Wild Rice & Roasted Walnut Mushroom Soup: A Luxurious Forest-to-Bowl Experience

There’s something magical about combining wild rice with woodland mushrooms and toasted walnuts. This hearty soup traces its roots to the Upper Midwest, where Native Americans first harvested wild rice from lakes and streams. I’ve enhanced this traditional favorite with a modern twist, incorporating creamy oat milk and a medley of mushrooms to create a deeply satisfying vegetarian soup that’s both elegant and nourishing.

Prep Time

• Preparation: 20 minutes
• Cooking: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8

Ingredients

Base

• 1 cup wild rice (240g)
• 2 cups mixed mushrooms (shiitake, cremini, porcini) (200g), sliced
• 1 cup toasted walnuts (100g), plus extra for garnish
• 1 yellow onion (200g), finely diced
• 3 celery stalks (150g), diced
• 2 carrots (200g), diced
• 4 garlic cloves, minced

Liquids & Seasonings

• 6 cups vegetable broth (1.4L)
• 1 cup oat milk (240ml)
• 2 tablespoons olive oil (30ml)
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• Salt & freshly ground black pepper to taste

Garnish

• Extra toasted walnuts, roughly chopped
• Fresh herbs (thyme, rosemary)
• Drizzle of walnut oil
• Freshly cracked black pepper

Instructions

1. Toast the Walnuts

• Preheat a large, dry skillet over medium heat
• Add walnuts and toast for 5-7 minutes, stirring frequently
• Remove when golden and fragrant, let cool, then roughly chop

1. Prepare the Vegetables

• Heat olive oil in a large Dutch oven over medium heat
• Add diced onion, celery, and carrots
• Sauté for 8-10 minutes until vegetables are softened
• Add minced garlic, cook for another minute until fragrant

1. Cook the Mushrooms

• Add sliced mushrooms to the pot
• Cook for 8-10 minutes until they release their moisture and begin to brown
• Season with a pinch of salt and pepper

1. Add Rice and Broth

• Rinse wild rice thoroughly under cold water
• Add to the pot along with vegetable broth
• Add bay leaves, thyme, and rosemary
• Bring to a boil, then reduce heat to maintain a gentle simmer
• Cover and cook for 45 minutes, or until rice is tender but still chewy

1. Finish the Soup

• Stir in oat milk and toasted walnuts
• Simmer for an additional 5 minutes
• Taste and adjust seasoning with salt and pepper
• Optional: Remove 1 cup of soup and blend until smooth, then return to pot for added creaminess

1. Serve

• Ladle into warm bowls
• Garnish with extra toasted walnuts
• Add a drizzle of walnut oil
• Sprinkle with fresh herbs and cracked black pepper

Expert Tips

• Choose fresh mushrooms with firm caps and clean stems
• For enhanced mushroom flavor, rehydrate 1/2 oz dried porcini mushrooms and add the strained soaking liquid to the broth
• Store leftover soup in an airtight container for up to 5 days
• The soup thickens naturally as it sits; thin with additional broth when reheating if desired

Nutrition Information

Per Serving (based on 8 servings):

• Calories: 320
• Protein: 8g
• Carbohydrates: 35g
• Dietary Fiber: 4g
• Fat: 18g
• Saturated Fat: 2g
• Sodium: 580mg
• Potassium: 520mg
• Iron: 2mg

This soup is naturally:

• Vegetarian
• Dairy-free
• Rich in omega-3 fatty acids
• High in fiber
• Excellent source of B vitamins

Whether you’re seeking a comforting winter meal or an impressive dinner party starter, this Wild Rice & Roasted Walnut Mushroom Soup delivers sophisticated flavors while maintaining wholesome nutrition. The combination of chewy wild rice, earthy mushrooms, and buttery walnuts creates a satisfying texture that will have everyone reaching for seconds.