Perfectly creamy and loaded with tender mushrooms and wild rice, this mushroom wild rice soup is so hearty and filling it will quickly become a favorite!
If you make one soup for the holidays, let it be this beauty right here! Seriously the heartiest and coziest thing you’ll ever have in your soup bowl.
Wild rice and mushrooms are one of our favorite combos around here and naturally, they just absolutely shine when you throw ’em in a soup pot together.
You know the soup is good when you don’t even need a hunk of bread alongside it for dipping. This is that soup!
It’s got just the right level of richness, yet it still feels healthy from all the tender mushrooms + carrots and hearty wild rice.
Just the most perfect holiday or winter warm-up EVER.
This Mushroom Wild Rice Soup features…
- Tender mushrooms and hearty wild rice.
- A perfectly creamy and rich soup base.
- Only an hour to make with a handful of ingredients.
Making the Mushroom Wild Rice Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Yellow onion
- Vegetable or chicken broth
- Wild rice
- All-purpose flour
- Unsalted butter
- Heavy whipping cream
Choosing Your Mushrooms
This soup is amazing with many kinds of mushrooms! We love using a mix for some variety throughout the soup.
A few of our favorites include buttons, baby bellas, shiitakes, oysters, crimini, or porcini. The more kinds you use, the merrier!
Tips for Perfect Wild Rice Soup
- Sauté vegetables – this gets a head-start on the cooking and builds a foundation of flavor for the soup.
- Use fresh thyme and garlic – fresh makes a huge difference flavor-wise in this soup.
- Simmer soup 25-30 minutes – allow the soup to simmer covered over medium-low until the wild rice is tender. Make sure you test it!
- Add roux and heavy cream to soup – the roux (aka melted butter + flour) will thicken the soup and a splash of heavy cream adds the perfect touch of richness.
Try these ideas for a different twist on this soup!
- Add more vegetables – try a different root veggie like parsnip or turnip in addition to or in place of the carrot.
- Make it meaty – browned sausage, bacon, or chicken would be great meaty additions.
- Use a mix of half white rice half wild rice – this adds a different texture element to the soup!
Storing and Freezing Soup
This soup stores well in the refrigerator up to 6 days and reheats nicely either on the stovetop or in the microwave.
Be aware, the wild rice may soak up a bit of the liquid the longer it sits in the fridge. Add a splash of chicken broth to your soup before reheating if you find it’s a little too thick.
To freeze soup, allow to cool completely, then store in a freezer-safe container in freezer up to 2 months. Thaw soup completely in fridge before reheating.
The creaminess of this soup paired with the tender mushrooms and wild rice is just ticking ALL the soup necessity boxes! This is destined to become everyone’s favorite!
And absolutely no shame if you just want to live in this soup pot for the rest of winter.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More soups you’ve got to try next!
Creamy Mushroom Wild Rice Soup
- 1 tablespoon vegetable oil
- 2 cups sliced mushrooms (button, cremini, oyster, etc.)
- 1 cup carrots, cut into 1/2-in slices
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 1 cup uncooked wild rice
- 1 tablespoon minced fresh thyme
- 4 cups vegetable broth (or chicken broth)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- In a Dutch oven or medium pot, heat vegetable oil over medium-high heat. Add mushrooms, carrots, and onion and saute until just slightly tender, about 4 minutes.
- Add garlic, wild rice, and thyme to pot and cook 1 minute until fragrant. Add vegetable broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 25-30 minutes until vegetables and wild rice are tender, stirring occasionally.
- In a small skillet over medium heat, melt butter. Whisk in flour and cook 1-2 minutes until golden-brown. Fold flour-butter mixture and heavy cream into soup until smooth and let cook over medium-low 5-10 minutes longer until thickened.
- Season soup with salt and pepper to taste if needed and serve warm. Enjoy!
Helber Greenwood. says
UUUhhh ! It must be very tasty.