There’s something comforting about a hearty bowl of soup on a cold day, and creamy wild rice and mushroom soup has become a favorite in my home. The earthy flavors of wild rice and mushrooms combine beautifully with a creamy base, creating a rich and filling soup. It’s one of those recipes with a homemade feel, but it’s surprisingly easy to make.
This soup is perfect for those chilly afternoons when you want something warm and satisfying. The combination of wild rice, tender mushrooms, and a smooth, creamy broth makes it feel like a treat. Whether served as a starter or a main dish, it will leave you feeling cozy and content.
| Servings | Total |
| 6 | 55mins |
Where Did You Learn This Recipe?
I came across the idea for this soup after craving something with the rich, earthy flavors of mushrooms and rice. I love using wild rice because of its nutty texture and flavor, and I thought it would be a perfect match for a creamy soup. After trying a few variations, I adjusted the recipe to get the right balance of creamy broth, hearty rice, and tender mushrooms. It’s one of those soups that feels special but is easy to make, and it’s quickly become a staple in my kitchen.
Why Wild Rice and Mushroom Soup
Wild rice and mushroom soup is a great choice because it’s both comforting and filling without being too heavy. The wild rice adds texture and a slightly nutty flavor, while the mushrooms bring a rich, savory depth. The creamy broth ties everything together, making it smooth and satisfying. It’s a great meal for colder days when you want something hearty but still light. Plus, it’s easy to make and stores well in the fridge for leftovers.
What is Wild Rice and Mushroom Soup Made of?
This soup is made with simple, wholesome ingredients:
- Wild rice – Provides a nutty flavor and a chewy texture.
- Mushrooms – Add an earthy richness to the soup.
- Onions and garlic – For flavor and aromatic depth.
- Vegetable broth – This creates the savory base for the soup.
- Heavy cream – This makes the soup rich and creamy.
- Butter – Used for sautéing the vegetables and adding richness.
- Seasonings – Salt, pepper, thyme, and bay leaves for depth of flavor.
What to Have with Wild Rice and Mushroom Soup
This soup is hearty on its own, but it pairs wonderfully with:
- Crusty bread – A perfect choice for dipping into the creamy soup.
- Salad – A light, fresh salad with greens like spinach or arugula adds a nice contrast.
- Garlic bread – If you’re in the mood for something extra, garlic bread is always a winner.
- Roasted vegetables – Roasted carrots, potatoes, or Brussels sprouts would be a nice addition.
Is Wild Rice and Mushroom Soup Healthy?
Yes, this soup can be a healthy choice. Wild rice is a whole grain, so it provides fiber and essential nutrients. Mushrooms are low in calories but high in vitamins, and they’re also a good source of antioxidants. The cream in the soup adds richness, but you can use a lighter cream or even substitute it with milk or plant-based cream for a lower-calorie version. The soup is filling and provides a good balance of carbs, fiber, and healthy fats.
Kitchen Equipment
You’ll need:
- Large pot or Dutch oven
- Knife and cutting board
- Spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Ingredients:
- 1 cup wild rice
- 1 lb mushrooms, sliced (white or cremini)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 cup heavy cream (or light cream)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
How to Make Wild Rice and Mushroom Soup
Step 1: Cook the Wild Rice
Wild rice takes longer to cook than white rice, so it’s best to start with this step. In a large pot or Dutch oven, add 1 cup of wild rice, 2 cups of water, and a pinch of salt. Bring it to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes or until the rice is tender but still has a slight chew. If needed, drain any excess water and set the cooked rice aside while you prepare the rest of the soup.
Step 2: Sauté the Mushrooms and Aromatics
In the same pot, melt 2 tablespoons of butter over medium heat. Once melted, add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Next, add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, making sure not to burn the garlic. The aroma of the sautéed mushrooms, onions, and garlic will create a deep, savory flavor base for the soup.
Step 3: Simmer the Soup
Pour in the 4 cups of vegetable broth, along with the cooked wild rice. Add 1 teaspoon of dried thyme, 2 bay leaves, and salt and pepper to taste. Stir well, then bring the soup to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together. The broth will start absorbing the rich, earthy taste of the mushrooms and herbs.
Step 4: Add the Cream
After the soup has simmered, reduce the heat to low and stir in the 1 cup of heavy cream (or light cream). Let it warm through for another 5 minutes, stirring occasionally. This will give the soup its creamy, luxurious texture. Be careful not to let it boil, as this can cause the cream to curdle. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
Step 5: Taste and Adjust
Before serving, remove the bay leaves and give the soup a final taste. Adjust the salt and pepper if needed. If you prefer a more intense mushroom flavor, you can add a splash of soy sauce or a squeeze of lemon juice for balance.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls and garnish with fresh parsley, extra cracked black pepper, or a sprinkle of Parmesan cheese for extra depth. Serve with crusty bread or a side of garlic toast to complete the meal.
Tips
- Use a variety of mushrooms – Try using a mix of white, cremini, and shiitake mushrooms for more depth of flavor.
- Make it lighter – Substitute the heavy cream with half-and-half or a plant-based cream if you prefer a lighter version.
- Add fresh herbs – Garnish the soup with fresh parsley or thyme for a burst of freshness.
FAQs
1. Can I use regular rice instead of wild rice?
You can, but wild rice gives a unique texture and flavor that works well in this soup. Regular rice will work, but it may alter the consistency and taste slightly.
2. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for 3-4 days. The flavors will deepen as it sits, making it even better the next day.
3. Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then transfer it to an airtight container and store it in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stove.
Conclusion
Creamy wild rice and mushroom soup is a comforting, hearty meal that’s perfect for cold weather or any time you want a delicious and filling dish. It’s rich, flavorful, and full of wholesome ingredients. Whether you’re enjoying it on its own or pairing it with a side of crusty bread, this soup is sure to become a favorite in your kitchen. Try it out for your next meal, and enjoy a bowl of cozy goodness!
MORE RECIPES
Creamy Wild Rice and Mushroom Soup
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Ingredients
- 1 cup wild rice
- 1 lb mushrooms, sliced (white or cremini)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 cup heavy cream (or light cream)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Wild rice takes longer to cook than white rice, so it’s best to start with this step. In a large pot or Dutch oven, add 1 cup of wild rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the rice is tender but still has a slight chew. If needed, drain any excess water and set the cooked rice aside while you prepare the rest of the soup.
- In the same pot, melt 2 tablespoons of butter over medium heat. Once melted, add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Next, add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute, making sure not to burn the garlic. The aroma of the sautéed mushrooms, onions, and garlic will create a deep, savory flavor base for the soup.
- Pour in the 4 cups of vegetable broth, along with the cooked wild rice. Add 1 teaspoon of dried thyme, 2 bay leaves, and salt and pepper to taste. Stir well, then bring the soup to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together. The broth will start absorbing the rich, earthy taste of the mushrooms and herbs.
- After the soup has simmered, reduce the heat to low and stir in the 1 cup of heavy cream (or light cream). Let it warm through for another 5 minutes, stirring occasionally. This will give the soup its creamy, luxurious texture. Be careful not to let it boil, as this can cause the cream to curdle. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
- Before serving, remove the bay leaves and give the soup a final taste. Adjust the salt and pepper if needed. If you prefer a more intense mushroom flavor, you can add a splash of soy sauce or a squeeze of lemon juice for balance.
- Ladle the hot soup into bowls and garnish with fresh parsley, extra cracked black pepper, or a sprinkle of Parmesan cheese for extra depth. Serve with crusty bread or a side of garlic toast to complete the meal.