You’ll love this Creamy Wild Rice and Mushroom Soup for its rich, earthy depth and cozy comfort in every spoonful. The wild rice adds a tender chew, while the mushrooms bring an irresistible umami warmth. It’s hearty, wholesome, and perfect for chilly evenings when you want something creamy yet nourishing. Plus, it reheats beautifully, making it ideal for meal prep or busy weeknights.
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Why You’ll Love This Creamy Wild Rice and Mushroom Soup
This soup brings together everything you crave in a comforting bowl. The slow-sautéed mushrooms deepen the flavor with their golden-brown caramelization, creating that unmistakable umami foundation. Wild rice adds texture and chew, balancing the silky, creamy broth perfectly. Meanwhile, the mix of carrots, celery, and onion infuses every bite with a subtle sweetness that rounds out the savory richness.
It’s not overly heavy either, thanks to a splash of lemon juice and balsamic vinegar that brighten the flavors at the end. With around 332 calories per serving, plus a good mix of protein, fiber, and healthy fats, it’s satisfying without being too rich. This recipe also holds up well in the fridge and even gets better as the flavors mingle overnight, so you’ll enjoy it just as much the next day.
Ingredients You’ll Need For Creamy Wild Rice and Mushroom Soup
To make this soup, you’ll need just a few pantry staples and a colorful variety of fresh ingredients. Start with butter and olive oil for the base — they help caramelize the mushrooms and soften the vegetables. Use a mix of wild mushrooms like shiitake, king oyster, and portobello for complexity and a satisfying bite.
Next come the aromatics: onion, carrots, celery, and garlic. These create the aromatic foundation that brings the soup to life. The spice mix — paprika, thyme, oregano, sage, dill, and red pepper flakes — gives warmth and depth.
Flour helps thicken the broth just enough to make it velvety. The wild-brown rice blend cooks directly in the pot, absorbing the savory beef broth and spices. Then, half and half (or evaporated milk) brings a creamy finish. Finally, a splash of balsamic vinegar and lemon juice adds brightness, cutting through the richness beautifully.
If you need to substitute, try gluten-free flour or a dairy-free milk alternative. For a vegan twist, use vegetable broth and skip the Worcestershire sauce.
Best Mushrooms for Wild Rice and Mushroom Soup
The best mushrooms for this soup are king oyster, shiitake, and portobello. King oyster mushrooms have a meaty texture that mimics tender chicken, while shiitake offers deep, smoky flavor. Portobello mushrooms add a soft, juicy bite that ties everything together.
This trio creates an earthy base that no single variety could achieve alone. Avoid white button mushrooms because they release too much water and have a milder flavor that won’t hold up against the creamy broth. The secret is slicing them evenly and browning them slowly for that golden edge and irresistible aroma.
What Type of Rice Works Best?
A wild-brown rice blend works perfectly because it holds up to long cooking and doesn’t turn mushy. The firm grains absorb flavor beautifully, creating a chewy contrast against the creamy soup.
Wild rice also adds a nutty aroma that complements the earthy mushrooms. It takes about 45 to 60 minutes to cook, which gives plenty of time for all the ingredients to meld together into a harmonious, rich broth.
Can I Use a Different Rice?
Yes, you can. Brown rice makes a good substitute, though it takes a bit longer to cook. White rice cooks faster, but it’s softer, so reduce simmer time to around 25–30 minutes. If you’re using leftover cooked rice, add it toward the end of cooking and cut the broth by about one cup. Adjust the thickness with extra broth or cream as needed.
How to Make Creamy Wild Rice and Mushroom Soup
Prepare and Slice Everything
Slice all your mushrooms evenly (about 1/8 inch thick). Chop the onion, carrots, and celery. Mince the garlic and keep all the ingredients ready.
Sauté the Mushrooms
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large pot over medium heat.
Add the mushrooms and cook for about 18 minutes, stirring now and then, until they turn golden brown and release their moisture.
Add the Worcestershire sauce, stir well, and transfer them to a bowl.
Cook the Vegetables
In the same pot, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil.
Add the onion, carrots, and celery. Sauté until they become soft and fragrant (about 6–8 minutes).
Then add minced garlic and the dried spices (paprika, thyme, oregano, sage, dill, black pepper, and red pepper flakes). Stir for 1 minute until fragrant.
Add Flour for Thickening
Sprinkle the ¼ cup of flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
Combine Everything
Return the mushrooms to the pot. Add the wild-brown rice blend and beef base or bouillon.
Pour in the 6 cups of water or broth, scraping the bottom of the pot to loosen any browned bits.
Those bits add deep, savory flavor to your soup.
Simmer the Soup
Cover the pot and bring it to a gentle simmer over low heat.
Cook for 45–60 minutes, stirring every 10 minutes, until the rice is tender and the soup has thickened.
Make It Creamy
When the rice is soft, stir in the half and half (or evaporated milk with cornstarch).
Add balsamic vinegar and lemon juice for a little tang that brightens the flavor.
Adjust and Serve
Taste and add salt or pepper if needed. If it’s too thick, add a splash of broth or milk.
Serve hot, topped with fresh herbs like thyme or parsley.
Key Cooking Tips for Best Results
Brown the mushrooms well before adding liquid. They should be deeply golden for that savory, smoky flavor. Wipe mushrooms instead of rinsing them to avoid sogginess. Always stir near the end of cooking to prevent rice from sticking to the bottom.
If you’re using dairy, keep the heat low after adding it to avoid curdling. Add lemon juice and balsamic vinegar at the end to lift the flavors. For a thinner consistency, add more broth; for a thicker one, simmer uncovered for a few extra minutes.
How to Thicken or Thin the Soup
The flour and rice naturally thicken the soup as it simmers. If you want it even creamier, stir in a cornstarch slurry or simmer it longer to reduce. For a thinner texture, add broth, milk, or even a splash of water until it’s just right.
Remember, the soup thickens as it cools, especially after refrigeration. Always reheat gently and thin it with a bit of liquid for a silky finish.
Recipe Variations and Substitutions
To make this recipe gluten-free, swap the flour for a gluten-free blend and check your Worcestershire sauce. For a dairy-free version, use coconut milk or almond cream.
You can easily add protein by tossing in shredded chicken, ham, beans, or lentils. For more texture, try barley, quinoa, or even cauliflower rice. Stir in cheese at the end for extra creaminess or sprinkle with fresh parsley for color.
If you love creative twists, try pairing it with my Coconut Lime Fish Soup for a tropical twist or the Thai Coconut Red Lentil Soup that’s creamy and spiced.
Make-Ahead, Storage, and Reheating Tips
You can make this soup ahead by cooking the mushrooms and rice separately, then combining them when ready to serve. Refrigerate leftovers in an airtight container for up to four days.
When reheating, use a stovetop over medium-low heat or a microwave. Stir occasionally and add a bit of broth or cream if it thickened in the fridge. The flavor actually deepens with time, so don’t be surprised if it tastes even better the next day.
Can You Freeze Creamy Wild Rice and Mushroom Soup?
Yes, but skip the half and half before freezing. Dairy can separate when frozen. Instead, freeze the soup base after simmering and cooling completely. Store it in freezer-safe containers for up to three months.
When ready to enjoy, thaw it in the fridge overnight, reheat gently, and stir in the half and half before serving. This keeps the texture smooth and creamy without any graininess.
Other Recipes You May Enjoy
- Italian Broccoli Soup packed with greens and flavor
- Comforting Chicken Soup with Potatoes
- Zuppa Toscana – the ultimate creamy soup experience
- Cheddar Cauliflower Soup for cheesy plant-based comfort
Final Thoughts
This Creamy Wild Rice and Mushroom Soup is pure comfort in a bowl. It’s rich, earthy, and filling without being heavy. You can make it ahead, tweak it for your diet, and reheat it all week long. Serve it with bread or salad for a cozy meal that always hits the spot.
For more delicious inspiration, visit my Pinterest page and discover new favorite soup recipes to keep your kitchen warm and happy.
Creamy Wild Rice and Mushroom Soup
Equipment
- Large soup pot For browning mushrooms and simmering the soup
- Wooden spoon To stir ingredients and prevent sticking
- Ladle For serving the soup easily
Ingredients
- 4 tablespoons butter, divided
- 4 tablespoons olive oil, divided
- 1 lb wild mushrooms (king oyster, shiitake, portobello), thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 small yellow onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 6 cloves garlic, minced
- 1 teaspoon each paprika, dried thyme, dried oregano, rubbed sage, dried dill
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ¼ cup all-purpose flour
- 1 cup uncooked wild-brown rice blend
- 2 tablespoons beef base or bouillon
- 6 cups water or low-sodium beef broth
- 2 cups half and half (or evaporated milk + cornstarch)
- 1 tablespoon balsamic vinegar
- 1–2 tablespoons lemon juice
Instructions
- In a large pot, heat 2 tablespoons each of butter and olive oil. Add sliced mushrooms and sauté until browned and dry, about 18 minutes. Stir in Worcestershire sauce and transfer to a bowl.
- In the same pot, melt remaining butter and oil. Add onion, carrots, and celery; cook until soft. Stir in garlic and spices, cooking briefly until fragrant.
- Stir in the flour and cook one more minute. Return mushrooms to the pot, add wild rice and beef base, then pour in water or broth, scraping up any browned bits.
- Cover and simmer on low for 45–60 minutes, stirring occasionally, until rice is tender.
- Stir in half and half, balsamic vinegar, and lemon juice. Season to taste and adjust consistency with extra broth if desired. Serve hot.
