Welcome to Stop #16 of the Great Canadian Food Passport

This is the kind of soup made for a cold Canadian evening. Ground bison is browned until deeply savory, then simmered with mushrooms, wild rice, carrots, celery, onions and herbs. A touch of cream and Parmesan brings everything together into a rich but comforting bowl.

It’s hearty enough to be dinner, but simple enough for a weeknight.

One pot. Hearty ingredients. Big Northern comfort.

🫎 Why You’ll Love This Recipe

• Hearty ground bison adds rich, savory flavour
• Packed with earthy mushrooms and nutty wild rice
• A cozy fall and winter soup
• Everything comes together in one pot
• Simple ingredients and easy preparation
• Creamy without being overly heavy
• Makes a satisfying complete meal
• Excellent with crusty bread

How to Make Yukon Bison, Mushroom & Wild Rice Soup

1. Brown the Bison

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the olive oil.
• Add the ground bison and break it apart with a wooden spoon.
• Cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
• Season lightly with salt and pepper.
• Transfer the bison to a bowl and set aside.

Tip: Bison is quite lean, so avoid overcooking it at this stage.

2. Sauté the Vegetables

• Add the butter to the same pot.
• Add the onion, carrots and celery.
• Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
• Add the garlic and cook for another 30 seconds.

3. Cook the Mushrooms

• Add the sliced mushrooms.
• Cook for 6–8 minutes, stirring occasionally.
• Allow the mushrooms to release their moisture and begin to brown slightly.

This step adds a deeper, richer flavour to the finished soup.

4. Build the Soup

• Return the browned bison to the pot.
• Stir in the rinsed wild rice.
• Add the broth.
• Stir in:
  • Thyme
  • Rosemary
  • Worcestershire sauce
  • Salt
  • Black pepper
• Bring the soup to a gentle boil.
• Reduce the heat to low.
• Cover and simmer for 30–35 minutes, or until the wild rice is tender.

5. Make It Creamy

• Remove the lid and stir in the heavy cream.
• Simmer gently for 5 minutes.
• Stir in the Parmesan cheese until melted.
• Taste and adjust the salt and pepper as needed.

Do not bring the soup to a hard boil after adding the cream.

6. Finish and Serve

• Remove the soup from the heat.
• Stir in the fresh parsley.
• Ladle into bowls.
• Garnish with additional parsley and freshly cracked black pepper.
• Add a little extra Parmesan if desired.

Serve hot with crusty bread.

🍞 What to Serve With It

This soup is hearty enough to stand on its own, but it’s especially delicious with:

• Crusty sourdough bread
• Garlic bread
• Warm dinner rolls
• Bannock
• A simple green salad
• Grilled cheese sandwiches

🫎 Why Bison Works So Well

Bison has a naturally rich, slightly sweet and deeply savory flavour that pairs beautifully with mushrooms and wild rice.

Because bison is leaner than ground beef, browning it quickly and then allowing it to simmer gently in the broth keeps it tender without making it tough.

If you don’t have ground bison available, ground beef can be substituted.

🌾 Wild Rice Tips

Wild rice gives this soup a wonderful nutty flavour and hearty texture.

A wild rice blend is especially convenient because it generally cooks faster than pure wild rice.

If using 100% wild rice, follow the package cooking instructions and allow additional cooking time if necessary.

🍄 Mushroom Options

Cremini mushrooms are my first choice because they have a lovely earthy flavour, but you can use:

• White button mushrooms
• Portobello mushrooms
• Shiitake mushrooms
• Oyster mushrooms
• A combination of mushrooms

For an extra-special bowl, try using a mixture of fresh mushrooms.

❄️ Make-Ahead

This soup is excellent for meal prep.

• Prepare the soup up to 2 days ahead.
• Store covered in the refrigerator.
• Reheat gently over medium-low heat.
• Add a splash of broth if the soup has thickened.

The wild rice will continue absorbing liquid as the soup sits, so adding extra broth when reheating is completely normal.

🧊 Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The soup can also be frozen.

For the best texture, freeze the soup before adding the cream and Parmesan. Thaw overnight in the refrigerator, reheat gently, then add the cream and Parmesan before serving.

💡 Recipe Tips

Don’t overcook the bison.

Bison is lean, so brown it quickly and let the gentle simmer do the rest.

Give the mushrooms time to brown.

Don’t rush this step. Browning creates a much deeper flavour.

Rinse your wild rice.

A quick rinse under cold water removes excess starch and helps keep the finished soup from becoming unnecessarily cloudy.

Keep the cream gentle.

Once the cream is added, avoid a vigorous boil.

Want an even heartier soup?

Add an extra ½ cup of wild rice or another ½ pound of mushrooms.

Want a thicker soup?

Simmer uncovered for an additional 5–10 minutes before serving.

Frequently Asked Questions

Can I use ground beef instead of bison?

Yes. Ground beef is an easy substitute if bison isn’t available. The soup will still be delicious, although the flavour will be slightly richer and more familiar.

What does bison taste like?

Bison has a rich, savory flavour that is often described as slightly sweeter and more robust than beef. It works particularly well with earthy mushrooms, herbs and wild rice.

Can I use cooked wild rice?

Yes. If you already have cooked wild rice, stir it into the soup during the final 10 minutes of cooking rather than simmering it from the beginning.

Can I make this soup dairy-free?

Yes. Replace the butter with additional olive oil and substitute the heavy cream with an unsweetened dairy-free cooking cream. Omit the Parmesan or use a dairy-free alternative.

Can I make this vegetarian?

Yes, but you’ll need to omit the bison and Worcestershire sauce and replace the broth with vegetable broth. Add additional mushrooms for a heartier vegetarian version.

Can I use milk instead of heavy cream?

Yes, although the soup will be lighter and less creamy. Half-and-half is a good middle-ground option.

🍁 A Taste of the Yukon

The Yukon is known for its vast wilderness, northern landscapes and strong connection to locally sourced ingredients.

This recipe isn’t presented as a traditional Yukon dish. Instead, it’s an original Canadian Cooking Adventures creation inspired by the hearty ingredients and rugged flavours associated with Canada’s North.

Bison, wild rice and mushrooms come together in a bowl that feels perfectly suited to a chilly northern evening.

And that’s exactly what we want from the Northern Table—recipes that encourage us to explore Canada’s regions through the ingredients and flavours that inspire them.

🗺️ Great Canadian Food Passport

📍 Stop #16 – Yukon

Our Northern journey continues with a hearty bowl of Yukon Bison, Mushroom & Wild Rice Soup.

From the Arctic waters of the Northwest Territories to the forests and wide-open landscapes of the Yukon, we’re continuing to discover the incredible flavours of Canada’s North—one recipe at a time.

Cook Canada. One delicious stop at a time. 🇨🇦

Canadian Cooking Adventures

Explore Canada through food, one delicious recipe at a time.