Mushroom Wild Rice Soup

This mushroom wild rice soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Browning mushrooms in batches creates a deeper, less watery flavour.
• Soy sauce adds savoury depth without making the soup taste distinctly of soy.
• Wild rice gives the soup enough substance to serve as a meal.

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 lb (450 g) mixed mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 3/4 cup (135 g) wild rice blend
• 7 cups (1.65 L) vegetable broth
• 1 cup (240 mL) milk or unsweetened oat milk
• 2 tbsp cornstarch mixed with 3 tbsp water
• 1 tbsp soy sauce or tamari
• Black pepper and parsley

Step-by-step instructions

1. Heat oil and butter in a wide pot. Brown mushrooms in two batches, allowing moisture to evaporate. Reserve a few for garnish.
2. Add onion, carrots, and celery. Cook for 7 minutes, then add garlic and thyme for 30 seconds.
3. Add wild rice, broth, and soy sauce. Simmer partially covered until the rice is tender, usually 35 to 45 minutes.
4. Stir in milk and enough cornstarch slurry to lightly thicken. Simmer gently for 4 minutes. Season and garnish with reserved mushrooms.

Cook’s notes

• Do not crowd the mushrooms or they will steam.
• Rice blend cooking times differ; check the package and taste for doneness.
• Use tamari and certified gluten-free broth for a gluten-free version.

Substitutions and variations

• Add a small amount of dried porcini and their strained soaking liquid.
• Stir in spinach near the end.
• Use cashew cream for a richer vegan finish.

What to serve with it

• Seeded rye toast
• Roasted carrots
• A bright citrus salad

Storage and reheating

Refrigerate for 3 to 4 days. Freeze the non-dairy base for up to 3 months.

Frequently asked questions