If you’re craving a bowl of comfort that warms you from the inside out, this Creamy Mushroom Wild Rice Soup Recipe is exactly the soul-soothing meal you need. Loaded with tender cremini mushrooms, hearty wild rice, and a medley of fresh vegetables, every spoonful is a velvety blend of earthy flavors and rich creaminess. Whether it’s a chilly evening or you just want a homemade dish that feels like a cozy hug, this soup checks all the boxes and then some.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you. Each one plays a crucial role in building the perfect balance of texture, flavor, and color in this soup.
- 6 tablespoons butter (divided): Adds richness and helps sauté vegetables to perfection.
- 8 ounces cremini mushrooms (cleaned and sliced): Provides an earthy, meaty depth that’s the heart of the soup.
- 1 teaspoon Worcestershire sauce: Boosts umami and enhances the mushroom flavor.
- 1 cup yellow onion (diced): Brings subtle sweetness and a natural aromatic base.
- 1 heaping cup chopped celery (about 3 ribs): Adds a slight crunch and fresh, grassy notes.
- 1 heaping cup carrot (chopped, 2 to 3 carrots): Contributes natural sweetness and vibrant color.
- 2 teaspoons minced garlic: Infuses warmth and depth to the overall flavor profile.
- 1 tablespoon fresh thyme leaves: Offers a bright, herbal fragrance that ties the soup together.
- 1 teaspoon rubbed sage: Introduces a lovely earthy, slightly peppery note.
- 1 teaspoon smoked paprika: Adds a subtle smoky undertone and beautiful red hue.
- 1 teaspoon fine ground sea salt (plus more if needed): Essential for enhancing all the flavors.
- ½ teaspoon freshly ground black pepper (plus more if needed): Gives the right amount of heat and balance.
- â…“ cup all-purpose flour: Thickens the soup, creating that luscious creamy texture.
- 1 cup uncooked wild rice blend (like Lundberg Wild Rice Blend): Provides a chewy, nutty bite that’s so satisfying.
- 6 cups low sodium chicken broth: Forms the flavorful, savory base of the soup.
- 1 cup half and half or whole milk: Adds creaminess without overpowering the delicate mushroom flavor.
- 1 teaspoon fresh thyme leaves (for garnish): Finishing touch that adds freshness and visual appeal.
How to Make Creamy Mushroom Wild Rice Soup Recipe
Step 1: Sauté the Mushrooms
Start by melting 2 tablespoons of butter in a Dutch oven over medium-high heat. Add the sliced cremini mushrooms and cook them until they’re tender and deeply browned, stirring occasionally. This process lets them release their moisture and concentrate their flavor. Then, stir in the Worcestershire sauce, allowing it to absorb into the mushrooms for another minute or two. Once done, remove the mushrooms from the heat and set them aside on a plate. This step sets the flavor foundation of the soup with deep umami goodness.
Step 2: Cook the Vegetables and Spices
In the same pot, melt the remaining 4 tablespoons of butter over medium-high heat. Toss in the diced onion, chopped celery, and carrots, cooking until they soften and start to release their natural sweetness—about five minutes. Then add the minced garlic, fresh thyme, rubbed sage, smoked paprika, salt, and pepper. Cook for another couple of minutes, stirring to coat the vegetables evenly with the spices. This aromatic mix creates layers of flavor and color that elevate the soup beyond basic.
Step 3: Thicken and Simmer with Rice
Turn the heat down to medium and sprinkle the flour over the vegetable mixture, stirring for 2 to 3 minutes to cook out any raw taste while thickening the base. Gradually pour in the chicken broth, stirring constantly to keep the mixture smooth and lump-free. Next, add the uncooked wild rice blend and return the sautéed mushrooms to the pot. Increase the heat slightly until the soup reaches a gentle boil. Once bubbling, cover the pot and reduce the heat to low. Let it simmer for 45 to 50 minutes, or until the wild rice is tender and the flavors are richly blended.
Step 4: Add Cream and Final Seasoning
When the rice is perfectly cooked, stir in the half and half or whole milk until fully incorporated, giving the soup a luxuriously creamy texture. Remove from heat and taste to adjust the seasoning with extra salt and pepper if desired. This final step rounds out the flavor and makes the soup irresistibly smooth and comforting.
How to Serve Creamy Mushroom Wild Rice Soup Recipe
Garnishes
Sprinkle fresh thyme leaves on top just before serving for a pop of herbal brightness and visual charm. If you want an extra touch, a drizzle of good-quality olive oil or a few grinds of black pepper can add depth and a polished look to your bowl.
Side Dishes
This soup pairs beautifully with crusty bread or a warm baguette, perfect for dipping into the creamy broth. For a heartier meal, serve alongside a simple mixed green salad dressed with a light vinaigrette to balance the richness.
Creative Ways to Present
To impress guests or treat yourself, serve the soup in rustic bread bowls or pretty ceramic bowls for that cozy vibe. Adding a small heap of sautéed mushrooms on top can enhance the mushroom flavor and elevate the presentation. Don’t be afraid to sprinkle toasted nuts or seeds for some unexpected crunch.
Make Ahead and Storage
Storing Leftovers
After cooling the soup to room temperature, transfer it to an airtight container and refrigerate. It will stay fresh for up to 4 days. The flavors meld even more after a day, making leftover soup even better than when freshly made.
Freezing
You can freeze this soup for up to 3 months. For best results, store it in a freezer-safe container leaving a little space at the top to allow for expansion. Keep in mind that the texture of the wild rice may soften slightly after freezing, but the flavor will remain wonderfully intact.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup thickens too much, add a splash of broth or milk to loosen it up. Avoid boiling once cream is added to keep it silky smooth.
FAQs
Can I use different types of mushrooms for this soup?
Absolutely! While cremini mushrooms provide great flavor and texture, you can mix in shiitake or portobello mushrooms to add different earthy notes. Just be sure to adjust cooking time for tougher varieties.
Is wild rice necessary or can I substitute it?
Wild rice adds a nutty flavor and chewy bite that’s characteristic of this soup. If you don’t have wild rice, you can substitute with brown rice or long-grain rice, but adjust cooking times accordingly as other rices cook faster.
Can I make this recipe vegetarian?
Yes, simply swap the chicken broth for vegetable broth and use a vegetarian Worcestershire sauce or soy sauce. The soup will still be rich and flavorful thanks to the mushrooms and seasonings.
What is the best way to thicken the soup if I want it creamier?
Besides the flour used in the recipe, you can add a little more half and half or cream at the end. Alternatively, blend a portion of the soup with an immersion blender for a silkier texture without extra thickening agents.
Can I prepare parts of the soup in advance to save time?
Definitely! You can sauté the mushrooms and vegetables a day ahead and store them in the fridge. When ready to make the soup, just combine everything with broth and rice and continue cooking as directed. This makes assembling the soup quicker and easier.
Final Thoughts
This Creamy Mushroom Wild Rice Soup Recipe is more than just comfort food; it’s an experience filled with rich, layered flavors and satisfying textures that feel like a warm embrace in every bite. Whether you’re making it for family dinner or cozying up solo with a bowl, I promise it will become a treasured recipe you’ll want to make again and again. Treat yourself to the delicious simplicity of homemade soup—your taste buds will thank you!
Print
Creamy Mushroom Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Mushroom Wild Rice Soup combines hearty wild rice and savory cremini mushrooms in a rich, comforting broth. Enhanced with fresh herbs, smoked paprika, and a touch of Worcestershire sauce, this soup offers deep, layered flavors perfect for a cozy meal. The soup is simmered to tender perfection and finished with creamy half and half, making it velvety and satisfying.
Ingredients
Vegetables and Herbs
- 8 ounces cremini mushrooms, cleaned and sliced
- 1 cup yellow onion, diced
- 1 heaping cup chopped celery (about 3 ribs)
- 1 heaping cup chopped carrot (2 to 3 carrots)
- 2 teaspoons minced garlic
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh thyme leaves (for garnish)
- 1 teaspoon rubbed sage
Liquids & Dairy
- 6 cups low sodium chicken broth
- 1 cup half and half or whole milk
- 1 teaspoon Worcestershire sauce
Other Ingredients
- 6 tablespoons butter (divided)
- 1 cup uncooked wild rice blend (such as Lundberg Wild Rice Blend)
- â…“ cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon fine ground sea salt (plus additional if needed)
- ½ teaspoon freshly ground black pepper (plus additional if needed)
Instructions
- Cook Mushrooms: Add 2 tablespoons butter to a Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until tender and browned, about 5 to 6 minutes. Add Worcestershire sauce and cook until absorbed, 1 to 2 minutes more. Remove mushrooms from the pot and set aside.
- Sauté Vegetables and Spices: Melt the remaining 4 tablespoons butter in the same Dutch oven over medium-high heat. Add diced onion, chopped celery, and carrot, cooking for about 5 minutes, stirring occasionally until softened. Add minced garlic, fresh thyme leaves, rubbed sage, smoked paprika, salt, and pepper. Cook another 1 to 2 minutes, stirring to coat the vegetables evenly with spices.
- Add Flour and Broth: Reduce heat to medium and sprinkle the flour over the vegetables. Stir continuously for 2 to 3 minutes to cook the flour. Slowly pour in the chicken broth while stirring to avoid lumps. Add the uncooked wild rice and return the cooked mushrooms to the pot. Bring the soup to a boil, stirring occasionally. Then cover and simmer on low heat for 45 to 50 minutes, or until the rice is tender.
- Finish Soup: Stir in half and half or whole milk until fully incorporated. Remove from heat and taste, adjusting salt and pepper as needed. Garnish with additional fresh thyme leaves and serve warm.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth and omit Worcestershire sauce or use a vegan alternative.
- Wild rice blend may include other grains; check package instructions for cook times if using a different brand.
- To make the soup richer, substitute half and half with heavy cream.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently to preserve creaminess.
- For a gluten-free option, use a gluten-free flour or cornstarch slurry instead of all-purpose flour.
