Hey y’all! If you’re craving a warm bowl of hearty comfort, this Wild Rice and Mushroom Soup is sure to hit the spot. With earthy mushrooms, nutty wild rice, and a creamy, savory base, it’s the ultimate cozy dish for chilly nights, quick lunches, or holiday gatherings. Whether you’re a soup enthusiast or just need something simple and delicious, this recipe is bound to become a favorite. Let’s get cooking!
Why You’ll Love This Wild Rice and Mushroom Soup
- Hearty and filling with a perfectly creamy texture.
- Packed with earthy, umami-rich mushrooms and nutty wild rice.
- Naturally vegetarian, with easy vegan and gluten-free swaps.
- Great for meal prep—flavors develop even more overnight!
- Simple to make using everyday pantry staples.
Ingredients for Wild Rice and Mushroom Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, chopped
- 16 oz (450g) mixed mushrooms, sliced (cremini, shiitake, or button)
- 1 cup wild rice, rinsed
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup half-and-half or full-fat coconut milk
- 2 tablespoons all-purpose flour (or gluten-free substitute)
- 2 tablespoons chopped fresh parsley (for garnish)
How to Make Wild Rice and Mushroom Soup: Step-by-Step Directions
Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until veggies are soft and translucent. Stir in garlic and sauté for another 1 minute until fragrant.
Step 2: Cook Mushrooms
Add mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes, until they release moisture and begin to brown. Season lightly with salt and pepper.
Step 3: Simmer the Wild Rice
Stir in the rinsed wild rice, thyme, rosemary, bay leaf, salt, and black pepper. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 45 minutes or until wild rice is tender but still slightly chewy.
Step 4: Make It Creamy
In a small bowl, whisk flour with half-and-half (or coconut milk) until smooth. Gradually pour the slurry into the soup, stirring constantly to avoid lumps. Simmer uncovered for 5-8 minutes more, letting the soup thicken up to a luscious, creamy consistency.
Step 5: Finish and Serve
Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the wild rice and mushroom soup into bowls, sprinkle with parsley, and enjoy hot!
Wild Rice and Mushroom Soup Notes
- For extra umami flavor, add a splash of soy sauce or tamari while sautéing mushrooms. Check out Serious Eats’ wild rice guide for technique tips.
- You can use a mix of dried and fresh mushrooms for deeper flavor—simply rehydrate dried mushrooms before adding.
- Want a thicker soup? Simmer uncovered a few more minutes or mash some cooked rice with the back of a spoon.
Variations: Wild Rice and Mushroom Soup Your Way
- Vegan: Swap half-and-half for full-fat coconut milk or a rich non-dairy creamer.
- Chicken & Wild Rice Soup: Add cooked, shredded rotisserie chicken during the final simmer.
- Extra Veggies: Toss in spinach, kale, or diced potatoes for added texture and nutrition.
Required Equipment for Wild Rice and Mushroom Soup
- Large Dutch oven or soup pot
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk
How to Store Wild Rice and Mushroom Soup
Let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months; thaw overnight in the fridge and reheat gently, adding a splash of broth or milk to restore creaminess.
Serving & Pairings: Wild Rice and Mushroom Soup
- Serve with a rustic loaf of whole grain bread or crusty sourdough.
- Pair with a fresh green salad tossed in a tangy vinaigrette for a balanced meal.
- Top with grated Parmesan or a swirl of truffle oil for a gourmet touch.
Pro Tips for the Best Wild Rice and Mushroom Soup
- Sauté mushrooms until deeply golden for even more flavor; learn why on Bon Appétit.
- Use homemade or high-quality broth for a rich, complex taste (see how to make vegetable broth).
- Wild rice continues to absorb liquid—add extra broth if reheating leftovers to keep it creamy.
Wild Rice and Mushroom Soup FAQ
- Can I use a wild rice blend?
- Yes, but true wild rice gives the soup its signature nutty flavor and chewy texture—blend may cook faster, so adjust time accordingly.
- How do I make this recipe gluten-free?
- Substitute all-purpose flour with your favorite gluten-free flour or use a cornstarch slurry to thicken the soup.
- Can I prepare Wild Rice and Mushroom Soup in advance?
- Absolutely! The soup tastes even better the next day as flavors meld; just add a splash of broth when reheating.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Serves: 6
Ingredients
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups cremini or button mushrooms, sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/2 cup unsweetened coconut milk or heavy cream (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
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1In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and softened, about 3-4 minutes.
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2Add mushrooms, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened and mushrooms have released their liquid, about 8 minutes.
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3Stir in the rinsed wild rice, thyme, salt, and pepper. Pour in the vegetable broth and bring to a boil.
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4Reduce heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender and has split.
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5Optional: Stir in coconut milk or heavy cream for a creamier texture. Taste and adjust seasonings as needed.
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6Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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