Creamy Mushroom Wild Rice (Printable)

Earthy mushrooms and nutty wild rice meld in a comforting creamy broth with herbs.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 3 celery stalks, diced
06 - 2 medium carrots, diced
07 - 17 ounces cremini or mixed mushrooms, sliced

→ Grains

08 - 3/4 cup wild rice, rinsed

→ Liquids

09 - 5 cups vegetable broth (gluten-free if needed)
10 - 1 cup heavy cream (or coconut cream for vegan alternative)

→ Seasonings & Herbs

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

15 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat butter and olive oil in a large pot over medium heat.
02 - Add chopped onion, celery, and carrots; sauté for 5 to 6 minutes until softened.
03 - Add minced garlic and sliced mushrooms; cook for 7 to 8 minutes until mushrooms are browned and moisture has evaporated.
04 - Stir in rinsed wild rice, thyme, rosemary, bay leaf, and season with salt and pepper to taste.
05 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 40 to 45 minutes until wild rice is tender.
06 - Remove bay leaf, stir in heavy cream (or coconut cream for vegan option), and gently heat through without boiling.
07 - Taste and adjust seasoning as needed, then ladle into bowls and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • This soup combines simple ingredients in a way that tastes way more indulgent than it really is, like a secret treat for your taste buds
  • The creamy texture and warm herbs make it perfect for sharing with friends on cozy evenings
02 -
  • Wild rice takes longer to cook than regular rice, so don’t rush this step or your grains will be tough
  • Removing the bay leaf before adding cream avoids that odd leathery texture but keeps the subtle earthy flavor intact
03 -
  • Use a mix of mushrooms for a more complex flavor—cremini, shiitake, and oyster all bring something unique
  • Low and slow simmering makes the wild rice tender without drying out the soup, keeping that luscious creaminess

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