A creamy, cozy wild rice and mushroom soup packed with wild rice, mushrooms, carrots, and celery, all blended with a splash of cream. Perfect for chilly days when you need a quick, one-pot meal!
Let’s talk about one of my absolute favorites: wild rice and mushroom soup. This recipe brings back memories of huddling up during cold winters with a bowl of something warm and earthy. Picture this: it’s freezing, and the apartment heater isn’t keeping up. I threw together this rice and mushroom soup for the first time, and it instantly felt like a hug in a bowl! The wild rice adds a chewy, nutty flavor that you just don’t get with regular rice, and those mushrooms? They bring an umami richness that’s so satisfying. If you’re looking for something hearty, comforting, and easy to make, this mushroom soup recipe is where it’s at!
Why You’ll Love This Wild Rice and Mushroom Soup Recipe
- One-Pot Wonder: No need for multiple dishes—just one pot for easy cleanup with all that flavor.
- Creamy and Hearty: This wild rice mushroom soup is filling and creamy without feeling heavy.
- Vegetarian-Friendly: Great for a meat-free day while still full of flavor.
- Quick Prep: Ready in under an hour, so you can enjoy this rice mushroom soup recipe on even the busiest weeknight.
- Nutrient-Packed: Wild rice and veggies offer fiber, vitamins, and a little indulgence with the cream.
Ingredient Notes:
Every ingredient in this wild rice and mushroom soup recipe has a special role. Here’s a quick look:
- Wild Rice: Adds a distinct, nutty flavor and chewiness. Be sure it’s pre-cooked, so your soup comes together quickly.
- Mushrooms: Button mushrooms work perfectly here, but feel free to add a mix if you want even more mushroom flavor in your mushroom soup rice.
- Carrots, Celery & Onions: These classic soup veggies add sweetness and depth to the wild rice mushroom soup.
- Heavy Cream: Just a little to make the soup rich and creamy.
- Lemon Juice: This brightens up the soup and balances the creaminess.
- Parsley: A sprinkle at the end adds a fresh, colorful touch to each bowl.
How To Make Wild Rice and Mushroom Soup
This soup is simple and, straightforward, perfect for both beginners and seasoned cooks.
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- Start with the Sauté
Heat olive oil in a large saucepan over medium heat. Add the celery, carrots, and onions. Stir occasionally, letting them soften for about 2 minutes. Already, the base of this rice and mushroom soup smells amazing! - Bring on the Mushrooms
Add the mushrooms and stir. Let them cook down until most of their liquid evaporates—around 5 minutes. This step really brings out the rich, earthy mushroom flavor in your soup. - Create the Creamy Base
Sprinkle in the flour, salt, and pepper, stirring for about 2 minutes. This helps thicken the soup and creates that creamy texture we love in wild rice soup with mushrooms. - Add the Broth
Slowly pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Let the soup come to a simmer for a couple of minutes, which helps thicken it slightly and brings the rice mushroom soup recipe together. - Finish with Rice & Cream
Stir in the cooked wild rice, heavy cream, lemon juice, and parsley. Give it all a couple more minutes to heat through. Serve it up, and enjoy your rice and mushroom soup!
Storage Options:
Made too much? No problem. This wild rice mushroom soup is easy to store and tastes even better the next day.
- Fridge: Store in an airtight container for up to 4 days. It might thicken, so add a bit of broth or water when reheating to get the original consistency.
- Freezer: If you skip the cream initially, you can freeze this soup for up to 3 months. Just add the cream when you’re reheating.
Variations and Substitutions:
Want to make this rice mushroom soup your own? Here are a few ideas:
- Different Rice: If you don’t have wild rice, brown rice works well and keeps the rice mushroom soup recipe hearty.
- Extra Veggies: Add spinach, kale, or even diced potatoes for a twist on this wild rice soup with mushrooms.
- Vegan Option: Use coconut milk or cashew cream instead of heavy cream, and you’ll have a vegan-friendly mushroom soup rice.
- Different Mushrooms: Swap in shiitake or cremini mushrooms to deepen the flavor.
- Protein Boost: Stir in cooked chicken or tofu to make the wild rice and mushroom soup even more filling.
What to Serve with Wild Rice and Mushroom Soup?
This soup is filling on its own, but if you’re in the mood for sides, try these:
- Crusty Bread: Perfect for dipping and soaking up every bit.
- Fresh Salad: A crisp salad with light dressing balances the creaminess.
- Garlic Bread or Naan: Adds a little extra indulgence.
- Roasted Veggies: Root veggies like carrots, beets, or even roasted beets and carrots pair perfectly with mushroom soup.
Try this recipe next time you need a cozy meal that’s quick and easy. Let me know if you add any of your own twists – I’d love to hear how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Wild Rice and Mushroom Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced celery
- 1 cup chopped carrots
- ½ cup chopped onions
- 8 ounces button mushrooms sliced
- ¼ cup all-purpose flour
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 4 cups low-sodium vegetable broth
- 2 cups cooked wild rice
- ½ cup heavy cream
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Heat the Oil
- In a large saucepan, heat the extra-virgin olive oil over medium heat. Once hot, add the sliced celery, chopped carrots, and onions. Sauté for approximately 2 minutes or until the vegetables begin to soften, stirring occasionally.
Add the Mushrooms
- Add the sliced button mushrooms to the saucepan. Cook for about 5 minutes, stirring regularly, until the mushrooms release their liquid and most of it has evaporated, allowing their earthy flavors to intensify.
Create the Roux
- Sprinkle the flour over the vegetable mixture, followed by the ground pepper and salt. Stir continuously for 2 minutes, ensuring the flour evenly coats the vegetables and begins to cook. This process will thicken the soup.
Incorporate the Broth
- Gradually pour in the vegetable broth, scraping up any browned bits from the bottom of the saucepan to enrich the flavor. Bring the mixture to a boil, then allow it to simmer, stirring occasionally, until slightly thickened, about 2 minutes.
Add Final Ingredients
- Stir in the cooked wild rice, heavy cream, lemon juice, and fresh parsley. Continue to cook the soup over medium heat for another 2 minutes, allowing the flavors to meld and the soup to heat thoroughly. Serve hot and enjoy.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
6 Responses
Lovely tasting soup & very filling. More like a stew without the meat. I added courgette which goes down to nothing but adds more veg.
Where is the actual recipe for mushroom and wild rice soup?
Hi Dale, just in top you’ll find the recipe card 🙂
Looks great
Really loved this recipe, made it last night and everyone loved it! Used a Japanese 6 grain rice called Kagayaki…delicious alternative since I didn’t have wild rice on hand. I left off one star since the photo doesn’t really reflect what my soup looked like, the one pictured looks more buttery yellow with thyme and more liquid…wonder if that’s a different soup or maybe I’ll use less flour next time so that it’s a tad more soupy. I had thyme in the garden so I added that.
Absolutely delicious. I did add some diced chicken.