Wild Rice Mushroom Soup Recipe

If you’re craving something cozy, nourishing, and simply delicious, I’ve got you covered with this **Wild Rice Mushroom Soup Recipe**. It’s one of those soups I came back to again and again, especially when the weather turns chilly or when I want a comforting supper that’s full of flavor but not fuss. You’ll find that the combination of earthy mushrooms, nutty wild rice, and a creamy broth is an absolute game changer—you won’t even miss the heaviness of a cream-heavy chowder. Stick with me here, and I’ll share everything you need to make this soup a family favorite!

this Recipe

Ingredients You’ll Need

The magic here comes from layering simple, wholesome ingredients that bring out the best in each other. When you shop, look for fresh cremini mushrooms and a quality wild rice blend—these make all the difference in flavor and texture.

• Olive Oil: Adds a fruity richness while sautéing, and pairs well with butter for depth.
• Unsalted Butter: Helps mellow and enrich the base flavor without overpowering the vegetables.
• Yellow Onion: The foundation for aromatic sweetness in your soup.
• Carrots: Provide a subtle natural sweetness and color contrast.
• Celery: Adds that classic mild bitterness and crunch to balance the soup.
• Baby Bella Mushrooms: These deep-flavored mushrooms give the soup an earthy, hearty body.
• Garlic: For layers of warmth and savoriness that make everything pop.
• Wild Rice Blend: The star grain—it’s chewy, nutty, and holds the broth beautifully.
• Poultry Seasoning (or Herbs de Provence): Brings subtle herbal notes that elevate the soup’s flavor profile.
• Kosher Salt & Black Pepper: Essential for seasoning at every stage.
• Vegetable Broth: Use low sodium so you can control the saltiness.
• Heavy Cream (or Cashew Cream): Adds creamy luxury without heaviness, especially delicious when gently folded in with Parmesan.
• Parmesan Cheese: Sharp and nutty, it melts into the soup for that perfect umami finish.

Variations

I love how adaptable this Wild Rice Mushroom Soup Recipe is. Whether you’re vegan, gluten-free, or just want to switch up the veggies, there’s always an easy tweak to keep it fresh and exciting.

• Vegan Version: Swap heavy cream with homemade cashew cream and skip the Parmesan—or use a plant-based alternative. I tried this for a group dinner and nobody missed the dairy!
• Seasonal Veggie Boost: In early fall, I toss in diced butternut squash or sweet potatoes for extra sweetness and color.
• Herbal Twists: Try swapping poultry seasoning for fresh thyme and rosemary for an herbal punch I adore.
• More Mushrooms: Mix shiitake, oyster, or chanterelle mushrooms with creminis for a wild, woodsy effect when I want to impress guests.

How to Make Wild Rice Mushroom Soup Recipe

Step 1: Prep the Veggies and Sauté

Start by finely chopping the onion, carrots, and celery—the classic mirepoix combo that’s the heart of so many soups. Heat the olive oil and butter together in a large stockpot over medium-high heat until shimmering. Toss in your aromatics and cook them gently for about 8 minutes until they’re soft and fragrant. This step is where the flavor foundation builds, so don’t rush it or let the veggies brown too much.

Step 2: Add Mushrooms and Garlic

Stir in the sliced baby bella mushrooms and minced garlic, then let everything cook for 6 to 8 minutes. I like to resist the urge to stir constantly here—you want to give the mushrooms a chance to brown slightly and develop that deep, caramelized flavor. When they look tender and golden, you’re ready for the next step.

Step 3: Toast the Wild Rice

Add your wild rice blend to the pot and stir it well to coat the grains in all that buttery, mushroomy goodness. Let it toast gently for 1-2 minutes. Toasting the rice makes a subtle but noticeable difference, giving the grains a nuttier flavor and helping them stay separate when cooked.

Step 4: Season and Simmer

Sprinkle in your poultry seasoning (or Herbs de Provence substitute), kosher salt, and pepper, then pour in the vegetable broth plus an extra cup of water. Give it all a good stir and bring to a low boil. Once boiling, cover the pot, lower the heat, and let it simmer gently for 45 to 60 minutes. The wild rice should become tender but still have a pleasant bite.

Step 5: Finish with Cream and Cheese

Remove the lid and gently stir in your heavy cream or prepared cashew cream. Now comes the best part: gradually sprinkle in the Parmesan cheese. I like to add it slowly while stirring continuously to keep it from clumping and to get that silky smooth texture that makes this soup divine. As soon as the cheese melts completely, you’re ready to ladle into bowls and dig in!

How to Serve Wild Rice Mushroom Soup Recipe

Garnishes

I love topping this soup with a sprinkle of fresh chopped parsley or thyme—it adds a bright contrast to the richness. Sometimes I drizzle a touch of truffle oil for extra indulgence, but a grind of fresh black pepper is always welcome too.

Side Dishes

A crusty baguette or warm cornbread pairs beautifully for dipping. I also like a simple green salad with a bright vinaigrette on the side to balance the creaminess of the soup.

Creative Ways to Present

For special dinners, try serving this Wild Rice Mushroom Soup Recipe in small bread bowls for a rustic presentation that’s bound to impress. Garnish with microgreens or edible flowers when entertaining to elevate the look instantly.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover soup in airtight containers in the fridge where it keeps beautifully for up to 5 days. The flavors actually deepen overnight, so if you want to meal prep, this is a win!

Freezing

I’ve frozen this soup successfully several times—just make sure it’s completely cooled before transferring to freezer-safe containers. It stores well for up to 3 months. When I thaw it overnight in the fridge, it retains its texture and taste perfectly.

Reheating

To avoid cracking or curdling, I gently reheat the soup over medium-low heat on the stove, stirring often. The microwave works too—just remember to stir every 30 to 45 seconds so it warms evenly without hot spots.

FAQs

Final Thoughts

This Wild Rice Mushroom Soup Recipe has become my go-to for cozy dinners and sharing with family. It’s warm without being heavy, hearty yet light on ingredients, and easy enough to whip up on any night. If you try just one soup this season, make it this one—I promise you’ll fall in love with those comforting flavors and creamy textures just like I did. Don’t forget to tag me when you make it—I’d love to see how it turns out in your kitchen!

Print