Wild Rice Mushroom Soup Recipe (Easy & Creamy)

This wild rice and mushroom soup? It’s the kind of cozy bowl you’ll crave on cold nights. Earthy, creamy, and incredibly satisfying.

Why This Soup Is My Go-To Recipe

Look, I’m not going to lie to you.

When it’s cold outside, nothing beats real homemade soup. Not the canned stuff. Not the instant kind. The real deal.

This recipe is special to me because it skips all the shortcuts. No cream-of-whatever cans. No artificial flavors. Just honest ingredients that actually taste like food.

I’ve been making variations of this soup for years now. And here’s what I love most…

The wild rice gives you this amazing chewy texture. The cremini mushrooms? They add this deep, almost meaty flavor. Put them together, and you get something that feels fancy but is actually pretty simple to make.

Now, fair warning.

Wild rice takes forever to cook compared to regular rice. We’re talking 45-60 minutes here. But trust me on this—it’s worth every minute. Those grains soak up all that savory broth while keeping their bite.

Serve this with a thick slice of crusty sourdough, and you’ve got yourself a meal that’ll fill you up without making you feel like you need a nap afterward.

Let’s Talk About What Goes Into This

Wild Rice (The Star of the Show)

Here’s a fun fact: wild rice isn’t even rice.

Nope. It’s actually a grass seed that grows in shallow water across North America. The Native Americans have been harvesting it for centuries. Pretty cool, right?

When you cook it, the dark outer shell splits open to reveal this creamy white interior. The taste? Nutty and earthy. Perfect for soups.

You’ll find wild rice blends in the grain aisle at most grocery stores. These blends usually mix different types together for better texture. I like using blends because you get variety in every spoonful.

And the nutrition side of things?

Wild rice beats regular rice hands down. More protein. More minerals like zinc and potassium. It’s basically a nutritional powerhouse disguised as comfort food.

The Mushroom Situation

I always reach for baby bella mushrooms for this recipe.

Why?

They’ve got this meaty, substantial texture that white button mushrooms just don’t have. Plus, when you sauté them properly, they get these gorgeous golden-brown edges that add so much depth to the soup.

But here’s the thing…

You don’t have to stick with baby bellas. Feel free to experiment:

• Shiitake mushrooms bring an Asian-inspired umami punch
• Oyster mushrooms add delicate, almost sweet notes
• Portobello mushrooms give you even more meatiness

Or mix them all together. Your soup, your rules.

The Flavor Foundation

Every good soup starts with what the French call “mirepoix.”

Fancy word. Simple concept.

It’s just onions, carrots, and celery diced up small and cooked together. These three vegetables create this savory base that makes everything else taste better. I chop them fine so they practically melt into the soup.

Then there’s the garlic.

Four cloves, minced up real good. When it hits that hot oil, it releases these oils that perfume your entire kitchen. But here’s the key—you want it fragrant, not burned. Burned garlic tastes bitter and ruins everything.

Herbs That Make It Sing

I use poultry seasoning in this recipe.

It’s a blend of sage, thyme, rosemary, and a few other herbs. These earthy flavors play so well with mushrooms. It’s like they were made for each other.

No poultry seasoning? No problem. Herbes de Provence works just as well. It’s got that French countryside vibe with similar herbs.

And then the basics—salt and pepper. Keep it simple here. You want to enhance the flavors, not hide them.

Making It Creamy (Two Ways)

The cream is what turns this from a good soup into a great soup.

Just 2/3 cup of heavy cream creates this silky, luxurious texture. It also mellows out the earthy intensity from the wild rice and mushrooms. Everything just… balances.

But what if you don’t do dairy?

I’ve got you covered. Cashew cream is your answer.

Here’s how you make it:

1. Soak 1/3 cup raw cashews in hot water for 30 minutes
2. Toss everything into a blender
3. Blend until it’s completely smooth

The result? Crazy rich and creamy, no dairy needed.

The final touch is Parmesan cheese. Finely grated, it melts right into the hot soup and adds these nutty, salty notes that tie the whole thing together.

Everything You Need

Ingredient	Quantity	Notes
Olive oil	2 Tbsp	Extra virgin preferred
Unsalted butter	2 Tbsp	Adds richness
Yellow onion	1 medium	Finely chopped
Carrots	3/4 cup	Finely chopped
Celery	1/2 cup	Finely chopped
Baby bella mushrooms	8 oz	Sliced thin
Garlic cloves	4 cloves	Minced
Wild rice blend	1 cup	Dry, uncooked
Poultry seasoning	1 Tbsp	Or Herbs de Provence
Kosher salt	1 tsp	Adjust to taste
Black pepper	1/2 tsp	Freshly ground
Vegetable broth	4 cups	Low sodium preferred
Heavy cream	2/3 cup	See notes for substitute
Parmesan cheese	1/3 cup	Finely grated

How I Make This Soup (Step by Step)

This isn’t complicated. But it does require a little patience. Each step builds on the last, creating layers of flavor.

Ready? Let’s do this.

Step 1: Get Your Prep Done

First things first—get everything ready before you start cooking.

Dice your onion into small, even pieces. Chop the carrots and celery to match. Why the same size? Because then everything cooks at the same rate. No mushy carrots with crunchy celery.

Slice those mushrooms about 1/4 inch thick. Consistent slices = even cooking.

Mince the garlic nice and fine so it distributes throughout the soup instead of giving you random garlic bombs.

Step 2: Build That Aromatic Base

Grab your Dutch oven or a big stockpot. Put it over medium-high heat.

Add the olive oil and butter together. Wait for the butter to melt and start shimmering. That shimmer tells you it’s ready.

Now dump in all your chopped onions, carrots, and celery at once. Give them a good stir to coat everything in that oil and butter.

Let them cook for about 8 minutes. Stir occasionally, but not constantly.

What you’re looking for:

• Softened vegetables
• Translucent onions
• A sweet, savory smell filling your kitchen

Don’t rush this part by cranking up the heat. Low and slow wins the race here. This is where your soup’s flavor foundation gets built.

Step 3: Add the Mushrooms and Garlic

Time for the mushrooms.

Toss them in along with the minced garlic. Stir everything together. The mushrooms will start releasing moisture immediately. That’s totally normal.

Cook for 6-8 minutes. And here’s the important part—don’t stir constantly.

I know it’s tempting. But if you keep stirring, the mushrooms will steam instead of brown. You want them to sit in the pan long enough to develop those golden, caramelized edges.

The mushrooms should shrink down a lot and turn slightly brown. The garlic should smell incredible but not burned.

This is where the magic happens. This is where you get that deep, earthy flavor that makes this soup so good.

Step 4: Toast the Rice

Pour in that dry wild rice. Stir it around to coat every grain with the oil and butter in the pot.

Let it cook for 1-2 minutes. You’ll start to smell this nutty aroma as the grains warm up.

Why toast the rice? It intensifies the flavor. It’s one of those small steps that makes a big difference. I use this technique for all kinds of grain-based soups.

Now add your poultry seasoning, salt, and black pepper. Stir everything together so the spices coat the rice and vegetables evenly. The heat will release the oils in those dried herbs.

Step 5: Let It Simmer

Pour in all 4 cups of vegetable broth. Stir well. Make sure you scrape up any browned bits stuck to the bottom of the pot. Those bits? Pure flavor gold.

Crank the heat up to high and bring everything to a gentle boil. Once you see it bubbling, reduce the heat to medium-low and pop a lid on the pot.

Now we wait.

Let this simmer for 45-60 minutes. Check on it every now and then to make sure it’s maintaining a gentle simmer—not a rolling boil.

Wild rice needs this time. It’s not like regular rice that cooks in 20 minutes. This stuff takes its sweet time.

How do you know it’s done?

The grains will split open, showing off their creamy white interiors. They should be tender but still have some chew. If they’re hard and crunchy, they’re undercooked and taste terrible. Keep cooking.

Step 6: Make It Creamy

Take off that lid. The soup should look thick, and the rice should be fully cooked. Turn your heat down to low.

Pour in the heavy cream slowly while stirring. Watch the color change from brown to this lighter, tan color. Stir it through completely.

Now for the Parmesan.

Add it gradually—a little bit at a time. Stir constantly as you add it. This is crucial. If you dump it all in at once, you’ll get clumps of cheese. Nobody wants cheese clumps.

Keep stirring until every last bit of cheese has melted into the soup.

Taste it. Does it need more salt? More pepper? Adjust as needed.

Once the cheese is fully incorporated, take the pot off the heat.

Step 7: Time to Eat

Ladle that hot soup into bowls.

The consistency should be thick but still pourable. Too thick? Add a splash of broth or water to loosen it up.

Want to make it fancy? Top with some extra Parmesan. A few cracks of fresh black pepper never hurt either.

Serve it immediately while it’s piping hot.

What to Serve With This

This soup can absolutely stand alone as a main course. It’s hearty enough for lunch or dinner.

But if you want to round out the meal…

Crusty bread is non-negotiable. A fresh baguette is perfect for soaking up every last drop of that creamy broth. Sourdough works great too.

A crisp green salad on the side provides nice contrast to the rich soup. Keep the dressing simple—a basic vinaigrette lets the soup be the star.

If you want to add protein, grilled chicken works well. So do roasted vegetables. But honestly? The soup is filling enough on its own for most people.

Storing This (Because You’ll Want Leftovers)

Keeping It Fresh

Let the soup cool down completely before you store it. Don’t put hot soup straight into the fridge—that raises the temperature of everything else in there.

Transfer it to an airtight container. It’ll keep in the fridge for up to 5 days.

Fair warning: The wild rice keeps absorbing liquid as it sits. Your soup will probably be super thick the next day. This is totally normal and easy to fix.

How to Reheat It Right

Stovetop method (my favorite):

• Use medium-low heat
• Stir frequently to prevent scorching
• Add broth or water to thin it out (start with 1/4 cup at a time)
• Heat until it’s back to the consistency you want

Microwave method (for when you’re in a hurry):

• Use a microwave-safe bowl
• Heat in 30-second intervals
• Stir between each interval

Why the stirring? Because microwaves heat unevenly. The top layer will be scorching hot while the bottom is still cold. Stirring fixes that.

Can You Freeze It?

Absolutely. This soup freezes great for up to 3 months.

Use freezer-safe containers with tight lids. Leave about an inch of space at the top—the soup will expand as it freezes.

To thaw: Move it from freezer to fridge the night before you want to eat it. Never thaw at room temperature. That’s asking for food poisoning.

After thawing: Reheat on the stovetop like I described above.

One thing—the cream might separate a bit after freezing. Don’t panic. Just stir well while reheating and it’ll come back together. The flavor stays excellent.

Questions People Always Ask Me

“Can I make this dairy-free?”

Yep. Replace the heavy cream with cashew cream (instructions earlier in this recipe). Skip the Parmesan or use a dairy-free version. Done.

“My wild rice isn’t getting tender. What’s wrong?”

Wild rice can take a full hour to cook. Some batches take even longer depending on how old they are. If it’s still hard after 60 minutes, add more broth and keep simmering. Be patient with it.

“Can I use different mushrooms?”

Of course. Try shiitake, oyster, or portobello mushrooms. Mix several types together if you want. Each brings its own personality to the soup.

“How do I keep the cheese from clumping?”

Three things:

1. Add it slowly—just a little at a time
2. Stir constantly as you add it
3. Make sure the soup is hot but not boiling

Also, grate it finely so it melts faster. And avoid pre-shredded cheese—it has anti-caking agents that prevent smooth melting.

“Is this gluten-free?”

Yes. Wild rice has no gluten. Just double-check your broth and seasonings to make sure they don’t have hidden gluten. Most pure spice blends are safe.

My Top Tips for Success

Toast that rice. Don’t skip it. This one simple step makes the nutty flavor so much better.

Use a heavy pot. Dutch ovens are perfect. Thin pots will burn the bottom.

Let the mushrooms brown. Stop stirring them constantly. They need time in contact with the hot pan to caramelize.

Check the rice early. Some brands cook faster than others. Start checking at 45 minutes.

Add cream off heat. If you’re worried about curdling, remove the pot from the burner first. The residual heat will warm the cream through.

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