Chilly weather calls for big bowls of cozy, and this Creamy Mushroom & Wild Rice Soup is pure comfort in a pot. Earthy mushrooms, nutty wild rice, and a dreamy, velvety broth—what more could we want on a weeknight? This is one of those soups that feels like a warm hug, whether you’re curled up solo or feeding a hungry family crowd. And the best part? It tastes fancy, but it’s totally weeknight-friendly. Let’s simmer something soul-soothing together!
Why You’ll Love This Recipe
This soup was born on a snowy Tuesday when I was craving something rich but wholesome, creamy but not heavy. I tossed in some wild rice I had prepped earlier in the week (meal prep for the win!) and used up a mix of mushrooms from the fridge. The result? A pot of pure magic that’s become a family favorite.
- Cozy and hearty—perfect for chilly evenings
- One pot + pantry staples = easy cleanup
- Loaded with texture—from tender mushrooms to nutty wild rice
- Customizable for dairy-free and vegetarian diets
- Scales beautifully for meal prep or entertaining
Ingredients Breakdown
Essentials
- 1 cup wild rice
- 3 cups water
- Pinch of salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 12 ounces cremini or baby bella mushrooms, sliced
- 1/4 cup dry white wine (optional)
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or dairy-free option)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1 bay leaf
- Salt and freshly ground black pepper
Pro Tips
- Use a wild rice blend for a faster cook time (but check labels—it may contain white rice)
- Baby bellas are great, but a mix of shiitake, oyster, or chanterelle adds depth
- Coconut milk works well for dairy-free, but cashew cream brings serious richness
- A splash of lemon or vinegar at the end adds a bright finishing note
- Add a pinch of nutmeg or smoked paprika for bonus flavor points
Step-by-Step Instructions
- Cook the wild rice: Rinse 1 cup wild rice under cool water. In a saucepan, combine with 3 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook 50–60 minutes until tender and the grains have split. Drain, fluff, and set aside.
- Sauté the aromatics: In a large soup pot, heat butter and olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, until soft and translucent. Stir in garlic and cook another 30 seconds until fragrant.
- Cook the mushrooms: Add the mushrooms and let them cook undisturbed for a few minutes to get a nice sear. Stir occasionally and cook until golden brown and their moisture has evaporated, about 6–8 minutes.
- Deglaze and thicken: Pour in the wine (if using), scraping up browned bits. Simmer until reduced by half, about 2–3 minutes. Stir in flour to coat mushrooms and cook for 1–2 minutes to form a light roux.
- Add liquids and season: Slowly pour in the broth, whisking to combine. Add thyme and bay leaf. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Finish creamy and wild: Stir in the cream and let simmer for 2–3 minutes. Remove the bay leaf and stir in cooked wild rice. Add a splash of broth or milk if too thick, or simmer longer if too thin.
- Brighten and serve: Taste and adjust with salt, pepper, and a squeeze of lemon juice if desired. Garnish with parsley, a swirl of cream, or crispy mushrooms if you’re feeling fancy.
Chef’s Tips and Tricks
- Don’t rush the mushrooms—let them caramelize for the best flavor
- Whisk the broth in slowly to avoid lumps when adding after the flour
- Use a splash of sherry instead of wine for a deeper flavor twist
- Keep broth warm before adding it in for a smoother integration
- The soup thickens as it sits—just add a little extra broth when reheating
Recipe Variations and Serving Suggestions
- Dairy-Free: Swap butter with oil and use coconut or cashew milk
- Add leafy greens: Toss in spinach, kale, or chard at the end
- Turn it into a meal: Top with a poached egg or serve alongside roasted chicken breast
- Make it smoky: Add 1/4 teaspoon smoked paprika with the mushrooms
- Serve with: Crusty sourdough, a crisp green salad, or toasted garlic flatbreads
FAQs
Can I make this ahead?
Absolutely! It’s great the next day—just store it in the fridge for up to 3–4 days. Add a splash of broth or cream when reheating.
Can I freeze this soup?
You can! Keep in mind dairy may separate when thawed. Reheat gently and give it a whisk. Non-dairy versions freeze a bit better.
Can I use another kind of rice?
Yes, but wild rice brings the best texture and nuttiness. If using white or brown rice, reduce cook time and adjust the broth accordingly.
Recipe Card
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Ingredients:
- 1 cup wild rice
- 3 cups water + pinch of salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 12 oz cremini mushrooms, sliced
- 1/4 cup dry white wine (optional)
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or dairy-free alt.)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions:
- Cook wild rice in salted water for 50–60 minutes. Drain and set aside.
- Sauté onion in butter and oil until translucent. Add garlic for 30 seconds.
- Cook mushrooms until browned. Deglaze with wine, if using.
- Stir in flour, then slowly whisk in broth. Add bay leaf and thyme. Simmer 10 minutes.
- Add cream and cooked rice. Simmer to warm through. Adjust seasonings and serve.
Nutrition: Approx. 310 calories per serving
If you try this recipe, I’d love to hear how it turned out! Drop a comment, rate the recipe, or tag @thekitchensaid on Instagram so I can see your delicious creations. Nothing makes my day like seeing your kitchen wins!
