wild rice mushroom soup

Preparation Time: 15 minutes Cooking Time: 1 hour 15 minutes Total Time: 1 hour 30 minutes Yields: 6 servings


  • 1 cup wild rice, rinsed
  • 8 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 lb mushrooms, sliced (use a mix of varieties like cremini, shiitake, and button)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Cook the Wild Rice:
    • In a medium pot, combine the wild rice and 4 cups of the vegetable broth.
    • Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the rice is tender and the grains have popped. Drain any excess liquid and set the rice aside.
  2. Sauté Vegetables:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  3. Cook Mushrooms:
    • Add the sliced mushrooms to the pot and cook for another 5-7 minutes until the mushrooms have released their moisture and are starting to brown.
  4. Add Broth and Seasonings:
    • Pour in the remaining 4 cups of vegetable broth.
    • Stir in the dried thyme, dried rosemary, and bay leaf.
    • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  5. Combine Rice and Finish Soup:
    • Add the cooked wild rice to the pot.
    • Stir in the heavy cream or coconut milk, and let the soup simmer for an additional 5-10 minutes to heat through and thicken slightly.
    • Season with salt and pepper to taste.
  6. Serve:
    • Remove the bay leaf from the soup.
    • Ladle the hot soup into bowls and garnish with fresh parsley.
    • Serve with crusty bread or a side salad for a complete meal.

Nutritional Information (per serving):

  • Calories: 250
  • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 12g
  • Fiber: 4g
  • Sugar: 5g

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust the recipe as needed to meet dietary preferences and restrictions.

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