Why You’ll Love This Recipe

Creamy Wild Rice and Mushroom Soup is a comforting and hearty dish perfect for chilly days. With its earthy mushrooms, nutty wild rice, and rich creamy broth, this soup is both satisfying and flavorful. It’s a wonderful vegetarian option that feels indulgent yet nourishing, ideal for weeknight dinners or cozy weekend lunches.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

wild ricemushrooms (such as cremini, shiitake, or button)oniongarliccarrotsceleryolive oilbutterflourvegetable brothheavy cream (or half-and-half)thymebay leavesaltpepperfresh parsley (for garnish)

directions

Rinse the wild rice thoroughly and cook according to package instructions; set aside.

In a large pot, heat olive oil and butter over medium heat.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and sliced mushrooms; cook until mushrooms release their moisture and begin to brown.

Sprinkle in flour and stir continuously to create a roux; cook for 1-2 minutes.

Slowly pour in vegetable broth while stirring to avoid lumps.

Add cooked wild rice, thyme, bay leaves, salt, and pepper; bring to a gentle simmer.

Cover and simmer for 20-25 minutes, allowing the flavors to meld.

Reduce heat and stir in the heavy cream; cook for another 5 minutes, do not boil.

Remove bay leaves and adjust seasoning as needed.

Serve hot, garnished with chopped fresh parsley.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 45 minutesTotal time: 60 minutes

Variations

Use a mix of mushrooms for more complex flavor.

Add a splash of white wine when sautéing the vegetables for depth.

Swap cream for coconut milk for a dairy-free version.

Stir in spinach or kale at the end for added greens.

Top with toasted nuts or seeds for crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stove over medium-low heat, adding a splash of broth or cream to loosen if needed.Soup can be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I use white rice instead of wild rice?

Yes, but wild rice offers a unique texture and flavor that complements the mushrooms well.

Is this soup gluten-free?

Use gluten-free flour or cornstarch in the roux to make it gluten-free.

Can I add protein?

Yes, cooked chicken or white beans are great additions for extra protein.

Can I make this vegan?

Absolutely—use olive oil instead of butter, plant-based milk or cream, and ensure your broth is vegan.

What mushrooms are best?

Cremini and shiitake add great umami, but button mushrooms work well too.

How do I thicken the soup more?

Add a bit more flour to the roux or simmer longer to reduce the liquid.

Can I make it in advance?

Yes, the flavors deepen overnight—just reheat gently before serving.

Is it suitable for kids?

Yes, its creamy texture and mild flavors are generally kid-friendly.

Can I make it spicy?

Add a pinch of red pepper flakes or a dash of hot sauce if desired.

Do I have to use fresh herbs?

Fresh is best, but dried herbs work too—use about ⅓ of the amount.

Conclusion

Creamy Wild Rice and Mushroom Soup is a luxurious yet wholesome dish that brings comfort and flavor to your table. With its rich texture, earthy ingredients, and versatile options, it’s a recipe you’ll come back to again and again. Perfect for family dinners, meal prep, or just warming up on a cool evening.