Wild Rice Mushroom Soup is a comforting bowl full of earthy flavors and hearty textures. This soup brings together nutty wild rice and tender mushrooms in a rich, warm broth that feels like a cozy hug on a chilly day. It’s perfect for those times when you want something soothing yet a little special.
I love making this soup when I want to slow down and enjoy something wholesome. The wild rice adds a nice chewiness that makes the soup feel filling without being heavy, and the mushrooms bring in that lovely depth of flavor that makes every spoonful interesting. A little thyme and garlic go a long way to make it taste like you’ve been simmering it all day, even if it’s ready in under an hour!
My favorite way to serve this is with a slice of crusty bread for dipping, or a simple green salad to keep things fresh and light. It’s the kind of soup everyone seems to appreciate, whether you’re serving it for a quiet dinner at home or as part of a weekend gathering. Whenever I make this, it feels like the perfect meal to cozy up with a book or share stories with friends.
Key Ingredients & Substitutions
Wild rice: This adds a lovely chewy texture and nutty flavor. If you can’t find wild rice, try brown rice or farro for a similar earthiness. Just note cooking times may vary.
Mushrooms: Cremini or button mushrooms work well, but you can use shiitake, portobello, or any mix you prefer for extra depth.
Broth: Vegetable or chicken broth works fine. For a vegetarian version, use vegetable broth and skip any butter for olive oil.
Cream: Heavy cream gives a rich texture. Half-and-half is lighter, or coconut milk is a great dairy-free swap with a twist of flavor.
Herbs: Thyme pairs beautifully here. Fresh thyme is lovely if available, but dried is convenient and still flavorful.
How Do You Get Mushrooms to Brown and Not Steam?
Mushrooms release a lot of water, so browning them well can be tricky. Here’s how to get that nice color and flavor:
- Use a wide pan so mushrooms aren’t crowded; crowding traps steam.
- Don’t stir too often—let them sit for a few minutes before flipping.
- Cook over medium-high heat to encourage evaporation of moisture.
- If mushrooms are very wet, pat dry before cooking.
Getting good browning adds a deeper, richer taste that really shines in this soup!
Equipment You’ll Need
- Medium saucepan – I use this to cook and simmer the wild rice until tender, which ensures fluffy grains in the soup.
- Large pot or Dutch oven – perfect for sautéing the vegetables and cooking the mushroom mixture, making everything easy to stir together.
- Measuring cups and spoons – help keep the ingredients just right so the soup turns out perfectly.
- Wooden spoon or spatula – great for stirring without scratching your pots and ensuring even cooking.
- Fine-mesh strainer – handy for rinsing the wild rice well before cooking.
Flavor Variations & Add-Ins
- Protein: Add cooked chicken, turkey, or sautéed tofu to make it more filling and add extra flavor.
- Cheese: Stir in shredded Parmesan or Gruyère for a cheesy, gooey touch that complements the mushrooms.
- Veggies: Mix in spinach, kale, or diced celery for added nutrients and crunch.
- Spices & herbs: Sprinkle with nutmeg, paprika, or fresh dill to give each bowl a unique twist.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 10 oz (about 280 g) mushrooms (such as cremini, button, or a mix), sliced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 45 minutes to cook the wild rice and simmer all ingredients together. In total, you’ll spend roughly 55 minutes to have this tasty soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Bring the broth to a gentle boil in a medium pot. Add the rinsed wild rice and the bay leaf. Reduce the heat to low, cover, and let it simmer for about 40-45 minutes until the rice is tender but still a bit chewy. Once done, drain any extra liquid and remove the bay leaf. Set the rice aside.
2. Prepare the Veggies:
While the rice cooks, heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent—about 5 minutes. Then add the minced garlic and diced carrots, cooking for another 3-4 minutes until they soften a bit.
3. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook for about 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown lightly.
4. Thicken the Soup:
Sprinkle the flour evenly over the mushroom mixture and stir well to coat everything. Cook for 1-2 minutes to get rid of the raw flour taste.
5. Add Cream and Seasonings:
Slowly pour in the cream while stirring constantly to prevent lumps. Add the dried thyme, then season with salt and pepper to your taste.
6. Simmer the Soup:
Pour in about 4 cups of broth (or water mixed with broth base), stirring everything together. Bring the soup to a gentle simmer and cook for 5-7 minutes until it thickens slightly.
7. Combine Rice and Finish:
Stir the cooked wild rice into the soup and heat it through for 2-3 minutes. Give it a final taste and adjust the salt and pepper if needed.
8. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley if you like, and serve with crusty bread for dipping. Enjoy your warm, comforting bowl of Wild Rice Mushroom Soup!
Can I Use Brown Rice Instead of Wild Rice?
Yes! Brown rice works as a good substitute, but it may cook a bit faster and have a softer texture. Adjust cooking time accordingly and keep an eye on it to avoid overcooking.
Is There a Dairy-Free Alternative for the Cream?
Absolutely! You can use coconut milk or any unsweetened plant-based cream substitute. Just note the flavor will be slightly different but still delicious.
Can I Make This Soup Ahead of Time?
Yes, this soup tastes great the next day! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 2 months and thaw overnight in the fridge before reheating.