I like how this soup layers flavors in every step, from browning mushrooms to simmering with aromatics. It’s vegetarian but hearty enough to be a full meal. I also enjoy how versatile it is—I can make it ahead, reheat it, and it only tastes better the next day. It’s perfect for family dinners, cozy weekends, or when I want something that feels special without being complicated.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the wild rice: 1 teaspoon salt 1 fresh thyme sprig 1 clove garlic, peeled and cut in half 6 cups water 1 cup wild rice or wild rice blend (6 ounces)
For the soup: 1 ounce dried porcini mushrooms 1 tablespoon unsalted butter 2 tablespoons olive oil 12 ounces small fresh mushrooms, sliced (cleaned of dirt, tough stems removed) 2 large shallots, diced (or 1 small leek) 1 clove garlic, minced 1 teaspoon tomato paste 2 tablespoons all-purpose flour 1 cup unsweetened grape juice 4 cups low-sodium vegetable broth or stock (32 ounces) ½ cup heavy cream (4 ounces) 1 tablespoon soy sauce
For the parsley butter: 4 tablespoons unsalted butter, softened 3 tablespoons parsley leaves, chopped 1 teaspoon fresh ground black pepper ¼ teaspoon sea salt
Directions
To prepare the wild rice, I combine salt, thyme, garlic, and water in a saucepan. I bring it to a boil, add the rice, then reduce heat to medium-low and cook covered for 35–40 minutes, until almost tender. I drain, remove the garlic and thyme, and set the rice aside.
While the rice cooks, I place dried porcini mushrooms in a heatproof measuring cup. I pour 1 ½ cups boiling water over them, let them soak for 15 minutes, then remove and chop the porcini, keeping the soaking liquid.
In a large pot, I melt butter with olive oil and add the fresh mushrooms. I cook them until golden brown and caramelized, about 18–20 minutes.
I stir in shallots, garlic, and tomato paste, cooking for 2 minutes until fragrant.
I add the chopped porcini, then sprinkle flour over the mixture, stirring until it forms a golden fond. I deglaze with grape juice, scraping the bottom of the pot.
I pour in the vegetable broth and porcini soaking liquid, leaving any grit behind. I bring the soup to a boil, then reduce to a steady simmer for 15 minutes.
I stir in the cooked wild rice and simmer another 10 minutes. I remove from heat, then add cream and soy sauce, stirring until smooth.
For the parsley butter, I mix softened butter with parsley, black pepper, and sea salt.
I serve the soup hot, topping each bowl with a spoonful of parsley butter.
Servings and Timing
This recipe makes 8 servings. It takes about 30 minutes to prepare, 1 hour and 15 minutes to cook, and a total of 1 hour and 45 minutes.
Variations
I sometimes use a mix of wild rice and long-grain rice if I don’t have enough wild rice.
To make it vegan, I skip the cream and use coconut milk or cashew cream.
For a stronger mushroom flavor, I increase the amount of porcini.
I occasionally add spinach or kale at the end for a fresh, green touch.
Storage/Reheating
I store leftovers in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of broth if it thickens too much. It also freezes well for up to 2 months; I thaw it overnight in the fridge before reheating.
FAQs
Can I make this soup ahead of time?
Yes, I prepare it a day in advance—it tastes even better after the flavors meld.
Can I use a wild rice blend?
Yes, a blend works fine and cooks in about the same time.
Do I need dried porcini mushrooms?
They add depth, but I sometimes skip them and use more fresh mushrooms.
Can I substitute the liquid for something else?
Yes, I use extra broth with a splash of fruit juice or vinegar for brightness.
How do I thicken the soup?
The flour helps, but I can also simmer it longer or add an extra splash of cream.
Can I make it dairy-free?
Yes, I replace butter with olive oil and cream with coconut milk or cashew cream.
What mushrooms work best?
I use cremini, white button, or a mix of wild mushrooms for variety.
How long does wild rice take to cook?
About 35–40 minutes, but it can vary, so I taste to check tenderness.
Can I skip the parsley butter?
Yes, but I love how it adds richness and freshness.
What’s the best way to serve this soup?
I like serving it with crusty bread or a green salad on the side.
Conclusion
I love how this Wild Rice Mushroom Soup feels both rustic and refined. The nutty rice, earthy mushrooms, and creamy broth come together for a cozy, satisfying dish. With the added touch of parsley butter, it becomes even more flavorful. Whether I’m making it for a family dinner or a comforting weekend meal, this soup always warms me from the inside out.
This Wild Rice Mushroom Soup is earthy, creamy, and deeply flavorful, with nutty wild rice, porcini mushrooms, and fresh herbs. Finished with a dollop of parsley butter, it’s a hearty vegetarian soup that feels rustic yet elegant—perfect for cozy dinners or entertaining.
Ingredients
For the wild rice:
1 teaspoon salt
1 fresh thyme sprig
1 clove garlic, peeled and halved
6 cups water
1 cup wild rice or wild rice blend (6 ounces)
For the soup:
1 ounce dried porcini mushrooms
1 tablespoon unsalted butter
2 tablespoons olive oil
12 ounces fresh mushrooms, sliced (cremini, button, or mixed)
2 large shallots, diced (or 1 small leek)
1 clove garlic, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 cup unsweetened grape juice
4 cups low-sodium vegetable broth (32 ounces)
½ cup heavy cream (4 ounces)
1 tablespoon soy sauce
For the parsley butter:
4 tablespoons unsalted butter, softened
3 tablespoons parsley leaves, chopped
1 teaspoon freshly ground black pepper
¼ teaspoon sea salt
Instructions
Cook the wild rice: In a saucepan, combine salt, thyme, garlic, and water. Bring to a boil, add rice, cover, and simmer 35–40 minutes until nearly tender. Drain, remove thyme and garlic, and set aside.
Soak porcini mushrooms: Place dried porcini in a heatproof cup, cover with 1 ½ cups boiling water, and soak 15 minutes. Chop porcini and reserve soaking liquid, discarding grit.
Brown mushrooms: In a large pot, melt butter with olive oil. Add fresh mushrooms and cook until golden and caramelized, about 18–20 minutes.
Add shallots, garlic, and tomato paste; cook 2 minutes until fragrant.
Add chopped porcini, then stir in flour until golden. Deglaze with grape juice, scraping the bottom of the pot.
Pour in broth and porcini soaking liquid (leaving grit). Bring to a boil, then simmer 15 minutes.
Stir in cooked wild rice and simmer 10 more minutes. Remove from heat, stir in cream and soy sauce until smooth.
Make parsley butter: Mix softened butter with parsley, black pepper, and sea salt.
Serve soup hot, topping each bowl with a spoonful of parsley butter.
Notes
Use a wild rice blend if pure wild rice isn’t available.
Swap cream for coconut milk or cashew cream to make it vegan.
Add extra porcini mushrooms for a bolder flavor.
Stir in spinach or kale at the end for a fresh touch.
This soup tastes even better the next day—perfect for make-ahead meals.
