Wild Rice Mushroom Soup

Wild rice, or manoomin, is a sacred and traditional food harvested by Indigenous peoples of the Great Lakes region for centuries. This creamy soup simmers wild rice with mixed mushrooms, onion, celery, and thyme, finished with a touch of cream for a rich, earthy bowl.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 50 min · Total: 65 min · Serves 6

Ingredients

• 1 cup wild rice, rinsed
• 2 tablespoons butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cups mixed mushrooms (cremini, shiitake, button), sliced
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour
• to taste Salt and black pepper, to taste
• to taste Chopped fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine the wild rice with 3 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer 40-45 minutes until the rice is tender and some grains have split open. Drain any excess liquid and set aside.
2. Meanwhile, melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots, and cook 6-7 minutes until softened.
3. Add the mushrooms and cook 8-10 minutes, until they release their liquid and begin to brown.
4. Stir in the garlic and thyme and cook 1 minute.
5. Sprinkle the flour over the vegetables and stir to coat, cooking 1-2 minutes to remove the raw flour taste.
6. Gradually whisk in the broth, then bring to a simmer and cook 10 minutes, until slightly thickened.
7. Stir in the cooked wild rice and cream, and simmer another 5 minutes, until heated through.
8. Season with salt and pepper, garnish with parsley, and serve hot.