I love this rustic, velvety soup that combines nutty wild rice and earthy mushrooms in a comforting, creamy broth. It’s cozy, flavorful, and perfect for any chilly evening. Indulge in Creamy Wild Rice and Mushroom Soup Delight

Why You’ll Love This Recipe

I adore it because it’s hearty yet elegant. The wild rice adds a satisfying chew, while the mushrooms bring deep umami richness. It’s like a warm hug in a bowl—ideal for weekends, weeknights, or whenever I crave comfort food.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil and butter
yellow onion, diced
garlic, minced
carrots, diced
celery, diced
a mix of mushrooms (cremini, shiitake, portobello), sliced
wild rice (or wild‑brown blend), rinsed
vegetable or chicken broth
dried thyme, rosemary and a bay leaf
all‑purpose flour
heavy cream (or milk/plant‑based alternative)
lemon juice or splash of white wine
fresh parsley or thyme for garnish
salt & pepper to taste

directions

I heat oil and butter in a large pot over medium-high heat, then sauté mushrooms until golden and their liquid evaporates.
I remove them, then add more butter, onions, carrots, celery and garlic—cooking until the veggies soften.
I sprinkle in flour and dried herbs, stirring for a couple minutes to make a roux.
Then I stir in broth, scrapping up the fond, and bring it to a boil.
I add wild rice (and mushrooms back), reduce to a simmer, cover, and cook until rice is tender—about 45–60 minutes.
I stir in cream, lemon juice or wine, and simmer a bit more until smooth and creamy.
Finally, I season to taste, remove bay leaf, ladle into bowls, and garnish with fresh herbs.

Servings and timing

This recipe makes about 6 generous servings.

Prep time: 15 minutes
Cook time: 1 hour
Total time: ~1 hour 15 minutes

Variations

Vegan/dairy‑free: Swap cream for coconut or cashew cream, use vegetable broth.
Protein boost: Stir in cooked chicken, turkey, or a can of chickpeas.
Greens: Add chopped kale or spinach at the end to wilt.
Rice swap: Use a brown rice/wild rice blend if preferred.
Herb twist: Try sage, rosemary, or Herbs de Provence instead of thyme.

storage/reheating

I let the soup cool, then refrigerate it for up to 4–5 days in an airtight container. It thickens as the rice absorbs broth—so I thin it with extra broth or water upon reheating. It also freezes beautifully: thaw overnight and gently warm on the stove.

FAQs

1. What if I don’t soak the wild rice?

I skip soaking and just rinse well. It cooks fully in about 45–60 minutes. If soaked, it’ll cook faster—so I watch the texture.

2. Can I use regular rice instead?

I prefer wild or wild‑brown blend for nutty flavor. White rice can be used, but I add it near the end to avoid mushiness.

3. How can I make it thicker or thinner?

To thicken, I blend part of the soup or add a bit more cream. To thin, I stir in extra broth or water until I get my desired consistency.

4. Is it possible to prep ahead?

Absolutely. I sauté the veggies and mushrooms, store them separately, and combine with broth and rice the next day—saves time on cooking day.

5. Can I make this in a slow cooker or Instant Pot?

Yes! In a slow cooker, I sauté first then cook on low for 6–8 hours. In an Instant Pot, after sautéing, I cook on high pressure for 25 minutes and let it naturally release before adding cream.

Conclusion

I absolutely love this creamy wild rice and mushroom soup. It’s richly textured, full of flavor, and endlessly customizable. Whether I’m craving something cozy or need a crowd-pleasing meal, it never fails. I hope you find as much joy in creating and savoring it as I do!