Introduction

This creamy wild rice mushroom soup is a comforting and hearty dish perfect for chilly days. Packed with earthy mushrooms, tender vegetables, and nutty wild rice, it combines rich flavors with a satisfying texture. Whether you’re looking for a warming starter or a light meal, this soup is sure to please.

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 (such as Lundberg Farms)
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 them in butter. Sauté until the mushrooms release their liquid, the liquid evaporates, and the mushrooms start to turn golden brown, about 8–10 minutes. Add the garlic and season with salt. Continue to sauté for another 7–8 minutes until the mushrooms are deep golden brown and dry. Transfer the mushrooms to a bowl and set aside.
Step 2: Reduce heat to medium. Melt the remaining 2 tablespoons of butter in the pot. Add the carrots, celery, and shallot or onion. Stir to coat in butter and season with salt and pepper. Sauté until the vegetables are tender, about 8–10 minutes. You can place a lid on the pot to help soften the vegetables faster. Add dried thyme and sauté for 1 more minute.
Step 3: Add the wild rice, chicken stock, and cooked mushrooms back into the pot. Stir to combine. Increase heat to high and bring the mixture to a boil. Once boiling, cover the pot with a lid, reduce heat to low, and simmer until the rice is tender, about 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. Slowly stream this mixture into the soup while stirring continuously. Let the soup simmer uncovered for 10 more minutes. Remove from heat and allow the soup to sit for 20 minutes to thicken. Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Tips & Variations

For a vegan version, use vegan butter and vegetable broth.
Add fresh herbs like parsley or chives for added brightness just before serving.
If you prefer a smoother texture, partially blend the soup before adding the thickening mixture.
Swap wild rice with brown rice or quinoa for a different grain texture.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove over medium-low heat, stirring occasionally. You may want to add a splash of milk or broth to loosen the soup if it has thickened too much in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh thyme instead of dried?

Yes, use about 1 teaspoon of fresh thyme leaves instead of 1/2 teaspoon dried. Add it during the vegetable sauté step to release its flavor.

Is this soup suitable for gluten-free diets?

It can be made gluten-free by using gluten-free flour or a cornstarch slurry for thickening, and ensuring that your broth is gluten-free as well.

Creamy Wild Rice Mushroom Soup Recipe

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★★★★★

4.5 from 63 reviews

A rich and comforting creamy wild rice mushroom soup featuring sautéed cremini mushrooms, tender vegetables, and a luscious creamy broth thickened with gluten-free flour. Perfect for a cozy meal, this recipe combines hearty wild rice with aromatic herbs and a velvety finish.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Butter and Mushrooms

1/4 cup butter or vegan butter (divided)
1 lb mushrooms (thinly sliced, cremini or baby bellas preferred)
3 cloves garlic (pressed or minced)
Salt and pepper to taste

Vegetables

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

Main Ingredients

1 cup Wild Blend Rice (Lundberg Farms recommended)
6 cups chicken stock or broth
3 tablespoons gluten free flour (or all-purpose flour if gluten is not a concern)
1 cup milk (any kind)

Instructions

Cook Mushrooms: Heat a large soup pot or Dutch oven over medium-high heat. Add 2 tablespoons of butter and allow it to melt. Add the thinly sliced mushrooms and stir to coat them in butter. Sauté until the mushrooms release their moisture, the liquid evaporates, and they start turning golden brown, about 8-10 minutes, stirring often. Add the pressed garlic and season with salt. Continue cooking until the mushrooms become a deep golden brown and dry/tacky, approximately another 7-8 minutes. Remove mushrooms from the pot and set aside in a bowl.
Sauté Vegetables: Lower the heat to medium. Add the remaining 2 tablespoons of butter to the same pot and melt. Add the finely chopped carrots, sliced celery, and chopped shallot or onion. Stir to coat them in butter and season with salt and pepper. Sauté the vegetables until tender, about 8-10 minutes. If cooking is slow, cover the pot to speed up softening. Stir in the dried thyme and sauté for an additional minute.
Simmer Rice and Soup Base: Add the wild rice, chicken stock, and cooked mushrooms back into the pot with the sautéed vegetables. Stir well to combine. Increase the heat to high and bring the mixture to a boil. Once boiling, cover with a lid, reduce the heat to low, and simmer gently until the rice is tender, about 45-60 minutes depending on the rice brand used. Stir occasionally to prevent sticking.
Thicken the Soup: In a small bowl, whisk together the gluten-free flour and 1/4 cup of the milk until smooth. Add the remaining 3/4 cup milk and mix thoroughly. Slowly pour this mixture into the soup while stirring well to combine. Simmer the soup uncovered for 10 more minutes to thicken. Remove the pot from heat and allow the soup to sit for 20 minutes to thicken further.
Final Touches and Serving: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls and enjoy the creamy, hearty wild rice mushroom soup.

Notes

You can substitute vegan butter and plant-based milk to make the soup vegan-friendly.
For gluten-free, use gluten-free flour as indicated or cornstarch as an alternative thickener.
Adjust the amount of garlic and thyme according to preference for stronger flavor.
If using a different wild rice blend, cooking times may vary; ensure rice is fully tender before thickening.
This soup reheats well and can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Keywords: Wild Rice Soup, Mushroom Soup, Creamy Soup, Gluten Free Soup, Comfort Food, Vegetarian Soup