There’s something incredibly comforting about a warm bowl of soup simmering on the stove, especially one as rich and aromatic as this Wild Rice Mushroom Soup.
With a creamy base, hearty grains, and savory mushrooms, it’s the perfect dish to slow down with after a long day.
Whether you serve it for a cozy dinner or meal prep for the week, this soup is satisfying, nourishing, and surprisingly easy to make.
Why I Love This Recipe
Rich and creamy without being too heavy
Earthy mushroom flavor that pairs beautifully with wild rice
Perfect for meal prep – gets even better the next day
Naturally vegetarian and easy to make gluten-free
Simple ingredients, big comforting flavors
What You’ll Need (Ingredient Highlights)
Wild Rice – Nutty, chewy, and holds up well in creamy broth.
Mushrooms – A blend of cremini and shiitake adds deep umami richness.
Onion & Garlic – Aromatic base for depth and warmth.
Vegetable Broth – Keeps the soup vegetarian and adds savory body.
Heavy Cream – Adds luxurious creaminess without overpowering the mushrooms.
Thyme – Brings an herbaceous, cozy note to the whole dish.
Pro Tips Before You Start
Rinse the wild rice before cooking to remove excess starch.
Don’t rush the mushroom sauté – browning them properly develops flavor.
Use full-fat cream for best texture and richness.
Fresh thyme is ideal, but dried works if needed.
Taste before serving – seasoning is key to balance all the earthy notes.
How to Make Wild Rice Mushroom Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add chopped onions and minced garlic.
Sauté for about 5 minutes until the onions become soft and translucent.
Step 2: Cook the Mushrooms
Add your sliced mushrooms to the pot.
Let them cook for 8–10 minutes until they’re golden brown and tender.
Stir occasionally to prevent burning.
Step 3: Simmer the Wild Rice
Pour in the rinsed wild rice and vegetable broth. Bring the pot to a boil, then reduce heat to low.
Cover with a lid and let it simmer for about 45 minutes, or until the rice is tender and fully cooked.
Step 4: Make It Creamy
Once the rice is done, pour in the heavy cream and stir well.
Simmer uncovered for another 10 minutes so the soup thickens slightly and the flavors meld together.
Step 5: Season and Serve
Add fresh or dried thyme, plus salt and pepper to taste.
Serve the soup hot, garnished with a few extra thyme leaves for a lovely finishing touch.
What to Serve It With
Warm, crusty sourdough or garlic bread
A simple green salad with vinaigrette
Roasted root vegetables
Grilled cheese or savory scones
A crisp glass of white wine for pairing
Variations / Substitutions
Make it vegan – Replace heavy cream with full-fat coconut milk or cashew cream.
Add protein – Stir in shredded rotisserie chicken or white beans for extra substance.
Use different mushrooms – Try oyster, portobello, or maitake if available.
Herb swap – Rosemary or sage can add a different seasonal spin.
No wild rice? – Brown rice or farro can be a chewy substitute.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Freezer – Freeze in individual portions for up to 3 months (note: cream may slightly separate).
Reheat – Warm gently on the stovetop or in the microwave.
Stir in a splash of broth if thickened.
FAQs
Can I use a wild rice blend instead of pure wild rice?
Yes, but cooking time may vary. Check the package instructions.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your broth.
Can I make it dairy-free?
Absolutely—swap heavy cream for coconut cream or unsweetened oat cream.
Do I need to soak the wild rice beforehand?
No, just rinse it. Soaking isn’t necessary for this recipe.
Can I use a slow cooker or Instant Pot?
Yes! Sauté the mushrooms and aromatics first, then cook the rice and broth on high for 3–4 hours or in the Instant Pot for 30 minutes on high pressure.
What’s the best mushroom combo?
I love using cremini and shiitake together—they offer a great balance of earthiness and texture.
How can I thicken the soup more?
You can mash some of the cooked rice or stir in a cornstarch slurry for a thicker consistency.
Final Thoughts
This Wild Rice Mushroom Soup is everything I crave in a cozy, soul-warming bowl—rich, savory, and layered with comforting textures.
Whether I’m feeding the family or prepping for the week, it never disappoints.
Plus, it’s elegant enough to serve to guests but easy enough for a weeknight dinner.
Wild Rice Mushroom Soup
Ingredients
- 1 cup wild rice
- 2 cups mixed mushrooms cremini and shiitake, sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil.
- Add chopped onions and garlic; sauté until translucent, about 5 minutes.
- Stir in sliced mushrooms; cook until golden and tender, about 8 minutes.
- Add rinsed wild rice and broth.
- Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
- Stir in heavy cream; simmer for another 10 minutes.
- See full steps with tips & photos → https://p4pd.org/wild-rice-mushroom-soup/
