Wild Rice Mushroom Soup is a warm, comforting dish packed with hearty wild rice and tender mushrooms. It’s full of earthy flavors and has a nice mix of creamy and chewy textures that make each spoonful satisfying. The mushrooms add a lovely depth, while the wild rice brings a bit of bite and nutty taste that feels just right on a cool day.
I love making this soup when I want something cozy but still a little special. The wild rice takes a bit longer to cook than regular rice, but it’s worth the wait because it soaks up all the flavors without losing its nice texture. I usually add a splash of cream at the end, but it’s just as delicious if you keep it simple, especially if you want something lighter.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s the kind of soup that feels like a warm hug in a bowl, perfect for sharing with family or friends on a chilly afternoon. Whenever I make it, I find everyone asking for seconds, which is always a good sign!
Key Ingredients & Substitutions
Wild Rice: Wild rice adds a nutty, chewy texture that sets this soup apart. It takes longer to cook than regular rice, so be patient. If you can’t find wild rice, use brown rice for a similar texture, though the flavor will be milder.
Mushrooms: Cremini or button mushrooms work well here, providing earthiness and softness. You could also use shiitake or portobellos for a meatier bite. If mushrooms aren’t your thing, diced zucchini or eggplant make decent veggie swaps.
Broth: Using vegetable or chicken broth gives the soup depth. For a richer flavor, homemade broth is lovely, but store-bought works fine. For a vegan version, stick to vegetable broth and swap cream for coconut milk or cashew cream.
Cream & Flour: Heavy cream or half-and-half makes the soup creamy. For a lighter version, use milk or plant-based substitutes like oat milk. Flour helps thicken the soup but can be left out if you prefer a thinner consistency.
How Do I Perfectly Cook Wild Rice Without It Becoming Mushy?
Wild rice takes time to cook but keeping its texture just right is key. Here’s what helps:
- Rinse the wild rice before cooking to remove dust.
- Simmer gently with broth and water, covered, to cook evenly.
- Check texture near the end; the grains should be tender but still firm to the bite.
- Stir occasionally to avoid sticking or burning on the bottom.
- If it’s done but there’s excess liquid, simmer uncovered for a few minutes to evaporate extra water.
Taking this slow and steady approach ensures that the wild rice stays chewy and enjoyable, adding a fantastic contrast to the creamy soup base.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and is perfect for simmering the soup without hotspots.
- Cutting board and sharp knife – helpful for chopping onions, garlic, and mushrooms safely and efficiently.
- Measuring cups and spoons – keep everything accurate, especially when cooking rice and adding seasonings.
- Whisk or spoon – for stirring in flour (if using) and mixing the soup to keep it smooth.
- Soup bowls and ladle – to serve the hearty soup in style and make portioning easy.
Flavor Variations & Add-Ins
- Replace wild rice with quinoa or brown rice for a different texture and flavor, especially if wild rice is hard to find.
- Add cooked chicken or turkey for extra protein, making it a more filling meal.
- Stir in sautéed spinach or kale at the end for some greens and color.
- Sprinkle with grated Parmesan or sprinkle some crumbled feta on top for added richness and tang.
How to Make Wild Rice Mushroom Soup
Ingredients You’ll Need:
- 1 cup wild rice, rinsed and drained
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms (such as cremini or button), sliced
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Salt and pepper, to taste
- ½ cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh dill or parsley for garnish
- Sour cream or plain Greek yogurt for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, plus 45 to 50 minutes simmering time for the wild rice to cook perfectly. Including finishing touches, you’ll have it ready in about an hour.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until it turns clear and soft, about 5 minutes. Then add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their juices and begin to brown, about 7 to 8 minutes.
2. Cook the Wild Rice:
Stir in the rinsed wild rice to mix it well with the sautéed veggies. Pour in the broth and water. Add the thyme and bay leaf, and bring everything to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently until the wild rice is tender and most liquid is absorbed, about 45 to 50 minutes. Stir every now and then to prevent sticking.
3. Finish the Soup:
If you want a thicker soup, whisk the flour with a few tablespoons of the cream until smooth, then stir this mixture into your soup. Next, stir in the remaining cream or half-and-half and let the soup simmer for another 5 minutes. Season with salt and pepper to taste. Don’t forget to remove the bay leaf before serving.
4. Serve and Enjoy:
Ladle the soup into bowls and add a dollop of sour cream or plain Greek yogurt on top, if you like. Garnish with fresh dill or parsley for a bright finish. This soup is delicious with crusty bread on the side for dipping!
Can I Use Brown Rice Instead of Wild Rice?
Yes! Brown rice is a good substitute if you don’t have wild rice on hand. Keep in mind it cooks a bit faster, so check the texture around 30-35 minutes to avoid overcooking.
How Do I Make This Soup Vegan?
Simply use vegetable broth and swap the heavy cream for coconut milk, cashew cream, or another plant-based milk. Skip the sour cream garnish or use a dairy-free yogurt alternative.
Can I Prepare This Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as flavors meld. Cool completely before refrigerating and reheat gently on the stove, adding a splash of broth or water if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup (without cream) for up to 2 months and add cream when reheating.
