Wild Rice Mushroom Soup is a warm and comforting bowl filled with tender wild rice and earthy mushrooms simmered in a flavorful broth. The combination of the nutty rice and the rich, meaty mushrooms makes every spoonful satisfying and cozy. This soup feels like a big, comforting hug on a chilly day, perfect for when you want something hearty but not too heavy.
I love making this soup when I want to slow down and enjoy something simple but full of flavor. One of my favorite tips is to use a mix of different mushrooms, like cremini and shiitake, because they add layers of taste and texture. Sometimes, I toss in a little fresh thyme or rosemary to brighten things up—it really brings the soup to life. For me, it’s all about those small additions that make the soup feel extra special.
When I serve this soup, I like to pair it with a slice of crusty bread or some simple green salad on the side. It’s a perfect combo that feels just right for lunch or dinner. I’ve made this soup for friends and family, and it always gets compliments because it’s both comforting and a little different thanks to the wild rice. It’s the kind of dish that warms you up from the inside out and leaves you feeling good.
Key Ingredients & Substitutions
Wild Rice: Wild rice gives this soup its nutty, chewy texture. If you don’t have wild rice, try using brown rice or a mix of brown and white rice; it won’t be the same but still tasty.
Mushrooms: Using mixed mushrooms like cremini and shiitake adds great depth of flavor. Button mushrooms alone work too if that’s what you have. Dried mushrooms rehydrated in broth can boost umami.
Broth: Vegetable broth keeps this soup vegetarian, but chicken broth adds richness if you prefer. Use low-sodium broth so you can control the salt easily.
Cream: Heavy cream makes the soup smooth and satisfying. For a lighter option, half-and-half or coconut milk (for dairy-free) works well. Add cream off heat to avoid curdling.
How Do I Make Sure the Wild Rice Cooks Perfectly and Doesn’t Turn Mushy?
Wild rice takes longer to cook than regular rice, and you want it tender but not mushy. Here’s how I do it:
- Rinse the wild rice thoroughly to remove any dust or debris.
- Add wild rice to 4 cups of broth in a pot, bring to a boil, then simmer low and covered for 45 minutes.
- Check texture after 40 minutes—rice should start to burst open but still have a bite.
- If there’s excess liquid, drain it off to avoid soggy soup.
- Set cooked rice aside; add it back into the soup near the end to keep it tender and intact.
Taking time with the rice makes a big difference in texture and overall soup quality. Patience pays off!
Equipment You’ll Need
- Medium pot – perfect for cooking the wild rice evenly.
- Large soup pot – gives you plenty of space to sauté vegetables and simmer the soup.
- Strainer – useful for rinsing the wild rice and draining excess liquid.
- Sharp knife – helps chop vegetables precisely.
- Wooden spoon or spatula – for stirring everything and preventing sticking.
- Measuring cups and spoons – keep your ingredients just right.
- Ladle – for serving the hot soup easily.
Flavor Variations & Add-Ins
- Switch up mushrooms: Add dried porcini for a deeper, earthier flavor.
- Protein boost: Stir in cooked chicken, turkey, or even some bacon for added heartiness.
- Herb twist: Incorporate fresh thyme, sage, or parsley to change the aroma and taste.
- Spice it up: Add a pinch of paprika, cayenne, or a splash of hot sauce for some heat.
Wild Rice Mushroom Soup
Ingredients You’ll Need:
Soup Ingredients:
- 1 cup wild rice
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 oz (about 300g) mixed mushrooms (such as cremini, shiitake, button), sliced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon fresh rosemary, chopped (optional)
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Time You’ll Need:
This Wild Rice Mushroom Soup takes about 1 hour and 15 minutes total. You’ll spend 10 minutes prepping ingredients, about 45 minutes cooking the wild rice, and another 20 minutes on the soup preparation and simmering.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Rinse the wild rice under cold water to clean it. In a medium pot, combine the wild rice with 4 cups of broth. Bring it to a boil, then lower the heat, cover, and let it simmer for about 45 minutes until the rice is tender and the grains start to open up. Drain any extra liquid if needed, and set the rice aside.
2. Sauté the Vegetables and Mushrooms:
In a large soup pot, heat olive oil or butter over medium heat. Add chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables start to soften. Add the minced garlic and the sliced mushrooms. Keep cooking and stirring for about 8 minutes until the mushrooms release their liquid and turn golden brown.
3. Simmer Soup and Finish:
Stir in thyme, rosemary (if using), and the bay leaf. Pour in the remaining 2 cups of broth. Bring the soup to a gentle simmer. Add the cooked wild rice and mix well. Let everything simmer together for about 10 minutes so the flavors blend beautifully. Turn the heat to low, stir in the cream, and warm the soup through without boiling. Remove the bay leaf, then season with salt and pepper to your taste.
4. Serve and Enjoy:
Ladle the warm soup into bowls and garnish with fresh parsley or dill. Serve it up with crusty bread for a cozy, comforting meal that feels just like home.
Can I Use Brown Rice Instead of Wild Rice?
Yes! Brown rice is a good substitute if you don’t have wild rice. Keep in mind it’ll cook a bit faster and have a softer texture, so adjust cooking times accordingly and watch for doneness.
How Do I Store Leftover Wild Rice Mushroom Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and swap the heavy cream for coconut milk or a plant-based cream alternative. Also, make sure to use olive oil instead of butter.
How Can I Thicken the Soup If It’s Too Thin?
You can mix a small amount of cornstarch or flour with cold water and stir it into the soup while simmering gently. Let it cook for a few minutes until it thickens to your liking.