Introduction

This Creamy Wild Rice Mushroom Soup is a comforting, hearty dish perfect for chilly days. Loaded with earthy mushrooms, tender wild rice, and a rich, velvety broth, it’s a satisfying meal that’s easy to make at home.

Creamy Wild Rice Mushroom Soup Recipe - Recipe Image

Ingredients

1/4 cup butter or vegan butter (divided)
1 lb mushrooms (thinly sliced, cremini or baby bellas recommended)
3 cloves garlic (pressed or minced)
Salt and pepper, to taste
2 small carrots (finely chopped, about 1 cup)
2 ribs celery (thinly sliced)
1 large shallot or small onion (chopped)
1/2 teaspoon dried thyme
1 cup wild blend rice (Lundberg Farms recommended)
6 cups chicken stock or broth
3 tablespoons gluten-free flour (or all-purpose flour if not gluten-free)
1 cup milk (any kind)

Instructions

Step 1: Heat a large soup pot or Dutch oven over medium-high heat. Add 2 tablespoons of butter and let it melt. Add the sliced mushrooms and stir to coat with butter. Sauté until they release their liquid, the liquid evaporates, and the mushrooms turn golden brown, about 8-10 minutes. Stir often and reduce heat slightly if they start to burn. Add the garlic and salt, then continue sautéing for another 7-8 minutes until mushrooms are deep golden and dry. Transfer mushrooms to a bowl and set aside.
Step 2: Reduce heat to medium and melt the remaining 2 tablespoons butter in the same pot. Add carrots, celery, and shallot or onion. Stir to coat with butter, season with salt and pepper, and sauté until tender, about 8-10 minutes. Cover the pot with a lid if needed to speed softening. Stir in dried thyme and sauté for another minute.
Step 3: Add wild rice, chicken stock, and the cooked mushrooms to the pot. Stir everything together. Increase heat to high and bring to a boil. Once boiling, cover with a lid, reduce heat to low, and simmer until the rice is tender, approximately 45-60 minutes. Stir occasionally to prevent sticking.
Step 4: In a small bowl, whisk together the flour and 1/4 cup of milk until smooth. Add the remaining 3/4 cup milk and stir to combine. Gradually pour this mixture into the soup while stirring. Let the soup simmer uncovered for 10 more minutes to thicken.
Step 5: Remove the pot from heat and allow the soup to sit for 20 minutes to thicken further. Taste and adjust seasoning with salt and pepper as needed. Serve warm in bowls.

Tips & Variations

Use vegan butter and vegetable broth to make this soup completely plant-based.
For extra creaminess, substitute milk with half-and-half or coconut milk.
If you prefer a smoother texture, blend part of the soup before adding the milk and flour mixture.
Try adding fresh herbs like parsley or chives as a garnish for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when chilled, add a splash of milk or broth during reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white or brown rice instead of wild rice?

Yes, you can substitute with white or brown rice, but cooking times will vary. White rice cooks faster and may become very soft, while brown rice requires a similar cooking time to wild rice.

Is this soup suitable for freezing?

Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.