Wild Rice Mushroom Soup is a hearty and comforting bowl full of earthy flavors and satisfying textures. The chewy wild rice pairs perfectly with tender mushrooms, all cooked in a rich, flavorful broth that feels like a warm hug on a chilly day. It’s a great way to enjoy the natural goodness of the mushrooms and the nutty bite of the wild rice.
I love making this soup when I want something filling but not too heavy. The mushrooms add this deep, woodsy taste that makes the soup feel special without much fuss. A little tip: using a mix of mushroom types really brings out the best flavor, and I always make sure to cook the rice just right so it stays pleasantly chewy without being mushy.
One of my favorite ways to enjoy this soup is with some crusty bread on the side. It’s perfect for lunch or a simple dinner, especially when the weather turns cool. Every time I make it, it reminds me of cozy nights spent at home, with the kitchen filled with the comforting smell of mushrooms and herbs simmering away. It’s a soup that feels like a little bit of comfort in a bowl.
Key Ingredients & Substitutions
Wild Rice Blend: Wild rice adds a chewy texture and nutty flavor. If you can’t find a blend, pure wild rice works fine but may take longer to cook. For a quicker alternative, use brown rice or farro.
Mushrooms: Cremini or button mushrooms give earthiness and body. Mixing in shiitake or portobello adds deeper flavor. If mushrooms aren’t an option, try firm tofu for similar texture.
Broth: Vegetable broth keeps it vegetarian, but chicken broth boosts savory depth. If you want a lighter option, use water with added herbs and salt.
Heavy Cream: This makes the soup rich and creamy. For a dairy-free version, substitute coconut milk or cashew cream. Half-and-half works well for a lighter touch.
Flour: It’s used to thicken the soup. You can skip it for a thinner broth or use cornstarch mixed with cold water as a gluten-free thickener.
How Do I Get Perfectly Cooked Wild Rice Without It Being Mushy?
Wild rice can be tricky since it needs longer cooking to become tender but still retain a bite. Here’s how I manage it:
- Rinse the rice well to wash away excess starch.
- Simmer in plenty of water (about 3 cups per 1 cup rice) to prevent sticking.
- Cook uncovered or partially covered on low heat for 40-50 minutes.
- Test rice often—grains should burst open but still have a chewy center.
- Drain excess water immediately after cooking to avoid sogginess.
If you prefer, cook the rice ahead of time and store it in the fridge; then add to soup near the end to avoid overcooking. This keeps the rice’s texture nice and firm.
Equipment You’ll Need
- Medium pot – I use this to cook the wild rice perfectly without it getting mushy.
- Large Dutch oven or soup pot – ideal for sautéing vegetables and simmering the soup all in one pan.
- Colander – for rinsing the rice thoroughly before cooking.
- Sharp knife and cutting board – helpful for chopping onions, garlic, carrots, and mushrooms quickly and safely.
- Measuring cups and spoons – to keep your ingredients just right and avoid Guesswork.
- Whisk or spoon – for stirring the soup and ensuring ingredients blend smoothly.
Flavor Variations & Add-Ins
- Swap mushrooms for sautéed spinach or kale at the end for an extra green boost.
- Add cooked shredded chicken or turkey to make it more filling and protein-rich.
- Sprinkle with a handful of grated cheese or a dollop of sour cream for creaminess and tang.
- Incorporate herbs like rosemary or sage to give it a different aromatic touch.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice blend (wild rice mixed with white or brown rice)
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 8 oz (225 g) mushrooms, sliced (cremini or button mushrooms work well)
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, helps thicken the soup)
For Garnish:
- Fresh parsley, chopped
- Additional fresh thyme sprigs
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and sauté the veggies, plus around 40-50 minutes to cook the wild rice until tender. Then, a quick 10-15 minutes of simmering to bring all the flavors together. Overall, plan for about 1 hour to make this delicious soup from start to finish.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Rinse the wild rice blend under cold water. Bring 3 cups of water to a boil in a medium pot. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 40 to 50 minutes until the grains are tender and some have burst open. Drain excess water and set the rice aside.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and diced carrots, cooking for another 3-4 minutes until they soften.
3. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they release their moisture and begin to brown, about 7-8 minutes.
4. Make the Roux and Add Broth:
If you’re using flour, sprinkle it over the veggies and cook for 1-2 minutes, stirring constantly to form a thick paste (called a roux). Slowly pour in the broth, stirring well to blend everything smoothly. Add the thyme, salt, and pepper.
5. Simmer the Soup:
Bring the mixture to a gentle boil, then lower the heat and let it simmer for 10-15 minutes. This will let the flavors meld and the soup slightly thicken.
6. Finish with Rice and Cream:
Stir in the cooked wild rice and heavy cream (or half-and-half). Warm the soup through without letting it boil, and taste to adjust seasoning with salt and pepper.
7. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh parsley and thyme sprigs. Serve warm with crusty bread if you like!
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw and drain them well before adding. This helps prevent extra water from diluting the soup’s flavor and affecting the texture.
How Can I Make This Soup Dairy-Free?
Simply swap the heavy cream for canned coconut milk or cashew cream. Both add creaminess while keeping the soup dairy-free and delicious.
Can I Prepare This Soup in Advance?
Absolutely! You can cook the rice and soup separately, then combine and reheat before serving. Store leftovers in the fridge for up to 3 days, reheating gently on the stove or in the microwave.
What Can I Use Instead of Flour to Thicken the Soup?
If you prefer a gluten-free thickener, cornstarch or arrowroot powder works great. Mix about 1 tablespoon with a little cold water into a slurry before stirring it into the hot soup.
