Wild Rice Mushroom Soup is a cozy bowl full of earthy flavors and comforting textures. The nutty wild rice pairs beautifully with tender mushrooms, all simmered in a gentle broth that feels like a warm hug on a chilly day. It’s the kind of soup that sneaks up on you with its simple, yet satisfying taste.
I love making this soup when I want something wholesome but easy. The mushrooms give just the right amount of depth, while the wild rice adds a nice chewiness that makes it feel filling without being heavy. I usually cook the rice ahead of time to save a bit of work, and the leftovers get even better after a day or two in the fridge.
This soup is perfect for quiet evenings at home or when you’re craving something natural and mellow. I like to serve it with a slice of crusty bread or a light salad to keep things simple and fresh. It’s one of those recipes I keep coming back to because it’s soothing, dependable, and full of everyday comfort.
Key Ingredients & Substitutions
Wild Rice: Wild rice offers a nutty texture and chewy bite that makes this soup special. If you can’t find wild rice, try brown rice or a mix of brown and white rice for a similar texture.
Mushrooms: I love using a mix of cremini and shiitake for their rich flavor, but button mushrooms work well too. Dried porcini can be added for extra depth if you have them.
Broth: Vegetable or chicken broth adds the base flavor. Use low-sodium broth so you can control the salt better. For a vegan option, stick to vegetable broth and use plant-based milk.
Milk or Half-and-Half: This adds creaminess. Whole milk works well, but half-and-half or cream makes it richer. For a dairy-free swap, unsweetened oat or cashew milk can work nicely.
How Do I Get the Mushrooms to Brown Perfectly Without Steaming?
Getting mushrooms to brown adds great flavor, but they can get soggy if cooked wrong. Here’s how to avoid steaming:
- Use a wide pan to give mushrooms space to cook in one layer.
- Cook over medium-high heat with just enough oil or butter to coat the pan.
- Avoid stirring too much—let mushrooms sit for a few minutes to develop color.
- If they start releasing water, raise the heat slightly to help it evaporate.
- Once browned, remove from heat or continue with the recipe to keep their texture perfect.
Equipment You’ll Need
- Medium saucepan – I like this for cooking the wild rice because it heats evenly and lets you simmer comfortably.
- Large pot or Dutch oven – Perfect for sautéing vegetables and simmering the soup in one place.
- Wooden spoon or spatula – Helps stir without damaging the delicate ingredients as they cook.
- Whisk – Useful for smoothly incorporating the flour and liquids without lumps.
- Measuring cups and spoons – To get the right quantities for rice, broth, and seasonings.
Flavor Variations & Add-Ins
- Use wild mushroom medley or add dried porcini for extra earthy flavor.
- Stir in cooked bacon or pancetta for a savory, smoky twist.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Swap thyme for sage or rosemary for a different herb note.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice, rinsed
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 10 oz mushrooms (a mix of cremini, shiitake, or button), sliced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/4 cup all-purpose flour
- 2 cups milk or half-and-half (or use cream for richer soup)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (optional)
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 45-50 minutes to cook the wild rice. The soup will simmer for an extra 15 minutes, so plan for roughly 1 hour in total to enjoy this delicious bowl of comfort.
Step-by-Step Instructions:
1. Cook the Wild Rice:
In a medium saucepan, combine the rinsed wild rice with 3 cups of broth. Bring it to a boil, then lower the heat and cover to simmer for about 45 to 50 minutes until the rice is tender. Drain any leftover liquid and set the rice aside.
2. Sauté the Vegetables and Mushrooms:
Heat olive oil or butter in a large pot over medium heat. Add the onion, garlic, celery, and carrots. Cook, stirring often, for about 5 minutes until the veggies soften. Then stir in the sliced mushrooms and cook for 7 to 8 minutes until they release their moisture and begin to brown.
3. Make the Soup Base:
Sprinkle the flour evenly over the veggies and mushrooms, and stir well. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly whisk in the remaining 1 cup of broth, followed by the milk or half-and-half. Keep stirring until the soup thickens slightly.
4. Finish and Serve:
Add the cooked wild rice back into the pot. Stir in the thyme, rosemary (if using), and season with salt and pepper. Let the soup simmer gently for another 10 minutes, stirring occasionally to blend the flavors.
Taste and adjust the seasoning, then ladle the soup into bowls. Garnish with fresh parsley or dill and enjoy with warm crusty bread for a cozy meal.
Can I Use Pre-Cooked or Frozen Wild Rice?
Absolutely! If using pre-cooked wild rice, add it toward the end of the cooking process just to warm through so it doesn’t get mushy. For frozen wild rice, thaw it in the fridge overnight or quickly in the microwave before adding.
What Can I Substitute for Mushrooms?
If you’re not a fan of mushrooms, try replacing them with hearty vegetables like diced zucchini, eggplant, or even roasted cauliflower for a different but delicious texture and flavor.
Can I Make This Soup Vegan?
Yes! Simply use vegetable broth and swap the butter for olive oil. Replace the milk or half-and-half with your favorite unsweetened plant-based milk like oat, almond, or cashew for a creamy vegan version.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and well combined.
