Creamy Wild Rice and Mushroom Soup is the kind of meal I crave on those chilly, busy nights when I want something cozy but low effort. If you love a bowl that’s creamy, earthy, and packed with texture, this one’s for you. It feels like a hug from the inside out, and the leftovers are even better the next day. I cook mine in my favorite Dutch oven so the heat stays even and the rice plumps up beautifully. If your weeknights tend to snowball, this recipe is your pause button. Let’s make your kitchen smell like a woodland cabin, shall we?
The Story Behind This Recipe
Here’s why I love this Creamy Wild Rice and Mushroom Soup: it’s budget-friendly and it tastes like a weekend dinner. Creamy Wild Rice and Mushroom Soup is the kind of meal I crave on those chilly, busy nights when I want something cozy but low effort.…
Why Youll Love this Wild Rice and Mushroom Soup
There are a few soups that never fail me, and this is right at the top. It hits that perfect middle ground of hearty and light. The mushrooms give deep flavor, the wild rice brings a nutty chew, and the creamy base ties it all together. It tastes like something you simmered all day, but you can get it on the table without babysitting.
It also uses simple grocery store ingredients, and you can tweak it based on what you have. The soup feels special enough for guests, but it’s easy enough for a Tuesday. I love serving it with crusty bread or a simple salad, and if you’re into cozy bowl meals, you might also love my go-to creamy spinach artichoke soup when you want a similar vibe.
Comfort, texture, and that just-right creaminess
Sometimes creamy soups can feel heavy. Not this one. The trick is balancing broth with dairy, and letting the rice thicken the pot naturally as it cooks. The result is silky, spoonable comfort with little pops of rice and tender mushrooms in every bite.
“Made this for my family on a rainy Sunday and everyone asked for seconds. Even my kid who ‘does not like mushrooms’ cleaned his bowl. Saving this as our new winter staple.”
Recipe Ingredients and Substitutions
Here’s everything you’ll need to make a pot of this cozy goodness.
- Wild rice blend – The star of the show. It stays chewier than white rice and adds nutty flavor.
- Mixed mushrooms – Cremini or baby bella are great. Add a handful of shiitake for extra depth if you can.
- Onion, celery, and carrots – The classic trio for a savory base.
- Garlic – Because soup without garlic is just a little sad.
- Butter and olive oil – Butter for flavor, oil to keep it from burning.
- Flour – Just a bit to help thicken the soup without making it gluey.
- Chicken or vegetable broth – Use low sodium so you can control the seasoning.
- Heavy cream or half and half – For that dreamy finish. You can also use whole milk, but simmer gently to avoid curdling.
- Thyme and bay leaf – Thyme is lovely with mushrooms. Bay rounds out the flavor.
- Salt, pepper, and a splash of vinegar – Vinegar at the end brightens everything up.
Want to tweak it? Try these easy swaps.
Smart substitutions that still taste amazing
No wild rice? Use brown rice, but reduce the simmer time slightly. If you need dairy free, swap butter for olive oil and finish with full-fat coconut milk or a cashew cream. For extra protein, stir in shredded rotisserie chicken near the end. You can also add a handful of spinach right before serving for color and nutrients.
If mushrooms are your thing, you might enjoy this mushroom-forward weeknight favorite too: creamy rotini with mushroom. It pairs nicely if you want pasta one night and soup the next.
Pro tip: If your broth tastes a little flat, a teaspoon of soy sauce or miso paste gives a subtle umami boost. You won’t taste “soy,” just a deeper savory note.
How to Make Wild Rice and Mushroom Soup
This is a straightforward, one-pot method that gives you maximum flavor with minimal fuss.
Step by step that actually works
Start by heating a mix of butter and olive oil in a heavy pot over medium heat. Add diced onion, celery, and carrots with a pinch of salt. Cook until they soften and smell sweet, about 6 to 8 minutes. Stir in the garlic for 30 seconds until fragrant.
Add the sliced mushrooms and let them cook without stirring too much at first. You want them to release moisture and brown just a little. Sprinkle in the flour and stir for a minute to form a light paste. This is your quick thickener. Pour in the broth slowly while stirring, then add the wild rice, thyme, bay leaf, and a good pinch of pepper.
Bring to a gentle boil, then drop to a simmer. Cover and cook until the rice is tender but still a bit chewy. Time depends on your brand, but plan for 40 to 50 minutes. Check a few grains. If it looks too thick, splash in more broth. When the rice is done, lower the heat and stir in the cream. Don’t boil after adding cream. Taste, adjust salt, and add a tiny splash of vinegar or lemon juice to brighten.
That’s it. You now have a pot of Creamy Wild Rice and Mushroom Soup worthy of any cozy night. If you want more bowl-food inspiration, peek at my round-up on the soup category for other comfort classics you can rotate through the season.
Storing Soups with Rice
Rice in soup can be tricky because it keeps absorbing liquid as it sits. If you plan to store leftovers, you have two choices. First, cook the rice separately and add it to each bowl when serving. Second, simmer the rice in the soup as usual, but keep extra broth or milk on hand for thinning when you reheat.
For the fridge, cool the soup within two hours, then store it in airtight containers for up to 4 days. Reheat gently on the stove over medium-low, adding broth as needed until it’s silky again. Avoid aggressive boiling after adding cream, since dairy can separate under high heat.
Freezing works best if you stop before adding the cream and either undercook the rice slightly or freeze without rice and add it fresh later. Thaw in the fridge overnight, warm gently, then finish with cream when it’s hot. If you like batch-friendly meals, you might also enjoy the simple, hearty creamy navy bean soup for the same freezer-friendly comfort.
These small steps keep your Creamy Wild Rice and Mushroom Soup tasting like it was made today, not three days ago.
What to Serve with Wild Rice and Mushroom Soup
Pairing this soup is fun because it has so much flavor already. I keep sides simple and let the bowl shine. Here are my favorites.
- Warm, crusty bread with soft butter.
- Simple green salad with lemon and olive oil.
- Sharp cheddar grilled cheese for a classic combo.
- Roasted Brussels sprouts or asparagus with a squeeze of lemon.
- A light, savory snack like these baked spinach mushroom quesadillas if you want a heartier spread.
For a little contrast, a tart apple salad is lovely. The crisp sweetness plays well with mushrooms and cream. And if you’re hosting, serve soup in warm bowls so it stays steamy from the first spoonful to the last.
Common Questions
Can I use white rice? You can, but it will soften more and thicken the soup faster. Reduce the cooking time and keep extra broth on hand.
How do I make it vegetarian or vegan? Use vegetable broth instead of chicken. For vegan, use olive oil and finish with unsweetened coconut milk or cashew cream. Season well and add a little soy sauce for depth.
What mushrooms are best? Cremini or baby bella are reliable and affordable. A mix of cremini and shiitake gives the most flavor. Avoid using only white button mushrooms if you can, since they are milder.
Can I make it ahead? Yes. Make the base and rice a day ahead, then reheat gently and add the cream right before serving. Thin with broth to get the texture just right.
How do I keep the soup from getting too thick? Start looser than you think. Rice swells as it cools. Add more broth or milk when reheating until you get that perfect creamy spoonful.
A warm bowl is waiting for you
If you’re after something cozy, simple, and deeply satisfying, Creamy Wild Rice and Mushroom Soup is your answer. With pantry basics and a few smart tips, you get restaurant-level flavor without fuss. For more ideas and different spins, check out the clever take from Wild Rice and Mushroom Soup – Dishing Out Health and this creamy classic from Creamy Mushroom Wild Rice Soup. Now grab a pot, cue up some music, and let the aroma fill your kitchen. Tonight, you’re cooking something that feels like home.
Creamy Wild Rice and Mushroom Soup
Ingredients
Method
- Heat a mix of butter and olive oil in a heavy pot over medium heat.
- Add diced onion, celery, and carrots with a pinch of salt. Cook until they soften and smell sweet, about 6 to 8 minutes.
- Stir in the minced garlic for 30 seconds until fragrant.
- Add the sliced mushrooms and let them cook without stirring too much until they release moisture and brown slightly.
- Sprinkle in the flour and stir for a minute to form a light paste.
- Pour in the broth slowly while stirring, then add the wild rice, thyme, bay leaf, and a good pinch of pepper.
- Bring to a gentle boil, then drop to a simmer. Cover and cook until rice is tender yet chewy, about 40 to 50 minutes. Add more broth if too thick.
- When rice is done, lower heat and stir in the cream. Do not boil after adding cream.
- Taste and adjust seasoning with salt and vinegar or lemon juice.
