Wild Rice & Mushroom Soup

A clean, brothy soup where wild rice and mushrooms do all the talking. No cream, no butter, no thickeners. Just vegetables simmered in stock with a splash of red wine that deepens everything.

The wild rice needs 40 minutes of simmering to cook through and release its nutty, slightly smoky flavor into the broth. The mushrooms and wine go in for the last 15 minutes, which is just enough time for the mushrooms to soften and the wine to mellow from sharp to savory.

This is vegan as written and lets you taste every ingredient clearly. The broth is light but not thin, with enough body from the rice starch to feel substantial.

Kitchen Tips

• Wash the wild rice thoroughly before adding. It can carry grit and debris that you do not want in your soup.
• Don’t add the mushrooms too early. Forty minutes of simmering turns them to mush. Fifteen minutes keeps them tender with some structure.
• Red wine adds earthiness and color. If you skip it, the soup will taste noticeably flatter.
• Wild rice is done when the grains split open and curl slightly, revealing the lighter interior. Still hard in the center? Give it more time.

Variations

• Add a splash of cream at the end for a richer, non-vegan version.
• Use a mix of wild and cremini mushrooms for more depth and meatier texture.
• Stir in fresh thyme or a bay leaf with the onions for extra herbal warmth.