Name: Creamy Wild Rice and Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American / Healthy
Ingredients: 1 tablespoon olive oil; ½ medium white onion, chopped; ¼ cup celery, chopped; ¼ cup carrots, chopped; 1½ cups fresh white mushrooms, sliced; ½ cup white wine (or low‑sodium fat‑free chicken or vegetable broth); 2½ cups low‑sodium, fat‑free chicken or vegetable broth; 1 cup fat‑free half‑and‑half; 2 tablespoons all‑purpose flour; ½ teaspoon dried thyme; Black pepper, to taste; 1 cup cooked wild rice

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This creamy wild rice and mushroom soup is a comforting, hearty dish packed with earthy mushrooms, tender vegetables, and chewy wild rice in a flavorful, velvety broth. It’s the perfect meal to warm up with on a chilly day, and it’s easy enough to pull together for a cozy weeknight dinner.

Why You’ll Love This Recipe

I love how this soup blends wholesome ingredients into a bowl of comfort. The wild rice adds a nutty texture, while mushrooms lend their savory depth. The creamy broth ties everything together without being overly heavy. Whether I’m looking for a vegetarian main dish or a soul-soothing starter, this soup never disappoints. Plus, it’s customizable and can easily be made plant-based or gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
½ medium white onion, chopped
¼ cup celery, chopped
¼ cup carrots, chopped
1½ cups fresh white mushrooms, sliced
½ cup white wine (or low-sodium fat-free chicken or vegetable broth)
2½ cups low-sodium, fat-free chicken or vegetable broth
1 cup fat-free half-and-half
2 tablespoons all-purpose flour
½ teaspoon dried thyme
Black pepper, to taste
1 cup cooked wild rice

Directions

I start by heating olive oil in a stockpot over medium heat.
I add chopped onion, celery, and carrots, cooking until they become tender.
Then, I stir in the mushrooms and pour in the white wine (or broth), followed by the remaining broth. I let it come to a simmer.
In a separate bowl, I whisk together the half-and-half, flour, thyme, and black pepper until smooth.
I stir the cooked wild rice into the pot.
Then I slowly add the half-and-half mixture, stirring constantly over medium heat until the soup thickens and starts to bubble.
Once it’s thick and creamy, I taste and adjust the seasoning before serving it warm.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap the fat-free half-and-half with cashew milk or soy milk to keep things plant-based. If I want a gluten-free version, I use cornstarch instead of flour to thicken the soup. For added depth, I occasionally mix in a splash of tamari or a handful of fresh spinach near the end of cooking. If I’m short on wild rice, I blend in brown rice or even a wild rice blend.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup tends to thicken as it sits, so when I reheat it on the stove or in the microwave, I usually add a splash of broth or milk to loosen it up. It’s not ideal for freezing because of the creamy base, but if I leave out the dairy, it freezes well and I can stir in cream when reheating.

FAQs

How can I make this soup vegan?

I use a non-dairy milk like cashew or soy and ensure I’m using vegetable broth instead of chicken broth. I also double-check that the wine or broth is vegan-friendly.

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

Yes, I’ve done this when I didn’t have 100% wild rice. It changes the texture slightly, but it still tastes great and cooks up nicely.

How do I make this soup thicker?

If I want a thicker consistency, I add a bit more flour or use cornstarch mixed with water as a slurry. Letting it simmer longer also helps reduce and thicken it naturally.

Can I add protein to this soup?

Absolutely. I’ve added shredded rotisserie chicken, cooked white beans, or even tofu cubes to make it more filling.

What type of mushrooms work best?

I usually go with white mushrooms because they’re mild and affordable, but cremini or baby bellas also add a nice depth of flavor.

Conclusion

This creamy wild rice and mushroom soup is everything I want in a bowl: warm, filling, and full of wholesome ingredients. It’s easy to adjust based on what I have on hand, and it always hits the spot. Whether I’m enjoying it solo or serving it as a starter for guests, it never fails to bring comfort to the table.