per Serving: ~220–250 calories (without cream)
• Cuisine: American (with rustic European influence)
• Course: Soup / Main Course

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound (450 g) mushrooms (cremini, shiitake, or mixed), sliced
• 1 cup wild rice, rinsed
• 6 cups vegetable or chicken broth (low-sodium)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper, to taste
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• 2 tablespoons fresh parsley, chopped (for garnish)

Simple Cooking Directions

1. Sauté onion, carrots, celery, and garlic until softened.
2. Add mushrooms and cook until browned.
3. Stir in wild rice, broth, and herbs.
4. Simmer until rice is tender.
5. Stir in cream (optional) and adjust seasoning.
6. Garnish with parsley before serving.

Step-by-Step Recipe Preparation

1. Sauté the aromatics
   • Heat olive oil or butter in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 1 more minute.
2. Cook the mushrooms
   • Add mushrooms to the pot. Cook 8–10 minutes, stirring occasionally, until they release moisture and turn golden brown.
3. Add rice and broth
   • Stir in the rinsed wild rice. Pour in the broth, then add thyme, rosemary, and bay leaves. Bring to a boil.
4. Simmer
   • Reduce heat to low, cover, and simmer for 45–50 minutes, or until wild rice is tender but slightly chewy. Stir occasionally.
5. Finish the soup
   • Remove bay leaves. Stir in cream or coconut milk (if using) for richness. Adjust seasoning with salt and black pepper.
6. Garnish and serve
   • Ladle into bowls, sprinkle with fresh parsley, and serve warm.

How to Serve

• Serve with crusty bread, garlic toast, or a side salad for a complete meal.
• Top with extra fresh herbs or a drizzle of truffle oil for a gourmet touch.

Additional Recipe Tips

• Rinse wild rice before cooking to remove excess starch.
• Don’t rush the simmer—wild rice needs time to fully develop its nutty flavor.
• For deeper flavor, deglaze the pot with a splash of white wine before adding broth.
• Make it heartier by adding cooked chicken or turkey.

Variations

• Creamy Vegan Version: Use coconut milk or cashew cream instead of dairy.
• Chicken & Mushroom Wild Rice Soup: Stir in shredded cooked chicken at the end.
• Herb Lovers’ Soup: Add fresh sage and tarragon for a more robust flavor.
• Lighter Broth Version: Skip the cream and keep it purely broth-based.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating. (Note: rice may absorb more broth, so add a splash of stock when reheating.)

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle
• Sharp knife and cutting board

Conclusion

Mushroom and Wild Rice Soup with Herbs is a soul-warming, hearty dish perfect for cold evenings, family gatherings, or simply when you crave comfort food in a bowl. It’s nourishing, flexible, and deeply flavorful, proving that simple ingredients can create something extraordinary. Once you try it, this soup is bound to become a regular in your kitchen.

Print Recipe

Mushroom and Wild Rice Soup with Herbs

Author: Emily Clark Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins

Servings: 6 Calories: 250 calories

Description

There’s something truly comforting about a bowl of warm, hearty soup on a chilly day—and this Mushroom and Wild Rice Soup with Herbs delivers just that.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound (450 g)
• 1 cup wild rice, rinsed
• 6 cups vegetable or chicken broth (low-sodium)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper, to taste
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sauté the aromatics : Heat olive oil or butter in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 1 more minute.
2. Cook the mushrooms : Add mushrooms to the pot. Cook 8–10 minutes, stirring occasionally, until they release moisture and turn golden brown.
3. Add rice and broth : Stir in the rinsed wild rice. Pour in the broth, then add thyme, rosemary, and bay leaves. Bring to a boil.
4. Simmer : Reduce heat to low, cover, and simmer for 45–50 minutes, or until wild rice is tender but slightly chewy. Stir occasionally.
5. Finish the soup : Remove bay leaves. Stir in cream or coconut milk (if using) for richness. Adjust seasoning with salt and black pepper.
6. Garnish and serve : Ladle into bowls, sprinkle with fresh parsley, and serve warm.

Keywords: Mushroom and Wild Rice Soup with Herbs