I keep coming back to this Creamy Wild Rice and Mushroom Soup for its velvety broth, nutty rice, and deep mushroom richness. One bowl feels like the kind of winter dinner everyone hopes is waiting on the stove.

Jump to Recipe

I’m obsessed with this Creamy Wild Rice and Mushroom Soup because it eats like a full-on meal, not some sad little starter. The wild rice blend brings that chewy, nutty bite I crave, while cremini mushrooms make every spoonful deep, earthy, and seriously satisfying.

I love how rich and silky it feels without losing texture. But the best part?

It tastes like I put way more effort into dinner than I actually did. And honestly, that’s my favorite kind of recipe.

Big flavor. Big comfort, minus the fuss.

I keep going back for one more spoonful, then another. No regrets.

Ingredients

Print Recipe (No Advertisments)

Wild rice brings chewy, nutty bites that make the soup feel hearty.
Olive oil helps soften the veggies without making everything feel too heavy.
Butter adds that cozy, rich flavor you totally want here.
Flour thickens things up so it’s creamy, not watery.
Onion gives the base a sweet, savory start.
Celery adds a little freshness and soft crunch.
Carrots bring gentle sweetness and a nice pop of color.
Mushrooms make it earthy, meaty, and super satisfying.
Garlic keeps the soup from tasting flat or boring.
Thyme and bay leaf add that warm, herby background flavor.
Broth carries everything, so low sodium keeps you in control.
Milk and cream make it silky, rich, and honestly comforting.
Worcestershire adds a tiny savory kick you’ll notice.
Salt and pepper pull the whole pot together.
Plus, parsley makes it look fresh instead of beige and sleepy.

Ingredient Quantities

1 cup wild rice blend, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

3 tablespoons all purpose flour

1 medium yellow onion, finely chopped

2 celery stalks, chopped

2 medium carrots, chopped

10 to 12 ounces cremini or baby bella mushrooms, sliced

3 garlic cloves, minced

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 bay leaf

6 cups low sodium chicken or vegetable broth

1 cup whole milk

1 cup heavy cream

1 teaspoon Worcestershire sauce

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat; add sliced mushrooms and a pinch of salt and cook until browned and any liquid evaporates, about 6 to 8 minutes; transfer mushrooms to a bowl and set aside.

2. Reduce heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the pot; once butter melts, add the chopped onion, celery and carrots and cook, stirring occasionally, until softened, about 6 to 8 minutes.

3. Add the minced garlic and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme and cook 30 seconds until fragrant.

4. Sprinkle 3 tablespoons all purpose flour over the vegetables and stir continuously for 1 to 2 minutes to form a light roux and remove the raw flour taste.

5. Slowly whisk in 6 cups low sodium chicken or vegetable broth, scraping up any browned bits from the bottom of the pot so the roux blends smoothly.

6. Stir in the rinsed 1 cup wild rice blend, 1 bay leaf, bring to a gentle boil, then reduce heat to a simmer; cover partially and cook until the wild rice is tender, about 35 to 45 minutes depending on the blend.

7. When the rice is nearly tender, return the browned mushrooms to the pot and stir to combine; continue simmering 5 to 10 minutes so flavors meld.

8. Lower the heat and stir in 1 cup whole milk and 1 cup heavy cream; warm the soup gently but do not boil to prevent curdling, about 3 to 5 minutes.

9. Add 1 teaspoon Worcestershire sauce, 1 to 1 1/2 teaspoons kosher salt to taste and 1/2 teaspoon freshly ground black pepper; taste and adjust seasoning as needed, removing the bay leaf before serving.

10. Ladle into bowls and garnish with 2 tablespoons chopped fresh parsley. Enjoy warm.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Wooden spoon or silicone spatula
3. Chef’s knife
4. Cutting board
5. Medium mixing bowl (for mushrooms)
6. Measuring cups and measuring spoons
7. Whisk (for the roux and broth)
8. Fine-mesh sieve or colander (to rinse the wild rice)
9. Ladle for serving

FAQ

Can I make this soup vegetarian? Yes. Use vegetable broth instead of chicken broth and swap Worcestershire sauce for a vegetarian alternative or soy sauce.

How long does the wild rice take to cook? The wild rice blend cooks in about 40 to 50 minutes simmering in the broth until tender; check package instructions and simmer until grains open and are chewy-tender.

Can I use a different milk or cream? Yes. For a lighter soup use 2% milk and 1/2 cup heavy cream or use a plant based milk and coconut cream for a dairy free version, adjusting seasoning as needed.

How can I make the soup thicker or thinner? To thicken, simmer longer uncovered to reduce, or whisk an extra tablespoon of flour into the butter and cook briefly before adding broth. To thin, stir in additional broth or milk until desired consistency is reached.

Can I prepare this ahead of time and reheat? Yes. Cool completely, refrigerate up to 3 days or freeze up to 3 months. Reheat gently over low heat and add a splash of broth or milk to refresh texture.

What mushrooms work best and do I need to wash them? Cremini or baby bella are ideal for a meaty flavor, but button, shiitake, or oyster can be used. Wipe mushrooms with a damp cloth or quickly rinse and pat dry to avoid waterlogged mushrooms.

Creamy Wild Rice And Mushroom Soup For Cozy Days Recipe Substitutions and Variations

1 cup wild rice blend: substitute with 1 cup farro or pearled barley for a chewy texture, or 1 cup long grain brown rice for a milder, nuttier profile
3 tablespoons all purpose flour: substitute with 3 tablespoons gluten free 1 to 1 baking flour, or use a cornstarch slurry made from 2 tablespoons cornstarch + 2 tablespoons cold water added near the end to thicken
6 cups low sodium chicken or vegetable broth: substitute with 6 cups mushroom broth for extra umami, or use water plus 2 to 3 teaspoons concentrated bouillon or stock base to taste
1 cup whole milk and 1 cup heavy cream: substitute with 1 1/2 cups half and half plus 1/2 cup milk for lower richness, or use 1 3/4 cups canned full fat coconut milk for a dairy free option (flavor will be slightly coconutty)

Pro Tips

1. Get the best mushroom flavor by drying them well before they hit the pan. Pat the slices with paper towel, heat the oil until shimmering, and give them space so they brown instead of steam. Brown in batches if needed, then deglaze the pan with a splash of broth before adding the veggies to capture all that fond.

2. Treat the roux gently. After you sprinkle the flour, stir constantly and cook until it loses the raw flour smell and turns a little golden. That step prevents a pasty texture and gives the broth a silkier body without needing extra cream.

3. Keep the simmer low and patient for the rice. Wild rice blends vary, so plan extra time and resist lifting the lid too often. If the broth reduces too much before the rice is tender, add hot broth or water in small amounts so the rice cooks evenly without becoming gummy.

4. Finish with small adjustments, not big moves. Warm the milk and cream slowly and do not boil, and then taste for salt, pepper and a tiny splash of acid like lemon juice or a few drops of vinegar if the soup feels flat. That bright note lifts the whole bowl without overpowering the creamy mushroom flavor.

Creamy Wild Rice And Mushroom Soup For Cozy Days Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

407

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Wooden spoon or silicone spatula
3. Chef’s knife
4. Cutting board
5. Medium mixing bowl (for mushrooms)
6. Measuring cups and measuring spoons
7. Whisk (for the roux and broth)
8. Fine-mesh sieve or colander (to rinse the wild rice)
9. Ladle for serving

Ingredients

1 cup wild rice blend, rinsed
2 tablespoons olive oil
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1 medium yellow onion, finely chopped
2 celery stalks, chopped
2 medium carrots, chopped
10 to 12 ounces cremini or baby bella mushrooms, sliced
3 garlic cloves, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
6 cups low sodium chicken or vegetable broth
1 cup whole milk
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley for garnish

Directions

Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat; add sliced mushrooms and a pinch of salt and cook until browned and any liquid evaporates, about 6 to 8 minutes; transfer mushrooms to a bowl and set aside.
Reduce heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the pot; once butter melts, add the chopped onion, celery and carrots and cook, stirring occasionally, until softened, about 6 to 8 minutes.
Add the minced garlic and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme and cook 30 seconds until fragrant.
Sprinkle 3 tablespoons all purpose flour over the vegetables and stir continuously for 1 to 2 minutes to form a light roux and remove the raw flour taste.
Slowly whisk in 6 cups low sodium chicken or vegetable broth, scraping up any browned bits from the bottom of the pot so the roux blends smoothly.
Stir in the rinsed 1 cup wild rice blend, 1 bay leaf, bring to a gentle boil, then reduce heat to a simmer; cover partially and cook until the wild rice is tender, about 35 to 45 minutes depending on the blend.
When the rice is nearly tender, return the browned mushrooms to the pot and stir to combine; continue simmering 5 to 10 minutes so flavors meld.
Lower the heat and stir in 1 cup whole milk and 1 cup heavy cream; warm the soup gently but do not boil to prevent curdling, about 3 to 5 minutes.
Add 1 teaspoon Worcestershire sauce, 1 to 1 1/2 teaspoons kosher salt to taste and 1/2 teaspoon freshly ground black pepper; taste and adjust seasoning as needed, removing the bay leaf before serving.
Ladle into bowls and garnish with 2 tablespoons chopped fresh parsley. Enjoy warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.