Wild Rice and Mushroom Soup: Creamy, Hearty, and Vegetarian

There’s just something about a bowl of Wild Rice and Mushroom Soup that feels like a warm hug after a long day. It’s earthy, creamy, and perfectly comforting—the kind of meal that makes you want to curl up on the couch with your favorite blanket and a slice of crusty bread. As a Texas mom who’s always juggling dinner between soccer practice and bedtime stories, this recipe has become one of my absolute go-tos for a cozy, no-fuss weeknight meal.

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Why You’ll Love This Wild Rice and Mushroom Soup

This isn’t your average “open a can and call it dinner” soup. It’s hearty, nourishing, and full of real, wholesome ingredients. The wild rice brings a nutty chewiness, the mushrooms add an earthy depth, and the creamy finish ties it all together like a little culinary love letter.

Plus, it’s vegetarian, budget-friendly, and made in one pot. (And yes, your kitchen will smell amazing.)

What Does Wild Rice and Mushroom Soup Taste Like?

Imagine if a forest and a French bistro had a baby—that’s this soup. The wild rice gives it that rustic, grainy bite, while the mushrooms and Parmesan add a savory richness that makes each spoonful deeply satisfying. The splash of cream (or cashew cream if you’re dairy-free) makes it silky smooth without feeling heavy.

Ingredients You’ll Need for Wild Rice and Mushroom Soup

• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 1 yellow onion, finely chopped
• ¾ cup finely chopped carrots
• ½ cup finely chopped celery
• 8 oz. baby bella (cremini) mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup dry wild rice blend
• 1 Tbsp. poultry seasoning (or Herbs de Provence)
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 4 cups low-sodium vegetable broth
• ⅔ cup heavy cream (or cashew cream)
• ⅓ cup finely grated Parmesan cheese

Optional for garnish: chopped parsley, a drizzle of olive oil, or a sprinkle of extra Parmesan.

How to Make Wild Rice and Mushroom Soup

Making Wild Rice and Mushroom Soup from scratch might sound fancy, but trust me—it’s surprisingly simple and oh-so rewarding. You’ll only need one pot, a handful of wholesome ingredients, and a little patience while that wild rice works its magic.

This soup has become one of my favorite comfort recipes, right up there with my Simple Butternut Squash Soup—both warm, creamy, and packed with flavor that feels like home.

Step 1: Get the Cream (or Cashew Cream) Ready

Before anything else, measure out your heavy cream and let it sit at room temperature. This helps it blend smoothly into your soup later.

Going dairy-free?
No problem! You can easily make cashew cream instead:

• Pour ⅔ cup boiling water over ⅓ cup raw cashews.
• Let it soak while your soup cooks.
• When you’re ready to add it later, simply blend until silky smooth.

This little swap keeps your Wild Rice and Mushroom Soup creamy without the dairy—and you’ll barely notice the difference.

Step 2: Sauté the Aromatics (This Is Where the Flavor Begins)

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven or heavy stockpot over medium-high heat.

Once melted and shimmering, add:

• 1 finely chopped yellow onion
• ¾ cup chopped carrots
• ½ cup chopped celery

Sauté for 8 to 10 minutes, stirring occasionally, until everything softens and the onions turn slightly golden. This base creates the aromatic backbone of your soup—it’s where all that deep, homemade flavor starts to bloom.

Jessica’s tip: Don’t rush this step! Let the veggies get tender and fragrant. If your kitchen starts smelling like comfort and coziness, you’re on the right track.

Step 3: Add the Mushrooms and Garlic

Toss in 8 ounces of sliced baby bella (cremini) mushrooms and 4 minced garlic cloves.

Stir everything together and cook for another 6 to 8 minutes, stirring occasionally. The mushrooms will shrink down and release their juices before turning beautifully golden brown.

This is when your kitchen smells absolutely irresistible. The mushrooms bring that earthy depth that makes Wild Rice and Mushroom Soup so comforting—it’s the secret to that rich, umami flavor you’ll taste in every spoonful.

Step 4: Toast the Wild Rice

Now for the star of the show—1 cup of dry wild rice blend.

Add it directly into the pot and stir to coat it in all those aromatic oils and vegetables. Let it cook for 1 to 2 minutes, just enough to lightly toast the grains.

Toasting brings out wild rice’s natural nuttiness, giving your soup a deeper, more complex flavor. Think of it like browning butter before baking—it’s a small step that makes a huge difference.

Step 5: Add Seasonings and Simmer Slowly

Sprinkle in:

• 1 tablespoon poultry seasoning (or Herbs de Provence)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Then pour in 4 cups vegetable broth plus 1 cup of water. Stir well to combine, scraping up any flavorful bits from the bottom of the pot.

Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover with a lid, and let it simmer for 45 to 60 minutes.

Here’s where patience pays off. Wild rice takes its sweet time—but as it cooks, it plumps up, releasing a rich, nutty flavor and giving the soup that hearty, rustic texture that makes it so special.

If you peek halfway through, give it a quick stir and check the liquid level. If it’s getting too thick, add a splash more broth or water.

Step 6: Add the Creamy Finishing Touch

Once your wild rice is tender and your soup smells heavenly, remove the lid and reduce the heat to low.

Slowly stir in the heavy cream (or your blended cashew cream). Take your time here—it’s all about creating that luscious, creamy consistency.

Then, gradually sprinkle in ⅓ cup of finely grated Parmesan cheese, stirring constantly to prevent clumps. Watch as it melts and transforms your broth into a velvety dream.

By now, your Wild Rice and Mushroom Soup should look thick, creamy, and ready to ladle into bowls.

Step 7: Serve, Garnish, and Enjoy

Give it one final taste—add a pinch of salt or pepper if needed.

Ladle your Wild Rice and Mushroom Soup into warm bowls, top with chopped parsley or extra Parmesan, and serve it alongside a slice of crusty bread or even a side of Roasted Acorn Squash with Honey Butter for a cozy, fall-inspired meal.

Step 8: Storing and Reheating Leftovers

If you happen to have leftovers (which is rare around here), you can:

• Refrigerate for up to 5 days in a sealed container.
• Freeze for up to 3 months in an airtight, freezer-safe bag or container.

When reheating, add a splash of broth or water to loosen it up—the rice continues to absorb liquid over time, making the soup thicker.

Final Thoughts

This Wild Rice and Mushroom Soup is one of those recipes that turns a simple dinner into something special. It’s rich, nourishing, and deeply comforting—exactly what I crave when the Texas evenings start to cool.

Once you’ve made it once, it’ll become part of your regular rotation, just like it did in mine.

Tips and Tricks for Perfect Wild Rice and Mushroom Soup

• Don’t rush the simmer. Wild rice takes its sweet time—about an hour—but it’s worth every minute.
• Want it thicker? Let it rest for 10 minutes before serving. The rice will continue to absorb liquid.
• Make it vegan. Skip the Parmesan and use cashew cream. It’s just as dreamy.
• Leftovers magic. This soup thickens overnight, turning into a luscious stew. Add a splash of broth or water when reheating to loosen it up.
• Add a protein boost. Toss in shredded rotisserie chicken or white beans for a heartier meal.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 5 days.
• Freeze: Freeze up to 3 months. Let thaw overnight before reheating.
• Reheat: Warm gently on the stove over medium heat, stirring occasionally.

FAQs

Can I use white rice instead of wild rice?
You can, but it’ll cook faster and lose some of that chewy texture that makes wild rice special.

What mushrooms work best?
Cremini are my favorite for their rich flavor, but baby bellas or even chopped portobellos work beautifully.

Is this soup gluten-free?
Yes! Wild rice is naturally gluten-free. Just make sure your broth and seasonings are too.

A Personal Note from My Kitchen

The first time I made this Wild Rice and Mushroom Soup, it was one of those rainy Texas evenings when the kids had left muddy footprints all over the kitchen. I remember standing there stirring the pot, listening to the gentle simmer, and feeling this wave of calm wash over me. Cooking can do that—it brings you back to yourself.

Now it’s one of those recipes I reach for when I need comfort in a bowl. It’s simple, grounding, and downright good for the soul.

Conclusion

Whether you’re feeding a family or just craving something cozy and nourishing, this Wild Rice and Mushroom Soup will quickly earn a permanent spot in your recipe rotation. Serve it with a slice of sourdough and a sprinkle of love—you’ve got yourself the perfect dinner.

If you loved this recipe, you might also enjoy Simple Butternut Squash Soup or Roasted Acorn Squash with Honey Butter.

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