Wild Rice and Mushroom Soup

Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch. Enjoy this wild rice soup recipe with crusty bread for a cozy weeknight dinner.

Why You'll Love this Wild Rice and Mushroom Soup

You truly can't beat homemade soup when the temps start dropping. It's miles ahead of anything canned in terms of nutrition and flavor, and often leaves you with plenty of leftovers. (And I'm sure we can all agree that soup is SO much better the next day!)

This wild rice soup recipe features meaty mushrooms, a wealth of aromatics, and rustic herbs. The wild rice adds hearty texture and earthy flavor, plus lots of essential nutrients. Wild rice takes longer to cook than most other rice varieties, however the finished result is always worth it.

Enjoy this bowl of bliss with crusty bread and fresh Parmesan, and experience healthy comfort food at its finest.

Recipe Ingredients and Substitutions

• Wild Rice: Technically, wild rice is not a rice, but rather a semi-aquatic grass native to North America. You can typically find it in the bulk bin section or grain aisle of most well-stocked grocery stores. Cooked wild rice has a cream-colored interior and deliciously nutty flavor. It’s fantastic in pilafs, stuffings, and casseroles, and also gives heft to chowders and soups.
• Mushrooms: I use baby bella (or cremini) mushrooms, however the options are endless here. You can use a mix of shiitakes, white button, or a more exotic blend. I don't suggest using only white button, though--they lack the umami and "oomph" factor compared to other varieties.
• Aromatics: All good homemade soups start with a mirepoix as the flavor base. I like using a traditional mix of onion, carrots, and celery, plus some minced garlic cloves.
• Spice blend: You want lots of earthy dried spices here to add a rustic backbone to the dish. I suggest using either Herbes de Provence or poultry seasoning, which include similar herb blends.
• Cream: To achieve a rich, creamy consistency, this soup requires either heavy cream or cashew cream. If making dairy free/vegan, use homemade or store-bought cashew cream. Otherwise, just ½ cup of heavy cream adds plenty of richness.
  • To make homemade cashew cream, simply soak ⅓ cup raw cashews in ⅔ cup of hot/boiling water for 30 minutes (or longer). Once the cashews soften, transfer mixture to a high power blender and blend until smooth.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

Heat a glug of oil and a pat of butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for about 8 minutes, until softened.

Step 2: Add the Mushrooms

Next, add the mushrooms and garlic, and stir to combine. Cook this mixture for about 6 to 8 more minutes, until the mushrooms are soft and slightly golden.

Step 3: Add the Rice and Simmer Soup

Add the wild rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Next, stir in the salt, pepper, and herb mixture.

Add the broth and stir well. Bring the mixture to a low boil, cover, reduce the heat, and simmer for 45 to 60 minutes, or until the rice is tender.

Step 4: Add Cream and Parmesan

Remove the lid and stir in the heavy cream. Gradually sprinkle in the Parmesan cheese, while stirring continuously to avoid clumping, until all is combined. Lastly, remove from heat, ladle into bowls, and top with garnishes of choice!

FAQs and Expert Tips

What to Serve with Wild Rice and Mushroom Soup:

I love serving this soup with a crusty French baguette for sopping up extra broth. Alternatively, you can make homemade croutons with day old bread and sprinkle them overtop.

As far as sides, this soup complements a fresh, crunchy salad beautifully. I particularly love this 10 Minute Shredded Brussels Salad or this Chopped Winter Salad with White Balsamic.

How to Store, Reheat and Freeze:

• To Store. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
• To Reheat. Reheat gently on the stovetop over medium heat until warm throughout. You can also reheat this soup in the microwave, however be sure to stop and stir it every 30 to 45 seconds. This helps promote even reheating so the top layer isn't scolding and bottom is still cold.
• To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Recommended Tools to Make Wild Rice Soup

• I use my Lodge Enameled 6-qt Dutch Oven for every single homemade soup recipe. It's a staple piece on my stovetop, and has endless functionality. Lodge is also quite a bit cheaper than Cuisinart, yet just as good quality, in my opinion.
• Using a quality wild rice blend, like this variety from Lundberg, will transform your soup. This rice is full-bodied in flavor with earthy aromas.

More Healthy Soup Recipes to Try:

Instant Pot Vegetable Soup

Nourishing White Bean and Lemon Soup

White Bean Enchilada Soup

If you give this wild rice soup recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

Wild Rice and Mushroom Soup

Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch. Enjoy this wild rice soup recipe with crusty bread for a cozy weeknight dinner.

5 from 204 votes

Print Pin Rate

Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 6 servings

Calories: 350kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Large Dutch oven or stock pot

Ingredients

• ▢ 2 Tbsp. olive oil
• ▢ 2 Tbsp. unsalted butter
• ▢ 1 yellow onion, finely chopped
• ▢ ¾ cup finely chopped carrots
• ▢ ½ cup finely chopped celery
• ▢ 8 oz. baby bella (cremini) mushrooms, sliced
• ▢ 4 garlic cloves, minced
• ▢ 1 cup dry wild rice blend (such as Lundberg brand)
• ▢ 1 Tbsp. poultry seasoning (sub Herbs De Provence)
• ▢ 1 tsp. kosher salt
• ▢ ½ tsp. black pepper
• ▢ 4 cups (1 quart) lower sodium vegetable broth
• ▢ ⅔ cup heavy cream (sub cashew cream*)
• ▢ ⅓ cup finely grated Parmesan cheese

Instructions

• Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions).

  Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
• Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
• Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
• Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
• Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.

Video

Notes

To make homemade cashew cream, pour ⅔ cup boiling water over ⅓ cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine. 

To Store: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.

To Reheat: Reheat gently on the stovetop over medium heat until warm throughout. You can also reheat this soup in the microwave, however be sure to stop and stir it every 30 to 45 seconds. This helps promote even reheating so the top layer isn't scolding and bottom is still cold.

To Freeze: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Nutrition

Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 37g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Sodium: 725mg | Fiber: 5g | Sugar: 3g

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