Save The first snowfall had just started when my friend Anna texted about bringing over mushrooms shed foraged that morning. I stood at the counter, debating what to make, when the earthy scent hit me and I knew exactly where this was going. Three hours later, we were spooning up steaming bowls while watching fat flakes collect on the windowsill. Something about that combination of nutty rice and forest mushrooms just feels like coming inside.
Last winter I made this for my sister who was recovering from surgery and couldnt keep much down. She took one tentative bite and immediately asked for the recipe. Now every time she smells rosemary and thyme together, she texts me about that soup.
Ingredients
- Olive oil: Creates the foundation that carries all the other flavors forward
- Yellow onion: Finely chopped so it melts into the background sweetness
- Celery: Adds that classic aromatic base without overpowering
- Carrots: Diced small for subtle sweetness throughout every bite
- Garlic: Minced fresh because nothing compares to that sharp first aroma
- Fresh thyme leaves: Woody and piney, it pairs perfectly with mushrooms
- Fresh rosemary: Use it sparingly, a little goes a long way
- Bay leaf: The secret backbone ingredient that deepens everything
- Fresh parsley: Brightens up all those rich earthy flavors at the end
- Mixed wild mushrooms: Cremini, shiitake, and oyster give you layers of flavor
- Wild rice: Rinse it well and remember it stays chewy, never mushy
- Vegetable broth: Homemade is ideal but quality store bought works perfectly
- Heavy cream: Plant based cream works beautifully if you need it dairy free
- All purpose flour: Creates that silky restaurant style texture
- Soy sauce: The umami bomb that makes people ask whats your secret
- Salt and black pepper: Taste at the end and adjust until it sings
Instructions
- Build your flavor base:
- Heat olive oil in your large soup pot over medium heat. Toss in the onion, celery, and carrots, letting them soften and sweat for about 6 to 8 minutes. You want them translucent and fragrant, not browned.
- Wake up the aromatics:
- Stir in the garlic, thyme, rosemary, and bay leaf. Watch carefully for just one minute until that incredible garlic fragrance fills your kitchen. This is the moment the soup really starts becoming itself.
- Cook the mushrooms:
- Add all those beautiful sliced mushrooms and let them cook down for 6 to 8 minutes. They will release their liquid and then mostly evaporate, concentrating that earthy flavor.
- Add the flour:
- Sprinkle the flour over everything and stir constantly to coat all the vegetables. Let it cook for 1 to 2 minutes to lose that raw flour taste. This step prevents lumps later.
- Add the liquids:
- Pour in the vegetable broth gradually while stirring, then add the wild rice and soy sauce. Bring it all to a gentle boil. The soy sauce is the secret ingredient nobody guesses.
- Simmer to perfection:
- Reduce the heat, cover, and let it simmer for 40 to 45 minutes. Stir occasionally and taste a grain of rice around the 40 minute mark. Wild rice holds its shape but should be tender, not crunchy.
- Finish with cream:
- Fish out that bay leaf and stir in the cream and parsley. Let it simmer uncovered for just 2 to 3 minutes to heat everything through. The soup will thicken slightly as it cools.
- Season and serve:
- Taste and add salt and pepper as needed. Ladle into warm bowls and scatter extra parsley on top. Watch people pause after their first bite.
Save 
Save This became my go to Christmas Eve starter after the year my grandmother asked for thirds and then asked to take some home. Now it is not officially the holidays until that woodsy aroma fills the house.
Make It Your Own
Add a splash of dry sherry or white wine when you cook the mushrooms for extra depth. A little dried porcini mushroom powder reconstituted in the broth intensifies that forest flavor even more. Some mornings I add a handful of spinach or kale right at the end just to feel better about serving it for dinner.
Serving Suggestions
Crusty bread is non negotiable for soaking up every last drop. A simple green salad with sharp vinaigrette cuts through all that richness beautifully. For dinner parties, I serve it in small espresso cups as an elegant starter that gets conversation flowing.
Storage & Reheating
This soup keeps remarkably well in the refrigerator for up to 4 days. The flavors actually deepen and marry together, making leftover day even better than the first. Freeze it without the cream for up to 3 months, then stir in fresh cream when reheating.
- Reheat gently over medium low heat, stirring frequently
- Add a splash of broth if it has thickened too much
- Never boil it once the cream has been added
Save 
Save There is something deeply satisfying about serving a soup that looks and tastes this impressive while actually being quite straightforward to make. Hope it becomes a comfort food staple in your kitchen too.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so add extra broth when reheating to restore desired consistency.
- → What type of mushrooms work best?
Mixed wild mushrooms like cremini, shiitake, and oyster provide excellent depth. Cremini offer meaty texture, shiitake bring rich umami, and oyster mushrooms contribute delicate, buttery notes when cooked.
- → Is wild rice different from regular rice?
Wild rice is actually a semi-aquatic grass, not true rice. It has a chewy texture, nutty flavor, and longer cooking time. It holds its shape well in soups and adds robust character to this dish.
- → How can I make this vegan?
Substitute heavy cream with unsweetened cashew cream, coconut cream, or oat cream. Use gluten-free flour if needed, and ensure your soy sauce is certified gluten-free. The result remains creamy and satisfying.
- → Can I freeze this soup?
Freezing works best before adding the cream. Cool the soup completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in fresh cream before serving.
- → What can I serve with this soup?
Crusty bread or warm rolls are perfect for soaking up the broth. A simple green salad with vinaigrette provides fresh contrast. For a heartier meal, pair with a grilled cheese sandwich or roasted vegetables.