Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup is a hearty, comforting dish that’s perfect for chilly days or when you’re craving something warm and satisfying. Packed with earthy mushrooms, nutty wild rice, and a rich, velvety broth, this soup is as nourishing as it is delicious.

Why You’ll Love This Recipe

  • Warm and comforting: Perfect for cold weather or cozy nights in.
  • Rich in flavor: Earthy mushrooms and wild rice create a delicious depth of flavor.
  • Versatile: Easily adaptable to vegetarian, vegan, or gluten-free diets.
  • Meal-worthy: Filling enough to be served as a main course.
  • Great for leftovers: Tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Wild rice, uncooked
  • Butter or olive oil
  • Onion, diced
  • Carrots, diced
  • Celery, diced
  • Garlic, minced
  • Mushrooms (button, cremini, or a mix), sliced
  • All-purpose flour
  • Chicken or vegetable broth
  • Heavy cream or half-and-half
  • Thyme (fresh or dried)
  • Bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Directions

  1. Cook the wild rice:
    • Rinse the wild rice under cold water. Cook according to package instructions, typically simmering in water or broth for 40–50 minutes until tender. Drain and set aside.
  2. Sauté the vegetables:
    • In a large pot, melt butter or heat olive oil over medium heat.
    • Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
    • Stir in the garlic and mushrooms, and cook for another 5 minutes until the mushrooms release their moisture.
  3. Make the roux:
    • Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
  4. Add the broth and seasonings:
    • Gradually whisk in the broth, ensuring there are no lumps.
    • Add the thyme, bay leaf, salt, and pepper. Bring to a simmer and let cook for 10–15 minutes to allow the flavors to meld.
  5. Finish the soup:
    • Stir in the cooked wild rice and heavy cream. Simmer for another 5 minutes, stirring occasionally, until the soup thickens slightly. Remove the bay leaf.
  6. Serve and garnish:
    • Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.

Servings and Timing

  • Servings: 6–8
  • Prep Time: 10 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour

Variations

  • Vegetarian: Use vegetable broth and omit the heavy cream, replacing it with coconut milk or cashew cream for richness.
  • Gluten-free: Substitute the all-purpose flour with gluten-free flour or cornstarch.
  • Vegan: Use plant-based butter, non-dairy cream, and vegetable broth.
  • Protein boost: Add cooked chicken, turkey, or tofu for extra protein.
  • Herb options: Experiment with rosemary, sage, or tarragon for different flavor profiles.

Storage/Reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm gently on the stovetop over low heat, stirring frequently, or microwave in short intervals. Add a splash of broth or cream if the soup thickens too much during storage.

FAQs

1. Can I use white or brown rice instead of wild rice?

Yes, but wild rice adds a unique nutty flavor and chewy texture. If using white or brown rice, adjust the cooking time accordingly.

2. How do I clean mushrooms?

Wipe mushrooms with a damp cloth or paper towel to remove dirt. Avoid rinsing under water, as they absorb moisture.

3. Can I make this soup ahead of time?

Yes, the flavors develop beautifully overnight. Reheat gently to maintain the creamy texture.

4. What’s the best way to thicken the soup?

The flour in the roux thickens the soup. For additional thickness, you can blend a portion of the soup and stir it back in.

5. Can I make this soup lighter?

Use half-and-half or whole milk instead of heavy cream for a lighter version.

6. What mushrooms work best for this soup?

Cremini, button, or a mix of wild mushrooms like shiitake or oyster work well.

7. How do I prevent the cream from curdling?

Warm the cream slightly before adding it to the soup, and avoid boiling after the cream is added.

8. Can I double the recipe?

Absolutely! Use a larger pot and adjust cooking times slightly if necessary.

9. What pairs well with this soup?

Serve with crusty bread, a side salad, or a grilled cheese sandwich.

10. Is this soup kid-friendly?

Yes, the creamy texture and mild flavors make it appealing to kids.

Conclusion

Creamy Wild Rice and Mushroom Soup is a comforting, flavorful dish that’s easy to make and perfect for any occasion. Whether you’re enjoying it as a main course or alongside a hearty meal, this soup is sure to become a family favorite. Try it today and savor the cozy, rich flavors!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Wild Rice and Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup, Main Dish
  • Method: Simmering
  • Cuisine: American

Description

This Creamy Wild Rice and Mushroom Soup is a hearty and comforting dish filled with earthy mushrooms, nutty wild rice, and a rich, creamy broth. Perfect for cold weather or when you’re craving a satisfying bowl of soup, it’s wholesome, flavorful, and easy to make.


Ingredients

Units Scale
  • 1 cup uncooked wild rice
  • 2 tbsp olive oil or butter
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced (button, cremini, or a mix)
  • 6 cups vegetable or chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 cup heavy cream or half-and-half
  • 2 tbsp all-purpose flour (optional, for thickening)
  • 1/4 cup chopped fresh parsley, for garnish



Instructions

1. Cook the Wild Rice:

  1. Cook the wild rice according to package instructions. This typically takes about 40-50 minutes. Drain any excess water and set aside.

2. Sauté the Vegetables:

  1. In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5-7 minutes, or until softened.
  3. Stir in the garlic and mushrooms and sauté for another 5 minutes, until the mushrooms release their moisture and are lightly browned.

3. Add the Broth and Spices:

  1. Stir in the cooked wild rice, broth, thyme, parsley, salt, and black pepper. Bring to a boil, then reduce the heat to low.
  2. Simmer uncovered for 15-20 minutes to allow the flavors to meld.

4. Make It Creamy:

  1. If using flour for thickening, whisk it into the heavy cream or half-and-half to make a slurry. Slowly stir this mixture into the soup.
  2. Cook for another 5-7 minutes over low heat, stirring frequently, until the soup thickens slightly.

5. Serve:

  1. Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.

Notes

  • Vegetarian/Vegan Option: Use vegetable broth and substitute the cream with coconut milk or a plant-based cream alternative.
  • Make Ahead: The soup can be made a day in advance and stored in the refrigerator. Add the cream just before reheating for best results.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star