Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that’ll warm your whole kitchen. Just imagine: bubbling soup, earthy mushrooms, and a swirl of cream… Yeah, it smells amazing.
This is one of those soups that feels like a hug in a bowl. The wild rice gives it a nutty, chewy bite, while the thyme and rosemary bring that rustic, cabin-in-the-woods aroma—without needing to chop firewood. Perfect for slow simmering on a chilly evening, ladling into a big bowl, and tearing through hunks of bread like a forest witch with dinner plans.
You’ve got a pot, some time, and a need for soup. Let’s do this.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Wild Rice and Mushroom Soup
No drama here, just a creamy, simmer-all-afternoon kind of soup that smells better with every minute on the stove. If you like cozy meals with just enough chew and planty magic, read on.
- Wild rice adds nutty texture: Unlike regular rice, wild rice has a little chewiness and oomph, which gives the soup real depth.
- Mushroom lovers, unite: Use creminis, shiitakes, or whatever funky fungi you’ve got. The more mushroomy, the merrier.
- Creamy without being heavy: The broth gets rich from a splash of heavy cream but still tastes light and balanced.
- Weeknight comfort vibes: Make once, eat for days. It reheats beautifully, so leftovers are actually something to look forward to.
- Customizable to your cravings: Toss in baby spinach, sub in chicken broth, or even skip the dairy. It plays nice with others.
- Smells like fall in a pot: Honestly, the aroma alone is worth it. Earthy, herby, and deeply savory.
Ingredient Notes
Here’s what you’ll need, and why it matters. A few tips below if you like to tweak as you go.
- Olive oil + butter: That double-fat combo brings smoke point and flavor. The butter adds cozy richness right from the start.
- Yellow onion: Gives your base real sweetness. Go slower with the sauté for deeper flavor.
- Garlic: Do I even need to say it? It’s garlic. It wakes things up.
- Carrots and celery: Standard soup stuff for a reason. Adds sweetness and crunch—your aromatics deserve friends.
- Cremini mushrooms: Meaty and earthy, they bring umami. Mix in some wild or shiitake if you’re feeling extra.
- Wild rice: Nutty and sturdy. It takes a while to cook, but it won’t vanish into mush.
- Broth: Chicken or veggie both work. Homemade tastes nicer, but boxed is fine if it’s low-sodium.
- Thyme, rosemary, bay leaf: They’re the quiet background singers making the soup shine. Dried works; fresh is fancy.
- Salt and black pepper: Season lightly, but taste often—you might be surprised how much salt mushrooms soak up.
- Heavy cream: Stirred in at the end for that silky finish. Add more or less depending on your mood.
- Baby spinach (optional): For greens, it’s almost too easy. They melt in and make you feel virtuous.
- Fresh parsley: Brightens it right before the spoon hits the bowl. A little sprinkle goes a long way.
How To Make This Creamy Wild Rice and Mushroom Soup
This soup isn’t tricky—it’s more of a gentle hands-on project. One where the scent slowly builds and makes your kitchen smell like you might actually know what you’re doing.
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Start with your flavor base: Heat up the olive oil and butter in a big pot over medium. Toss in the diced onions and let them cook until soft and see-through, about 3–4 minutes. The smell already? Divine.
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Add the garlic, carrots, and celery: Stir and cook for another few minutes until everything starts to soften. You’ll hear a happy little sizzle and it’ll start smelling a lot like dinner.
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Pile in the mushrooms: All of them. Don’t be shy. Let them cook down for 5–7 minutes. At first they’ll soak up all the fat and look dry-ish, but just trust the process. Soon they’ll release their juices and go golden.
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Time for rice and seasonings: Add the wild rice, thyme, rosemary, bay leaf, and broth. Give it a stir and season with salt and pepper. Bring everything up to a simmer, then cover and drop the heat. Let it gently bubble for 45–60 minutes until the rice starts to split and looks all wild and curly.
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Cream time: Once the rice is tender, fish out the bay leaf (don’t forget—I always almost do). Stir in the cream and add a splash more broth if it’s thick for your taste. If spinach’s going in, toss it now. It’ll wilt in under three minutes.
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Final taste check: Adjust the seasoning. Add a sprinkle more salt if needed or a few cracks of pepper. Ladle it up, garnish with parsley, and… you know what to do.
Storage Options
So, you made a big pot (smart), and now you’ve got leftovers. Here’s what to do with them so tomorrow-you is just as satisfied.
Let the soup cool to room temp before transferring it into airtight containers. In the fridge, it’ll keep well for up to 4 days. The rice may absorb even more liquid overnight, so don’t be surprised if it thickens. Add a splash of broth or water when reheating to loosen it back up.
Thinking of freezing? Go for it, but skip the cream if you’re making it freezer-bound. Dairy doesn’t always reheat smoothly—it can split or get a little weird in texture. To freeze dairy-free, ladle it into containers (leave room at the top for expansion!), then freeze for up to 2 months. When you’re ready to thaw, warm slowly over the stove and stir in cream once it’s hot.
Reheating is a breeze. Stovetop’s best for texture, but the microwave works if it’s a weeknight and you’re wearing fuzzy socks.
Variations and Substitutions
This soup’s flexible like a jazz tune. Nice as-is, but happy to riff if you are.
- Swap in barley or farro: Both give a satisfyingly chewy vibe, and they’re a little quicker to cook than wild rice.
- Use dried mushrooms: Soak them first, then add the rich soaking liquid to the broth (filter out the grit if needed).
- Make it dairy-free: Just use coconut cream or swirl in a little cashew milk at the end. Slightly different, still cozy.
- Add protein: Chicken works great, especially shredded rotisserie. Or toss in leftover turkey—kind of like this turkey and rice soup version.
- Brighten with lemon or vinegar: A tiny splash of acid at the end makes flavors pop, especially if you skipped the cream.
- Toss in more vegetables: Zucchini, kale, or even a handful of frozen peas will find themselves right at home.
What to Serve with Creamy Wild Rice and Mushroom Soup
Soup like this deserves proper backing vocals. You know, something golden and toasty, or maybe fresh and crunchy, to round things out.
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Crusty bread or garlic toast: It’s kind of a no-brainer. Something to soak up that creamy broth without apology. I like mine a little burnt on the bottom. In a good way.
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Bacon basil cornbread muffins: Yes, they’re real, and yes, I’m obsessed. The smoky-sweet combo is incredible with mushrooms. Try pairing it with these savory cornbread muffins if you’re feeling extra.
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Simple green salad: When the soup gets rich, a tangy lemon-dressed salad balances things out. Bonus points if there’s something crunchy, like sliced fennel or toasted nuts.
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Roasted root vegetables: Roast some carrots or parsnips with olive oil and rosemary. Their sweetness plays so nicely with the earthy soup.
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A cozy glass of white wine: Something dry but not too crisp. I’m thinking Pinot Grigio, or if you’re skipping the booze, try a splash of apple cider with seltzer.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use another type of rice instead of wild rice?
Sure, just keep in mind that white or brown rice will cook much faster and won’t hold up quite the same way. Wild rice has that chewy texture and nutty flavor that really shines here, but if you’re in a pinch, go ahead and sub with what you have—just reduce the cooking time and keep a close eye on it so it doesn’t over-soften into the abyss.
How can I make this soup vegan?
Easy! Swap the butter for more olive oil, use a dairy-free cream (like canned coconut milk or cashew cream), and make sure you’re using vegetable broth. Optional extras like nutritional yeast or a splash of soy sauce can deepen the flavor too if you’re missing any of that savory creaminess the dairy would’ve added.
Does this soup freeze well with the cream in it?
It can be frozen as is, but here’s the catch—cream doesn’t always reheat gracefully. It might separate or go grainy after thawing. For best results, freeze the soup *before* adding the cream, and then stir that in fresh when reheating. Way better texture, same cozy vibe.
How can I make it heartier, like a full meal?
If you’re looking for something that eats more like dinner than just soup, add a protein! Rotisserie chicken, lentils, or even sliced and browned sausage work great. You could also serve it alongside something substantial like baked pasta or grilled veggies.
Creamy Wild Rice and Mushroom Soup
Ingredients
Base & Vegetables
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 400 g cremini mushrooms sliced (about 14 oz, or mix with other mushrooms)
Broth & Rice
- 3/4 cup (135 g) wild rice rinsed
- 6 cups (1.5 L) low-sodium vegetable or chicken broth
- 1 tsp dried thyme or double for fresh
- 1/2 tsp (0.5 tsp) dried rosemary crushed (or 1 tsp fresh, chopped)
- 1 bay leaf
- salt and black pepper to taste
Finish
- 3/4 cup (180 ml) heavy cream (or half-and-half, adjust to taste)
- 2 cups (60 g) baby spinach optional
- 1/4 cup (10 g) fresh parsley chopped, for garnish
Equipment
- Large Soup Pot
- wooden spoon
- Ladle
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add diced onions and cook until soft and translucent, 3–4 minutes.
- Add garlic, carrots, and celery. Stir and cook another 3–4 minutes until vegetables begin to soften.
- Add all the mushrooms. Cook, stirring occasionally, for 5–7 minutes until softened and starting to release their moisture and turn golden.
- Add wild rice, thyme, rosemary, bay leaf, and broth. Season with salt and pepper to taste. Bring to a simmer, cover, and reduce heat to low. Cook 45–60 minutes, until wild rice is tender and split.
- Fish out and discard the bay leaf. Stir in the heavy cream. If using, add spinach and stir until wilted (about 2 minutes).
- Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh chopped parsley. Enjoy warm!
