Minneapolis-Inspired Wild Rice and Mushroom Soup

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A comforting soup featuring Minnesota’s signature wild rice and earthy mushrooms, simmered with fresh herbs for a soothing regional flavor. This American-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs wild rice, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup wild rice
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 6 cups vegetable broth
• 1 tsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 3/4 cup wild rice thoroughly under cold water and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
3. Step 3: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms; cook for 4 minutes until mushrooms release moisture and start to brown slightly.
4. Step 4: Stir in the rinsed wild rice and pour in 6 cups vegetable broth. Add 1 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until rice is tender.
5. Step 5: Finish by stirring in 1/2 cup heavy cream and 2 tbsp fresh chopped parsley. Heat through for 2 minutes and adjust seasoning before serving.