Wild Rice Mushroom Soup Recipe

🥣 Wild Rice Mushroom Soup

🌿 Ingredients:

• 2 tbsp olive oil or butter

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 8 oz (225 g) mushrooms (cremini or button), sliced

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 1/2 tsp dried rosemary

• Salt & pepper to taste

• 3/4 cup uncooked wild rice

• 4 cups vegetable broth (or chicken broth)

• 2 cups water

• 1 cup milk (or dairy-free milk)

• 1/2 cup heavy cream (optional for creaminess)

• 2 tbsp flour or cornstarch (to thicken)

• Fresh parsley for garnish

👩‍🍳 Instructions:

1. Sauté veggies:
   In a large pot, heat olive oil/butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened.

2. Add mushrooms:
   Stir in mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release water and begin to brown (about 7–8 minutes).

3. Add rice and liquids:
   Add wild rice, broth, and water. Bring to a boil, then reduce to low heat, cover, and simmer for 45–50 minutes or until rice is tender.

4. Make it creamy:
   In a small bowl, whisk milk with flour (or cornstarch). Pour it into the soup and stir. Simmer another 5–10 minutes until slightly thickened.

5. Finish & serve:
   Add cream (optional) and adjust seasoning. Sprinkle fresh parsley on top before serving.

🍞 Serving Suggestions:

Serve warm with:

• Garlic bread or crusty baguette

• Side salad with lemon vinaigrette

• Roasted vegetables

❓ Q&A

Q1: Can I use white or brown rice instead of wild rice?
👉 You can, but cooking time will be shorter (about 20–25 minutes). Wild rice gives a nutty flavor and chewy texture that’s special.

Q2: How can I make it vegan?
👉 Use olive oil instead of butter and coconut milk or cashew cream instead of dairy cream/milk.

Q3: Can I add chicken or protein?
👉 Yes! Shredded rotisserie chicken or cooked tofu works perfectly.

Q4: How do I thicken the soup naturally without flour?
👉 Blend 1 cup of the soup (including rice and veggies) and mix it back in — it’ll thicken naturally.

Q5: Can I store or freeze it?
👉 Yes! It stays fresh in the fridge for up to 4 days and freezes up to 2 months. Just reheat slowly and add a splash of milk if it thickens too much.