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A bowl of creamy mushroom wild rice soup made with baby bella mushrooms, wild rice, carrots, celery, and herbs, garnished with fresh parsley and served with crusty artisan bread.
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Creamy Mushroom Wild Rice Soup

This Creamy Mushroom Wild Rice Soup is rich, hearty, and loaded with earthy mushrooms, tender vegetables, nutty wild rice, and a silky cream broth. Cooking the wild rice separately keeps the soup perfectly creamy, making it just as delicious the next day as it is fresh from the pot.
Course Main Course, Soup
Cuisine American
Keyword comfort food, cozy dinner, creamy mushroom soup, creamy mushroom wild rice soup, creamy soup recipe, easy soup recipe, fall soup, hearty soup, homemade mushroom soup, mushroom soup recipe, mushroom wild rice soup, one pot soup, vegetarian soup, wild rice soup, winter soup
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 430kcal
Cost $18 for entire recipe

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Medium saucepan (for cooking the wild rice)
  • Fine mesh strainer
  • Cutting board
  • Chef’s knife
  • wooden spoon
  • Whisk
  • Measuring cups and measuring spoons
  • Ladle

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 24 ounces cremini baby bella mushrooms, sliced
  • 1½ teaspoons kosher salt plus more to taste
  • ¾ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon rubbed sage
  • ¼ teaspoon smoked paprika optional
  • 3 tablespoons all-purpose flour
  • ½ cup dry white wine optional
  • 7 cups low-sodium vegetable broth or chicken broth
  • 1 bay leaf
  • 1 cup uncooked wild rice blend
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce omit for a vegetarian version
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley divided

Instructions

  • Cook the wild rice according to the package directions. Drain any excess liquid and set aside.
  • Heat the butter and olive oil in a large Dutch oven over medium heat.
  • Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until softened.
  • Stir in the garlic and cook for 30 seconds, until fragrant.
  • Add the mushrooms and cook for 12 to 15 minutes, stirring occasionally, until they release their moisture and become deeply browned.
  • Stir in the salt, pepper, thyme, rosemary, sage, and smoked paprika.
  • Pour in the white wine, if using, and cook for 2 to 3 minutes until nearly evaporated.
  • Sprinkle the flour over the vegetables and mushrooms. Stir continuously for 2 minutes to cook out the raw flour taste.
  • Gradually whisk in the broth until smooth. Add the bay leaf.
  • Bring the soup to a gentle simmer and cook uncovered for 20 minutes.
  • Remove the bay leaf.
  • Reduce the heat to low. Stir in the heavy cream, whole milk, soy sauce, and Worcestershire sauce. Heat gently without allowing the soup to boil.
  • Stir in the cooked wild rice and simmer gently for 5 minutes.
  • Remove the pot from the heat and stir in the lemon juice and 1 tablespoon of the parsley.
  • Taste and adjust with additional salt, pepper, or lemon juice if needed.
  • Garnish each bowl with the remaining parsley before serving.

Notes

Making this creamy mushroom wild rice soup is simple, but a few helpful tips will ensure every bowl turns out rich, creamy, and packed with flavor.

Brown the Mushrooms Well

Don't rush the mushrooms. Let them cook until most of their moisture has evaporated and they develop a deep golden-brown color. This caramelization creates the rich, savory flavor that makes homemade mushroom soup taste restaurant quality.

Cook the Wild Rice Separately

Cooking the wild rice in a separate pot keeps the grains perfectly tender and prevents them from absorbing too much broth. This helps the soup stay creamy, even after it's refrigerated.

Use Low-Sodium Broth

Low-sodium broth gives you more control over the final seasoning. Since soy sauce and Worcestershire sauce both add saltiness, it's easier to adjust the flavor at the end than to fix an overly salty soup.

Don't Let the Soup Boil After Adding the Cream

Once you stir in the heavy cream and milk, keep the soup over low heat. A gentle simmer helps maintain a silky, smooth texture and prevents the dairy from separating.

Add Lemon Juice at the End

Fresh lemon juice brightens the rich, creamy broth and enhances the earthy mushroom flavor. Always stir it in after removing the soup from the heat for the freshest taste.

Customize the Soup

This recipe is easy to adapt to your preferences. Stir in shredded rotisserie chicken, cooked turkey, or white beans for extra protein. Baby spinach or kale can also be added during the last few minutes of cooking for extra color and nutrition.

Reheat for the Best Texture

The wild rice will continue to absorb some liquid as the soup sits. When reheating leftovers, simply stir in a splash of broth or milk until the soup reaches your preferred consistency. Warm gently over medium-low heat, stirring occasionally, for the creamiest results.