Creamy Mushroom Wild Rice Soup Recipe

If you’re craving a soup that feels like a warm hug in a bowl, this Creamy Mushroom Wild Rice Soup Recipe is exactly what you need. Rich, velvety, and bursting with earthy mushroom flavor, tender wild rice, and a beautifully spiced vegetable base, this soup is a comforting classic that shines any time of year. It’s satisfyingly creamy yet wholesome, with layers of flavor that develop slowly as it simmers, making it one of those recipes you’ll find yourself turning to again and again.

Ingredients You’ll Need

The magic behind this Creamy Mushroom Wild Rice Soup Recipe lies in its straightforward yet perfectly balanced ingredients. Each one plays a crucial role in creating the soup’s luxurious texture, deep flavors, and inviting aroma.

• 6 tablespoons butter: Divided use creates a rich base and adds luscious mouthfeel.
• 8 ounces cremini mushrooms: Their robust, earthy taste forms the star of the soup.
• 1 teaspoon Worcestershire sauce: Adds subtle umami depth to the mushrooms.
• 1 cup yellow onion, diced: Provides sweetness and a tender bite when sautéed.
• 1 heaping cup chopped celery (about 3 ribs): Brings a crisp, fresh flavor backbone.
• 1 heaping cup chopped carrot (2 to 3 carrots): Adds natural sweetness and vibrant color.
• 2 teaspoons minced garlic: Enhances the aromatic profile with gentle spice.
• 1 tablespoon fresh thyme leaves: Infuses earthy herbal notes throughout.
• 1 teaspoon rubbed sage: Offers warm, savory complexity.
• 1 teaspoon smoked paprika: Brings a hint of smoky warmth balancing the creaminess.
• 1 teaspoon fine ground sea salt: Essential for seasoning and bringing out flavors.
• ½ teaspoon freshly ground black pepper: Adds just the right peppery kick.
• ⅓ cup all-purpose flour: For thickening the soup to a perfect creamy texture.
• 1 cup uncooked wild rice blend: Offers delightful chewy texture and nutty flavor.
• 6 cups low sodium chicken broth: The flavorful liquid base that ties everything together.
• 1 cup half and half or whole milk: Creates that creamy finish that makes this soup so irresistible.

How to Make Creamy Mushroom Wild Rice Soup Recipe

Step 1: Sauté the Mushrooms

Start by melting 2 tablespoons of butter over medium-high heat in a Dutch oven. Toss in the sliced cremini mushrooms and cook them gently, stirring occasionally. You want the mushrooms tender and browned, with most of their moisture cooked off, which usually takes about 5 to 6 minutes. Then add the Worcestershire sauce to the mushrooms and let it absorb for 1 to 2 minutes. Once done, set the mushrooms aside on a plate—these browned morsels bring incredible depth to your soup.

Step 2: Cook the Veggies and Spices

Using the same pot, melt the remaining butter over medium-high heat. Add your diced onions, chopped celery, and carrots, cooking until they soften nicely, around 5 minutes. This combination forms the soul of the soup’s flavor. Now stir in the minced garlic along with fresh thyme leaves, rubbed sage, smoked paprika, salt, and black pepper. Let this fragrant mix cook for another minute or two so the spices infuse into the vegetables and awaken your senses.

Step 3: Thicken and Simmer

Lower the heat to medium and sprinkle the flour evenly over the veggies, stirring constantly for 2 to 3 minutes to cook out the raw flour taste. Slowly pour in the chicken broth, mixing continuously to keep things silky smooth. Add the uncooked wild rice and return the cooked mushrooms to the pot. Turn the heat up slightly to bring the soup to a gentle boil. After that, cover the pot, reduce heat to low, and let it simmer for 45 to 50 minutes or until the wild rice is tender and has soaked up all those lovely flavors.

Step 4: Finish with Creaminess and Season

Once the rice is tender, stir in the half and half or whole milk to create that creamy finish that turns this into a dreamy soup experience. Remove the pot from the heat and taste for seasoning—add a bit more salt and pepper if you feel it needs it. Garnish with fresh thyme leaves and get ready to enjoy a bowl filled with cozy deliciousness.

How to Serve Creamy Mushroom Wild Rice Soup Recipe

Garnishes

Fresh thyme leaves sprinkled on top add a lovely herbal aroma and a pop of green, making the soup look as good as it tastes. You can also toss in a few croutons or a drizzle of truffle oil for a gourmet touch.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic baguette slices. A light, crisp salad with vinaigrette complements the richness perfectly, balancing out your meal in the most satisfying way.

Creative Ways to Present

Serve the soup in rustic bread bowls for a hearty, fun presentation that doubles as an edible side. Or ladle soup into individual ramekins, topped with a sprinkle of grated Parmesan and a crack of black pepper for an elegant starter option at dinner parties.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a perfect option for easy lunches or quick dinners later in the week.

Freezing

You can freeze this Creamy Mushroom Wild Rice Soup Recipe, but keep in mind that the texture of wild rice may change slightly. Transfer cooled soup to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

When reheating, warm the soup slowly over low to medium heat to avoid curdling the dairy. Stir often to keep the texture creamy and smooth. You might want to add a splash of milk or broth if it has thickened too much while stored.

FAQs

Can I substitute another type of mushroom?

Absolutely! While cremini mushrooms have a lovely earthy flavor, you can use button, shiitake, or even a wild mushroom mix for a more intense taste. Just adjust cooking times if using very delicate varieties.

Is wild rice necessary, or can I use white rice?

Wild rice adds a distinctive nutty texture and flavor that elevates this soup. However, if you don’t have wild rice, you can use brown or white rice, keeping in mind the cooking times may differ slightly.

Can I make this soup vegetarian?

Yes! Use vegetable broth in place of chicken broth and swap the Worcestershire sauce for a vegetarian alternative. This will still bring plenty of flavor while keeping it meat-free.

What’s the best way to thicken the soup if it’s too thin?

If after cooking it seems a bit thin, you can mix a tablespoon of flour or cornstarch with cold water to make a slurry, then stir it into the simmering soup until it reaches your preferred thickness.

Can I prepare this soup in an Instant Pot or slow cooker?

You can adapt the recipe for a slow cooker by sautéing the veggies first, then adding all ingredients and cooking on low for 5 to 6 hours. For an Instant Pot, use the sauté function for the first steps, then pressure cook for about 25 minutes. Just be sure to add the dairy after cooking.

Final Thoughts

This Creamy Mushroom Wild Rice Soup Recipe is a rewarding dish for anyone who loves comforting, hearty soups with a touch of elegance. The combination of creamy texture, earthy mushrooms, and nutty wild rice feels like pure home cooking magic. I promise once you make it, you’ll want to keep this recipe close by for chilly evenings or whenever you need a little soul-soothing meal. Give it a try — your taste buds will thank you!

Creamy Mushroom Wild Rice Soup Recipe

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This Creamy Mushroom Wild Rice Soup is a comforting and hearty dish featuring tender cremini mushrooms, wholesome wild rice, and a medley of fresh vegetables simmered in a savory broth with aromatic herbs and a touch of creaminess. Perfect for cooler days, this soup combines rich flavors and a satisfying texture that make it an ideal warming meal for the whole family.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Vegetables and Mushrooms

• 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

Seasonings and Spices

• 1 teaspoon Worcestershire sauce
• 1 teaspoon rubbed sage
• 1 teaspoon smoked paprika
• 1 teaspoon fine ground sea salt (plus additional if needed)
• ½ teaspoon freshly ground black pepper (plus additional if needed)
• 1 teaspoon fresh thyme leaves (for garnish)

Other Ingredients

• 6 tablespoons butter, divided
• ⅓ cup all-purpose flour
• 1 cup uncooked wild rice blend (e.g., Lundberg Wild Rice Blend)
• 6 cups low sodium chicken broth
• 1 cup half and half or whole milk

Instructions

1. Sauté Mushrooms: Add 2 tablespoons of butter to a Dutch oven and heat over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are tender, browned, and most of their moisture has evaporated, about 5 to 6 minutes. Stir in the Worcestershire sauce and cook until it is absorbed by the mushrooms, about 1 to 2 minutes more. Remove the mushrooms from the Dutch oven and set aside on a plate.
2. Cook Vegetables: In the same Dutch oven, melt the remaining 4 tablespoons of butter over medium-high heat. Add the diced onion, chopped celery, and chopped carrots. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened. Add the minced garlic, fresh thyme leaves, rubbed sage, smoked paprika, salt, and pepper. Cook for another 1 to 2 minutes, stirring well to evenly coat the vegetables with the spices.
3. Make Roux and Add Broth: Reduce the heat to medium and sprinkle the all-purpose flour over the vegetables. Cook, stirring continuously, for 2 to 3 minutes to eliminate the raw flour taste. Slowly pour in the low sodium chicken broth while stirring constantly to avoid lumps and create a smooth mixture.
4. Add Rice and Mushrooms, Simmer: Stir in the uncooked wild rice blend and return the sautéed mushrooms to the pot. Increase the heat as necessary to bring the soup to a boil. Once boiling, cover the Dutch oven and reduce the heat to low. Let the soup simmer gently for 45 to 50 minutes, or until the wild rice is tender.
5. Finish with Cream and Season: Stir in the half and half or whole milk until fully incorporated. Remove the soup from heat and taste; adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme leaves before serving.

Notes

• Wild rice blends may vary in cooking time, so check for tenderness before finishing simmering.
• For a vegetarian version, substitute vegetable broth for chicken broth and use a plant-based milk alternative.
• The soup thickens as it cools; reheat gently with a splash of broth or milk to loosen.
• Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
• If you prefer a thicker soup, increase the flour slightly, but avoid clumping by stirring continuously when adding broth.