If you’re craving a comforting bowl of something both nourishing and flavorful, the Wild Rice and Mushroom Soup Recipe is your new best friend. This hearty, vegetarian soup combines the earthy depth of baby bella mushrooms with the satisfying chew of wild rice, all enveloped in a creamy, aromatic broth. Every spoonful feels like a warm hug on a chilly evening, perfect for cozy dinners or impressing guests with a simple yet elegant dish that’s made entirely from scratch.

Ingredients You’ll Need

The image shows nine small white bowls and jars arranged on a white marbled surface, each filled with different ingredients. At the center is a bowl filled with sliced brown mushrooms, with their soft, beige inside visible. Surrounding it clockwise are a bowl of small, chopped light green celery pieces, a block of orange-yellow cheese with white salt flakes on top, a bowl of chopped bright orange carrots, a bowl filled with finely diced white onions, a jar containing a clear amber liquid, a small bowl with a mix of wild rice grains in brown, white, and black colors, a jar with white creamy liquid, and lastly a bowl holding three whole peeled garlic cloves and a light brown powdery spice. The setup is neat and organized, showing fresh ingredients in simple containers. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is straightforward, but each one plays a crucial role in building the robust flavors and inviting textures of this Wild Rice and Mushroom Soup Recipe. From the sweet carrots to the savory Parmesan, every component enhances the soup’s character in a unique way.

2 Tbsp. olive oil: Adds a subtle fruity richness and helps sauté the veggies beautifully.
2 Tbsp. unsalted butter: Brings a silky, creamy base and depth to the flavor profile.
1 yellow onion, finely chopped: Offers a natural sweetness and aroma that forms the soup’s backbone.
3/4 cup finely chopped carrots: Adds a gentle sweetness and bright color to the dish.
1/2 cup finely chopped celery: Contributes a fresh, slightly peppery crunch that balances the richness.
8 oz. baby bella (cremini) mushrooms, sliced: The star ingredient that delivers an earthy, meaty depth.
4 garlic cloves, minced: Infuses the soup with a warm, aromatic punch.
1 cup dry wild rice blend: Provides hearty texture and a nutty flavor, making the soup truly satisfying.
1 Tbsp. poultry seasoning (or Herbs de Provence): Adds complex herbal notes that tie all flavors together.
1 tsp. kosher salt: Enhances every ingredient and balances the seasoning.
1/2 tsp. black pepper: Gives a gentle kick to awaken the palate.
4 cups lower sodium vegetable broth: Forms the savory liquid base that carries all the flavors harmoniously.
2/3 cup heavy cream (or cashew cream): Creates a luscious, silky finish that rounds out the soup perfectly.
1/3 cup finely grated Parmesan cheese: Adds a sharp, savory note that elevates the richness and complexity.

How to Make Wild Rice and Mushroom Soup Recipe

Step 1: Prepare the Aromatic Base

Start by heating the olive oil and butter in your Dutch oven or large stockpot over medium-high heat. Once the fats are shimmering, toss in the finely chopped onion, carrots, and celery. These ingredients are your soup’s flavor foundation, and cooking them until softened (about 8 minutes) helps release their natural sweetness and create a rich, inviting aroma.

Step 2: Add Mushrooms and Garlic

Next, throw in the sliced baby bella mushrooms along with the minced garlic. Mushrooms bring a deep, earthy umami, so cook them gently for 6 to 8 minutes until they release their moisture and start turning golden. This step builds the soulful character unique to this soup.

Step 3: Toast the Wild Rice

Sprinkle the dry wild rice into the pot and stir well to coat the grains in all the buttery, mushroom-infused goodness. Toasting the rice for about 1 to 2 minutes before adding liquid enhances its nutty flavor and adds a subtle depth that makes this soup stand out.

Step 4: Season and Simmer

Now, season the mixture with poultry seasoning, kosher salt, and black pepper, stirring to combine. Pour in the vegetable broth and an additional cup of water, bringing everything to a gentle boil. Cover the pot and reduce the heat to medium-low. Let it simmer for 45 to 60 minutes until the wild rice is tender and the flavors meld beautifully.

Step 5: Finish with Cream and Parmesan

Remove the lid and slowly stir in the heavy cream or your choice of cashew cream to add luscious richness. Gradually sprinkle in the finely grated Parmesan cheese, mixing continuously to prevent lumps. This final tangy, creamy addition rounds out the Wild Rice and Mushroom Soup Recipe with a velvety, indulgent finish.

How to Serve Wild Rice and Mushroom Soup Recipe

A large white pot filled with a thick creamy soup that has visible small chunks of orange carrots, light brown mushrooms, and grains of rice floating in a pale yellow broth; a white ladle lifts a spoonful of the soup, showing a close-up of the chunky texture with bright orange carrot pieces, dark brown mushroom slices, and small bits of onion and rice coated in the creamy liquid; the pot sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your bowl with a sprinkle of freshly chopped parsley or chives to add vibrant color and a fresh counterpoint to the creamy soup. A dash of extra Parmesan or a pinch of cracked black pepper on top adds visual appeal and a little boost in flavor.

Side Dishes

This soup pairs beautifully with a slice of crusty bread or a warm, buttery roll that’s perfect for soaking up every last drop. For a heartier meal, serve alongside a simple green salad dressed in a light vinaigrette to balance the richness of the soup without overpowering it.

Creative Ways to Present

For a stunning presentation, ladle the soup into rustic bowls and finish with a drizzle of truffle oil or a spoonful of herbed crème fraîche. Or try serving it in hollowed-out mini pumpkins or round bread bowls—ideal for impressing guests and adding a touch of fun to your meal.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to airtight containers. Store leftover Wild Rice and Mushroom Soup Recipe in the refrigerator for up to 4 days. Flavors tend to deepen overnight, so leftovers often taste even better the next day.

Freezing

This soup freezes well, making it a convenient option for busy days. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Note that the cream might slightly separate upon thawing; a gentle stir during reheating will bring it back together beautifully.

Reheating

Reheat your soup gently over low to medium heat on the stove, stirring frequently to prevent sticking. If the soup is too thick, add a splash of vegetable broth or water to loosen it. Reheating slowly preserves the soup’s luscious texture and lets all the flavors shine as when it was first made.

FAQs

Can I use a different type of rice?

Absolutely! While wild rice adds a nutty, chewy texture that’s signature to this soup, brown rice or a wild rice blend can work too. Keep in mind cooking times may vary, so adjust accordingly to ensure the rice is tender.

Is this soup vegan-friendly?

You can easily make this Wild Rice and Mushroom Soup Recipe vegan by substituting the butter with olive oil, using cashew cream instead of heavy cream, and skipping or replacing Parmesan with a vegan cheese alternative or nutritional yeast for that savory kick.

Can I prepare this soup in a slow cooker?

Yes, this recipe adapts well to slow cooking. Simply sauté the veggies and mushrooms first, then transfer everything to the slow cooker along with rice, broth, and seasonings. Cook on low for about 6-7 hours or on high for 3-4 hours until the rice is tender.

What can I do if my soup is too thick?

If the soup thickens too much, just stir in a bit more vegetable broth or water to reach your preferred consistency. This soup is forgiving and adapts well to adjustments, so don’t hesitate to tweak the texture to your liking.

How can I add extra protein to this dish?

To boost protein, consider stirring in cooked lentils, white beans, or cubed tofu near the end of cooking. These additions complement the wild rice and mushrooms beautifully while keeping the dish vegetarian and hearty.

Final Thoughts

I genuinely hope you give this Wild Rice and Mushroom Soup Recipe a try—the comfort it brings is truly unmatched. Whether you’re winding down after a long day or hosting friends, this soup offers warmth, nourishment, and pure satisfaction in every bowl. Happy cooking and savor every spoonful!