Wild Rice Mushroom Soup is a warm, hearty bowl filled with earthy mushrooms and nutty wild rice that’s perfect for chilly days. The wild rice adds a lovely chewy texture while the mushrooms bring a rich, comforting flavor that makes every spoonful feel like a little hug.
I love making this soup when I want something that feels special but isn’t complicated to prepare. The combination of wild rice and mushrooms somehow feels both wholesome and indulgent at the same time. One tip I always follow is to toast the wild rice a bit before cooking—it brings out a deeper flavor that really shines in the soup.
When I serve this soup, I like to add a sprinkle of fresh herbs or a dollop of sour cream on top for an extra touch. It’s one of those meals that everyone seems to enjoy, whether for a quick lunch or a cozy dinner. This soup always reminds me of cool fall afternoons, curled up with a good book and a warm bowl in hand.
Key Ingredients & Substitutions
Wild rice blend: This adds a chewy texture and nutty flavor. If you can’t find wild rice, try brown rice or farro for a similar heartiness.
Mushrooms: Using a mix of cremini and button mushrooms gives a nice depth. You can swap for shiitake or portobello for a richer taste.
Heavy cream or half-and-half: This makes the soup creamy. For a lighter or dairy-free option, use coconut milk or a cashew cream substitute.
Broth: Use vegetable broth for a vegetarian version or chicken broth if you prefer a meatier flavor. Homemade broth works best, but store-bought is just fine.
Thyme and bay leaf: These herbs add warm, earthy notes. If fresh thyme isn’t available, dried works well — just use half the amount.
How Can I Get the Wild Rice to Cook Perfectly Without Being Mushy?
Wild rice takes longer to cook than regular rice and should stay firm with a slight chew.
- Rinse rice first to remove excess starch and prevent cloudiness in the soup.
- Simmer gently—it’s best to cook with the lid on, but keep an eye on liquid levels. Add a splash more broth if it absorbs too fast.
- Test the rice around 45 minutes—al dente means tender but slightly chewy in the center.
- If your soup thickens too much, add more broth or water to loosen.
I like to toast the dry wild rice in a dry pan for a few minutes before starting the soup. It boosts the nutty flavor and adds extra depth to the dish.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer a big one to cook all ingredients evenly and prevent splashes.
- Sharp knife and chopping board – for prepping the vegetables and herbs.
- Measuring cups and spoons – to keep everything precise, especially for rice and liquids.
- Wooden spoon or spatula – for stirring the soup without scratching the pot.
- Can opener (if using canned broth) – handy for opening store-bought broth or cream containers.
Flavor Variations & Add-Ins
- Swap mushrooms for sautéed spinach or kale for a burst of greens.
- Stir in cooked chicken or turkey to make it more filling.
- Add a splash of white wine before simmering for a subtle acidity.
- Sprinkle with grated Parmesan or Swiss cheese on top for extra richness.
Wild Rice Mushroom Soup
What Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all ingredients.
- Sharp knife and cutting board – for chopping the veggies and herbs.
- Measuring cups and spoons – to measure rice, liquids, and seasonings accurately.
- Wooden spoon or spatula – for stirring without damaging your pot.
- Colander or sieve – to rinse and drain the wild rice before cooking.
Flavor Variations and Add-Ins
- Greens Substitute: Add sautéed spinach, kale, or Swiss chard for a fresh burst of color and nutrition.
- Protein Boost: Stir in cooked chicken, turkey, or crispy bacon pieces to make the soup heartier.
- Richness & Depth: Before simmering, splash in some white wine or sherry to add subtle acidity and complexity.
- Cheese Topping: Sprinkle freshly grated Parmesan, Gruyère, or cheddar cheese just before serving for an extra comforting touch.
- Herb Twists: Try adding rosemary or sage along with or instead of thyme for a different herbal note.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking. This helps prevent excess water from diluting the soup’s flavor and keeps the texture nice and rich.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
How Do I Store Leftover Wild Rice Mushroom Soup?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute Heavy Cream With a Dairy-Free Option?
Yes! Use coconut milk or cashew cream as a great dairy-free alternative that still gives the soup a creamy texture without changing the flavor too much.
