A bowl of wild rice and mushroom soup is one of those meals that feels like a warm embrace on a cold day. This wild rice and mushroom soup recipe is earthy, creamy, deeply savory, and surprisingly simple to pull together from scratch.
What makes it so satisfying is the combination of textures and flavors working together. The wild rice holds its chew beautifully in broth, the caramelized mushrooms bring a rich umami depth, and a splash of heavy cream at the end ties everything into a velvety, comforting finish.
This is a classic stovetop version with a combination of cremini and dried mushrooms for layered flavor, a mirepoix base for sweetness and body, and wild rice that cooks right in the pot.
If you love hearty grain-based soups, you will also enjoy this Wild Rice Soup for a simpler take using just a handful of pantry staples.
Why You’ll Love This Wild Rice and Mushroom Soup Recipe
This soup checks every box for a satisfying, fuss-free dinner.
It comes together entirely in one pot, which keeps cleanup to a minimum on busy weeknights.
The combination of fresh cremini mushrooms and dried mushrooms (such as shiitake or porcini) creates a complexity of flavor that goes far beyond what a single variety can achieve.
Wild rice adds a nutty, slightly chewy texture that holds up in broth without turning mushy, even when reheated the next day.
The soup is naturally gluten-free with one simple swap (use a gluten-free soy sauce), making it easy to adapt for different dietary needs.
It stores and reheats beautifully, so it is an ideal make-ahead meal for meal prep or batch cooking.
- Rich, earthy mushroom flavor with a creamy, velvety finish
- Hearty and filling without being heavy
- Naturally gluten-free adaptable
- One-pot preparation with minimal cleanup
- Great for meal prep, as the flavors deepen overnight
- Easily made vegetarian by swapping the broth
You might also enjoy: Creamy Wild Rice Soup
Ingredients
The ingredient list for this soup is straightforward, but the quality of each component matters. Using real wild rice (not a wild rice blend) and a combination of mushroom varieties makes a noticeable difference in the final flavor.
- 1 cup (185g) uncooked wild rice, rinsed
- 1 oz (28g) dried shiitake or porcini mushrooms
- 2 cups (480ml) boiling water (for rehydrating dried mushrooms)
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (28g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150g)
- 3 stalks celery, sliced (about 1 cup / 100g)
- 2 medium carrots, diced (about 1 cup / 130g)
- 4 cloves garlic, minced
- 1 lb (450g) cremini or baby portobello mushrooms, sliced
- 2 tablespoons (30ml) dry sherry or dry white wine
- 1 tablespoon (15ml) soy sauce (use gluten-free if needed)
- 6 cups (1.4L) low-sodium vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
- 1 bay leaf
- 1/2 cup (120ml) heavy whipping cream
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, for garnish
Read Also: Chicken Mushroom Soup Recipe
Kitchen Equipment Needed
You do not need any specialty equipment for this recipe, but having a good heavy-bottomed pot makes a real difference when caramelizing the mushrooms.
- Large Dutch oven or heavy-bottomed soup pot (at least 6-quart / 5.7L capacity)
- Wooden spoon or silicone spatula for stirring
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Fine-mesh strainer (for straining the dried mushroom soaking liquid)
- Ladle for serving
This pairs beautifully with the same kind of one-pot approach used in this Hungarian Mushroom Soup.
Recommended Products for This Recipe
These are products that genuinely elevate the process and result of making this soup, selected based on quality and performance.
1. Lodge Enameled Cast Iron Dutch Oven
A cast iron Dutch oven distributes heat evenly, which is essential for properly caramelizing mushrooms without scorching them. The wide base gives the mushrooms enough surface area to brown in a single layer rather than steam. It is a kitchen investment that pays off for soups, stews, and braises for years to come.
2. Dried Porcini Mushrooms
Dried porcini mushrooms add an intense, deeply earthy umami flavor to the soup base that fresh mushrooms alone cannot replicate. Soaking them in hot water creates a flavorful liquid that gets added directly to the pot. Look for a brand with whole, thick pieces for the best quality.
3. Premium Wild Rice (Pure, Not a Blend)
True wild rice, not the common boxed blends that mix long-grain white rice with a small amount of wild rice, delivers superior texture and a nuttier flavor. Pure wild rice holds its chew perfectly in soup without turning soft. A pound bag will last through multiple batches.
4. Organic Low-Sodium Vegetable Broth
The broth is the foundation of the soup’s flavor, so using a high-quality, full-bodied vegetable or chicken broth matters. A low-sodium variety gives you full control over the seasoning without the soup tasting overly salty. Look for an organic option in a 32 oz carton.
Another favorite: Turkey Wild Rice Soup
Step-by-Step Instructions
Step 1: Rehydrate the Dried Mushrooms
- Place the dried shiitake or porcini mushrooms in a heatproof bowl or measuring cup.
- Pour 2 cups (480ml) of boiling water over the mushrooms, making sure they are fully submerged.
- Let them soak for 20 to 30 minutes, until they are fully softened and plump.
- Once rehydrated, remove the mushrooms with a slotted spoon or tongs and squeeze out any excess liquid back into the bowl.
- Roughly chop the rehydrated mushrooms and set them aside.
- Slowly pour the soaking liquid through a fine-mesh strainer lined with a paper towel into a measuring cup, leaving behind any sandy grit at the bottom of the bowl. Set the strained liquid aside, as it will be added to the soup for extra flavor.
Step 2: Rinse the Wild Rice
- Place the wild rice in a fine-mesh strainer and rinse thoroughly under cold running water.
- Stir the rice with your hand as you rinse to release any debris or excess starch.
- Let the rice drain completely and set it aside.
Step 3: Caramelize the Fresh Mushrooms
- Heat the Dutch oven or soup pot over medium-high heat. Add the olive oil and let it heat until it shimmers.
- Add the sliced cremini or baby portobello mushrooms in a single layer if possible. Do not crowd them, as crowding causes steaming instead of browning.
- Let the mushrooms cook undisturbed for 4 to 5 minutes until they develop a deep golden-brown color on the bottom.
- Stir and cook for another 3 to 4 minutes, until most of the liquid has evaporated and the mushrooms are well-caramelized.
- Season with a pinch of salt, then transfer the mushrooms to a plate and set them aside. Do not wash the pot; the browned bits left behind are pure flavor.
Step 4: Sauté the Aromatics
- Reduce the heat to medium and add the butter to the same pot.
- Once the butter has melted, add the diced onion, sliced celery, and diced carrots.
- Cook, stirring occasionally, for 7 to 9 minutes until the onion is soft and translucent and the vegetables have begun to soften.
- Add the minced garlic, thyme, and oregano, and cook for 1 to 2 more minutes, stirring frequently, until fragrant. Be careful not to let the garlic burn.
Step 5: Deglaze the Pot
- Increase the heat to medium-high and pour in the dry sherry or white wine.
- Use your wooden spoon to scrape up all the browned bits from the bottom of the pot. Those bits are concentrated flavor that will dissolve right into the broth.
- Cook until the wine has mostly evaporated and the pot looks nearly dry, about 1 to 2 minutes.
Step 6: Build the Soup
- Add the rinsed wild rice to the pot and stir to coat it in the aromatics.
- Pour in the strained mushroom soaking liquid, the vegetable or chicken broth, and the soy sauce. Stir to combine.
- Return the caramelized cremini mushrooms to the pot, along with the chopped rehydrated mushrooms.
- Add the bay leaf and stir everything together.
- Increase the heat to high and bring the soup to a full boil.
Step 7: Simmer Until the Rice Is Tender
- Once the soup reaches a boil, reduce the heat to low.
- Cover the pot and simmer for 45 to 55 minutes, stirring occasionally, until the wild rice has burst open and is fully tender with a pleasant chew.
- Check the rice at the 45-minute mark. If it still feels crunchy at the center, continue simmering in 5-minute increments until done. The rice kernels should look split and curled when fully cooked.
Step 8: Add the Cream and Finish
- Once the rice is fully cooked, remove the bay leaf and discard it.
- Reduce the heat to low and stir in the heavy whipping cream.
- Let the soup simmer gently for 5 minutes without boiling, just enough to warm the cream through and let it incorporate into the broth.
- Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
- Ladle into bowls and garnish with freshly chopped chives or flat-leaf parsley before serving.
This same approach to building a deeply flavored broth works wonderfully in a Chicken Wild Rice Soup.
Tips for Success
A few small adjustments make the difference between a good bowl of soup and a truly great one.
- Caramelize your mushrooms properly. This is the single most important step. Mushrooms that have been deeply browned carry a rich, meaty umami flavor that makes the soup taste like it has been simmering for hours. Resist the urge to stir them too soon.
- Do not skip the dried mushrooms. Even a small amount of dried shiitake or porcini added to the soaking liquid transforms the broth into something extraordinary. The soaking liquid acts as a homemade mushroom stock.
- Strain the mushroom soaking liquid carefully. Dried mushrooms often release grit and sand. Always strain through a paper towel-lined fine-mesh strainer to keep the broth clean and smooth.
- Use pure wild rice, not a blend. Most grocery store “wild rice” boxes are blends of white long-grain rice and a small percentage of actual wild rice. Pure wild rice has a chewier texture and much deeper flavor. It is worth seeking out.
- Add cream at the very end off the boil. Adding cream while the soup is at a hard boil can cause it to curdle. Always reduce the heat to low before stirring it in.
- The soup thickens as it sits. Wild rice releases starch as it cooks, which naturally thickens the broth. If the soup becomes thicker than you like after storing, simply stir in a splash of broth or water when reheating.
Read Also: Instant Pot Chicken Wild Rice Soup Recipe
Serving Suggestions
Wild rice and mushroom soup is rich and filling enough to be a complete meal on its own, but it pairs especially well with simple sides that complement its earthy, creamy flavor.
Serve it alongside thick slices of crusty sourdough or a warm Homemade Biscuit for soaking up every last drop of the broth.
- Crusty bread or a warm sourdough roll
- A simple Broccoli Salad for a fresh, crunchy contrast
- Garlic Bread as a side to round out the meal
- A light green salad dressed with lemon vinaigrette
- Roasted vegetables such as butternut squash or Brussels sprouts
- A fresh sprinkle of grated Parmesan right in the bowl
Variations to Try
Once you have the base recipe down, this soup is easy to customize based on what you have on hand or how you are feeling.
- Make it vegetarian or vegan. Use vegetable broth instead of chicken broth, and swap the heavy cream for canned full-fat coconut milk or cashew cream. The soup is just as rich and satisfying.
- Add protein. Stir in shredded rotisserie chicken, leftover turkey, or white beans in the last 10 minutes of cooking for extra staying power. This is also a great way to use up cooked meat from a previous meal.
- Use a different mushroom mix. Oyster mushrooms, king trumpet mushrooms, and chanterelles all work beautifully in this recipe. Using a mixture of two or three varieties adds complexity and visual interest.
- Add a handful of baby spinach or kale. Stir in 2 cups of fresh leafy greens in the last 5 minutes of simmering. They will wilt right into the soup and add color and nutrition.
- Use a wild rice blend. If pure wild rice is not available, a long-grain and wild rice blend works, but reduce the simmer time to 30 to 35 minutes to avoid overcooking the white rice component.
- Add a squeeze of lemon. A small squeeze of fresh lemon juice stirred in right before serving brightens all the flavors and balances the richness of the cream.
For a chicken-based variation of this soup, try the Crockpot Chicken Wild Rice Soup.
Storage and Reheating
This soup stores exceptionally well and often tastes even better the next day once the flavors have had time to meld.
- Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 to 5 days.
- Freezer: This soup freezes well, but for best results, freeze it before adding the cream. Leave out the cream, portion the soup into freezer-safe containers, and freeze for up to 3 months. When reheating, add the cream after the soup has warmed through.
- Reheating on the stovetop: Reheat gently over medium-low heat, stirring occasionally. The soup will have thickened in the fridge, so add a splash of broth or water to loosen it to your preferred consistency.
- Reheating in the microwave: Transfer a single portion to a microwave-safe bowl, cover loosely, and heat in 90-second intervals, stirring in between, until warmed through.
Read Also: Panera Chicken Wild Rice Soup Recipe
Nutritional Facts
The following values are approximate and based on one serving of the recipe as written, divided into 6 servings. Values will vary based on specific brands of ingredients used.
| Nutrient | Per Serving |
|---|---|
| Calories | ~310 kcal |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 580mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Protein | 9g |
These values are estimates and will vary based on specific ingredients and portion sizes used.
Another favorite for a hearty bowl: Mushroom Soup
Health Benefits of Key Ingredients
This soup is not just delicious. It is genuinely nourishing, thanks to the powerhouse ingredients at its core.
Each key ingredient contributes something meaningful to your overall health, making this a bowl you can feel good about serving regularly.
- Wild rice is technically a semi-aquatic grass native to North America, not a true rice variety. It is higher in protein than white or brown rice, rich in antioxidants, and a good source of B vitamins including folate. Its high fiber content also supports healthy digestion.
- Cremini mushrooms are packed with selenium, potassium, and B vitamins. They are one of the few non-animal food sources of vitamin D, especially when they have been exposed to sunlight. They also contain beta-glucans, which are compounds linked to immune system support.
- Dried mushrooms such as shiitake and porcini are especially concentrated in glutamates, the naturally occurring compounds responsible for deep umami flavor. Shiitake mushrooms in particular contain lentinan, a polysaccharide that has been studied for its potential immune-boosting properties.
- Celery and carrots provide dietary fiber, vitamin K, vitamin A, and a range of antioxidants that support heart health and reduce inflammation.
- Garlic contains allicin, a sulfur compound that has been well-studied for its antimicrobial and anti-inflammatory effects. It also contributes to cardiovascular health when consumed regularly.
Read Also: Cream of Mushroom Soup Recipe
Frequently Asked Questions
1. Can I use a wild rice blend instead of pure wild rice?
Yes, a wild rice blend will work, but the texture and cook time will differ. Wild rice blends typically contain a mix of white long-grain rice, brown rice, and a small amount of actual wild rice. The white rice component will cook much faster, so reduce the simmering time to around 30 to 35 minutes and check frequently to avoid mushiness. The flavor will be milder, but still delicious.
2. Can I make this soup in a slow cooker or Instant Pot?
For a slow cooker, add all ingredients except the cream and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream in the last 15 minutes of cooking. For an Instant Pot, cook on high pressure for 30 minutes with a natural release of 10 minutes, then stir in the cream using the sauté function.
3. Why did my wild rice not cook fully?
Wild rice can be finicky and cooking times vary significantly between brands and even between batches. Older wild rice that has been stored for a long time may take longer to cook. Always cook with the lid on to trap steam, and if the rice is still firm after 55 minutes, add an additional 1/2 cup (120ml) of broth or water and continue simmering. Starting with rinsed, soaked rice can also help reduce cook time.
4. Can I make this soup dairy-free?
Absolutely. Simply omit the butter (use all olive oil) and replace the heavy cream with full-fat canned coconut milk or a good cashew cream. The coconut milk adds a very subtle sweetness that complements the earthiness of the mushrooms beautifully. The soup will be just as creamy and satisfying.
5. How do I know when the wild rice is done?
Fully cooked wild rice kernels will have split open and curled slightly, revealing a lighter interior. They should be tender and chewy throughout, with no hard, crunchy center. If you bite into a kernel and it still feels gritty or raw at the core, it needs more time. The soup is ready once most of the kernels have popped open, which gives the broth a beautiful rustic appearance.
This recipe uses techniques similar to those in this comforting Crockpot Chicken Wild Rice Soup.
Final Thoughts
Wild rice and mushroom soup is the kind of recipe you come back to again and again, especially as the weather cools and you want something warming and genuinely nourishing in your bowl.
It is simple enough for a Tuesday night but flavorful enough to serve to guests. The combination of caramelized mushrooms, earthy wild rice, and a silky cream-enriched broth is one of those classic combinations that never gets old.
Give this recipe a try this week, and do not be surprised if it becomes a regular in your soup rotation. If you make it, leave a comment below and let me know how it turned out, or share it with someone who could use a cozy bowl of something good.
Recommended:
- Wild Rice Soup
- Creamy Wild Rice Soup
- Turkey Wild Rice Soup
- Mushroom Soup Without Cream
- Loaded Potato Soup
- Lentil Soup
- Chicken Noodle Soup
- Minestrone Soup
- Vegetable Soup
- Baked Potato Soup
