Wild Rice and Mushroom Soup

4.75 from 4 votes

Prep Time 10

Cook Time 30

This wild rice and mushroom soup is a creamy, earthy dish combining tender mushrooms, nutty wild rice, and aromatic vegetables in a comforting, one-pot vegetarian soup. Ready in just 40 minutes, it’s perfect for cozy evenings.

PRINT PIN REVIEW SAVE

Servings

Ingredients

1 tablespoon extra-virgin olive oil
1 cup thinly sliced celery
1 cup chopped carrots
½ cup chopped onions
8 ounces button mushrooms sliced
¼ cup all-purpose flour
½ teaspoon ground pepper
½ teaspoon salt
4 cups low-sodium vegetable broth
2 cups cooked wild rice
½ cup heavy cream
2 teaspoons lemon juice
2 tablespoons chopped fresh parsley

Instructions

Heat the Oil

In a large saucepan, heat the extra-virgin olive oil over medium heat. Once hot, add the sliced celery, chopped carrots, and onions. Sauté for approximately 2 minutes or until the vegetables begin to soften, stirring occasionally.

Add the Mushrooms

Add the sliced button mushrooms to the saucepan. Cook for about 5 minutes, stirring regularly, until the mushrooms release their liquid and most of it has evaporated, allowing their earthy flavors to intensify.

Create the Roux

Sprinkle the flour over the vegetable mixture, followed by the ground pepper and salt. Stir continuously for 2 minutes, ensuring the flour evenly coats the vegetables and begins to cook. This process will thicken the soup.

Incorporate the Broth

Gradually pour in the vegetable broth, scraping up any browned bits from the bottom of the saucepan to enrich the flavor. Bring the mixture to a boil, then allow it to simmer, stirring occasionally, until slightly thickened, about 2 minutes.

Add Final Ingredients

Stir in the cooked wild rice, heavy cream, lemon juice, and fresh parsley. Continue to cook the soup over medium heat for another 2 minutes, allowing the flavors to meld and the soup to heat thoroughly. Serve hot and enjoy.

Notes

To make this wild rice and mushroom soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. For cornstarch, use 1 to 2 tablespoons, dissolving it in a small amount of cold water before adding it to the soup to avoid clumping. This substitution will ensure the soup maintains its creamy consistency without any gluten.

Nutrition

Bitty