Save to Pinterest The first snowfall had just started dusting the windowsills when I decided this soup needed to happen. Something about wild rice feels like winter itself, those tiny dark grains that take their time opening up. I'd bought a beautiful mix of mushrooms at the farmers market, earthy and fragrant, and they seemed destined for a slow simmer on the stove.
My grandmother used to say soups like this were made for gray Sundays when time moves slowly. I remember watching her tend to her pot, stirring with that patient rhythm you can only develop after years of cooking. Now I find myself doing the same thing, inhaling deeply every time I lift the lid to check on the rice.
Ingredients
- 2 tbsp olive oil: This creates the foundation for sautéing all those aromatic vegetables
- 1 medium yellow onion, finely chopped: The sweetness develops beautifully as it cooks down
- 2 celery stalks, diced: Adds that classic aromatic base and subtle crunch
- 2 medium carrots, diced: Brings natural sweetness and gorgeous color
- 3 garlic cloves, minced: Fresh garlic transforms into something mellow and wonderful here
- 2 tsp fresh thyme leaves: Earthy and piney, thyme pairs perfectly with wild mushrooms
- 1 tsp fresh rosemary, finely chopped: Just enough to add that woodsy fragrant note
- 1 bay leaf: Essential background flavor that deepens everything
- 2 tbsp fresh parsley, chopped: Bright fresh finish that cuts through the richness
- 400 g mixed wild mushrooms: Cremini shiitake and oyster bring different textures and umami depth
- 1 cup uncooked wild rice, rinsed: The star ingredient that needs plenty of time to become tender
- 1.5 liters vegetable broth: Use a good quality one you enjoy drinking on its own
- 200 ml heavy cream: Creates that luxurious silky finish
- 3 tbsp all-purpose flour: Gently thickens the broth just enough
- 1 tbsp soy sauce: My secret ingredient for extra depth of flavor
- Salt and freshly ground black pepper: Season gradually and taste as you go
Instructions
- Build your aromatic base:
- Heat olive oil in a large soup pot over medium heat and add onion celery and carrots. Sauté for 6 to 8 minutes until softened and fragrant, stirring occasionally.
- Wake up the herbs:
- Stir in garlic thyme rosemary and bay leaf. Cook for just 1 minute until you can smell the herbs becoming fragrant.
- Cook the mushrooms:
- Add mushrooms and cook for 6 to 8 minutes until softened and their liquid has mostly evaporated. This concentrates their flavor beautifully.
- Add the flour:
- Sprinkle flour over the vegetables and stir well to coat everything. Cook for 1 to 2 minutes to remove any raw flour taste.
- Add the liquids gradually:
- Pour in vegetable broth slowly while stirring constantly to prevent any lumps from forming. The mixture will thicken as it heats.
- Simmer with the rice:
- Add wild rice and soy sauce then bring to a boil. Reduce heat cover and simmer for 40 to 45 minutes until the rice is tender and some grains have split open.
- Finish with cream:
- Remove the bay leaf and stir in the cream and parsley. Simmer uncovered for 2 to 3 minutes until everything is heated through.
- Season and serve:
- Taste and season with salt and black pepper. Ladle into bowls and garnish with extra parsley.
Save to Pinterest This soup became a winter staple during that first year I lived alone, cooking big batches to last through the week. There was something so comforting about knowing it was waiting in the refrigerator, ready to be warmed up after a long day.
Making It Your Own
I've learned that a splash of dry sherry or white wine added with the mushrooms brings this lovely subtle complexity. The alcohol cooks off completely but leaves behind this beautiful depth.
Serving Suggestions
Crusty bread is non negotiable in my house. I love tearing pieces of warm sourdough and dunking them right into the bowl. A simple green salad with a bright vinaigrette balances the richness perfectly.
Make Ahead Wisdom
This soup actually tastes better the next day when all those flavors have had time to mingle and deepen. The rice will continue to absorb liquid so you may need to add more broth when reheating.
- Cool completely before refrigerating and store for up to 4 days
- The soup freezes beautifully for up to 3 months without the cream
- Add the cream when reheating for the best texture
Save to Pinterest Theres something profoundly satisfying about a soup that demands patience, reminding us that good things cant be rushed.
Common Recipe Questions
- → What type of mushrooms work best?
Mixed wild mushrooms like cremini, shiitake, and oyster provide the best flavor profile. Button mushrooms can be used, though they offer less earthiness. Fresh mushrooms should be cleaned and sliced before cooking.
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. The wild rice may absorb more liquid as it sits, so add extra broth when reheating to reach desired consistency.
- → How do I make it vegan?
Replace heavy cream with plant-based alternatives like cashew cream, coconut cream, or oat cream. Use gluten-free flour if needed and ensure your soy sauce is gluten-free. The flavor remains rich and satisfying.
- → Why is wild rice different from regular rice?
Wild rice is actually a semi-aquatic grass, not true rice. It has a nutty flavor, chewy texture, and takes longer to cook than white or brown rice. It holds its shape well in soups and adds protein and fiber to your meal.
- → What can I serve with this soup?
Crusty bread, crackers, or garlic knots make perfect accompaniments for soaking up the creamy broth. A simple green salad with vinaigrette balances the richness. For extra protein, top with toasted seeds or nuts.
- → Can I freeze this soup?
Freezing works best before adding the cream. Cool the soup completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in cream before serving.