Creamy Mushroom Wild Rice (Printer-friendly)

Velvety mix of mushrooms and wild rice with creamy texture, perfect for warming meals.

# What You Need:

→ 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 - ½ cup heavy cream or coconut cream

→ Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried sage
13 - ½ teaspoon ground 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 - Incorporate 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 over vegetables, stirring to coat evenly, and cook for 1 minute.
05 - Pour in vegetable broth, scraping up any browned bits. Add wild rice, thyme, sage, salt, and pepper.
06 - Bring mixture to a boil, then 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 the soup thickens and becomes creamy.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like a fancy restaurant soup but comes together in just one pot with ingredients you probably already have on hand
  • The wild rice keeps cooking as it sits, so it's actually better the next day, making it perfect for meal prep or reheating
  • Unlike heavy cream soups that can feel heavy, this one feels like a warm hug that doesn't weigh you down
  • It's naturally vegetarian but so hearty and satisfying that nobody notices the lack of meat
02 -
  • Don't rush the mushroom sauté in step 3. The brown flavor you develop here is what makes this soup taste like something you'd order at a restaurant instead of something quick and forgettable
  • Wild rice really does need the full 35 minutes. I learned this the hard way at a dinner party. Undercooked wild rice is chewy and terrible. Fully cooked wild rice is tender and nutty
  • If your soup looks thin after adding the cream, it will thicken more as it cools and sits. Resist the urge to add cornstarch or more flour. Patience is the secret
03 -
  • If you want deeper flavor, add a splash of dry white wine right after the mushrooms finish browning. Let it simmer until it almost evaporates before adding the broth. This adds complexity without tasting like wine
  • Make this soup in a Dutch oven instead of a regular pot, and you can go from stovetop to keeping it warm in a low oven while you finish dinner. It's one less thing to manage

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