Go Back

Hearty Mushroom & Wild Rice Soup (Protein-Rich) - Comforting, Earthy, Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 16 ounces mushrooms (mix of cremini/button + a few shiitakes), sliced
  • 1 cup wild rice blend, rinsed
  • 6 cups low-sodium vegetable or chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 bay leaf
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup milk, half-and-half, or unsweetened cashew cream
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep the produce: Clean and slice the mushrooms, dice the onion, carrots, and celery, and mince the garlic. Rinse the wild rice until the water runs mostly clear.
  2. Sweat the aromatics: Heat the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring often, until softened, about 6–8 minutes.
  3. Add garlic and mushrooms: Stir in the garlic and mushrooms with a pinch of salt. Cook until the mushrooms release their liquid and begin to brown slightly, 7–10 minutes.
  4. Season the base: Add thyme, bay leaf, soy sauce or tamari, salt, and pepper. Cook 1 minute to bloom the spices.
  5. Add rice and broth: Stir in the rinsed wild rice and pour in the broth. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook until the rice is tender and split open, about 40–50 minutes. Stir occasionally to prevent sticking.
  6. Stir in beans: Add the cannellini beans and simmer 5 minutes to warm through. Taste and adjust salt and pepper.
  7. Finish with creaminess: Reduce heat to low. Stir in the milk, half-and-half, or cashew cream. Add the lemon juice for brightness. Don’t boil once the dairy is in; gentle heat keeps it smooth.
  8. Serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley if you like. Serve with crusty bread or a simple salad.