Wild Rice Mushroom Soup Recipe

If you’re on the hunt for a comforting, earthy soup that’s both hearty and elegant, I’ve got just the thing for you. This Wild Rice Mushroom Soup Recipe is a fan-freaking-tastic blend of nutty wild rice and savory mushrooms in a creamy, luscious broth. Whether you’re cozying up on a chilly evening or need a nourishing lunch that feels like a hug in a bowl, this soup totally delivers. I absolutely love how the flavors marry together, and I know you will too once you try it.

this Recipe

Ingredients You’ll Need

The magic behind this Wild Rice Mushroom Soup Recipe lies in fresh vegetables, hearty wild rice, and a touch of creaminess from Parmesan and heavy cream. I always shop for cremini mushrooms—they bring out the earthiness so well—and I recommend a good-quality wild rice blend for texture and flavor.

• Olive oil: Adds richness and helps cook the veggies without overpowering flavors.
• Unsalted butter: Makes the soup beautifully silky and brings out the aromas of sautéed onions and mushrooms.
• Yellow onion: The flavor base—finely chopped so it melts into the broth perfectly.
• Carrots: Adds a subtle sweetness that balances the earthy mushrooms and rice.
• Celery: Provides a mild herbal note and a bit of crunch in the base for depth.
• Baby bella (cremini) mushrooms: I prefer these for their meaty texture and deep flavor.
• Garlic cloves: Just enough to add warmth without overpowering the soup’s gentle flavor.
• Dry wild rice blend: Wild rice is nutty and chewy; a blend usually cooks more evenly, so I always go with that for the best texture.
• Poultry seasoning: Adds a lovely herbal note; Herbs de Provence is a great swap if you want something a bit more fragrant.
• Kosher salt: Essential for seasoning and bringing out the soup’s full flavor.
• Black pepper: Just a touch for subtle heat and spice.
• Lower sodium vegetable broth: Using a lighter broth lets the other flavors shine and keeps sodium in check.
• Heavy cream: Adds the rich, silky texture—but I also share a cashew cream alternative for a dairy-free option.
• Parmesan cheese: This classic finish adds umami and makes the soup irresistibly creamy and savory.

Variations

I love how flexible this Wild Rice Mushroom Soup Recipe is. Over the years, I’ve tweaked and personalized it depending on what’s in season or what my family’s craving. You really can make this recipe your own, so consider these variations to keep it fresh and delicious for you.

• Use cashew cream instead of heavy cream: When I started making this dairy-free, cashew cream was a game changer—just soak the nuts, blend, and add for creamy texture without dairy.
• Swap poultry seasoning with fresh herbs: Try thyme and sage from your garden for a vibrant, fresh twist that really wakes up the soup.
• Add more mushrooms: I’ve thrown in shiitake or oyster mushrooms for even more umami depth—feel free to experiment with your favorite varieties.
• Make it vegan: Swap butter for plant-based margarine, heavy cream for cashew cream, and omit the Parmesan or use a vegan cheese alternative—this soup still turns out comforting and delicious.

How to Make Wild Rice Mushroom Soup Recipe

Step 1: Prepping the Ingredients and Cream

Start by measuring out your heavy cream and letting it reach room temperature while you prepare the soup—that helps it blend better later on. If you’re going the cashew cream route, pour boiling water over raw cashews and let them soak while you cook. Meanwhile, finely chop the onion, carrots, and celery, and slice your mushrooms. I always find that having everything ready to go makes the cooking process so much smoother.

Step 2: Sautéing the Base Veggies

Heat the olive oil and butter in your largest stockpot or Dutch oven over medium-high heat. Once hot, add the onions, carrots, and celery. Cook them for about 8 minutes until they’re soft and fragrant. This step is where so much flavor develops, so be patient and let those veggies really soften and release their sweetness.

Step 3: Cooking the Mushrooms and Garlic

Next, stir in the mushrooms and garlic. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are tender and lightly golden. I learned the trick here is not to stir too often; it allows the mushrooms to brown a little, which adds lovely depth and prevents them from steaming.

Step 4: Toasting the Wild Rice and Seasoning

Add the wild rice blend into the pot and stir so the grains get coated in the buttery veggie mix. Let the rice toast gently for 1 to 2 minutes—this really enhances its nutty flavor. Now sprinkle in your poultry seasoning, kosher salt, and black pepper. Stir everything well so the spices distribute evenly.

Step 5: Simmering to Perfection

Pour in the vegetable broth and a cup of water, then give it all a good stir. Bring the soup to a low boil, then cover and reduce the heat to medium-low. Let it simmer gently for 45 to 60 minutes—or until the wild rice is tender. I usually check around 45 minutes to taste and make sure the rice isn’t chewy or overcooked. Patience is key here — that slow simmer is what melds all the flavors.

Step 6: Stirring in Cream and Cheese

Remove the lid and stir in your heavy cream or cashew cream slowly, warming it through without boiling. Then, sprinkle in the grated Parmesan cheese gradually while stirring constantly—this prevents clumping and turns the soup silky smooth and rich. It’s the last flourish that makes this soup irresistibly creamy and flavorful.

How to Serve Wild Rice Mushroom Soup Recipe

Garnishes

I like to finish my bowls with a sprinkle of fresh parsley or thyme leaves for a pop of color and brightness. Sometimes I add a little extra Parmesan on top or a swirl of olive oil if I’m feeling fancy. These little touches make each serving feel special and inviting.

Side Dishes

This soup naturally pairs wonderfully with a crusty artisan bread—my family devours the bread soaked in the creamy broth! A light green salad with vinaigrette also balances the heartiness beautifully, especially if you want a lighter meal overall.

Creative Ways to Present

For gatherings, I like serving the soup in mini bread bowls made from hollowed-out sourdough rolls—it’s a fun, rustic presentation that guests love. Another idea is layering it with grilled cheese croutons on top for a crunchy surprise.

Make Ahead and Storage

Storing Leftovers

I store any leftover Wild Rice Mushroom Soup in an airtight container in the fridge, where it keeps well for up to five days. I always make sure to cool it before covering to keep freshness intact. The flavors actually deepen overnight and it tastes even better the next day.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. I portion it into freezer-safe containers and freeze for up to three months. Just be sure to cool it fully before freezing to preserve texture and flavor.

Reheating

When reheating, I prefer warming leftovers gently on the stovetop over medium heat, stirring occasionally until heated through. This keeps the cream from separating. If you’re in a hurry, microwaving works too—just remember to stir every 30 to 45 seconds for even reheating.

FAQs

Final Thoughts

When I first tried this Wild Rice Mushroom Soup Recipe, it quickly became a staple in our home—we serve it whenever we want to feel cozy without complicated cooking. There’s something so satisfying about the creamy texture combined with the nutty wild rice and rich mushroom flavor. I really hope you give this recipe a go; it’s a soul-warming bowl that’s both nourishing and downright delicious. Trust me, once you try it, you’ll be making this over and over!

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