Oh, there’s nothing quite like a steaming bowl of soup on a chilly evening, is there? It just warms you right up from the inside out. For me, the ultimate comfort food has to be this Wild Rice & Mushroom Soup. It’s seriously the best – packed with earthy mushrooms and that wonderfully chewy wild rice. I remember making this for the first time on a blustery fall day, and the aroma filling my kitchen was just divine. It’s surprisingly simple to whip up, but feels so special and gourmet. Trust me, this Wild Rice & Mushroom Soup is going to become your new go-to!
Why You’ll Love This Wild Rice & Mushroom Soup
Seriously, this soup is a winner for so many reasons! Here’s why it’s about to become your new favorite:
- It’s SO Hearty: The wild rice and tons of mushrooms make it super filling, you won’t even miss the meat!
- Incredible Flavor: Earthy mushrooms, savory broth, and aromatic herbs – it’s a flavor explosion!
- Super Easy to Make: You don’t need to be a gourmet chef for this one. It’s pretty straightforward!
- Totally Vegetarian: Perfect for everyone, whether you’re vegetarian or just looking for a lighter meal.
- Pure Comfort: Nothing beats a hot bowl on a cold day. It’s like a hug in a bowl.
- Healthy-ish: Packed with good-for-you ingredients like fiber-rich rice and veggies.
Ingredients for Your Wild Rice & Mushroom Soup
Alright, let’s get down to business! Here’s what you’ll need to make this amazing Wild Rice & Mushroom Soup. Don’t worry, it’s all pretty standard stuff you can find at your local grocery store. I like to have everything chopped and ready to go before I even turn on the stove – makes the whole process so much smoother!
- 1 cup wild rice, rinsed really well
- 8 cups vegetable broth (use a good quality one, it makes a difference!)
- 2 tablespoons olive oil
- 1 large onion, all chopped up
- 2 carrots, also chopped
- 2 celery stalks, chopped
- 1 pound mushrooms (I love a mix of cremini and shiitake, but use whatever you like!), sliced
- 4 cloves garlic, minced up fine
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste (this is important!)
- 1/4 cup fresh parsley, chopped up for that pretty green finish
Ingredient Notes & Substitutions for Wild Rice & Mushroom Soup
Okay, so let’s talk about some of these ingredients and how you can tweak them if you need to! Wild rice isn’t technically rice; it’s a grass seed, which is why it has that lovely chewy texture. If you can’t find it, I guess you could try brown rice, but it won’t be quite the same! For the mushrooms, feel free to go wild – shiitake, cremini, button, oyster – whatever looks good at the store. They all bring something a little different to the party. And for the broth? A good quality vegetable broth is key, but if you’re not aiming for vegetarian, a chicken broth works too. To make it vegan, just ensure your broth is veggie-based and skip any dairy if you choose to add creaminess later (like coconut milk!).
Step-by-Step Guide to Making Wild Rice & Mushroom Soup
Alright, let’s get this delicious Wild Rice & Mushroom Soup bubbling away! It’s actually pretty simple, and honestly, the smell alone is worth it. I like to get all my veggies chopped up and ready to go before I start so everything flows smoothly. It makes the cooking process way more enjoyable! Thinking about other cozy soups, like this classic French beef stew, always gets me in the mood for slow-cooked goodness.
Cooking the Wild Rice Perfectly
First things first, that wild rice! You want to give it a really good rinse under cold water until the water runs clear. Then, in a medium pot, combine the rinsed rice with 8 cups of your vegetable broth. Bring it all to a boil, then immediately turn the heat down to low, cover it tight, and let it simmer. This usually takes about 45 to 50 minutes. You’re looking for the rice to be tender but still have a little chew. Once it’s done, drain off any extra broth (don’t toss it, you might want it later!) and set that lovely rice aside for now.
Building Flavor: Sautéing the Mirepoix and Mushrooms
While your rice is doing its thing, grab a big pot or a Dutch oven and heat up that olive oil over medium heat. Toss in your chopped onion, carrots, and celery – this is your mirepoix, the flavor base! Let them soften up and get a little tender, stirring now and then, for about 8 to 10 minutes. Then, add your sliced mushrooms. Give them some space and let them cook down and get nice and browned; this is where all that amazing earthy flavor comes from! Stir in your minced garlic, dried thyme, and rosemary. Cook for just another minute until you can really smell those fragrant herbs. So good!
Simmering and Seasoning Your Wild Rice & Mushroom Soup
Now for the grand finale: bring it all together! Add that cooked wild rice to your pot with all those lovely sautéed veggies. Pour in another 6 cups of fresh vegetable broth. Give it a good stir, bring the whole pot up to a gentle simmer, then reduce the heat again, cover it, and let it cook for at least 15 minutes. This is where all those flavors get to know each other and become best friends. Before you serve, give it a taste and season generously with salt and black pepper – don’t be shy! Finally, stir in that fresh chopped parsley for a burst of color and freshness. And there you have it!
Tips for the Best Wild Rice & Mushroom Soup
Honestly, this Wild Rice & Mushroom Soup is pretty darn forgiving, but there are a few little tricks I’ve picked up that really make it sing. You want that deep, earthy flavor and a texture that’s just perfect. Here are my top tips to make sure your soup is absolutely spot-on every single time:
- Quality Broth is Key: Seriously, don’t skimp here! A really good vegetable broth makes a world of difference in the final flavor. If you have homemade, even better!
- Brown Those Mushrooms! This is HUGE. Don’t just toss them in. Give them time to release their liquid and get nicely browned. That browning is where all the deep, umami flavor comes from. You can even do it in batches if your pot is too crowded.
- Don’t Overcook the Rice: Wild rice should have a nice, chewy bite. Overcook it, and it gets mushy. Follow that simmer time, and give it a little taste-test to be sure.
- Fresh Herbs Finish It Off: While dried herbs are great for simmering, that fresh parsley stirred in right at the end? It’s a game-changer for brightness. You could even add some fresh chives or a sprig of thyme on top for garnish!
Thinking about mushrooms in other dishes always makes me crave cozy meals, like this creamy mushroom risotto. Yum!
Serving Suggestions for Your Hearty Soup
This Wild Rice & Mushroom Soup is hearty enough to be a meal on its own, but sometimes, you just want a little something extra, right? I love to serve a big, warm bowl with a side of crusty bread – maybe some cheesy garlic bread for dipping? Oh my! A lightly dressed Caesar salad also works beautifully, cutting through the richness of the soup without being too heavy. It’s just the perfect pairing to make your meal feel complete and extra special!
Storage and Reheating Instructions
So, you’ve got some leftover Wild Rice & Mushroom Soup? Lucky you! It actually tastes even better the next day. For the fridge, just pop it into an airtight container and it should be good for about 3-4 days. If you want to freeze it, let it cool down completely first, then transfer it to a freezer-safe container or bag. It’ll keep its good quality for about 2-3 months. When you’re ready to reheat, just gently warm it up on the stovetop over low heat, stirring often. Sometimes the rice can absorb a bit more liquid, so you might want to add a splash more broth or water if it seems too thick!
Frequently Asked Questions About Wild Rice & Mushroom Soup
Can I make this Wild Rice & Mushroom Soup vegan?
Absolutely! This soup is already vegetarian, so going vegan is a breeze. Just make sure you’re using vegetable broth and avoid adding any cream or dairy if you decide to make it creamier later on. Coconut milk is a fantastic vegan option for adding a touch of richness at the end!
How long does the soup last in the fridge?
This hearty soup keeps really well in the refrigerator. Just pop it into an airtight container, and it should be good for about 3 to 4 days. It’s one of those soups that often tastes even better the next day as the flavors meld together!
Can I use different types of mushrooms for this soup?
Oh, for sure! Using a mix of mushrooms is actually my favorite way to go because each one brings a different flavor and texture. Cremini and shiitake are fantastic together, but feel free to experiment! Baby bellas, oyster mushrooms, even some dried porcini reconstituted (use that flavorful soaking liquid in the broth!) would be amazing additions to your wild rice and mushroom soup.
Is wild rice difficult to cook?
Not at all! Wild rice might seem a little intimidating, but it’s actually super simple. The main thing is to rinse it well and then give it enough time to simmer until it’s tender but still chewy. Just follow the cooking instructions, and you’ll have perfectly cooked wild rice every time. It’s much sturdier than white rice, so it holds up beautifully in soup.
How can I make this soup creamier?
If you love a creamy soup, you’ve got options! During the last 5 minutes of simmering, you can stir in about half a cup of heavy cream, half-and-half, or even full-fat coconut milk for a dairy-free version. Some people also like to blend a portion of the soup and then stir it back in for a thicker, creamier texture without adding dairy at all.
Nutritional Information
Alright, let’s peek at the numbers! Keep in mind that these are just estimates and can totally change depending on the exact ingredients and brands you use. But overall, this Wild Rice & Mushroom Soup is pretty darn good for you!
Per serving (about 1.5 cups):
- Calories: 250
- Protein: 10g
- Carbohydrates: 35g
- Fiber: 7g
- Fat: 8g
- Sodium: 600mg
Wild Rice and Mushroom Soup
- Total Time: 1 hour 20 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup featuring wild rice and earthy mushrooms.
Ingredients
- 1 cup wild rice, rinsed
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound mushrooms (cremini, shiitake, or a mix), sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the wild rice: In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender. Drain any excess liquid and set aside.
- Sauté vegetables: While the rice cooks, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add mushrooms and garlic: Add the sliced mushrooms to the pot and cook until they release their liquid and begin to brown, about 5-7 minutes. Stir in the minced garlic, thyme, and rosemary, and cook for 1 minute more until fragrant.
- Combine and simmer: Add the cooked wild rice to the pot with the vegetables. Pour in 6 cups of fresh vegetable broth. Bring the soup to a simmer, then reduce heat, cover, and cook for at least 15 minutes to allow the flavors to meld.
- Season and serve: Season the soup with salt and black pepper to your taste. Stir in the fresh parsley. Serve hot.
Notes
- For a creamier soup, you can stir in 1/2 cup of heavy cream or coconut milk during the last 5 minutes of simmering.
- Feel free to add other vegetables like leeks or parsnips.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 20 min
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: wild rice soup, mushroom soup, vegetarian soup, hearty soup, healthy soup, comfort food