Introduction

This Creamy Wild Rice Mushroom Soup is a comforting and hearty dish perfect for chilly days. Packed with tender mushrooms, wild rice, and a creamy broth, it offers a delicious way to enjoy earthy flavors in every spoonful.

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, stirring to coat them in butter. Sauté until the mushrooms release their liquid, cook off that liquid, and begin to turn golden brown, about 8–10 minutes. Stir often and reduce heat if mushrooms start to burn.
Step 2: Add the garlic and season with salt. Continue cooking until the mushrooms are deep golden brown and slightly dry or tacky, about 7–8 more minutes. Remove mushrooms from the pot and set aside.
Step 3: Reduce heat to medium. Melt the remaining 2 tablespoons of butter in the pot. Add carrots, celery, and shallot or onion, then stir to coat with butter. Season with salt and pepper. Sauté until tender, about 8–10 minutes. To speed up softening, place a lid on the pot if needed. Stir in dried thyme and cook for 1 more minute.
Step 4: Add the wild rice, chicken stock, and cooked mushrooms into the pot. Stir to combine. Increase heat to high and bring to a boil. Cover with a lid, reduce heat to low, and simmer until rice is tender, about 45–60 minutes. Stir occasionally to prevent sticking.
Step 5: In a small bowl, whisk together the flour and 1/4 cup of milk until smooth. Add the remaining 3/4 cup milk and mix well. Slowly stream the milk and flour mixture into the soup, stirring continuously. Simmer uncovered for 10 more minutes to thicken.
Step 6: Remove the pot from heat and let the soup sit for 20 minutes to thicken further. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Tips & Variations

For a vegan version, use vegan butter and vegetable broth instead of chicken stock.
Try adding fresh herbs like parsley or chives just before serving for a bright flavor boost.
If you prefer a smoother texture, use an immersion blender to puree part of the soup before adding the milk mixture.
Swap wild rice blend for just wild rice or a mix of wild and brown rice depending on your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent the milk from curdling, stirring occasionally. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried thyme?

Yes, fresh thyme can be used if preferred. Use about 1 tablespoon of fresh thyme leaves, added towards the end of cooking to preserve their flavor.

Is wild rice necessary for this soup?

Wild rice gives this soup a unique nutty texture and flavor, but you can substitute with brown rice or a similar grain if needed. Keep in mind cooking times may vary.

Creamy Wild Rice Mushroom Soup Recipe

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★★★★★

4.9 from 56 reviews

This Creamy Wild Rice Mushroom Soup is a comforting and hearty dish featuring tender wild rice, savory cremini mushrooms, and a medley of sautéed vegetables in a luscious creamy broth. Perfect for chilly days, it combines rich flavors and a satisfying texture with a homemade base thickened naturally with flour and milk.

Author: Zane
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 85 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Butter

1/4 cup butter or vegan butter (divided)

Mushrooms & Vegetables

1 lb mushrooms (thinly sliced, cremini/baby bellas recommended)
3 cloves garlic (pressed or minced)
2 small carrots (finely chopped, about 1 cup)
2 ribs celery (thinly sliced)
1 large shallot or small onion (chopped)

Seasonings & Dry Ingredients

Salt and pepper to taste
1/2 teaspoon dried thyme
3 tablespoons gluten free flour (or all-purpose flour if not gluten free)

Grains & Liquids

1 cup Wild Blend Rice (such as Lundberg Farms)
6 cups chicken stock or broth
1 cup milk (any kind)

Instructions

Cook mushrooms: Heat a large soup pot or Dutch oven over medium-high heat. Melt 2 tablespoons of butter, add the sliced mushrooms, and sauté until they release their liquid, the liquid evaporates, and the mushrooms begin turning golden brown, about 8-10 minutes. Stir frequently and lower heat slightly if burning occurs. Add minced garlic and salt, then continue cooking 7-8 more minutes until mushrooms become a deep golden brown and slightly dry and tacky. Remove mushrooms to a bowl and set aside.
Saute vegetables: Reduce heat to medium and melt the remaining 2 tablespoons butter in the pot. Add chopped carrots, sliced celery, and chopped shallot or onion. Stir to coat with butter and season with salt and pepper. Cover with a lid if needed and sauté until the vegetables are tender, about 8-10 minutes. Stir in dried thyme and cook for an additional minute.
Add rice and simmer: Stir in the wild blend rice, chicken stock, and cooked mushrooms. Increase heat to high and bring the mixture to a boil. Cover the pot, reduce heat to low, and simmer gently for 45-60 minutes, until the rice is tender. Stir occasionally to prevent sticking.
Thicken soup: In a separate small bowl, whisk together the flour and 1/4 cup milk until smooth. Add the remaining 3/4 cup milk and mix well. Slowly stream this milk-flour mixture into the simmering soup while stirring continuously. Allow the soup to simmer uncovered for 10 minutes to thicken. Remove from heat and let the soup rest for 20 minutes to thicken further. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Notes

Using cremini or baby bella mushrooms adds a deep, earthy flavor but any variety can be used.
For a vegan version, substitute butter with vegan butter and use vegetable broth and plant-based milk.
If you need gluten free, ensure the flour is gluten free and verify the broth ingredients.
Simmering times may vary depending on the wild rice blend brand; check package instructions if uncertain.
Letting the soup sit after cooking helps it thicken naturally.

Keywords: wild rice soup, mushroom soup, creamy soup, gluten free soup, hearty soup, comfort food