Creamy Wild Rice and Mushroom Soup

Why You’ll Love This Recipe

This soup is the ultimate comfort food—warm, creamy, and filling. It’s ideal for cozy dinners, lunch meal prep, or serving guests during the holidays. The wild rice adds a chewy, nutty bite while the mushrooms give it that deep umami flavor. It’s easy to make and can be adapted to be vegan or gluten-free with simple swaps.

Ingredients

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

• Wild rice
• Mushrooms (cremini, button, or a mix)
• Carrots
• Celery
• Onion
• Garlic
• Vegetable broth
• Heavy cream or coconut milk
• Olive oil or butter
• All-purpose flour (for thickening)
• Fresh thyme
• Salt
• Pepper

Directions

1. Cook the wild rice according to package instructions. This can take 40-50 minutes, so start early or use pre-cooked rice to save time.
2. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Sauté the onions, carrots, and celery until soft, about 5-7 minutes.
3. Add the garlic and mushrooms, and cook until the mushrooms are tender and browned, around 8-10 minutes.
4. Sprinkle in the flour and stir to coat the vegetables, cooking for 1-2 minutes to remove the raw flour taste.
5. Slowly pour in the vegetable broth while stirring constantly to avoid lumps.
6. Add the cooked wild rice, fresh thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
7. Reduce heat to low and stir in the cream or coconut milk. Heat through but do not boil.
8. Adjust seasoning to taste and serve warm.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 15 minutes
Cook time: 50-60 minutes (including rice cooking time)
Total time: 1 hour 10 minutes

Variations

• Use a mix of mushrooms like shiitake, oyster, or portobello for deeper flavor.
• Make it vegan by using coconut milk or cashew cream and skipping the butter.
• For a gluten-free version, thicken with cornstarch or gluten-free flour.
• Add chopped kale or spinach at the end for extra greens.
• Include cooked chicken for added protein.

Storage/Reheating

Let the soup cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze in individual containers for up to 3 months.
Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or water if it becomes too thick.
Avoid boiling after adding cream to maintain the texture.

FAQs

Can I use a wild rice blend instead of pure wild rice?

Yes, but keep in mind that blends cook faster and have a different texture. Adjust cooking time accordingly.

What kind of mushrooms work best?

Cremini or baby bella mushrooms offer great flavor, but you can mix in shiitake, button, or portobello for variety.

How can I make this soup vegan?

Use olive oil or vegan butter, substitute coconut milk or cashew cream for heavy cream, and ensure your broth is vegan.

Can I use milk instead of cream?

Yes, but the soup will be less rich. Whole milk works best if you prefer a lighter version.

How do I thicken the soup without flour?

You can use cornstarch mixed with a little water (slurry) or blend some of the soup to naturally thicken it.

Is this soup freezer-friendly?

Yes, but for best texture, freeze it before adding the cream. Add cream after reheating when ready to serve.

Can I use pre-cooked wild rice?

Absolutely. It’s a great time-saver and works perfectly in this recipe.

What herbs go well with this soup?

Fresh thyme, rosemary, or sage pair beautifully with the earthy flavors of mushroom and wild rice.

How do I prevent the soup from becoming too thick when storing?

Add a splash of broth or water when reheating to restore the original consistency.

Can I make this in a slow cooker?

Yes. Sauté the vegetables first, then transfer all ingredients (except cream) to the slow cooker and cook on low for 6-7 hours. Stir in cream at the end.

Conclusion

Creamy Wild Rice and Mushroom Soup is the perfect combination of rustic comfort and rich, savory flavor. Whether you’re looking for a satisfying lunch, a cozy dinner, or a meatless meal option, this soup checks all the boxes. With its nourishing ingredients and adaptable recipe, it’s bound to become a favorite in your kitchen.

Creamy Wild Rice and Mushroom Soup

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Creamy Wild Rice and Mushroom Soup is a hearty, comforting vegetarian dish featuring earthy mushrooms, chewy wild rice, and a rich, velvety broth. It’s perfect for cool weather and can easily be made vegan or gluten-free.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup wild rice
• 8 oz mushrooms (cremini, button, or a mix), sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tbsp olive oil or butter
• 2 tbsp all-purpose flour (or gluten-free flour)
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Cook the wild rice according to package instructions (about 40-50 minutes). Set aside.
2. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
3. Sauté onions, carrots, and celery for 5-7 minutes, until softened.
4. Add garlic and mushrooms; cook for 8-10 minutes until mushrooms are browned and tender.
5. Sprinkle in the flour and stir well to coat vegetables. Cook for 1-2 minutes.
6. Slowly pour in the vegetable broth while stirring constantly to avoid lumps.
7. Add the cooked wild rice, thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
8. Reduce heat to low and stir in the cream or coconut milk. Heat through without boiling.
9. Taste and adjust seasoning as needed. Serve warm.

Notes

• Use a variety of mushrooms like shiitake or portobello for deeper flavor.
• For a vegan version, use olive oil and coconut milk or cashew cream.
• For a gluten-free soup, replace flour with cornstarch slurry or gluten-free flour.
• Add spinach or kale at the end for a nutritious boost.
• To make it more filling, add shredded chicken or white beans.

Nutrition

• Serving Size: 1 serving (about 1.5 cups)
• Calories: 280
• Sugar: 5g
• Sodium: 480mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 25mg