Creamy Wild Rice and Mushroom Soup

Chillier weather calls for this luxurious creamy wild rice and mushroom soup! It’s packed with earthy flavor and so much goodness.

I love how the wild rice adds a unique texture and nuttiness to every spoonful. And can we talk about the aroma? The combination of thyme, rosemary, and sautéed veggies fills my kitchen with the most inviting scent.

I like to serve it with crusty artisan bread for a complete meal.

Trust me, it’ll warm you up from the inside out!

Why You’ll Love This Creamy Wild Rice and Mushroom Soup

Comfort Classic: This hearty and satisfying soup is the ultimate comfort food, perfect for cozy nights in or warming up on chilly days.

Rustic Elegance: The combination of earthy mushrooms, nutty wild rice, and aromatic herbs elevates this soup to a gourmet level.

Rich, Earthy Taste: The combination of wild rice and mushrooms creates a deeply savory and satisfying soup.

Make-Ahead Friendly: This soup tastes even better the next day as the flavors meld and deepen. It’s perfect for meal prepping.

Ingredients

• Cremini or Baby Bella Mushrooms: Meaty brown mushrooms provide an earthy taste and a hearty texture. They release natural umami flavor when cooked.
  
• Wild Rice: Long, dark-grain rice brings a nutty flavor and chewy texture.
  
• Olive Oil and Unsalted Butter: Butter adds richness while oil prevents burning.
  
• Yellow Onion, Garlic, Carrots, Celery Stalks: These classic vegetables create a foundational flavor profile.
  
• Vegetable or Chicken Broth: It provides depth and essential flavor.
  
• Dried Thyme, Dried Rosemary, Bay Leaf: Aromatic herbs infuse the soup with traditional woodsy, savory notes.
  
• Salt and Black Pepper: Essential seasonings enhance all of the other flavors. Add gradually and adjust to taste.
  
• Heavy Cream: It adds luxurious richness and creates a silky, smooth texture.
  
• Fresh Spinach: Optional leafy greens add color, nutrients, and slight earthiness.
  
• Fresh Parsley: It adds color and a subtle herb flavor. 

How to Make Creamy Wild Rice and Mushroom Soup

This soup comes together in one pot, so it couldn’t be easier! 

1. Sauté the aromatics. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Stir in the garlic, carrots, and celery. Sauté for another 3 minutes until softened.

2. Cook the mushrooms. Add the mushrooms to the pot and cook, stirring occasionally, until they release their juices and become golden, about 5-7 minutes.

3. Add the rice and broth. Stir in the wild rice, dried thyme, dried rosemary, bay leaf, and broth. Season with salt and pepper to taste. Bring the soup to a simmer, cover, and let it cook on low heat for 45-60 minutes, or until the rice is tender and has slightly burst open.

4. Finish with the cream and spinach. Once the rice is tender, remove the bay leaf. Stir in the heavy cream. Add a bit more broth if the soup is too thick. If adding spinach, stir it in and allow it to wilt for 2-3 minutes.

5. Garnish and serve. Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm with crusty bread!

Tips for the Best Creamy Wild Rice and Mushroom Soup

These simple tips will make your soup the best it can be. 

• Use the right rice. Use pure wild rice or a wild rice blend, not white or brown rice, as it provides the signature nutty flavor and chewy texture.
  
• Don’t forget to rinse. Rinsing the rice removes excess starch, ensuring the rice doesn’t become too sticky and maintains a nutty bite.
  
• Mix up the mushrooms. Use a combination of mushrooms like cremini, portobello, shiitake, or king oyster mushrooms for complex flavor. Avoid white button mushrooms, as they lack depth.
  
• Amp up the creaminess. For a creamier texture, blend a portion of the soup with an immersion blender
  
• Try creative variations. Add chicken for protein, or swap heavy cream with coconut cream for a dairy-free version. Or, incorporate different herbs like sage and rosemary.
  
• Make it a meal. Pair with crusty bread, crostini, or a simple side salad. For a complete meal, serve with a grilled cheese sandwich or turkey panini.

How to Store

Leftover soup stores beautifully! Enjoy it for lunch all week. 

To Store: Place cooled soup in an air-tight container and refrigerate for up to 4-5 days. The wild rice may continue to absorb liquid during storage, making the soup thicker.

To Freeze: Transfer the completely cooled soup to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace, and freeze for up to 3 months. It will separate slightly when thawed, but gentle reheating while stirring will help recombine the ingredients.

To Reheat: Warm soup over medium-low heat on the stovetop, stirring occasionally. Add a splash of broth or cream if needed to reach desired consistency. Microwave individual portions in 1-minute intervals, stirring between each interval.

Creamy Wild Rice and Mushroom Soup

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

260

kcal

This creamy wild rice and mushroom soup is like a hug in a bowl! It’s hearty, satisfying, and so delicious when served with crusty bread to soak it up.

Ingredients

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 lb (450g) cremini or baby bella mushrooms, sliced (you can mix with shiitake or wild mushrooms for extra flavor)

• 1 cup wild rice, rinsed

• 6 cups vegetable or chicken broth (or as needed for consistency)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• 1 cup heavy cream

• 2 cups fresh spinach (optional, for added greens)

• Fresh parsley, for garnish

Instructions

• In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Stir in garlic, carrots, and celery. Sauté for another 3 minutes until softened.
• Add mushrooms to the pot and cook, stirring occasionally, until they release their juices and become golden, about 5-7 minutes.
• Stir in the wild rice, dried thyme, dried rosemary, bay leaf, and broth. Season with salt and pepper to taste. Bring the soup to a simmer, cover, and let it cook on low heat for 45-60 minutes, or until the rice is tender and has slightly burst open.
• Once the rice is tender, remove the bay leaf. Stir in the heavy cream. Add a bit more broth if the soup is too thick for your liking. If adding spinach, stir it in and allow it to wilt for 2-3 minutes.
• Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm with crusty bread!

Notes

• Start with the recommended amount of broth, but be prepared to add more as the wild rice will continue to absorb liquid as it cooks.
• Blend a portion of the soup with an immersion blender for extra creaminess while still retaining some texture.
• This soup keeps well and tastes even better the next day. Store in the fridge for up to 5 days or freeze for up to 3 months.