Wild Rice Mushroom Soup is a comforting bowl filled with earthy mushrooms and nutty wild rice that bring a lovely texture and flavor together. This soup feels warm and hearty, perfect for chilly days when you want something that fills you up without feeling too heavy.
I love making this soup when I want a simple, cozy meal that still feels special. The wild rice adds a nice chewiness that pairs perfectly with the tender mushrooms, while the broth soaks up all the flavors beautifully. It’s one of those dishes where the ingredients really come to life with just a little simmering.
One of my favorite ways to enjoy this soup is with a slice of crusty bread to dip into the warm broth. It’s also great as a light lunch or a starter before dinner. Whenever I make this, it always gets compliments for tasting like it took hours, even though it’s pretty easy to put together!
Key Ingredients & Substitutions
Wild Rice: This adds a nice chewy texture and nutty flavor. If you can’t find wild rice, you can mix brown rice with a bit of barley for a similar effect. Just adjust cooking times as needed.
Mushrooms: I like combining cremini and shiitake for a mix of mild and robust flavors. You can use any mushrooms you like—portobello or button mushrooms work well too. Fresh is best for flavor and texture.
Broth: Vegetable broth is great for a vegetarian version. Chicken broth adds a richer taste. Feel free to use low-sodium broth to control saltiness.
Cream: Heavy cream gives the soup a smooth, rich finish. For a lighter option, half-and-half or coconut milk can be used. If you prefer dairy-free, try coconut or oat milk, but skip the flour thickening.
Thickener: Flour helps thicken the soup for a creamier feel. You can swap it with cornstarch (use half the amount), or skip it if you like a thinner broth.
How Do I Get Perfectly Tender Wild Rice without It Getting Mushy?
Wild rice takes longer to cook and has a chewy texture that adds character to your soup. Here’s how I do it:
- Rinse the rice under cold water before cooking to remove excess starch.
- Simmer in broth and water, covered, on low heat for about 45-50 minutes.
- Check near the end; wild rice should burst open but still feel chewy, not mushy.
- If there’s excess liquid after cooking, drain it off to avoid watering down the soup.
Taking your time with the rice ensures each bite has great texture that stands out in the soup.
What’s the Best Way to Sauté Mushrooms for Deep Flavor?
Sautéing mushrooms well is key to rich, earthy flavor in this soup:
- Use a hot pan and a good amount of oil or butter to prevent sticking.
- Don’t crowd the pan; mushrooms release water, so give them space to brown.
- Cook until they release their juices and the liquid evaporates, then let them brown lightly.
- Adding fresh thyme while cooking adds a lovely aromatic touch.
Good mushroom sautéing adds depth and makes your soup feel hearty and fresh.
Equipment You’ll Need
- Medium pot – I use it to cook the wild rice, so it’s tender and fluffy.
- Large skillet – perfect for sautéing the mushrooms and onions to bring out their flavor.
- Wooden spoon or spatula – helps stir ingredients without scratching your pans.
- Measuring cups and spoons – keeps everything precise, especially for rice and liquids.
- Soup ladle – great for serving and portioning out the soup easily.
- Whisk – useful if you want to stir in the cream smoothly and avoid lumps.
Flavor Variations & Add-Ins
- Stir in cooked chicken or turkey for extra protein and heartiness.
- Add chopped fresh herbs like parsley, dill, or thyme at the end for a bright, fresh flavor.
- Use sautéed kale or spinach stirred in just before serving for a pop of green.
- Top with crispy bacon bits or toasted nuts for added crunch and flavor.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice, rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 4 oz shiitake or other mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup white wine (optional)
- 1 1/2 cups water (if needed to cook rice)
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
For Serving:
- 1/4 cup sour cream or Greek yogurt (for topping)
- Fresh dill or parsley, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare, 45-50 minutes to cook the wild rice, and another 15 minutes to finish the soup altogether. Plan for about 1 hour total, mostly hands-off time while the rice simmers.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Start by bringing 2 cups of broth and 1 1/2 cups of water to a boil in a medium pot. Add the rinsed wild rice, reduce the heat to low, cover, and let it simmer gently for 45-50 minutes, or until the rice is tender and chewy. Drain off any leftover liquid and set the rice aside while you prepare the rest.
2. Sauté the Vegetables and Mushrooms:
Heat olive oil or butter in a large skillet over medium heat. Toss in the chopped onion and sauté until it looks translucent and soft, about 4-5 minutes. Add garlic and thyme and cook for 1-2 more minutes until you smell their lovely aroma. Then add the sliced mushrooms and cook them for 7-8 minutes until they release their juices and start to brown.
3. Build the Soup Base:
If you’re using white wine, pour it in now and cook until it’s mostly evaporated, adding nice depth to the flavor. Sprinkle the flour over the mushrooms and stir to coat everything well. Let it cook for 1-2 minutes to take away any raw flour taste.
4. Add Broth and Cook:
Slowly pour in the remaining 2 cups of broth while stirring constantly, so the flour blends in smoothly without lumps. Bring the soup to a simmer and let it cook gently for about 5 minutes, until it thickens just a little.
5. Finish with Rice and Cream:
Stir in the cooked wild rice to combine it with the mushrooms and broth. Turn the heat to low and add the cream. Heat the soup gently—be careful not to let it boil—then taste and add salt and black pepper as you like.
6. Serve and Garnish:
Spoon the soup into bowls, add a scoop of sour cream or Greek yogurt on top, and sprinkle some fresh dill or parsley for a fresh, pretty finish. Enjoy your warm and creamy Wild Rice Mushroom Soup!
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw them completely and drain any excess liquid before sautéing to avoid watery soup. Fresh mushrooms usually give better texture and flavor.
How Do I Store Leftover Wild Rice Mushroom Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if it’s too thick.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or another plant-based milk, and use a dairy-free yogurt or skip the topping altogether. Skip the flour or use a gluten-free thickener if needed.
Is It Okay to Cook Wild Rice Ahead of Time?
Yes, you can cook the wild rice a day or two ahead and store it in the fridge. Just add it to the soup during the final steps so it doesn’t overcook and get mushy.
