Creamy Mushroom & Wild Rice Soup with Thyme

When the weather turns cool and the days grow shorter, there’s something soul-soothing about a pot simmering gently on the hob. This mushroom and wild rice soup is comfort food in its purest form, creamy without being heavy, earthy yet elegant, the kind of meal that makes you exhale after a long, demanding day.

It’s rich in magnesium, B vitamins, and plant-based protein, all of which help replenish what stress quietly depletes. And while it tastes as if it simmered all afternoon, it’s wonderfully simple to make. Pair it with a slice of crusty bread, a quiet moment, and perhaps a cup of calming herbal tea to follow.

Creamy Mushroom & Wild Rice Soup with Thyme

Prep Time: 15 minutes | Cook Time: 45 to 55 minutes (depending on the rice) | 4-6 servings

Ingredients

• 2 tablespoons olive oil

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 400 g mixed mushrooms (chestnut, cremini or button), sliced

• 1 teaspoon fresh thyme leaves, plus extra for garnish

• 1 bay leaf

• 150 g wild rice (or a wild and brown blend), rinsed

• 1.5 litres low-sodium vegetable or chicken stock

• 120 ml single cream (or coconut milk for dairy-free)

• 1 tablespoon tamari or soy sauce (optional, for depth)

• Sea salt and freshly ground black pepper, to taste

• Chopped fresh parsley, for serving

Directions

1. Warm the olive oil in a large pot over medium heat. Add the onion, garlic, carrots and celery, then cook for about 5 minutes until softened and fragrant.

2. Stir in the mushrooms, thyme and bay leaf. Let them cook for 8–10 minutes until their juices release and the edges take on a golden hue.

3. Add the rinsed wild rice, then pour in the stock. Bring to a gentle boil, reduce the heat, cover, and simmer for 40–45 minutes until the rice is tender and the soup thickens naturally.

4. Stir in the cream (or coconut milk) and tamari, if using. Season to taste with salt and pepper, then simmer for 5 minutes more.

5. Remove the bay leaf, ladle the soup into bowls, and finish with parsley and a few fresh thyme leaves. Serve warm with crusty sourdough or seeded bread.