Creamy Mushroom Wild Rice (Print version)

Velvety blend of mushrooms and wild rice with a creamy finish, ideal for warm, comforting meals.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Mushrooms

06 - 1 pound mixed fresh mushrooms (cremini, button, shiitake), sliced

→ Rice

07 - 2/3 cup uncooked wild rice, rinsed

→ Liquids

08 - 5 cups low-sodium vegetable broth
09 - 1 cup whole milk or unsweetened plant-based milk
10 - 1/2 cup heavy cream or coconut cream

→ Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried sage
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon salt, adjust to taste

→ Thickener

15 - 2 tablespoons all-purpose flour

→ Optional Garnish

16 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add sliced mushrooms and sauté for 8 to 10 minutes until tender and most liquid has evaporated.
04 - Sprinkle flour evenly over vegetables, stirring to combine, and cook for 1 minute.
05 - Pour in vegetable broth, scraping up browned bits. Add wild rice, thyme, sage, salt, and black pepper.
06 - Bring to a boil, reduce heat to low, cover, and simmer for 35 minutes until rice is tender.
07 - Stir in milk and cream. Simmer uncovered for 5 to 10 minutes, stirring occasionally, until slightly thickened and creamy.
08 - Taste and modify salt and pepper as needed.
09 - Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It's ready in just one hour, making weeknight dinners feel fancy without the fuss.
  • The combination of wild rice and mushrooms creates this beautiful, nutty earthiness that makes you feel like you're dining somewhere special.
  • It's naturally vegetarian but so hearty and satisfying that nobody will miss the meat—I've converted plenty of skeptics with this one.
02 -
  • Don't skip the mushroom browning step. I learned this the hard way when I rushed through it once—the soup tasted delicious but lacked that deep, savory quality that makes it special. Those browned bits are where the magic lives.
  • Rinsing the wild rice before cooking prevents it from becoming starchy and gluey. This one small step changed the texture of my soup from gummy to perfectly tender.
  • Taste the soup before adding the cream. I always adjust my salt and pepper at this point because the broth flavors are clearer before the cream mellows everything out.
03 -
  • If your soup seems too thin at the end, mix a tablespoon of cornstarch with two tablespoons of cold milk to create a slurry, then stir it in while the soup is simmering. It thickens almost instantly without making the soup feel heavy.
  • Make a double batch and freeze half. There's something wonderful about coming home on a busy night to a homemade soup that's ready to reheat. It feels like past-you was taking care of present-you.

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