If you’re looking for the ultimate comfort food, Mushroom Wild Rice Soup is hard to beat.
This hearty soup combines earthy mushrooms, nutty wild rice, fresh vegetables, and a creamy broth into a satisfying meal that’s perfect for cold days.
Whether you’re cooking dinner for your family, meal prepping for the week, or simply craving something warm and filling, this recipe is easy to make and packed with wholesome ingredients.
What Is Mushroom Wild Rice Soup?
Mushroom Wild Rice Soup is a creamy soup made with mushrooms, wild rice, onions, carrots, celery, garlic, herbs, and broth. Heavy cream creates a velvety texture, while the mushrooms provide a deep, savory flavor. The soup can easily be adapted for vegetarian, vegan, or gluten-free diets with a few simple substitutions.
Ingredients
- 1 cup wild rice
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 16 ounces cremini or baby bella mushrooms, sliced
- 1 teaspoon fresh thyme
- 6 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons flour (optional, for a thicker soup)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the wild rice according to the package directions and set aside.
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Stir in the garlic and thyme and cook for 30 seconds.
- Add the mushrooms and cook for 8–10 minutes until they release their moisture and become browned.
- If using flour, stir it in and cook for 1 minute.
- Pour in the broth and bring to a gentle simmer.
- Stir in the cooked wild rice and simmer for 10–15 minutes.
- Reduce the heat and add the heavy cream. Stir until combined, then season with salt and pepper.
- Garnish with chopped parsley and serve warm.
Tips for the Best Soup
- Brown the mushrooms well to develop rich, umami flavor.
- Use fresh thyme whenever possible for the best aroma.
- Cook the wild rice separately to prevent overcooking.
- Add the cream at the end and avoid boiling to keep the soup smooth.
- A splash of white wine before adding the broth adds extra depth of flavor.
Variations
Vegetarian
Use vegetable broth and butter or olive oil.
Vegan
Replace the butter with olive oil and use coconut milk or cashew cream instead of heavy cream.
Chicken
Add 2 cups of shredded cooked chicken for a heartier meal.
Gluten-Free
Skip the flour or use cornstarch as a thickener.
What to Serve With Mushroom Wild Rice Soup
This soup pairs well with:
- Crusty sourdough bread
- Garlic bread
- Green salad
- Grilled cheese sandwich
- Roasted vegetables
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth or milk if the soup has thickened. For longer storage, freeze the soup for up to 3 months. For the best texture, freeze before adding the cream and stir it in after reheating.
Recipe FAQ’s
Can I use a wild rice blend?
Yes. A wild rice blend cooks faster and works well in this recipe.
Which mushrooms are best?
Cremini, baby bella, shiitake, or a mixture of wild mushrooms all provide excellent flavor.
Can I make this ahead of time?
Absolutely. The flavors improve after a day in the refrigerator, making it an excellent meal-prep recipe.
How do I make the soup thicker?
Simmer it longer, add a flour or cornstarch slurry, or blend a small portion of the soup and stir it back into the pot.
Creamy Mushroom Wild Rice Soup Recipe
Ingredients
- 1 cup wild rice rinsed
- 2 tablespoons butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 16 ounces (450 g) cremini or baby bella mushrooms sliced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 6 cups vegetable broth or chicken broth
- 2 tablespoons all-purpose flour optional, for a thicker soup
- 1 cup heavy cream
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Cook the wild rice. Rinse the wild rice and cook it according to the package directions. Drain any excess liquid and set aside.
- Sauté the vegetables. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Add the garlic and herbs. Stir in the minced garlic and thyme, and cook for about 30 seconds until fragrant.
- Cook the mushrooms. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and become nicely browned.
- Thicken the soup (optional). Sprinkle the flour over the vegetables and mushrooms. Stir continuously for 1 minute to cook out the raw flour taste.
- Add the broth. Slowly pour in the broth while stirring to prevent lumps. Bring the soup to a gentle boil.
- Combine the rice. Stir in the cooked wild rice and reduce the heat to a simmer. Cook for 10–15 minutes so the flavors can develop.
- Finish with cream. Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper. Heat gently without allowing the soup to boil.
- Serve. Garnish with chopped fresh parsley and serve hot with crusty bread or a fresh green salad.
