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
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.
Jamie Vespa
That sounds great, Lynnie! So glad you enjoy the recipe!
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.
Jamie Vespa
I'm so glad it was a hit, Jen! Thank you for taking the time to leave a review!
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!