There’s nothing quite like a warm bowl of soup on a chilly day, and this Wild Rice and Mushroom Soup is pure comfort. It is hearty, cozy, and full of rich mushroom flavor, with wild rice adding a satisfying texture to every spoonful.
I love making this soup when the weather gets cooler because it feels like the perfect homemade meal to enjoy around the table with family. It is wonderful for a cozy lunch, a comforting dinner, or a relaxing weekend meal. Serve it with a slice of crusty bread for a simple and satisfying bowl of comfort.
Why You’ll Love This Recipe
- One-pan cleanup: You only have to wash a single pot.
- Forgiving timeline: The rice takes a long time to cook, giving you time to sit down.
- Budget friendly: Mushrooms and rice cost less than takeout.
- Meal-prep friendly: The flavors mingle in the fridge overnight, making the soup taste better tomorrow.
- Earthy and creamy: Golden mushrooms, wild rice, heavy cream, and Parmesan create a rich bowl.
Tools You’ll Need
Nothing fancy, I promise.
- Dutch oven: A heavy pot holds heat evenly and helps prevent scorching.
- Wooden spoon: Use a sturdy spoon to scrape browned bits from the vegetables.
- Chef’s knife: A sharp blade makes slicing the mushrooms easier.
- Measuring cups: Measure the broth, cream, and rice accurately.
- Lid: Cover the pot during the rice simmer.
Ingredients
- 2 tablespoons extra-virgin olive oil – Provides the fat needed to sweat the vegetables without burning them.
- 2 tablespoons unsalted butter – Adds a rich dairy note to the base flavor profile.
- 1 yellow onion – Builds the foundational savory flavor of the broth.
- 3/4 cup carrots – Brings a subtle sweetness to balance the earthy mushrooms.
- 1/2 cup celery – Adds a bitter herbal backbone to the soup base.
- 8-12 oz baby bella mushrooms – These provide the main meaty texture and savory depth.
- 4 cloves garlic – Minced garlic adds a sharp bite. The pungency mellows during cooking.
- 1 cup dry wild rice blend – Real wild rice takes time to cook but gives the soup its necessary chew.
- 1 tablespoon poultry seasoning – This blend of sage and thyme makes the whole pot taste like Thanksgiving.
- 1 teaspoon kosher salt – Pulls the moisture out of the mushrooms. It wakes up the entire dish.
- 1/2 teaspoon black pepper – Adds a mild background heat.
- 4 cups lower sodium vegetable broth – Provides the liquid base without making the final product too salty.
- 2/3 cup heavy cream – Thickens the broth and gives it a velvet finish.
- 1/3 cup Parmesan cheese – Adds a salty umami punch at the very end.
How To Make Wild Rice and Mushroom Soup
Brown the vegetables well, then let the stove do the boring part while you go live your life.
- Sauté the vegetables: Heat the oil and butter in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook for eight minutes until softened. Do not rush this step. You will end up with crunchy carrots in a soft soup.
- Brown the mushrooms: Add the mushrooms and garlic. Stir to combine. Cook for another six to eight minutes until the mushrooms release their water and turn golden. I crowded the pan once. The mushrooms steamed into sad gray sponges. Give them space.
- Toast the rice: Stir in the wild rice. Let it toast for two minutes. Add the poultry seasoning, salt, and pepper. Stir the pot so the spices do not burn on the bottom.
- Simmer the broth: Pour in the vegetable broth and one cup of water. Scrape the bottom of the pot to release any stuck bits. Bring the mixture to a low boil. Cover it and reduce the heat to medium-low.
- Cook the rice: Simmer the soup for 45 to 60 minutes until the rice splits open and feels tender. You might check it at 30 minutes and panic because it looks like a swamp. Trust the process and put the lid back on.
- Finish with dairy: Remove the pot from the heat. Stir in the heavy cream. Gradually sprinkle in the Parmesan cheese. Stir without stopping so the cheese melts smoothly instead of forming a giant clump.
Seasoning and Taste as You Go
A good soup requires tasting. Check the broth right before you add the cream.
- Too flat: Add a heavy pinch of salt or a small squeeze of lemon juice.
- Too salty: Pour in a splash of water or extra cream.
- Needs depth: Let the soup simmer for another ten minutes to concentrate the mushroom flavor.
♥ The Misfit Tips!
- Add cheese slowly: I dumped all the Parmesan in at once during my first attempt. It sank to the bottom and formed an impenetrable rubber mat. Add the cheese in small handfuls and stir like your life depends on it.
- Dairy-free shortcut: You can use cashew cream instead of heavy cream. Soak raw cashews in boiling water, then blend them. It tastes a bit nuttier.
- Make it ahead: Cook this wild rice and mixed mushroom soup recipe a day ahead of time. The rice absorbs more broth overnight. The whole pot tastes much better on day two.
Perfect Pairings
A massive slice of no yeast bread, because someone has to mop up that broth.
- A sharp arugula salad dressed with lemon juice cuts through the heavy cream.
- A crisp dry white wine balances the earthy mushrooms.
- Serve this on a rainy weeknight when you refuse to leave the house.
Make It Yours
You can tweak this cozy fall soup recipe based on what you have in the fridge.
- Protein swap: Toss in shredded rotisserie chicken during the last ten minutes of cooking. This creates a heavier meal.
- Vegetarian version: This soup contains no meat by default. Adding a can of drained white beans bulks it up.
- Spice level: Stir in a pinch of crushed red pepper flakes with the garlic. This adds a subtle throat-warming heat.
- Diet adaptation: Skip the heavy cream and cheese entirely for a dairy-free version. The broth will remain thin. You lose the rich texture.
How to Store
❤
- Fridge: Store the soup in an airtight container for up to five days. The rice continues to swell and thickens the broth.
- Freezer: You can freeze the soup for up to three months. Thaw it in the fridge overnight. The cream might separate upon reheating.
- Reheat: Warm the soup gently on the stove over low heat. Avoid boiling it because boiling makes the dairy break and look grainy.
- Note: Fresh garnishes like parsley turn to mush in the fridge. Add them right before eating.
Wild Rice and Mushroom Soup
This Wild Rice Mushroom Soup combines golden baby bella mushrooms, dry wild rice, vegetable broth, heavy cream, and Parmesan in one pot. The rice simmers for 45 to 60 minutes until tender, while the mushrooms bring earthy flavor and the dairy creates a velvet finish. Make this Wild Rice Mushroom Soup for a cold night, then store the leftovers for a thicker bowl the next day.
Ingredients
Equipment
Method
- Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
- Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
- Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
- Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
- Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.