Cozy up with this healthy homemade Cream of Mushroom and Wild Rice Soup. Made from scratch without canned soup, it’s creamy, flavourful, and the perfect comforting recipe for fall and winter.
There’s something magical about a soup that can stand on its own as a full meal. When one bowl is hearty, comforting, and satisfying enough to be the star of your dinner, you know it’s a winner. This cream of mushroom and wild rice soup hits all those marks — filling enough to be the centerpiece, yet simple enough to whip up mid-week.
This wild rice soup features nutty, chewy wild rice that soaks up all those cozy mushroom flavours. The mushrooms themselves are earthy and satisfying, and a sprinkle of herbs takes it over the top. It’s creamy without being heavy, making it the kind of soup you can happily enjoy for lunch, dinner, or even as a comforting appetizer or snack.
The best part? You don’t need any fancy ingredients or hours in the kitchen to make it taste amazing. A few simple pantry staples and fresh veggies are all it takes. The wild rice cooks right in the broth, soaking up every bit of flavour as it simmers. By the time it’s ready, your kitchen smells like fall in a bowl — cozy, warm, and irresistible.
It’s also surprisingly flexible — add a handful of greens, a pinch of spice, or even some leftover shredded chicken if you want to mix things up. Leftovers reheat beautifully, making it perfect for meal prep or lazy weeknight dinners. Warm, hearty, and utterly irresistible, this cream of mushroom and wild rice soup never disappoints.
WHAT YOU’LL NEED TO MAKE THIS CREAM OF MUSHROOM AND WILD RICE SOUP
This cream of mushroom and wild rice soup is hearty, creamy, and packed with nourishing ingredients. Moreover, each component has a purpose — from the earthy mushrooms to the nutty wild rice and fresh herbs — working together to create a cozy bowl that’s wholesome yet indulgent. Here’s what you’ll need in a little bit more detail and why:
- Olive Oil: Provides the base for sautéing vegetables, adding richness and depth. You can use butter instead, if you prefer. Olive oil gives a lighter, heart-healthy option, while butter adds a more indulgent, classic flavour.
- Onion: The foundation of flavour in soups. Onions add subtle sweetness and savoriness as they cook down. White or yellow onion works best in this recipe.
- Garlic: A must for depth and aroma, garlic enhances the earthy notes of mushrooms.
- Celery: Adds a gentle bitterness and crunch at first, then softens to give that classic “soup base” flavour.
- Carrots: Bring natural sweetness, colour, and extra nutrients while balancing the richness of the soup.
- Mushrooms: The star of the show. Mushrooms add umami and a meaty texture, making the soup hearty even without meat. I like mixing varieties for extra layers of flavour.
- Thyme and Rosemary: Classic herbs that pair beautifully with mushrooms, giving an earthy, woodsy aroma.
- Bay Leaf: Infuses the broth with a subtle, savoury depth. Removed before serving.
- Wild Rice: Nutty, slightly chewy, and hearty, wild rice soaks up flavour while adding texture and making the soup filling and satisfying.
- Broth: The liquid base. I like using low-sodium as it gives you more control over seasoning. Both veggie and chicken broth will work in this cream of mushroom wild rice soup. Vegetable broth keeps it vegetarian; while chicken broth makes it extra savoury.
- Milk of Choice: Adds creaminess without heaviness. Oat and almond milk work well; regular milk gives a richer flavour.
- Flour: Helps thicken the broth into a velvety soup consistency. However, for gluten free, feel free to use arrowroot or tapioca flour.
- Light Cream (or Greek Yogurt): Optional, for extra creaminess. It’s stirred in at the end and adds a slight tang that brightens the soup.
- Salt and Pepper: Simple but essential for enhancing all the other flavours.
- Parsley: Sprinkled on top for a burst of colour and freshness.
HOW TO MAKE THIS WILD RICE AND MUSHROOM SOUP (KEY TIPS)
You can find full instructions for how to make this creamy mushroom and wild rice soup in the recipe card down below, but here are a few quick tips to keep in mind:
- Use a mix of mushrooms. Combining cremini, shiitake, and button (or even portobello) mushrooms creates a richer, more complex flavour than using just one variety.
- Don’t rush the mushrooms. Let them cook down until they release their liquid and begin to brown. This caramelization builds the deep, savoury base of the soup.
- Rinse your wild rice. A quick rinse removes extra starch and helps the grains cook up fluffy instead of gummy.
- Simmer gently. Wild rice takes time to soften, but boiling too hard can split the grains and make the soup cloudy. Keep it at a steady simmer or the rice will absorb too much of the liquid.
- Thicken gradually. When adding the milk-flour mixture, whisk well and pour slowly into the hot soup while stirring. This prevents clumping and ensures a smooth, creamy texture.
- Finish with extra creaminess. Stir in Greek yogurt or light cream just before serving. Adding it too early can cause separation.
- Season in layers. Add a little salt while cooking the veggies, then taste and adjust again before serving. Mushrooms and wild rice both need a good amount of seasoning to shine.
- Make it ahead. This soup tastes even better the next day as the flavours meld. Just reheat gently and add a splash of broth or milk if it thickens too much in the fridge.
FREQUENTLY ASKED QUESTIONS
Wild rice is primarily a complex carbohydrate, but it also contains more protein than most other grains (about 6–7 grams per cup cooked).
Yes, wild rice contains antioxidants and compounds that may help reduce inflammation and support overall health when included in a balanced diet.
Yes — it’s hearty, nutrient-dense, and naturally gluten-free. Wild rice is high in fiber, antioxidants, and essential minerals, making the soup both filling and nourishing.
Skipping the rinse can make the broth slightly cloudy and give the rice a stickier texture. Rinsing removes excess starch and helps the grains cook up fluffy and separate.
Yes! In fact, in this recipe, the wild rice cooks directly in the broth, absorbing flavour as it softens. However, be sure to allow enough simmering time (about 45–50 minutes).
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a splash of broth or milk when reheating.
Yes, this soup freezes well. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding extra broth or milk if needed.
MORE COMFORTING SOUP RECIPES
ARTICHOKE SOUP WITH LEMON CREAM AND CRISPY SAGE
CREAMY BUTTERNUT SQUASH AND CARROT SOUP
ITALIAN TORTELLINI SOUP WITH SPINACH AND TOMATOES
LOADED SLOW COOKER BAKED POTATO SOUP
HEALTHY CABBAGE AND VEGGIE SOUP
ROASTED GARLIC AND TOMATO BISQUE WITH PARMESAN
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CREAM OF MUSHROOM AND WILD RICE SOUP
Ingredients
- 2 tbsp Extra Virgin Olive Oil or Butter (or a mix)
- 1 medium Onion finely chopped
- 3 Cloves Garlic minced
- 3 large Carrots diced
- 2 Celery Stalks diced
- 1 pound Mushrooms (mix of cremini, shiitake, and button for depth) sliced
- 1 tsp Dried Thyme (or 2 tsp fresh)
- 1 tsp Dried Rosemary (or 2 tsp fresh)
- 1 Bay Leaf
- 1 cup Wild Rice uncooked, rinsed
- 6 cups Low-Sodium Vegetable or Chicken Broth
- 1 cup Milk of Choice (dairy or unsweetened almond/oat milk)
- 2 tbsp Flour (or arrowroot/tapioca starch for gluten-free)
- ½ cup Plain Greek Yogurt or Light Cream optional, for extra creaminess
- Salt and Freshly Cracked Black Pepper to taste
- Fresh Parsley chopped, for garnish
Instructions
- Heat olive oil/butter in a large pot. Add onion, carrots, and celery. Cook 5 minutes until softened.
- Add garlic, mushrooms, thyme, rosemary, and bay leaf. Cook until mushrooms release their liquid and start to brown, about 8–10 minutes.
- Stir in wild rice. Pour in broth, bring to a boil, then reduce heat and simmer uncovered 45–50 minutes, or until rice is tender.
- In a small bowl, whisk flour with milk until smooth. Stir into soup and simmer 5–7 minutes until slightly thickened.
- Remove bay leaf. Stir in Greek yogurt (or cream) for added richness. Season generously with salt and pepper. Garnish with fresh chopped parsley before serving.
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