A soul-warming dish perfect for colder months, Creamy Wild Rice and Mushroom Soup blends earthy mushrooms, hearty wild rice, and tender vegetables in a rich, velvety broth. With aromatic herbs and a buttery roux, this comforting soup makes a nourishing and satisfying meal for weeknights or cozy gatherings.
Why You’ll Love This Recipe
This soup is the ultimate blend of comfort and depth — nutty wild rice, umami-rich mushrooms, and a creamy, herb-infused broth that soothes and satisfies. It’s hearty enough to serve as a main dish, yet elegant enough to impress guests. The use of simple pantry staples and fresh produce makes it accessible, while the slow-simmered flavor feels like a hug in a bowl. Plus, it’s a great make-ahead option and can be adapted to be gluten-free or vegetarian.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- low sodium chicken broth
- olive oil
- unsalted butter
- onion, finely chopped
- carrots, finely chopped
- celery, finely chopped
- garlic, minced
- mushrooms (white or Baby Bella), sliced
- kosher salt
- freshly ground black pepper
- onion powder
- dried rosemary
- dried thyme
- all-purpose flour
- milk
- half and half
- wild rice
Directions
Prepare the Wild Rice
- In a medium pot, bring 3 cups of chicken broth to a boil.
- Stir in the wild rice, reduce heat to a simmer, cover, and cook for 45–50 minutes until al dente. Add more broth if needed to prevent drying out.
- Fluff with a fork and set aside.
Sauté the Vegetables
- In a large stockpot, heat olive oil and butter over medium heat.
- Add onions, carrots, celery, and mushrooms.
- Season with salt, pepper, onion powder, rosemary, and thyme. Cook for 5–6 minutes until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds, until fragrant.
Make the Roux
- Sprinkle the flour evenly over the vegetables.
- Stir constantly for 3 minutes, forming a smooth, golden roux.
Add Broth & Thicken
- Gradually pour in about 8 cups of chicken broth while stirring continuously.
- Raise heat to bring the mixture to a gentle boil.
- Reduce to a simmer and cook for 15–20 minutes, until the soup thickens to your desired consistency.
Finish the Soup
- Add the cooked wild rice, milk, and half and half.
- Simmer for an additional 10–15 minutes to blend the flavors thoroughly.
- Taste and adjust seasoning if needed.
Serve
Ladle the soup into bowls and serve hot. Garnish with chopped fresh herbs if desired. It pairs beautifully with crusty bread or a crisp autumn salad.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Calories per serving: 310 kcal
Variations
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Dairy-Free Version: Use unsweetened almond or oat milk and a dairy-free butter alternative.
- Add Protein: Stir in cooked shredded chicken or turkey for a more filling meal.
- More Vegetables: Add spinach, kale, or chopped zucchini in the last 10 minutes of simmering for extra nutrition.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if it has thickened too much.
FAQs
Can I use a wild rice blend instead of pure wild rice?
Yes, but the cooking time may be shorter depending on the blend. Check the package instructions and adjust accordingly.
How do I make this soup vegetarian?
Substitute the chicken broth with vegetable broth and ensure all ingredients are plant-based.
Can I use pre-cooked wild rice?
Yes. If using pre-cooked wild rice, add it during the final simmer stage when the milk and cream are added.
What kind of mushrooms work best?
Baby Bella or white mushrooms are ideal, but feel free to use shiitake, cremini, or a mix for more depth.
Can I thicken the soup more?
Yes, extend the simmering time slightly or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
What if I don’t have half and half?
You can substitute with more milk for a lighter broth or a combination of heavy cream and milk.
Is this soup freezer-friendly?
Yes, it freezes well. Just note that the texture may slightly change due to the dairy, but it still reheats beautifully.
How can I make it richer?
Add an extra tablespoon of butter during the sauté step or stir in grated parmesan cheese before serving.
Can I make this in a slow cooker?
Yes. Sauté vegetables and make the roux first, then transfer everything to the slow cooker. Cook on low for 4–6 hours.
What should I serve with this soup?
It’s perfect with crusty bread, garlic toast, or a green salad with vinaigrette.
Conclusion
Creamy Wild Rice and Mushroom Soup is a comforting, hearty dish full of robust flavor and nourishing ingredients. With a creamy base, tender vegetables, and nutty wild rice, it’s the kind of soup that warms you from the inside out. Whether you’re planning a weeknight meal or looking for a fall or winter crowd-pleaser, this soup delivers satisfying, rustic comfort in every spoonful.
PrintCreamy Wild Rice and Mushroom Soup
A hearty and creamy wild rice soup loaded with mushrooms, carrots, celery, and aromatic herbs. Rich and comforting, this rustic soup makes the perfect cozy dinner for fall and winter nights.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 11–12 cups low sodium chicken broth, divided
- ¼ cup olive oil
- ¼ cup unsalted butter
- ½ of a large onion, finely chopped
- 4 large carrots, finely chopped
- 3 large celery stalks, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (white or Baby Bella)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¾ cup all-purpose flour
- 1½ cups milk
- ½ cup half and half
- 1 cup wild rice, uncooked
Instructions
- In a medium pot, bring 3 cups of chicken broth to a boil. Add wild rice, reduce to a simmer, cover, and cook for 45–50 minutes until al dente. Add broth if needed. Fluff with a fork and set aside.
- In a large stockpot, heat olive oil and butter over medium. Add onions, carrots, celery, and mushrooms. Season with salt, pepper, onion powder, rosemary, and thyme. Cook for 5–6 minutes until softened. Add garlic and sauté for 30 more seconds.
- Sprinkle in the flour and stir constantly for 3 minutes to form a smooth, golden roux.
- Slowly pour in about 8 cups of chicken broth while stirring. Increase heat to bring to a boil, then lower to a simmer. Cook for 15–20 minutes until thickened.
- Stir in the cooked wild rice, milk, and half and half. Simmer for another 10–15 minutes to blend the flavors.
- Serve hot, garnished with fresh herbs if desired. Pair with crusty bread or a leafy autumn salad.
Notes
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly soup.
- Soup will thicken as it cools — add extra broth when reheating if needed.
- Wild rice has a chewy texture; make sure it’s fully cooked but still firm.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg