Description

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

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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.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Soup
Method: Stovetop
Cuisine: European-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4g
Sodium: 480mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 7g
Cholesterol: 30mg