Creamy Mushroom and Wild Rice Soup Recipe

Creamy Mushroom and Wild Rice Soup is a comforting one-pot meal made with earthy mushrooms, tender wild rice, aromatic vegetables, and a rich, creamy broth. Garlic, thyme, and vegetable broth add depth, while the wild rice brings a pleasantly chewy texture that makes every spoonful satisfying.

This homemade mushroom and wild rice soup is ideal for chilly evenings, relaxed weekend lunches, or a hearty vegetarian dinner. It combines simple ingredients into a flavorful soup that can be prepared ahead and reheated for an easy meal throughout the week.

Print Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 285 kcal

Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Sharp chef's knife
Wooden spoon
Measuring cups and spoons
Ladle

Ingredients

1 cup uncooked wild rice blend rinsed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion finely chopped
2 medium carrots diced
2 celery stalks diced
16 ounces cremini or button mushrooms sliced
3 garlic cloves minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup all-purpose flour
6 cups low-sodium vegetable broth
1 cup whole milk
1/2 cup heavy cream
1 tablespoon soy sauce
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Instructions

Prepare the vegetables and rice. Rinse the wild rice blend under cold running water and set it aside. Finely chop the onion, dice the carrots and celery, slice the mushrooms, and mince the garlic.
Sauté the vegetables. Heat the olive oil and butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
Brown the mushrooms. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and develop a golden-brown color. Stir in the garlic, thyme, and rosemary, cooking for another 30 seconds until fragrant.
Add the flour. Sprinkle the flour over the vegetables and mushrooms. Stir continuously for 1 to 2 minutes so the flour coats the ingredients and cooks slightly. This helps thicken the soup and creates a smooth, creamy consistency.
Simmer the rice. Gradually pour in the vegetable broth, stirring to prevent lumps from forming. Add the rinsed wild rice and soy sauce. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 40 to 50 minutes, or until the rice is tender. Cooking time may vary depending on the rice blend, so check the package instructions.
Add the milk and cream. Stir in the whole milk and heavy cream. Simmer gently for another 5 minutes, stirring occasionally. Avoid boiling the soup vigorously after adding the dairy, as this can affect its texture.
Season the soup. Add the salt and black pepper, then taste and adjust the seasoning as needed. If the soup is thicker than desired, stir in a little extra vegetable broth or milk until it reaches your preferred consistency.
Garnish and serve. Ladle the creamy mushroom and wild rice soup into bowls. Sprinkle with fresh parsley and a little extra black pepper, if desired. Serve warm with crusty bread or a fresh green salad.

Notes

Choose the right rice: A wild rice blend works well for this recipe, but pure wild rice can also be used. Pure wild rice may require a longer cooking time and additional broth.
Brown the mushrooms properly: Allow the mushrooms to cook until their moisture evaporates and their edges turn golden. This develops a deeper, more savory flavor.
Make it vegetarian: Use vegetable broth and check that the soy sauce and other packaged ingredients meet your dietary preferences.
Make it gluten-free: Replace the all-purpose flour with a suitable gluten-free flour blend or use a cornstarch slurry to thicken the soup. Check that the broth and soy sauce are gluten-free.
Adjust the consistency: Wild rice absorbs liquid as it cooks and continues to do so during storage. Add extra broth when reheating if the soup becomes too thick.