Name: Creamy Mushroom and Wild Rice Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
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 alternative); 1/2 teaspoon dried thyme; 1 bay leaf; Salt and pepper, to taste

↓ Jump to Recipe

Chilly weather calls for big bowls of cozy, and this creamy mushroom wild rice soup is pure comfort in a pot. Earthy, golden-seared mushrooms meet nutty wild rice in a velvety, thyme-scented broth that tastes far more indulgent than the short ingredient list would suggest. It is the kind of soup that feels like a warm hug, whether you are curled up solo on a snowy night or ladling out seconds for a hungry family.

The best part is how weeknight-friendly it is despite its restaurant-worthy depth. Everything but the rice cooks in a single pot, the ingredients are largely pantry staples, and the whole thing comes together while the wild rice quietly simmers away. This recipe was born on a snowy Tuesday, built from a mix of mushrooms lingering in the fridge and some wild rice prepped earlier in the week, and it has been a family favorite ever since. Let us simmer something soul-soothing together.

Why You’ll Love This Recipe

This soup hits the sweet spot between rich and wholesome. It is creamy and satisfying without being heavy, thanks to a broth thickened with just a touch of flour and finished with a splash of cream. Each spoonful is loaded with texture, from the tender, meaty mushrooms to the pleasantly chewy wild rice, so it eats like a full meal rather than a starter.

It is also endlessly practical. One pot means easy cleanup, and the recipe scales beautifully whether you are meal-prepping lunches for the week or feeding a table of guests. Leftovers taste even better the next day, once the flavors have had time to settle and deepen.

Finally, it is wonderfully adaptable. With a few simple swaps it becomes fully dairy-free and vegetarian, and it welcomes whatever mushrooms or greens you have on hand. It is a forgiving, flexible recipe that rewards improvisation, which is exactly what you want on a busy weeknight.

Ingredients

The foundation of this soup is one cup of wild rice, cooked separately in three cups of water with a pinch of salt so it keeps its distinct, nutty bite. For the aromatic base, you will need two tablespoons of unsalted butter and one tablespoon of olive oil, one medium yellow onion finely chopped, and three garlic cloves minced. These build the savory backbone that everything else layers onto.

The star, of course, is twelve ounces of cremini or baby bella mushrooms, sliced. Creminis bring a deep, earthy flavor, but a mix of shiitake, oyster, or chanterelle will add even more complexity if you want to dress things up. An optional quarter cup of dry white wine deglazes the pan and brightens the mushrooms, while two tablespoons of all-purpose flour form a light roux to give the broth body.

To finish, you will pour in four cups of vegetable or chicken broth and one cup of heavy cream, or a dairy-free alternative like coconut or cashew milk. Half a teaspoon of dried thyme, or one teaspoon fresh, plus a single bay leaf and salt and freshly ground black pepper to taste, tie the whole pot together with gentle herbal warmth. A squeeze of lemon at the end is optional but adds a lovely bright note.

Creamy Mushroom and Wild Rice Soup ingredients

Step-by-Step Instructions

Start with the wild rice, since it takes the longest. Rinse one cup of wild rice under cool water, then combine it in a saucepan with three cups of water and a pinch of salt. Bring it to a boil, reduce to a simmer, cover, and cook for fifty to sixty minutes, until the grains are tender and have begun to split open. Drain, fluff with a fork, and set aside while you build the rest of the soup.

In a large soup pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook for four to five minutes, until soft and translucent, then stir in the minced garlic and cook for another thirty seconds, just until fragrant. This gentle start keeps the aromatics sweet rather than sharp.

Add the sliced mushrooms and let them cook undisturbed for a few minutes to develop a golden sear before stirring. Continue cooking, stirring occasionally, for about six to eight minutes, until the mushrooms are browned and their released moisture has evaporated. This caramelization is where the soup gets its rich, savory depth, so do not rush it.

Pour in the white wine, if using, scraping up any browned bits from the bottom of the pot, and let it simmer until reduced by half, about two to three minutes. Stir in the flour to coat the mushrooms and cook for one to two minutes to form a light roux. Then slowly pour in the broth, whisking as you go to keep the mixture smooth and lump-free. Add the thyme and bay leaf, bring everything to a gentle simmer, and cook for eight to ten minutes, seasoning with salt and pepper to taste.

To finish, stir in the cream and let the soup simmer for two to three minutes more. Remove the bay leaf, then fold in the cooked wild rice. If the soup is thicker than you like, loosen it with a splash of broth or milk; if it is thin, simmer a little longer. Taste one last time, adjust the seasoning, and add a squeeze of lemon if desired. Ladle into bowls and garnish with parsley or a swirl of cream.

Tips for the Best Mushroom Wild Rice Soup

The two habits that most improve this soup are patience with the mushrooms and care with the broth. Let the mushrooms caramelize fully before moving on, since that browning is the source of the soup’s savory richness. When you add the broth after the flour, pour it in slowly while whisking, and keeping the broth warm beforehand helps it integrate smoothly without lumps. A splash of sherry in place of the wine adds an even deeper, nuttier twist.

This soup loves good company at the table. Serve it with crusty sourdough and a crisp green salad for a complete supper, and save room for dessert with a batch of our maple pumpkin pie bars. If you are feeding a mixed crowd, it pairs nicely on a buffet next to a lighter main like our sweet chili grilled tofu steaks. Remember that the soup thickens as it sits, so add a little extra broth when reheating.

Kitchen Gear for This Recipe

As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely. It is wonderful the next day. Store it in the refrigerator for up to three to four days and add a splash of broth or cream when reheating to loosen it back up.

Can I freeze this soup?
You can, though dairy may separate slightly when thawed. Reheat it gently and give it a good whisk to bring it back together. Non-dairy versions tend to freeze even better.

Can I use another kind of rice?
Wild rice gives the best texture and nutty flavor, but white or brown rice will work. Reduce the cook time accordingly and adjust the broth as needed.

How do I make it dairy-free?
Swap the butter for extra olive oil and use coconut or cashew milk in place of the heavy cream. Cashew cream in particular keeps the soup luxuriously rich.

What mushrooms work best?
Cremini or baby bella are reliable and flavorful, but a mix that includes shiitake, oyster, or chanterelle adds extra depth and a more complex, woodsy character.

If you try this creamy mushroom and wild rice soup, I would love to hear how it turned out. Leave a comment, rate the recipe, and tag @thekitchensaid on Instagram so I can see your cozy kitchen wins. For more nourishing inspiration, explore these healthy eating ideas from our sister site. Nothing makes my day like seeing your bowls of comfort.

Recipe