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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://zestywithzane.com/creamy-wild-rice-mushroom-soup-recipe/