Embark on a culinary adventure with Wild Rice and Mushroom Soup—a wholesome symphony of wild rice’s earthy robustness and the rich, umami notes of mushrooms. This hearty soup transforms a simple blend of ingredients into a comforting and nutritious dish, perfect for savoring on chilly days or whenever a warm bowl of goodness is in order.

The aromatic journey begins with finely chopped onions, diced carrots, and celery sautéed to tender perfection in olive oil. Sliced mushrooms and minced garlic join the ensemble, infusing the pot with their savory essence. A fragrant dance of dried thyme and rosemary elevates the flavor profile, creating a foundation for the wild rice and mushroom magic.

As vegetable or chicken broth simmers in the pot, a bay leaf adds a subtle herbaceous note, and the mixture cooks to perfection. Separately, wild rice undergoes its own transformation, cooking to a delightful chewiness. The addition of a roux made with milk and flour brings a velvety texture to the soup, adding a creamy richness that complements the hearty grains of wild rice.

United in the pot, the wild rice and mushroom amalgamation simmers to a flavorful crescendo, creating a thick and comforting broth that beckons with each aromatic waft. Seasoned to perfection, the soup is garnished with fresh parsley, offering a final burst of brightness and visual appeal.

Whether enjoyed as a wholesome meal on its own or paired with a slice of crusty bread, Wild Rice and Mushroom Soup is a celebration of nourishing simplicity. Each spoonful is a journey through layers of earthy warmth, making it an inviting and satisfying choice for those seeking a bowlful of comfort.

Wild Rice and Mushroom Soup:


  • 1 cup wild rice, uncooked
  • 8 cups vegetable or chicken broth (low-sodium)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb (about 450g) mushrooms, sliced (choose your favorite variety)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup milk (dairy or plant-based)
  • 1/2 cup heavy cream (optional, for a richer soup)
  • Fresh parsley for garnish


  1. Rinse the wild rice under cold water. In a pot, combine the wild rice and broth. Bring to a boil, then reduce heat, cover, and simmer for about 45-60 minutes or until the rice is tender.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened.
  3. Add minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their moisture and become golden brown.
  4. Pour in the cooked wild rice (with broth), dried thyme, bay leaf, salt, and black pepper. Bring the soup to a simmer.
  5. Add milk and heavy cream (if using). Simmer for an additional 10-15 minutes to allow the flavors to meld.
  6. Adjust the seasoning to taste and remove the bay leaf before serving.
  7. Serve the soup hot, garnished with fresh parsley.

Approximate Nutritional Information (per serving, assuming 6 servings):

Please note that these values are estimates and can vary based on specific product choices and portion sizes:

  • Calories: 250-300
  • Protein: 7-9g
  • Fat: 10-12g
    • Saturated Fat: 4-5g
    • Monounsaturated Fat: 4-5g
    • Polyunsaturated Fat: 1g
  • Carbohydrates: 35-40g
    • Dietary Fiber: 4-6g
    • Sugars: 5-6g
  • Net Carbs: 29-34g
  • Sodium: 600-800mg (may vary based on the salt content of ingredients)