Mushroom And Wild Rice Soup
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Hearty and packed with nutrition, this Mushroom and Wild Rice Soup is a quick and comforting recipe to warm you up on cold nights. Perfectly creamy with lots of flavor, it’s easy enough to make for a weeknight meal but substantial enough for a sit-down Sunday dinner!
Lower temperatures and shorter days call for one thing—soup!
This cream of mushroom and rice soup is one of my favs for the winter. It’s got lots of fresh veggies, earthy mushrooms, and a super comforting creamy texture.
A big bowl of this mushroom and rice soup, a chunk of your favorite crusty bread, and your comfiest throw blanket is all you’ll need to ward off even the coldest winter nights.
Why This Recipe Works
- Nutrients with flavor: Thanks to a blend of vegetables and mushrooms, this soup is packed with nutrients and anything but bland.
- No fuss: Most of this recipe comes together in one pot for super simple prep and cleanup, all under an hour.
- Great for crowds: If you’ve got a big enough pot, you can easily double or triple this recipe and share the love!
Ingredients You Will Need
- Wild rice: Slightly nutty and with a nice bite, wild rice is a great option for soups since it won’t get soggy or mushy like other rice varieties.
- Mushrooms: Baby bella or cremini mushrooms are my go-to picks.
- Vegetables: I use a classic blend of carrots, onion, and garlic.
- Broth: Chicken broth will provide a bit more flavor, but vegetable broth keeps your soup vegetarian-friendly.
- Heavy cream: This is what gives your mushroom soup that rich, comforting quality.
Substitutions & Variations
- Veggies: Add other veggies like potatoes, celery, spinach, parsnips, or squash.
- Half-and-half: Could be used in place of the heavy whipping cream. Evaporated milk also works.
- Clear broth mushroom soup: Omit the cream altogether for a less creamy and more brothy soup.
How to Make Mushroom Soup
Step 1: Sauté mushrooms. Sauté mushrooms in a large soup pot, adding Worcestershire and butter before removing.
Step 2: Cook veggies. Deglaze the same pot with a splash of broth, then sauté the diced vegetables until soft.
Step 3: Make broth. Add the fresh herbs, seasonings, and broth and mix well.
Step 4: Finish soup. Add the cooked mushrooms and cooked wild rice to the pot. Add tempered heavy cream and simmer until thickened.
Recipe FAQs
Tempering basically means slowly raising the temperature of a liquid, especially a dairy product, to prevent it from curdling or separating when added to something hot like soup.
Long grain rice or wild rice are usually some of the better options since they’re tougher and won’t become mushy or fall apart. Because the rice in this recipe is cooked separately and then added towards the end, you could probably get away with using whatever variety you like.
Let the soup cool a bit before transferring it to an airtight container. Keep it in the fridge for 1 to 2 days. It can be frozen, but because the soup includes dairy it’ll probably separate in the freezer. Make the soup without cream to refrigerate/freeze it for longer.
Transfer the soup back to a pot over medium heat on the stove, or microwave individual bowls if you need it ready more quickly. If you’ve frozen the soup, let it thaw first and stir well to recombine after any separation.
More Easy Comfort Food Recipes
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Cream Of Mushroom And Wild Rice Soup
Ingredients
- 1 cup wild rice rinsed and drained
- 16 ounces cremini or baby bella mushrooms sliced
- 2 tablespoon olive oil divided
- 1 teaspoon Worcestershire sauce
- 1.5 tablespoons unsalted butter
- 3/4 cup diced onion
- 1/2 cup diced carrots
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1 tablespoon fresh sage leaves finely chopped
- 5 cups vegetable or chicken broth
- 3/4 cup heavy cream
- 1.5 tablespoons lemon juice
- salt and pepper to taste
- 3 tablespoons fresh parsley chopped
Instructions
- Cook the wild rice according to package instructions.1 cup wild rice
- Meanwhile, heat 1 tbsp of olive oil in a large Dutch oven over medium-low heat. Add the sliced mushrooms and cook, covered, for 5-6 minutes. Stir occasionally until they begin to release their juices.2 tablespoon olive oil, 16 ounces cremini or baby bella mushrooms
- Increase the heat to medium and add the Worcestershire sauce. Sauté the mushrooms for an additional 5-6 minutes. Add 2 tbsp of butter and sauté for another 2-3 minutes. The mushrooms will be tender and a rich, brown color when ready. Remove the mushrooms from the pot and set aside. Deglaze the pot with a little bit of vegetable broth.1 teaspoon Worcestershire sauce, 1.5 tablespoons unsalted butter
- In the same Dutch oven, heat the remaining 1 tbsp of olive oil over medium heat. Add the onion, carrots, and garlic. Sauté for 5-7 minutes until softened and fragrant.2 tablespoon olive oil, 3/4 cup diced onion, 1/2 cup diced carrots, 2 garlic cloves
- Stir in the fresh thyme, fresh sage, salt, and pepper. Pour in the broth and bring the mixture to a boil. Lower the heat and simmer for 10 minutes.1 teaspoon fresh thyme leaves, 1 tablespoon fresh sage leaves, salt and pepper, 5 cups vegetable or chicken broth
- Return the cooked mushrooms to the pot and stir in the cooked wild rice. Temper the heavy cream by mixing it with a little bit of broth from the hot soup in a small bowl, then add it to the pot. Simmer for another 5 minutes until the soup is heated through and slightly thickened.3/4 cup heavy cream
- Stir in the lemon juice and adjust with more salt and pepper if needed. Remove from heat and garnish with fresh parsley.1.5 tablespoons lemon juice, 3 tablespoons fresh parsley
- Divide the soup between bowls and serve warm with toasted bread.
Notes
- Tempering the heavy cream before adding it to the pot will prevent curdling.
- Cream separates when storing, so only store for 1-2 days and do not freeze. Or, if you make it without cream, you can store 3-4 days or freeze.
