This Creamy Wild Rice and Mushroom Soup is robust, velvety, and brimming with earthy flavors. It’s a heartwarming bowl that transforms simple ingredients into a luxurious, soothing meal—perfect for chilly nights or whenever you crave something cozy and nourishing.
Why You’ll Love This Recipe
- Ultra Creamy Texture: The perfect blend of wild rice and heavy cream makes each spoonful lusciously rich without feeling too heavy.
- Deep, Savory Flavor: Earthy mushrooms combined with sweet onions, garlic, and thyme create the most inviting, layered taste.
- Hearty & Satisfying: With nutty wild rice and tender mushrooms, this soup truly fills you up—ideal for a meal-in-a-bowl kind of night.
- Simple, Wholesome Ingredients: Everything you need is easy to find, and the results taste like you’ve spent hours in the kitchen.
Ingredients You’ll Need
The beauty of this Creamy Wild Rice and Mushroom Soup is how the ingredients each shine. Every element—nutty rice, earthy mushrooms, and aromatic aromatics—adds depth, heartiness, and that irresistible, velvety finish without any fuss.
- Wild Rice: Brings a nutty bite and chewy texture, making the soup feel hearty and satisfying.
- Mixed Mushrooms (cremini & shiitake): Layer in earthy flavor; use your favorites for extra depth.
- Onion: Adds natural sweetness and a subtle savory backdrop.
- Garlic: Infuses a delicate warmth and makes the base extra aromatic.
- Low-Sodium Vegetable Broth: Keeps things light and lets the other ingredients shine without overpowering saltiness.
- Heavy Cream: The secret to that luxurious, silky texture—don’t skimp if you want true creaminess!
- Fresh Thyme Leaves: Adds a fragrant, woodsy note that ties everything together. Dried thyme works in a pinch too.
- Olive Oil: For sautéing everything to golden, flavor-packed perfection.
- Salt and Pepper: Just right for balancing and brightening all those beautiful flavors.
Variations
You can easily make this Creamy Wild Rice and Mushroom Soup your own by tweaking the ingredients or adjusting it for different dietary needs. Here are some delicious ideas to inspire you—don’t be afraid to get creative in your kitchen!
- Dairy-Free Version: Swap the heavy cream with full-fat coconut milk or your favorite unsweetened plant cream for a rich vegan option.
- Add More Veggies: Stir in some chopped carrots, celery, or baby spinach for extra color, crunch, and nutrition.
- Protein Boost: Fold in cooked shredded chicken or white beans if you want extra heartiness.
- Extra Umami: A splash of soy sauce or a sprinkle of nutritional yeast gives an even deeper savory note.
How to Make Creamy Wild Rice and Mushroom Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add your chopped onions and garlic and sauté them until they’re soft and fragrant, about 5 minutes. This step is essential—the onions transform from sharp to sweet, infusing the soup with gentle, mouthwatering flavor right from the start.
Step 2: Brown the Mushrooms
Add your sliced mushrooms to the pot. Let them cook undisturbed for a minute, then stir and keep cooking until they’re golden and tender (about 8 minutes). The mushrooms release moisture first, then concentrate their flavor as they brown for that irresistible, savory depth.
Step 3: Add Wild Rice and Broth
Pour your rinsed wild rice into the pot, then add the vegetable broth. Bring everything to a lively boil, then reduce heat, cover, and let the mixture simmer gently for about 45 minutes. The wild rice will slowly bloom and become tender, soaking up the savory broth. Enjoy the aroma that fills your kitchen!
Step 4: Stir in Cream & Seasonings
Once the rice is tender, stir in the heavy cream until the soup turns beautifully luscious. Let it gently simmer for another 10 minutes for the flavors to meld. At the end, add fresh thyme, then season with salt and pepper—taste and adjust until it’s just right!
Step 5: Serve and Enjoy!
Ladle your Creamy Wild Rice and Mushroom Soup into bowls and sprinkle with more fresh thyme if you like. It’s ready to warm your soul, with every bite offering comfort and pure joy.
Pro Tips for Making Creamy Wild Rice and Mushroom Soup
- Mushroom Medley Magic: Combining different mushroom varieties adds complexity. Even tossing in some dried porcini (rehydrated) can elevate the earthy notes.
- How to Avoid Gummy Soup: Always rinse wild rice thoroughly before cooking—it prevents excess starch and keeps your soup delightfully textured.
- Herb Timing: Add fresh thyme at the end for the brightest, freshest flavor, rather than cooking it for the whole simmer.
- Creamy Without Curdling: Stir your heavy cream in off the heat (or on very low) and avoid boiling after it’s added for the smoothest results.
How to Serve Creamy Wild Rice and Mushroom Soup
Garnishes
This soup absolutely loves a finishing touch! Scatter extra fresh thyme leaves—or try a swirl of olive oil and a shower of cracked black pepper. A pinch of microgreens or finely chopped parsley adds a pop of color and a hint of freshness (plus, it looks gorgeous in the bowl!).
Side Dishes
Creamy Wild Rice and Mushroom Soup is wonderfully filling on its own, but if you’re in the mood for extras, try it with warm, crusty bread or a toasted baguette for dipping. A crisp, lemony green salad alongside cuts the richness beautifully.
Creative Ways to Present
Serve this soup in big, cozy mugs for a fireside dinner, or offer it as a starter in small bowls with a sprinkle of edible flowers for a special occasion. For a family-style lunch, set out a soup pot and let guests top their bowls with custom garnishes—everyone’s happy!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Wild Rice and Mushroom Soup keeps beautifully in the fridge for up to four days. Just let it cool, then transfer to a covered container—the flavors only get richer by the second day!
Freezing
To freeze, let the soup cool completely, then transfer to freezer-safe containers. The texture of the cream might change a bit when thawed, but a good stir and gentle reheat will bring it back together. For best quality, enjoy within one month.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring often. If it thickens up overnight, add a splash of broth or water to loosen. Avoid rapid boiling after adding cream to keep the texture perfectly velvety.
FAQs
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Can I make Creamy Wild Rice and Mushroom Soup vegan or dairy-free?
Absolutely! Substitute the heavy cream with full-fat coconut milk or any unsweetened, rich non-dairy cream (like oat or cashew cream) for the same lush texture without a hint of dairy. The soup stays creamy and totally irresistible.
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What type of mushrooms work best in this soup?
A blend of cremini and shiitake brings the best depth, but really, don’t stress it—use white button, portobello, or even your favorite wild mushrooms. A mix creates the richest, most balanced flavor.
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Can I use a different grain instead of wild rice?
If you don’t have wild rice on hand, black rice or a wild rice blend are good substitutes. Other grains (like farro or barley) can work too, but will change the soup’s flavor and texture a bit. Adjust cooking times as needed since different grains cook at different rates.
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How can I make this Creamy Wild Rice and Mushroom Soup gluten-free?
This recipe is naturally gluten-free as long as your vegetable broth doesn’t contain any gluten-containing additives. Always check your soup base’s label just to be sure!
Final Thoughts
I hope you’ll fall in love with this Creamy Wild Rice and Mushroom Soup as much as I do. It’s pure comfort in a bowl—earthy, savory, satisfyingly creamy, and so easy to make. Why not treat yourself to a homemade bowl tonight?
PrintCreamy Wild Rice and Mushroom Soup Recipe
Indulge in the rich and comforting flavors of this Creamy Wild Rice and Mushroom Soup. This hearty soup is a perfect blend of earthy wild rice, savory mushrooms, and aromatic thyme, all simmered in a luscious creamy broth. It’s a satisfying dish that warms you up from the inside out.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the soup:
- 1 cup wild rice
- 2 cups mixed mushrooms (cremini and shiitake), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onions and minced garlic; sauté until translucent (about 5 minutes).
- Stir in sliced mushrooms; cook until tender and golden brown (approximately 8 minutes).
- Add rinsed wild rice and vegetable broth; bring to a boil. Reduce heat, cover, and let simmer for about 45 minutes or until the rice is tender.
- Pour in heavy cream and stir well; let simmer for an additional 10 minutes.
- Season with thyme, salt, and pepper to taste.
- Serve hot, garnished with extra thyme if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg
