This Wild Rice Mushroom Soup is hearty and full of rich, nutty flavor. The rice cooks while you simultaneously cook the other ingredients to save you time and ensure you can prep and serve the soup as quickly as possible.
If you love mushrooms, try Hungarian Mushroom Soup, Chicken with Creamy Mushroom Sauce, and Cauliflower Risotto with Mushrooms next.
Cooked right on the stove, this creamy mushroom wild rice soup is perfect for a cozy family dinner.
The flavors and textures from the mushrooms and wild rice pair together perfectly, leaving you with a memorable meal that is surprisingly easy to whip together.
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💛 Why you’ll love this recipe
- Warming, cozy, and filling.
- Made in just over 1 hour.
- Nutrient-dense and can be made vegetarian-friendly.
➡️ Ingredients
⏲ How to make this wild rice mushroom soup
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Cook Rice: In a saucepan over medium-high heat, bring 4 cups of broth and 2 cups of water to a boil. Add the rice, reduce the stovetop heat to low, cover the saucepan with a lid, and cook until the rice is tender, about 40-45 minutes. (After cooking this, do not drain the broth.)
- Sauté Onions and Garlic: While the rice cooks, heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until those are translucent, about 3-5 minutes.
- Stir in Mushrooms and Herbs: Stir in the mushrooms, thyme, rosemary, salt, and pepper and cook until the mushrooms are soft and their liquid has mostly evaporated, about 8-10 minutes, stirring occasionally.
- Stir in Carrots and Celery: Stir in the carrots and celery, and cook until the timer for the rice has about 7-10 minutes left. (Allow at least 5 minutes for carrots and celery to cook, but it can be longer.)
- Prepare Instant Roux: Add the butter to the pot and let it melt. Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1 minute.
- Add Milk: Slowly add the milk to the pot, stirring continuously to avoid lumps. Continue stirring as the mixture thickens; simmer until the rice has finished cooking.
- Add Rice Then Simmer: Once the rice is done cooking, carefully pour or ladle scoops of cooked rice and broth into the pot and stir to combine. Bring to a gentle simmer and let cook for an additional 5 minutes to allow flavors to meld together. Remove the pot from the stovetop heat, then carefully taste and add salt and pepper, based on taste preferences. Optionally, stir in some lemon juice to brighten up the flavors.
- Garnish and Serve: Ladle soup into bowls, garnish with parsley and grated Parmesan cheese, then serve.
👉 Ingredient substitution suggestions
- Wild Rice: Substitute with brown rice or even quinoa. Cook for as long as written on the packaging.
- Olive Oil: Any neutral cooking oil will work just fine here.
- Thyme and Rosemary: You can use fresh thyme and rosemary instead of dried herbs for a more robust flavor. Use roughly 1 Tablespoon of fresh herbs for every teaspoon of dried.
- All-Purpose Flour: To make the soup gluten-free, use cornstarch as a thickener. Create a cornstarch slurry by mixing 2 Tablespoons of cornstarch with 2 Tablespoons of cold water until it forms a smooth paste. Gradually add the slurry to the simmering soup, stirring continuously until your desired thickness is achieved.
✨ Variations
- Add diced russet potatoes or sweet potatoes for extra heartiness and a different texture.
- Add cooked chicken, turkey, or tofu for added protein.
- Add white beans, cannellini beans, or navy beans for added flavor and texture and to increase the protein content of the soup. Just rinse and drain them before adding.
- Sprinkle in a pinch of red pepper flakes or hot paprika for a subtle kick.
- Replace some of the milk with coconut milk for a different flavor profile and to decrease the dairy and lactose content.
〰️ How to serve
- Bread — Pair with crusty bread, dinner rolls, garlic bread, or a grilled cheese sandwich.
- Crackers — Serve with keto crackers or oyster crackers.
- Salad — Pair with a creamy dill cucumber onion salad or Caesar salad.
- Side Dish — Serve with baked sliced zucchini, coleslaw, or baked jicama fries.
💬 FAQs
How should wild rice mushroom soup be stored?
Store any leftovers of the wild rice mushroom soup in an airtight container in the refrigerator. Ensure it’s cooled down to room temperature before refrigerating, and then store for up to 3-4 days.
Can this soup recipe be frozen?
Yes, allow it to cool completely, then transfer it to an airtight container or storage bag, leaving some space for expansion, and transfer it to the freezer to freeze for up to 2 months. Thaw it in the refrigerator overnight before reheating.
How should wild rice mushroom soup be reheated?
Warm the stored soup on the stovetop over low to medium heat, stirring occasionally until it reaches your desired temperature. Avoid boiling to maintain the creamy consistency. Or, microwave in 30-second increments until warmed throughout.
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Wild Rice Mushroom Soup
This Wild Rice Mushroom Soup is hearty and full of rich, nutty flavor. The rice cooks while you simultaneously cook the other ingredients to save you time and ensure you can prep and serve the soup as quickly as possible.
Ingredients
- 4 cups chicken broth or vegetable broth
- 2 cups water
- 1 cup 180 grams wild rice, rinsed and drained
- 1 Tablespoon 15 milliliters olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced (cremini, baby bella, etc.)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon pepper, plus more to taste
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup 236 milliliters whole milk or 2% milk
Optional Additions/Garnishes:
- 1-3 teaspoons lemon juice
- Chopped fresh parsley
- Grated Parmesan cheese, omit for vegetarian
Instructions
- Cook Rice: In a saucepan over medium-high heat, bring 4 cups of broth and 2 cups of water to a boil. Add rice, reduce stovetop heat to low, cover saucepan with lid, and cook until rice is tender, about 40-45 minutes. (After cooking this, do not drain broth.)
- Sauté Onions and Garlic: While rice cooks, heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until translucent, about 3-5 minutes.
- Stir in Mushrooms and Herbs: Stir in mushrooms, thyme, rosemary, salt, and pepper and cook until mushrooms are soft and their liquid has mostly evaporated, about 8-10 minutes, stirring occasionally.
- Stir in Carrots and Celery: Stir in carrots and celery, and cook until timer for rice has about 7-10 minutes left. (Allow at least 5 minutes for carrots and celery to cook, but it can be longer.)
- Prepare Instant Roux: Add butter to pot and let it melt. Sprinkle flour over sautéed vegetables and stir well to combine. Cook for 1 minute.
- Add Milk: Slowly add milk to pot, stirring continuously to avoid lumps. Continue stirring as mixture thickens; simmer until rice has finished cooking.
- Add Rice Then Simmer: Once rice is done cooking, carefully pour or ladle scoops of cooked rice and broth into pot and stir to combine. Bring to a gentle simmer and let cook for additional 5 minutes to allow flavors to meld together. Remove pot from stovetop heat, then carefully taste and add salt and pepper, based on taste preferences. Optionally, stir in some lemon juice to brighten up the flavors.
- Garnish and Serve: Ladle soup into bowls, garnish with parsley and grated Parmesan cheese, then serve.
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Recipe Notes
Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator. Ensure it’s cooled down to room temperature before refrigerating, and then store for up to 3-4 days.
Freezer Storage: Allow the soup to cool completely, then transfer it to an airtight container or storage bag, leaving some space for expansion, and transfer it to the freezer to freeze for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating Instructions: Warm the stored soup on the stovetop over low to medium heat, stirring occasionally until it reaches your desired temperature. Avoid boiling to maintain the creamy consistency. Or, microwave in 30-second increments until warmed throughout.
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