Wild Rice Mushroom Soup is a comforting bowl full of earthy mushrooms, chewy wild rice, and a creamy broth that feels like a warm hug on a chilly day. The nutty flavor of the wild rice pairs perfectly with the deep aroma of sautéed mushrooms, making every spoonful rich and satisfying. It’s a simple but hearty soup that’s perfect when you want something cozy yet wholesome.
I love making this soup when I want a meal that’s both filling and a little special without too much fuss. The wild rice adds a nice texture that keeps the soup interesting, and I often like to toss in a handful of fresh herbs at the end to brighten the flavors. Plus, it’s great for leftovers because the flavors only get better the next day.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping or a light salad on the side. It’s the kind of meal that makes you feel cared for, whether you’re having it by yourself on a quiet evening or serving it up for friends. If you’ve got some mushrooms and wild rice in your pantry, this soup is definitely worth making—it’s simple, tasty, and truly comforting.
Key Ingredients & Substitutions
Wild Rice: Wild rice gives this soup a chewy texture and nutty flavor. If you don’t have wild rice, brown rice or a rice blend works well as a substitute, though they may cook faster.
Mushrooms: Any fresh mushrooms will do. Cremini and button mushrooms are great; for more flavor, try shiitake or portobello. Avoid canned mushrooms—they don’t have the same texture or depth of flavor.
Milk or Cream: Cream makes the soup richer, but milk lightens it up. For dairy-free, use coconut milk or any unsweetened plant milk instead. Just note the flavor will change slightly.
Flour: This thickens the soup. For a gluten-free version, try cornstarch or arrowroot powder, but mix with cold water first to avoid lumps.
How Can I Get a Rich, Creamy Soup Without Curds or Lumps?
The key is adding milk or cream slowly to the sautéed mushroom-flour mix while stirring constantly. This helps the flour blend in smoothly instead of clumping.
- After cooking the flour with the mushrooms, start stirring in the milk or cream very slowly.
- Keep the heat moderate and stir often to avoid burning or curdling.
- Once the mixture thickens, add the remaining milk and combine well before mixing with the rice broth.
- If you notice lumps, whisk gently or use a hand blender for a smooth texture.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it helps cook the rice evenly and prevents burning.
- Skillet or frying pan – perfect for sautéing the vegetables and mushrooms, with a bit of space to stir without spilling.
- Wooden spoon – makes stirring gentle and easy, especially with the rice and veggies.
- Measuring cups and spoons – keep everything accurate for perfect flavor balance.
- Soup ladle – handy for serving hot, comforting bowls of soup.
- Optional immersion blender – for smoothing out the soup if you prefer a creamier, less chunky texture.
Flavor Variations & Add-Ins
- Use chicken broth instead of vegetable broth to add a hearty, meaty flavor, perfect for non-vegetarians.
- Stir in cooked diced ham or bacon bits for extra smoky richness and protein.
- Add a splash of apple cider vinegar or lemon juice at the end for a touch of brightness.
- Mix in chopped spinach or kale during the last 5 minutes of cooking for a boost of greens and color.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
- 1 cup wild rice, rinsed
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms (such as cremini, button, or a mix), sliced
- 1 large carrot, thinly sliced
- 1 celery stalk, finely diced (optional)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon dried sage
- Salt and black pepper, to taste
- ¼ cup all-purpose flour
- 1 ½ cups milk or cream (cream for richer soup)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This soup takes about 10-15 minutes to prepare and 40-50 minutes to cook the wild rice and combine all ingredients. In total, plan for about 1 hour before you can enjoy a warm bowl of this creamy soup.
Step-by-Step Instructions:
1. Cook the Wild Rice:
In a large pot, add the rinsed wild rice and broth. Bring to a boil, then turn the heat down to low. Cover and let it simmer for 40 to 50 minutes, until the rice is tender and some liquid is absorbed.
2. Sauté the Vegetables & Mushrooms:
While the rice cooks, heat olive oil or butter over medium heat in a large skillet. Add the chopped onion and cook for 3-4 minutes until soft. Next, add garlic, mushrooms, carrot, and celery (if using). Cook for 8-10 minutes until the mushrooms release their juices and start browning and the vegetables are tender.
3. Make the Creamy Sauce:
Sprinkle the flour over the sautéed vegetables and stir well to coat everything. Cook this for 1-2 minutes to get rid of the raw flour taste. Slowly pour in 1 cup of milk or cream while stirring constantly to avoid lumps. Let the mixture thicken and get creamy, then add the remaining ½ cup milk or cream and stir to combine.
4. Combine and Season the Soup:
Pour the creamy mushroom sauce into the pot with the cooked wild rice and broth. Mix everything well. Add thyme, sage, salt, and pepper. Let the soup simmer gently for 5-10 minutes so all the flavors can blend together.
5. Final Touches and Serving:
Just before serving, stir in the chopped fresh parsley. Serve the soup hot, garnished with fresh thyme sprigs and extra parsley if you like. It pairs beautifully with crusty bread or a fresh green salad.
Can I Use Instant or Pre-Cooked Wild Rice?
Yes! If using pre-cooked wild rice, add it near the end of cooking just to warm it through, since it won’t need the full 40-50 minutes. Adjust the broth accordingly to avoid thinning out the soup.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk or cream with your favorite plant-based milk like coconut, almond, or oat milk. Use a thickener like cornstarch or arrowroot instead of flour if you want it gluten-free as well.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. The soup may thicken after chilling; add a splash of broth or milk to loosen it up while reheating.
Can I Add Other Vegetables?
Yes! Feel free to add diced potatoes, green beans, or chopped spinach during the last 10 minutes of cooking. Just keep in mind that some veggies may change cooking time, so add accordingly.
