Name: Wild Rice and Mushroom Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 yellow onion, finely chopped; 3/4 cup finely chopped carrots; 1/2 cup finely chopped celery; 8 oz. baby bella (cremini) mushrooms, sliced; 4 garlic cloves, minced; 4 cups (1 quart) lower sodium vegetable broth; 1 cup dry wild rice blend (such as Lundberg brand); 1 cup water; 2/3 cup heavy cream (sub cashew cream*); 2 Tbsp. olive oil; 2 Tbsp. unsalted butter; 1 Tbsp. poultry seasoning (sub Herbs De Provence); 1 tsp. kosher salt; 1/2 tsp. black pepper; 1/3 cup finely grated Parmesan cheese

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If you’re craving a comforting bowl of pure warmth and umami-rich goodness, look no further than this Wild Rice and Mushroom Soup Recipe. It’s the perfect blend of earthy mushrooms and nutty wild rice, all wrapped together in a creamy, savory broth that feels like a hug in a bowl. Every spoonful delivers layers of flavor and satisfying textures that make this soup a standout, whether you’re cozying up on a chilly evening or serving a crowd with something memorable yet simple.

Ingredients You’ll Need

The image shows several small white bowls and clear glass jars arranged on a white marbled surface, each filled with different cooking ingredients. Starting from the top left, there is a small white bowl filled with a light brown powder, next to a small white bowl holding three peeled garlic cloves. To the right, a small white bowl contains chopped celery pieces, which are pale green and white. Below these, a chunk of a pale orange cheese sits directly on the marble. Moving to the center, a white bowl is heaped with brown sliced mushrooms showing their white undersides and gills. To the right, a white bowl is filled with bright orange diced carrots. At the bottom left, a clear glass jar holds a light brown liquid broth. Beside it, a small white bowl contains mixed grains with shades of brown, white, and black. Finally, a white bowl near the bottom center has finely chopped white onions. photo taken with an iphone --ar 4:5 --v 7

The magic of this soup is all in its straightforward, wholesome ingredients. Each one plays a vital role: the wild rice adds a satisfying bite with its nutty flavor, mushrooms bring an earthy depth, and the blend of aromatics and seasoning rounds it out beautifully.

2 Tbsp. olive oil: Provides a light, fruity base for sautéing the veggies without overpowering the flavors.
2 Tbsp. unsalted butter: Adds richness and helps mellow the sharpness of the garlic and onions.
1 yellow onion, finely chopped: Offers a sweet, savory foundation when softened.
3/4 cup finely chopped carrots: Contributes subtle sweetness and a lovely pop of color.
1/2 cup finely chopped celery: Introduces a crisp, aromatic contrast to the softness of the mushrooms and rice.
8 oz. baby bella (cremini) mushrooms, sliced: The star ingredient, delivering that rich, earthy umami flavor.
4 garlic cloves, minced: Infuses the soup with a fragrant punch without overwhelming.
1 cup dry wild rice blend: Toasted lightly to deepen its nutty flavor, it adds a hearty chew.
1 Tbsp. poultry seasoning (or Herbs De Provence): Elevates the flavor with a warm, herbal bouquet.
1 tsp. kosher salt: Enhances all other ingredients, balancing the flavors perfectly.
1/2 tsp. black pepper: Adds subtle heat and a touch of spice.
4 cups (1 quart) lower sodium vegetable broth: Creates the flavorful, savory base of the soup with less salt for better control.
2/3 cup heavy cream (or cashew cream): Makes the soup luxuriously creamy while blending all the flavors.
1/3 cup finely grated Parmesan cheese: Sprinkled in gradually for a savory finish that ties everything together.

How to Make Wild Rice and Mushroom Soup Recipe

Step 1: Prepare Your Cream

Begin by measuring out the heavy cream and letting it sit at room temperature. This little trick helps it blend smoothly later. If you’re opting for a dairy-free alternative, prepare your cashew cream ahead following your favorite recipe or the notes provided.

Step 2: Sauté the Aromatics

Heat the olive oil and butter together in a large stockpot or Dutch oven over medium-high heat. Once shimmering, toss in the finely chopped onion, carrot, and celery. Let these soften for about eight minutes until they release their sweet aromas and become tender, setting the stage for the rich flavors to come.

Step 3: Cook the Mushrooms and Garlic

Add the sliced baby bella mushrooms and minced garlic to the pot. Stir gently to combine and cook for 6 to 8 minutes, stirring only occasionally so the mushrooms have a chance to brown and develop that irresistible golden color while mellowing their moisture. This deepens the soup’s earthiness in every bite.

Step 4: Toast the Wild Rice and Add Seasoning

Next, pour in the wild rice and stir well to coat every grain with those savory flavors. Let it toast lightly for a minute or two — this helps awaken its nutty aromas and improves the texture. Sprinkle in the poultry seasoning, kosher salt, and black pepper, mixing to distribute the warm, herbal notes evenly.

Step 5: Simmer the Soup

Pour in the vegetable broth along with one cup of water, giving everything a hearty stir. Bring the mixture to a gentle boil, then cover the pot and reduce the heat to medium-low to let it simmer. Cook for 45 to 60 minutes, allowing the wild rice to fully hydrate and become tender while blending perfectly with the mushrooms and seasonings.

Step 6: Add the Final Touches

Once the rice is tender and the soup is rich and fragrant, remove the lid and slowly stir in the heavy cream or cashew cream. Gradually sprinkle in the Parmesan cheese while stirring continuously so it melts evenly without clumping. Once everything is fully combined, remove from heat and get ready to serve!

How to Serve Wild Rice and Mushroom Soup Recipe

A white spoon is holding a thick soup above a large blue pot with an off-white inside. The soup has visible diced orange carrot pieces, dark brown mushroom slices, and small bits of rice and onion, all mixed in a creamy light brown broth. The pot sits on a white marbled surface, and the soup looks hearty and full of texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is your chance to add a personal touch and a little extra flavor punch. Crisp fresh herbs like chopped parsley or thyme leaves provide vibrant color and a fresh contrast to the creamy soup. A sprinkle of additional Parmesan or a drizzle of truffle oil can add depth and elegance if you’re making this for a special occasion.

Side Dishes

This soup shines beautifully alongside crusty artisan bread for dipping or a simple green salad dressed with a citrus vinaigrette to brighten the meal. For a heartier spread, roasted vegetables or a warm grain salad could round out the table and make it a complete feast.

Creative Ways to Present

Serve the soup in rustic bowls to highlight its earthy charm or in elegant white crockery to let the colors pop. For an impressive presentation, garnish each serving individually at the table or ladle the soup into small cups for appetizers at a gathering. Adding a small dollop of sour cream or crème fraîche on top can add a luscious finish.

Make Ahead and Storage

Storing Leftovers

Wild Rice and Mushroom Soup Recipe tastes even better the next day, making it perfect for leftovers. Transfer cooled soup to an airtight container and store it in the refrigerator for up to 4 days. The flavors will deepen and meld, so you’re in for a treat the next time you eat it.

Freezing

If you want to keep this soup on hand for longer, it freezes well. Use freezer-safe containers or heavy-duty freezer bags and leave headspace for expansion. Freeze for up to 3 months. Keep in mind that cream-based soups can sometimes separate after freezing, but a good stir or gentle reheating usually restores their creamy texture.

Reheating

When reheating your Wild Rice and Mushroom Soup Recipe, do so gently over medium-low heat on the stovetop, stirring occasionally to prevent scorching. Adding a splash of broth or cream while warming helps revive the texture if it has thickened too much. Avoid boiling as it can break the creaminess.

FAQs

Can I use regular rice instead of wild rice in this soup?

Yes, you can substitute regular long-grain or brown rice, though cooking times may vary. Wild rice gives a distinctive nutty flavor and chewy texture that really defines this recipe, but feel free to use what you have on hand.

Is there a vegan version of this Wild Rice and Mushroom Soup Recipe?

Absolutely! Replace butter with olive oil, use cashew cream or coconut cream instead of heavy cream, and skip the Parmesan cheese or use a vegan alternative. These swaps keep the soup rich and delicious while staying plant-based.

How long does the soup take to cook?

From start to finish, including prepping ingredients and simmering, expect about 1 hour and 15 minutes. The wild rice needs ample time to cook through, which is key to the soup’s wonderful texture.

Can I make this soup in a slow cooker?

Yes, though you’ll want to brown the vegetables and mushrooms on the stovetop first to develop flavor, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the rice is tender. Add cream and cheese at the end to prevent curdling.

What is the best way to thicken the soup if it’s too thin?

If your soup ends up a bit too watery, simmer it uncovered to reduce the liquid or stir in a small slurry of cornstarch and water, cooking for a few more minutes until thickened. Be cautious when adding thickening agents so you don’t overpower the delicate flavors.

Final Thoughts

There is something truly special about a homemade bowl of Wild Rice and Mushroom Soup Recipe—it’s comforting, wholesome, and endlessly satisfying. I hope you give this recipe a try and discover its delicious layers, perfect for any season or occasion. Whether you’re new to cooking or a seasoned soup lover, this dish promises to become a cherished favorite in your kitchen.