This Wild Rice Mushroom Soup is a rich, hearty, and comforting dish that brings out the earthy flavors of mushrooms paired beautifully with the nutty texture of wild rice. It’s the perfect warm bowl of goodness for colder days, and it’s packed with wholesome ingredients that make it both nourishing and satisfying.
Why You’ll Love This Recipe
I love how this soup strikes the perfect balance between creamy and brothy. The wild rice adds a pleasant chewiness that makes every spoonful feel substantial, while the mushrooms offer deep umami flavor. It’s a cozy, soul-warming soup that I can serve for dinner and feel completely fulfilled. Plus, it’s easy to make ahead and reheats beautifully, which is perfect for busy weeks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 pound cremini or white mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
3/4 cup uncooked wild rice, rinsed
6 cups vegetable broth
1 cup full-fat coconut milk or heavy cream
1 tablespoon all-purpose flour (optional, for thickening)
1 tablespoon soy sauce (optional, for extra depth of flavor)
Fresh parsley, chopped (for garnish)
Directions
I heat the olive oil and butter in a large pot over medium heat.
I add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
I stir in the garlic and cook for another 1 minute until fragrant.
I add the mushrooms, thyme, rosemary, salt, and pepper. I cook for 8–10 minutes until the mushrooms release their moisture and start to brown.
I stir in the wild rice and pour in the vegetable broth. I bring it all to a boil.
I reduce the heat to low, cover, and simmer for about 45–50 minutes, or until the wild rice is tender and has burst open.
If I want a creamier soup, I stir in the flour and cook for 2–3 minutes. Then I add the coconut milk (or cream) and soy sauce, stirring well to combine.
I let the soup simmer uncovered for another 5–10 minutes until thickened slightly.
I taste and adjust seasoning if needed.
I garnish with fresh parsley and serve hot.
Servings and timing
This recipe makes about 6 servings. Prep time: 15 minutes Cook time: 1 hour Total time: 1 hour 15 minutes
Variations
I sometimes add chopped kale or spinach at the end for extra greens.
To make it richer, I use heavy cream instead of coconut milk.
For a protein boost, I stir in cooked shredded chicken or white beans.
I swap wild rice with a wild rice blend if that’s what I have on hand.
A dash of smoked paprika gives it a smoky twist I enjoy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth or water if it thickens too much. It also reheats well in the microwave in 1–2 minute intervals, stirring in between.
FAQs
How do I know when wild rice is fully cooked?
I know it’s ready when the grains have split open and are tender but still slightly chewy.
Can I freeze Wild Rice Mushroom Soup?
Yes, I let it cool completely, then freeze in containers for up to 3 months. I reheat on the stove after thawing overnight in the fridge.
Is this soup gluten-free?
It is naturally gluten-free if I skip the flour or use a gluten-free alternative.
Can I use different mushrooms?
Absolutely. I’ve used a mix of cremini, shiitake, and portobello. They all work beautifully and add unique depth.
What can I use instead of wild rice?
If I don’t have wild rice, I sometimes use brown rice or a wild rice blend. Just note that the texture and cook time might vary slightly.
Conclusion
This Wild Rice Mushroom Soup is one of those recipes I keep coming back to when I want something wholesome, earthy, and filling. It’s simple to make, full of flavor, and perfect for both weeknight meals and relaxed weekends. Whether I serve it as a main or a starter, it always brings comfort and warmth to the table.
