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
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
Nutrition
Jennifer
Unmade this soup for a group of 16 women and everyone LOVED it! They all wanted the recipe. I made it with the cashew cream and it was delicious!!!
Judy Gorton
Delicious and so easy to make.
Mel
A million stars! This might be the most delicious recent I’ve made or it could be that I’m dieting & all food is amazing. Seriously make it it’s so good! My kid liked it despite not liking mushrooms 🤷♀️ so good!
Jamie Vespa
Hi Mel - I'm so glad you enjoyed this one! Thank you for coming back and leaving a review!
Mary
Delicious! Thank you! I’ll definitely make it again. I used 1/2 & 1/2 and whole milk as that’s what was on hand and it was great but I have no doubt the cream will be a super treat! Thank you for this awesome recipe!
Mary
This soup is excellent!
Jamie Vespa
Hi Mary - I'm so glad you enjoyed it! Thank you for taking the time to come back and leave a review!
Emily
Delicious! Doubled the recipe with success. Added some chicken to bulk it up a bit but enjoyed without it too.
Jamie Vespa
So glad you enjoyed this one, Emily! Thank you for leaving a review!
Liz
This was absolutely amazing! I received a “mushroom log” as a gift and suddenly found myself with more shiitake mushrooms than I knew what to do with. I used them in place of the baby bellas and it was great! I also didn’t have heavy cream or a rice blend on hand so I used coconut/almond milk and wild rice and it was delicious. Thanks!
Jamie Vespa
Hi Liz - I'm so so glad you enjoyed it! And thank you for taking time to come back and leave a review!
Sandy
Delicious!!! This will stand up against any restaurant soup!
Jamie Vespa
Woohoo! - I'm so glad you enjoyed it, Sandy! Thank you for taking the time to leave a review!
Kimmy
It's snowing here in Seattle, WA and what a perfect time for nice warm soups! 🍲 This was delish!
Lynnie
This soup is delicious! I made my own poultry seasoning and allowed it to slow cook for about 4 hours. This will be a new favorite! Next time I will add slivered almonds for a little crunch.
Kelly
It’s a cold and wet day here on Washington State’s Olympic Peninsula. We need the rain so I’m not complaining, but I did use this day as an excuse to make this recipe I saved. Seemed like the perfect combination. Wow! Not only does the house smell fantastic from the aromas of this soup, it really tastes great! It’s all I hoped it would be and more. While I toast rosemary bread to accompany it for dinner I’m curious and have a question. I made it with poultry seasoning. Have you made it with both herbes de provence and poultry seasoning? If so, what’s your personal preference? Again the way I made it is fantastic but if hdp is even better I’m all over that.
Jamie Vespa
Hi Kelly! That sounds like the PERFECT day for this soup! I'm so glad it was a hit!
Melissa
This recipe quickly became a favorite after I found it last winter. I even made it a couple times over the summer and I normally hate hot soup when it’s hot outside. I find myself craving it. It reminds me of my family’s recipe for rice stuffing that we eat for holidays so it’s extra comforting.
Jamie Vespa
I'm so glad it was a hit, Melissa! Thank you for coming back and leaving a review!
Tara
So delicious. I've made it a few times, exactly as written and also using half and half instead of heavy cream. Either way is a winner.
Jamie Vespa
Hi Tara - I'm so glad it was a hit! Thank you so much for taking the time to leave a review!
Chelsea
One of the most delicious soups I’ve ever eaten! My husband & I loved it! Thank you! ❤️
Jamie Vespa
Hi Chelsea - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Suzie Ahlers
I made this last night and it was incredible! I'm so excited to eat leftovers for lunch today!
Jamie Vespa
Hi Suzie - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Liz D
Made this recipe and it was delicious! Very hearty, creamy, and so flavorful! The only change that I made is that I cooked the wild rice separately. I discovered years ago that cooking starch (whether it's potatoes or rice) in a broth absorbs some flavor. I've had a better result when adding in the rice if it's already cooked.
This will definitely be a winter staple!
Jamie Vespa
Hi Liz - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Gary Mooney
Forty-five minutes seems a long time to simmer the mushrooms, onions and mirepoix just to get the rice cooked. How about cooking the rice separately for 30 minutes and then adding it to the rest for 15 minutes of simmering time?
Sarah
So, you’re suggesting cooking it for 45 minutes instead of… cooking it for 45 minutes?
Mary
She’s suggesting simmering the vegetables for only 15 minutes so they don’t disintegrate, by cooking the rice separately for most of its duration.
Ariel
This was so amazing!
Jamie Vespa
So glad you enjoyed it, Ariel!!
Wolfram
Hi Jamie
what an awesome recipe. I loved the step by step instructions and had all the ingredients lined up, just as in your video.
As a final touch I had ladled the soup into Le Creuset mini cocottes, adding some optic effect to the great taste. I shall definitely try out some more of your dishinghouthealth stuff.
Jamie Vespa
Hi Wolfram - I'm so glad you enjoyed this one! Thanks for taking the time to leave a review!
Trish
I somehow forgot to add the spice blend, but even without it, thus soup was great. The earthiness of the mushrooms and wild rice carried the soup. Thank you firva great new addition to my repetiure.
JenZo
10 STARS! I have lived my whole life as a mushroom lover and am always looking for a new recipe to try. They are all lacking in some way. This soup was spot on and gave me the meaty umami flavor I crave. Again, a recipe I have made several times. I added cooked farro instead of rice once and that was great too. Thank you! Another winner.
Jenna
I used one box of Earthly Grains Long Grain & Wild Rice Mix from Aldi without the seasoning packet and simmered the soup for about 30 minutes and it turned out great!
Jamie Vespa
So glad you enjoyed this one, Jenna! Thank you for leaving a review!
Patti
Thank you - I love this recipe. . Made it today for the first time. Used Lundberg wild rice and herbs de Provence. The cheese really takes it to the next level. Next time I may cook the mushrooms first so they turn golden brown to increase flavor. Perfect for a cold day like today. I’ll be making this soup again!
Jamie Vespa
Hi Patti - I'm so glad the recipe is a hit! Thank you for taking the time to leave a review!
Heather
GOOD GRIEF!! Absolutely Fantastic. This was so easy to make and was so much better than expected. My husband was literally groaning how good it was. He said and I quote, " This is one of the top 5 things I have ever put in my mouth!"
We did the Vegan way you suggested with the cashew milk and coconut oil. THANK YOU!
This is our 3rd recipe of yours in the last 2 weeks. All SCRUMPTIOUS!! So much so I found 3 more, all planned for this week.
I have a food crush on YOU!
Jamie Vespa
Omg you made my day, Heather!! Thank you for leaving the fantastic review and positive feedback! I’m so thrilled you’ve been enjoying the recipes!
Marline Callaway
I’ve shared this soup with many coworkers and friends and they all have rave reviews! It’s a keeper!!
Carlita Baxter
This soup is SO simple and cozy! Everything I crave this time of year.
Lori
This soup is amazing! I did it in the instant pot. I sautéed the veggies like the recipe stated on the sauté setting then I PC’d on the soup setting for 24 minutes. I let the pressure release for 10 minutes then I did a quick release. I didn’t have any poultry seasoning so I did 2 tsp thyme and 1 tsp parsley. So filling! This is definitely a keeper!
Jamie Vespa
I’m so glad you enjoyed it, Lori! Thank you for taking the time to leave a review!
Lauren
I've been making this again and again for over a year now. Though I am not vegan, I make it vegan because it's so delicious with coconut oil, shitake, and cashew cream. My husband and I sometimes sprinkle nutritional yeast on top for cheesiness flavor. It's a crowd pleaser and I come back to it again and again!
Jamie Vespa
I’m so glad this one is a hit, Lauren! Thank you for taking the time to leave a review!
Kim
This soup is superb! Even my kids raved about it. It’s going in our Fall/Winter dinner rotation. Can’t wait to make it again!
Jonathan
Jamie has a collection of fabulous recipes and this soup has got to be near the top! So easy and so delicious! Highly recommend!!
Jamie Vespa
Woohoo! So glad it was a hit!
Cathy Grifford
Delicious and easy!!
Clarissa
This is so incredibly amazing. I doubled the recipe (estimating the veggie amounts) and the only thing I added was deglazing with red wine before adding the broth. Chef’s kiss!
Jamie Vespa
I'm so glad you enjoyed it, Clarissa! Thank you for taking the time to leave a review!
Vanessa
Very yummy soup
Marie-Pier
Such a tasty, comforting recipe for colder days! I added some old parmisan rinds in the soup while it was cooking and it was delicious. Although it is very filling, would you have any recommendation for added protein, but vegetarian? I need to add a bit more due to my reactive hypoglycemia!
Anthony Savoy
Add sprouted lentils for protein
Fran Parisi
I loved it, just used more mushrooms. I followed everything except that exactly
Jess A.
This soup was really good. I dry sautéed my mushrooms first to deepen the mushroom flavor, then followed the steps as normal. And I used half homemade chicken broth and half beef broth. This was really hearty! Great for the 19 degree weather experiencing in Tennessee right now. Will add some shredded chicken to stretch this even further next time!
Kelly Ann
This soup is a must-make!! Everyone in my family LOVES it!
Megan R
SO delicious!! Cozy hearty and flavorful
Sarah
I haven’t made this yet but my aunt did and it was outstanding! It’s like a hug in a bowl.
Jamie Vespa
I'm so glad it was a hit, Sarah!
Nichole
Delicious! Thanks for sharing.
VAnessa
Thanks for sharing! Does it keep long?
Jamie Vespa
Yes! It should keep for at least 5 days refrigerated.
Suzanne
This looks so good! What a comforting and nutritious meal for winter!
Sukhi
I’m the picturing looks like you added some extra sautéed mushrooms. Can you tell me if that’s what you did? This is delicious it’s the second time I’ve made it!
Jamie Vespa
I just reserved some extra sauteed mushrooms for garnish 🙂
Alexis
This is one of my favorite soups!! We make it repeatedly during colder months.
Jamie Vespa
Hi Alexis - I'm so thrilled you enjoyed the recipe! Thank you so much for taking the time to leave a review! Cheers.
Judy
Just tried this recipe today, Nov 21, 2021. It is delicious and highly recommend
Jamie Vespa
Hi Judy - I'm so thrilled you enjoyed the soup! Thank you so much for taking the time to leave a review! Cheers.
Manda
Sweet sassy mollassey, this is AMAZING!!!! I am mid bowl right now and had to stop to give you major props. I added some extra carrots and celery and used fresh herbs vs the poultry blend (rosemary, thyme, sage) and this is heavenly. Thank you for this delectable recipe! I couldn’t love it more.
Karla
What are your thoughts on trying coconut cream as the dairy substitute?
Ashley
I used coconut cream instead and can confirm, its still delicious!! Yum!
Tamara
Great recipe! I’ve made a similar recipe before that my kids did not enjoy — they really liked this one. Thank you! Really delicious. Will definitely make again!
Jamie Vespa
So glad you enjoyed it, Tamara! Thank you for taking the time to leave a review!
Andrea
I never leave reviews but this was fantastic!!! I added a tad bit more seasoning (garlic pepper and garlic powder) and next time I’d probably double up on all the veggies just because I loved them so much! But this was excellent, even my 2 year old gobbled it up 😃
Mia
I didn't have wild rice so i made it with bulgur, and dobbled the mushrooms. Turned out delicious. Looking forward to making it again (hopefully with wild rice this time).
Jamie Vespa
Hi Mia - I'm so glad you enjoyed this one! Thank you so much for taking the time to leave a review.
Mia
Hi, me again. I made this again, this time with red lentils instead of the wild rice and it was amazing. Thank you for this very versatile base recipe.
Teresa Fultz
Made this with fennel stalks instead of celery, a blend of Trader Joe's mushroom umami seasoning, sage, & parsley, mushroom broth, and non-dairy half and half (blend of coconut & almond). So good!!! Also, to stretch it out a bit further, added more mushrooms the each time I heated some up and added some veggie broth. Then just added 2/3 cup of the half & half each time.
Mia
Ok, finally made it with a wild rice blend and it is just as amazing as with lentils . This recipe is definitely a keeper. Thank you
Teri Lamour
I made this today for lunch. It was so simple and delicious. This is definitely a "keeper". Thank you for sharing this wonderful dish.
Jessie
Delicious and so simple to put together! My hubby and I both enjoyed this so much. I have a feeling I'll be making it often. Thanks for a great recipe!
Maria Pasceri
Excellent recipe, I will definately make this again. The only change for me was to swap out the cream for Almond milk. Since you have the grated parm at the end, I put the parm rind in when I added the rice for more flavor. Thank you for this recipe. It is a keeper!
Alyssa
Delicious vegetarian soup that EVERYONE will enjoy! Very hearty and was perfect after a day of skiing!
Janet Turner
Easy and delicious!! Also freezes well
Jamie Vespa
Hi Janet--I'm so glad the recipe was a hit! Thank you for taking the time to leave a review!
Denise
I just made this soup. It turned out beautifully. I am not vegetarian so I used homemade chicken bone broth. I also omitted the poultry seasoning and used red pepper flakes. I blended shiitake and button mushrooms. I live near the “mushroom capital” Of Kennett Square, Pennsylvania so I got to use the freshest mushrooms available! I’m sure I will be making it again and again!
Jordan Quinn
Easy and tasty!!
Jamie Vespa
Hi Jordan--I'm so glad you enjoyed this one!! Thank you so much for taking the time to leave a rating and review.
Colleen
Made this last month and had to repeat because it is awesome! Since my hubby is on a super low fat diet, I cut the butter and oil in half, left out the parmesan, and served him before adding the cream. I also browned the mushrooms before everything else, because we LOVE browned mushrooms. Amazing! I could eat it daily. Thanks for sharing.
Jamie Vespa
Hi Colleen,
I'm so glad you enjoy this one, and were able to make it work with lower fat adjustments. Thank you so much for taking the time to leave a rating and review!
Brianna Berkeley
Fabulous soup! Simple and delicious for leftovers.
Jamie Vespa
Yay! I'm so glad you enjoy this one! Thanks for taking the time to leave a review!
Kathy Gibbs
This soup is Delicious!!!! I've made it quite often and each time no leftovers,,,,,my family loves it
Jamie Vespa
Hi Kathy,
I'm so glad the soup is a family hit!! Thank you so much for taking the time to leave a review.
Kelsey
So yummy! I added some chicken to mine to keep me fuller longer but it was great with or without. Flavorful, nutritious, and lovely! Especially during this cold winter.
Jamie Vespa
I'm so glad you enjoyed the soup, Kelsey!! Thank you for taking the time to leave a rating and review!
Jordan M
Another winner for us!!
Jamie Vespa
Hi Jordan, I'm so glad the recipe was a hit for you! Thanks for taking the time to leave a rating and review.
Christine Stone
Full of flavor and very filling! I ended up making with oat milk and vegan butter. I just added some water when heating up as leftovers and it was still creamy and delicious! Love your recipes!
Jamie Vespa
Hi Christine, I'm so glad you enjoyed the soup!! Thank you for taking the time to leave a review!
M
I ended up with very little liquid. How can I add liquid with the soup losing its creamy texture?
Carrie Hodges
did you see to add one cup of water with the stock ? it was listed in the steps but not the ingredients, maybe?
Jessi Doshier
I really enjoyed this soup! I made it vegan by using vegan butter, cashew cream, and no parm. Very tasty and filling although next time I'm doubling the mushrooms! 🙂
Thanks for sharing!
Jamie Vespa
I'm so glad you enjoy the recipe, Jessi! Thanks so much for taking the time to leave a review!
Martha Leigh
Simple and delicious!! Very much enjoyed this soup. Thank you!
Gilda
Delicious soup
Jamie Vespa
I'm so glad you enjoyed it, Gilda! Thank you for taking the time to leave a review!
Nanette
I used vegan butter, oat milk and freshly grated violife vegan parm and it was delicious.
Deb
Super delish and easy to make! My family requests this all the time! It’s great for company too!
Evgenia
Made this recipe yesterday and oh my gosh, my partner and I totally loved it. We had it with some extra Parmesan cheese and black pepper and it was honestly heavenly! Thank you so much for all the amazing recipes! Can’t wait to make it again! 😍
Jamie Vespa
Oh I'm so glad the recipe was a hit!! Thank you for taking the time to leave a review!
Nancy
Absolutely delicious! I did make a few changes to make this vegan and nut allergy friendly and very quick and easy for those with physical handicaps. THANK YOU for this recipe! Definitely a keeper for this family!
Jamie Vespa
I'm so glad the recipe was a hit, Nancy! Thank you for taking the time to leave a review!
Annie
I’ve lost count of how many times I’ve made this soup. Always a winner with my family!!
Jamie Vespa
I'm so glad the recipe was a hit, Annie! Thank you for taking the time to leave a review!
Stephanie
I’ve never written a review but I had to for this one! It was so easy and so delicious!! My family ate it all. Thank you!
Jamie Vespa
Hi Stephanie, I'm so glad the recipe was a hit with your family!! Thank you so much for taking the time to leave a review.
Mathilda
Super simple, and simply delicious !!
Jamie Vespa
I'm so glad it was a hit! Thank you for taking the time to leave a review!
Frances
Hi Jamie, this is so delicious, I made it twice already this season. Although I have to note that this is not really vegetarian due to the Parmesan, but I reckon this can be altered with some Miso paste instead to add the desired umami richness. At any rate, perfect for those cold winter evenings! Thanks 🙂
Jamie Vespa
Hi Frances-- Great idea to swap the Parm for miso paste. I'm glad you enjoyed the recipe!
Larry
Excellent hardy soup. Family really enjoyed!
Jamie Vespa
I'm so glad the recipe was a hit! Thank you for taking the time to leave a review!
Cindy
Just a lovely post-holiday soup. Still feels cozy without being heavy. Thanks for the great recipe!
Jamie Vespa
I'm so glad the recipe was a hit, Cindy!! Thank you for taking the time to leave a review!
Miss Adelle
Very nice soup. I used it more like a pattern than followed it exactly. In fact I changed a lot. I used all wild rice, and cooked it in my own vegetable stock first. Then in a skillet I did the vegetables much like you said, adding a lot of wild mushrooms including about 6 different types. I also added some nice sausage links and about a half teaspoon of red pepper flakes. I put it all in a couple large sugar pie pumpkins from my garden, I have all my winter squash in a cook room and it is all keeping nicely. This was my dinner tonight. I don't celebrate Christmas, I am Jewish. But every year I cook a large meal for some poor people in my highrise. About ten I serve. Not in my place, because of COVID, but they will come to my door with their own plates to be served and take it all home. This is my special dinner because all night tonight I will be working to make this meal happen tomorrow. And this soup is so comforting and delicious. I also was a professional cook and also an Artesan baker, so along with the soup I Have some delicious homemade spelt bread I made today as well. That made the meal. It needs a good rustic bread served with it, at least in my opinion. But as you can see my soup is probably nothing like yours. But we cooks have the privilege of improvising. Or just being creative for cooking and baking are culinary ARTS.
Barbara
We love this recipe and have made it many times!
Jamie Vespa
Hi Barbara, I'm so glad the recipe was a hit!! Thank you for taking the time to leave a review!
Debi
I used turkey stock I had made from the turkey carcass, was delish! Will definitely make again!!
Paige
Loved this soup! Surprised at the amount of flavor. The store was out of vegetable broth (thanksgiving week) so I used chicken and it turned out great. Will definitely make again!
Jamie Vespa
Thank you SO much for taking the time to leave a review!! So glad the recipe was a hit!
Maureen Vickroy
I rarely leave comments but I had to say how absolutely delicious this soup was. Maybe even better the enxt day for leftovers. We will surely make it again soon.
Jamie Vespa
Thank you SO much for taking the time to leave a review!! So glad the recipe was a hit!
Stephy
Can you recommend any alternatives to wild rice in this recipe? Unfortunately wild rice isn't readily available where I live
Jamie Vespa
Hi Stephy-- you can use long-grain brown rice instead! Enjoy.
Melissa
Rich and hearty without weighing you down. Great way to get in extra veggies right now, too!
Paula
This recipe sounded delicious - and did not disappoint! I usually skip recipes that call for heavy cream, but I noticed the substitution you offered, cashew cream, and was intrigued. I had never heard of it, but thought I would give it a try. Wow! I will no longer ignore recipes with high fat dairy and will consider using cashew cream instead.
About making cashew cream, follow Dishing Out Health's instructions. Sounds obvious, but because I was unfamiliar with cashew cream, I read a few articles about it beforehand. Most said drain the water and then add water while blending to create the consistency desired. It can be made to a butter-like consistency, sour cream, ricotta, etc. Anyway, thank you so much for introducing me to cashew cream.
Morgan k
Simple and delicious!! I added fresh thyme and leftover sweet potatoes we had on hand. So tasty!
Cathy Stone
Absolutely delicious! A wonderful soup!
Jamie Vespa
I'm so glad you enjoyed it, Cathy! Thank you for taking time to leave a review!
Carly Mae
SO DELICIOUS!! Kids and husband approved!
Jamie Vespa
SO glad the recipe was a hit! Thanks for taking time to leave a review!
Kyle
Absolutely incredible. I LOVE mushrooms!
McKayla
Made it with cashew cream and nutritional yeast and it was DIVINE!!
Josie
Another winner! I made the cashew cream version and it was so creamy without feeling heavy. I will definitely be putting this into the soup rotation. Thank you!
Jamie Vespa
SO glad it was a hit, Josie!! Thanks for taking time to leave a review!
Debbie
This soup is easy and yummy. Everyone in our family LOVES it (not an easy feat!). Looking forward to playing around with the ingredients to accommodate what we have on hand.
Jamie Vespa
Hi Debbie-- I'm SO glad the recipe was a family hit! Thank you for taking time to leave a review!
Katelyn
This was so good! We doubled the mushrooms since we love mushrooms, used coconut milk instead of heavy cream, and used wild rice instead of a blend since that is what we had on hand. Leftovers were even better the next day. Already looking forward to making it again soon!
Jamie Vespa
Oh I'm so glad the soup was a success, Katelyn! Thanks so much for taking the time to leave a review.
Emily
Had this for dinner tonight and it was terrific. Used the cashew cream variation and it turned out perfectly! Will be a repeat fall meal in our house.
Janet
This was absolutely delicious and so easy to make. Will make again!
Jamie Vespa
So glad to hear! Thank you for taking time to leave a review!
Andrea
This is every bit as delicious as I’d hoped. I can’t wait to make it again!
Jamie Vespa
Thank you for taking the time to leave a review, Andrea!
Daryl
This tasted just as cozy as it looks! I only had coconut milk, so that’s what i used as my cream(which turned out awesome!) and garnished with parsley and served with a toasted baguette. Love love love this recipe, will be a staple in my house!
Jamie Vespa
Thanks so much for taking the time to leave a review, Daryl!
Siobhan
This was so good and quick! I used apple cider instead of wine (didn’t have any white that I wanted to part with...haha) and that worked surprisingly well. Also used full-fat coconut milk. Definitely will make again!
dishingouthealth
Hi Siobhan, so glad you enjoyed it!! And thanks for letting me know those substitutions worked out!
Dorie
Made this soup last night exactly as written and it was excellent! Will be in the soup rotation this season for sure! I used small button mushrooms which I left whole and baby Bella’s which I quartered. Very hearty and filling, ideal for a main course entree. I also think it would be good in small cups while waiting for the Thanksgiving turkey or even followed by a beef roast dinner. Great job!
dishingouthealth
Hi Dorie, so thrilled to hear you enjoyed it! Cheers!