Wild Rice Mushroom Soup is a cozy bowl filled with tender wild rice and earthy mushrooms, all swimming in a gentle, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with a nice mix of chewy rice and soft mushrooms giving it a great texture.
I love making this soup when I want something comforting but still a bit special. The wild rice adds a nutty flavor that pairs so well with the mushrooms, and I always toss in some fresh herbs for an extra touch. I find it easy to make in one pot, which means less cleanup and more time to enjoy the meal.
My favorite way to serve this soup is with a slice of crusty bread or a simple salad on the side. It’s a perfect lunch or light dinner that feels nourishing without being heavy. Whenever I bring this soup to friends, it’s always a hit because it’s filling, flavorful, and just downright satisfying.
Key Ingredients & Substitutions
Wild Rice: Wild rice gives this soup a nutty flavor and a chewy texture that stands out. If you can’t find wild rice, a mix of brown rice or farro makes a nice substitute. Just keep in mind cooking times may vary.
Mushrooms: Cremini or baby bella mushrooms are great for their rich taste and meaty texture. You can use button mushrooms for a milder flavor or shiitake for a deeper, woodsy note. Fresh is best, but frozen ones work in a pinch.
Butter and Cream: Butter adds a smooth richness when sautéing veggies, and the cream makes the soup silky. For a lighter version, try coconut milk or a plant-based cream, but add it slowly to prevent curdling.
How Do You Get Perfectly Cooked Wild Rice in Soup?
Wild rice takes longer to cook and keeps a nice chew, which can confuse some cooks when added to soup. Here’s how to get it right:
- Rinse the rice under cold water to remove any dust or debris.
- Add it early in the cooking process with the broth so it has time to soften fully.
- Simmer gently, covered, to let it absorb liquid without breaking apart.
- Check doneness around 45 minutes—it should be tender but still have a slight bite.
This makes sure your soup won’t be gritty or mushy but has that perfect chewy texture that pairs wonderfully with mushrooms.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s big enough to cook everything evenly and easy to stir.
- Chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – a sturdy surface to prepare your ingredients.
- Measuring cups and spoons – keeps your ingredients just right for perfect flavor.
- Wooden spoon or ladle – perfect for stirring without damaging your pot or soup.
- Possibly a fine-mesh strainer – if you want to rinse your rice thoroughly before cooking.
Flavor Variations & Add-Ins
- Use wild and brown rice mixture instead of pure wild rice for a milder, more familiar flavor.
- Add cooked bacon or pancetta for a smoky boost—perfect for a richer flavor.
- Stir in chopped fresh spinach or kale at the end for extra greens and nutrients.
- Sprinkle with grated Parmesan or crumbled feta just before serving for a salty, cheesy touch.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
- 1 cup wild rice blend (or pure wild rice)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 8 oz cremini or baby bella mushrooms, sliced
- 6 cups vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
- ½ teaspoon dried sage (optional)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and about 50 minutes to cook, making a total of around 1 hour. Most of the time is simmering so you can relax or prep other things while the soup cooks.
Step-by-Step Instructions:
1. Prepare the Wild Rice:
Rinse the wild rice under cold water until the water runs clear. Drain well.
2. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Then add the minced garlic, diced carrots, and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Add Rice and Herbs:
Stir in the rinsed wild rice, fresh thyme leaves, and dried sage (if using). Cook for 1 minute to lightly toast the rice and herbs.
4. Simmer the Soup:
Pour in the vegetable or chicken broth, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45-50 minutes, or until the wild rice is tender but still chewy.
5. Finish with Cream:
Once the rice is cooked, slowly stir in the heavy cream or half-and-half. Warm the soup gently for 5 minutes more—do not allow it to boil, to prevent curdling.
6. Season and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Ladle the soup into bowls and garnish with fresh thyme sprigs and chopped parsley if you like. Serve hot, ideally with a slice of crusty bread on the side.
Enjoy your warm and creamy Wild Rice Mushroom Soup!
Can I Use Frozen Mushrooms Instead of Fresh?
Yes, you can use frozen mushrooms if fresh aren’t available. Just thaw and drain them well before adding to the soup to avoid extra water making it too thin.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you let it sit overnight. Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat over low heat, stirring occasionally, and add a splash of broth or cream if it’s too thick.
Can I Make This Soup Dairy-Free?
Yes! Substitute the butter with olive oil or vegan margarine, and replace the cream with coconut milk or another plant-based cream alternative. Add the dairy alternatives slowly and avoid boiling to keep a smooth texture.
