Wild Rice Mushroom Soup is a comforting bowl packed with hearty wild rice and tender mushrooms, all simmered together in a flavorful broth. The wild rice adds a wonderful chewy texture while the mushrooms bring a rich, earthy taste that feels just right for cooler days.
I love making this soup when I want something warm and filling but still simple to prepare. There’s something satisfying about watching the wild rice cook slowly as the mushrooms soften and their flavors blend. I usually add a little garlic and herbs to make it smell amazing while it simmers—it’s such a cozy kitchen moment.
This soup is great on its own or served with some crusty bread on the side for dipping. I often make a big batch so I can enjoy leftovers the next day, when the flavors have had even more time to come together. It’s one of those recipes that feels like a warm hug in a bowl, perfect for sharing or saving for yourself after a busy day.
Key Ingredients & Substitutions
Wild Rice: This is the star that gives the soup its unique chewy texture and nutty flavor. Brown or black rice can work in a pinch, but they won’t have the same texture.
Mushrooms: Using a mix of mushrooms adds depth. Cremini and shiitake are my favorites for their meaty texture and rich taste. White button mushrooms are fine if that’s what you have.
Butter & Flour: These make the roux to thicken the soup and add creaminess. For dairy-free, try using olive oil and a gluten-free flour blend.
Heavy Cream or Half-and-Half: This adds richness and a smooth texture. For a lighter option, use milk or a plant-based cream substitute, but the soup will be less creamy.
Herbs (Thyme & Rosemary): Fresh herbs brighten the flavors beautifully. If you only have dried herbs, use less—about half the amount, to avoid overpowering the soup.
How Can I Make Sure the Wild Rice Cooks Perfectly?
Cooking wild rice can feel tricky because it takes a long time and needs the right amount of liquid. Here’s how to get it just right:
- Rinse the rice well to remove any dust or debris.
- Boil it in plenty of broth so the rice can absorb flavor as it cooks.
- Simmer gently, covered, so the rice cooks evenly without drying out.
- Check after 40 minutes — the grains should be tender and slightly chewy, not hard or mushy.
- If there’s extra liquid when done, drain it off before adding the rice to your soup.
Patience here is key—it pays off with that perfect, chewy bite that makes the soup special.
Equipment You’ll Need
- Large soup pot – I like a sturdy pot that heats evenly, so your soup cooks without sticking or burning.
- Measuring cups and spoons – keeps everything precise, especially with rice and liquids.
- Colander or fine-mesh strainer – for rinsing the wild rice thoroughly before cooking.
- Wooden spoon or spatula – perfect for stirring the roux and mushroom mixture without scratching your pan.
- Whisk – helps blend the flour into the liquids smoothly to avoid lumps.
Flavor Variations & Add-Ins
- Swap mushrooms for cooked chicken or turkey slices for extra protein.
- Add chopped fresh herbs like dill or parsley right before serving for a fresh flavor boost.
- Use coconut cream or almond milk instead of heavy cream for a dairy-free variation.
- Stir in cooked spinach or kale at the end for a pop of greens and added nutrients.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
- 1 cup wild rice (uncooked)
- 6 cups vegetable or chicken broth
- 2 cups mushrooms, sliced (a mix like cremini, shiitake, and button works great)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, grated or finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, minced (optional)
- Salt and black pepper, to taste
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 45-50 minutes to cook the wild rice until tender. Overall, expect about 1 hour of total time before you can enjoy this creamy, hearty meal.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Rinse the wild rice well under cold water. In a medium pot, bring the broth to a boil. Add the rice, reduce heat to low, cover, and let it simmer until the rice is tender and most of the liquid is absorbed — about 40-50 minutes. Drain any extra liquid if needed and set aside.
2. Sauté the Vegetables and Mushrooms:
In a large soup pot, melt butter over medium heat. Add the chopped onion and cook until soft and translucent (around 4-5 minutes). Stir in garlic, carrots, and sliced mushrooms. Cook until mushrooms have released their moisture and start to brown (about 5-7 minutes). Add thyme and rosemary and cook for another minute.
3. Make the Creamy Base:
Sprinkle the flour evenly over the veggies and stir continuously for 2-3 minutes to form a thick roux. Slowly pour in the heavy cream while stirring to combine smoothly. Add about 3 cups of broth (you can use broth left from cooking the rice or extra broth). Bring the soup to a gentle simmer and let it thicken for about 5 minutes.
4. Combine and Season:
Stir the cooked wild rice into the soup. Season with salt and pepper to taste. Let everything cook together for another 5 minutes so the flavors mix well.
5. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley or thyme sprigs. Serve hot and enjoy the cozy, rich flavors!
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice, but it will cook faster and have a softer texture. Adjust the cooking time accordingly, checking for tenderness after about 30-35 minutes.
How Do I Store Leftover Wild Rice Mushroom Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Dairy-Free?
Absolutely! Swap the butter for olive oil and use a plant-based cream like coconut cream or cashew cream instead of heavy cream for a delicious dairy-free version.
Is It Okay to Prepare the Wild Rice in Advance?
Yes, cooking the wild rice ahead of time can save you time. Just refrigerate the cooked rice separately and add it into the soup during the final step when reheating.
