When the weather cools and you’re craving something cozy, this Hearty Mushroom & Wild Rice Soup is exactly what you need. It’s rich, earthy, and nourishing — the kind of soup that warms you from the inside out. Made with tender mushrooms, nutty wild rice, fresh herbs, and a creamy broth, this dish is pure comfort in a bowl.
This soup captures everything wonderful about simple, rustic cooking. It’s packed with flavor from caramelized mushrooms and aromatics, while the wild rice adds a satisfying texture and depth you can’t get from white rice. The creamy broth ties it all together, creating a meal that’s both elegant and deeply comforting.
Perfect for weeknight dinners, cozy weekends, or meal prep, this Mushroom & Wild Rice Soup is hearty enough to serve as a main course — just add a slice of crusty bread or a side salad for the ultimate comfort meal.
Why You’ll Love This Hearty Mushroom & Wild Rice Soup
- Comforting, rich, and full of earthy flavor.
- Wholesome and filling — a meal in itself.
- Perfectly creamy without being heavy.
- Vegetarian-friendly (and easy to make vegan).
- Excellent for make-ahead meals or freezing.
Why You Should Try This Recipe
This soup takes simple pantry ingredients and elevates them into something special. The mushrooms bring deep umami flavor, the wild rice adds chewiness and nutty aroma, and the herbs and broth make everything come together in perfect balance.
It’s one of those soups that taste even better the next day — the flavors deepen and meld beautifully overnight. Whether you’re serving it for a family dinner or prepping lunches for the week, it’s a satisfying, feel-good dish you’ll return to again and again.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 lb (450 g) mushrooms, sliced (cremini, button, or a mix)
- 1 cup uncooked wild rice, rinsed
- 6 cups vegetable or chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 bay leaf
For the Creamy Finish
- 1 cup milk, half-and-half, or heavy cream
- 2 tablespoons flour (or cornstarch slurry for gluten-free option)
- 2 tablespoons butter
- Fresh parsley for garnish
How to Make Hearty Mushroom & Wild Rice Soup (Step by Step)
Step 1: Sauté the aromatics
In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add onion, carrots, and celery, and cook for 5–7 minutes until softened and fragrant. Add minced garlic and cook another 30 seconds.
Step 2: Cook the mushrooms
Add the sliced mushrooms and sauté for 8–10 minutes until golden and tender. Allow them to release their juices and cook down for the best flavor.
Step 3: Add broth and rice
Stir in the rinsed wild rice, broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender and chewy.
Step 4: Make the creamy mixture
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk until smooth and thickened.
Step 5: Combine and finish
Pour the creamy mixture into the soup pot and stir well. Simmer uncovered for 5–10 more minutes until the soup thickens slightly. Remove the bay leaf, taste, and adjust seasoning.
Step 6: Serve and enjoy
Ladle into bowls and garnish with chopped parsley or extra cracked pepper. Serve warm with bread or a light salad.
Tips for the Best Hearty Mushroom & Wild Rice Soup
Use a mix of mushrooms
Combining cremini, button, and shiitake mushrooms adds complexity and depth of flavor.
Don’t rush the rice
Wild rice takes time — let it simmer until perfectly tender and nutty.
Sauté mushrooms until browned
Caramelizing them builds that signature earthy, savory richness.
Rinse the rice first
This removes excess starch and prevents gumminess.
Add the cream at the end
Dairy can curdle if cooked too long — stir it in right before serving.
Make it vegan
Use olive oil and coconut milk or cashew cream instead of butter and cream.
Adjust thickness
If the soup thickens too much, add a splash of broth or water.
Add extra herbs
Fresh thyme or parsley enhances the aroma.
Freeze before adding cream
For best results, freeze the soup without dairy, then add cream after reheating.
Reheat gently
Warm slowly over low heat to maintain the creamy texture.
Variations & Substitutions
- Chicken Mushroom Version: Add 1 cup of cooked shredded chicken.
- Cream-Free Option: Skip the cream for a lighter, broth-based soup.
- Vegan: Use plant-based milk and olive oil.
- Cheesy Upgrade: Stir in Parmesan or Gruyère for extra richness.
- Spicy Twist: Add crushed red pepper flakes or cayenne.
- Herb Lovers: Add a splash of white wine and extra thyme or sage.
- Low-Carb: Replace rice with cauliflower rice (added near the end).
- Instant Pot Version: Cook on HIGH pressure for 30 minutes, then natural release.
- Slow Cooker Version: Add all ingredients except dairy and cook on LOW for 6–7 hours; stir in cream before serving.
- Add greens: Stir in spinach or kale at the end for added color and nutrients.
What to Serve With Hearty Mushroom & Wild Rice Soup
- Crusty bread or garlic toast for dipping.
- Green salad with lemon vinaigrette.
- Roasted Brussels sprouts or carrots.
- Cheddar biscuits or parmesan crisps.
- Glass of white wine like Chardonnay or Pinot Grigio.
- Simple bruschetta or caprese salad for an Italian touch.
Storage & Reheating Tips
To Store:
Cool completely and refrigerate in airtight containers for up to 4 days.
To Freeze:
Freeze before adding cream or milk. Thaw overnight in the refrigerator, reheat, and stir in dairy before serving.
To Reheat:
Warm gently over medium-low heat, adding a splash of broth or milk if needed. Avoid boiling to maintain the creamy consistency.
Recipe FAQs
Can I use white or brown rice instead of wild rice?
Yes, but adjust the cooking time — white rice cooks in 15–20 minutes, brown rice in about 35 minutes.
Can I make this soup ahead of time?
Absolutely! The flavors deepen overnight, making it even better the next day.
Can I make it dairy-free?
Yes, use coconut milk, oat milk, or cashew cream.
Do I need to soak wild rice?
No, just rinse it — soaking isn’t necessary.
Can I use canned mushrooms?
Fresh mushrooms work best, but canned can be used in a pinch. Drain well before adding.
Can I add meat?
Yes, cooked chicken, turkey, or sausage pairs perfectly.
How can I make it thicker?
Mash some of the rice or add a bit more roux.
What if my soup is too thick?
Add extra broth or milk until you reach your preferred consistency.
Can I use instant wild rice?
Yes — reduce the cooking time to 20–25 minutes.
Does it freeze well?
Yes, but freeze it without dairy for the best texture. Add cream when reheating.