There’s something about the smell of mushrooms sizzling in butter that instantly transports me back to my grandmother’s kitchen. She’d stand at her old cast iron skillet, stirring wild mushrooms with a wooden spoon, filling the whole house with that rich, earthy aroma. I’d sit at the counter, legs swinging, waiting impatiently for the first taste. That memory inspired my Mushroom and Wild Rice Soup – a bowl of pure comfort that captures those cozy childhood moments while being simple enough for any weeknight.
This soup is my go-to when I need something nourishing that feels special without fuss. The wild rice gives it such wonderful texture – chewy little grains that soak up all the savory broth. And those mushrooms! They turn golden and release their deep, umami flavor into every spoonful. What I love most is how the whole house smells incredible while it simmers, just like Grandma’s kitchen used to. It’s one of those recipes that makes everyone gather around the stove, peeking under the lid and asking “Is it ready yet?”
Best part? It comes together with simple ingredients – just some chopping and simmering, and you’ve got a hearty, vegetarian-friendly meal that’s packed with flavor. The Parmesan cream swirl at the end makes it feel indulgent, but really, it’s wholesome comfort in a bowl.
Why You’ll Love This Mushroom and Wild Rice Soup
This soup has become my cold-weather security blanket – the kind of recipe I turn to when I need a hug in a bowl. Here’s why it’s earned a permanent spot in my dinner rotation:
- Comfort in every spoonful: That creamy, earthy broth with chewy wild rice is pure nostalgia. It’s like wrapping yourself in your favorite sweater while it rains outside.
- Weeknight magic: Just some chopping and simmering – no fancy techniques needed. I’ve made this after long work days when even takeout felt like too much effort.
- Flavor that lingers: The mushrooms develop this incredible depth when they cook down, and the Parmesan cream swirl at the end? Absolute perfection. It’s restaurant-quality without the price tag.
- Flexible friend: Works as a starter for dinner parties (I serve it in little bread bowls sometimes!) or as a full meal with salad. Leftovers taste even better the next day – if you manage to have any left! Try pairing it with my Creamy Parmesan Italian Sausage Soup for a cozy soup duo.
Ingredients for Mushroom and Wild Rice Soup
Gathering the right ingredients is half the magic of this soup – each one plays a special role in creating that rich, comforting flavor. Here’s what you’ll need (and why each matters!):
The Aromatics & Vegetables
- 2 Tbsp. olive oil + 2 Tbsp. unsalted butter – This dynamic duo creates the perfect base. The oil prevents butter from burning while the butter adds that irreplaceable richness. (Pro tip: I sometimes use all butter for extra decadence!)
- 1 yellow onion, finely chopped – Take your time here – small, even pieces melt into the broth beautifully.
- 3/4 cup finely chopped carrots – Cut them about the size of wild rice grains so they cook evenly.
- 1/2 cup finely chopped celery – The quiet hero that adds subtle depth.
- 8 oz. baby bella (cremini) mushrooms, sliced – Their earthy flavor is perfect, but mix in some shiitakes if you’re feeling fancy!
- 4 garlic cloves, minced – Fresh is best here – that pre-minced stuff just doesn’t give the same punch.
The Hearty Base
- 1 cup dry wild rice blend – The chewy texture is everything! Rinse it first to remove excess starch.
- 1 Tbsp. poultry seasoning – My secret weapon – it’s like a cozy spice hug with thyme, sage, and marjoram.
- 1 tsp. kosher salt + 1/2 tsp. black pepper – Season in layers – you’ll adjust at the end too.
The Liquid Gold
- 4 cups lower sodium vegetable broth – Homemade is amazing, but a good quality store-bought works great.
- 2/3 cup heavy cream – Let it come to room temp before adding to prevent curdling. For vegan friends, cashew cream works beautifully!
- 1/3 cup finely grated Parmesan cheese – The real stuff, please – that green can won’t melt properly.
See? Nothing too fancy – just good ingredients treated right. Now let’s make some magic!
How to Make Mushroom and Wild Rice Soup
Alright, let’s get cooking! This soup comes together in the most satisfying way – you’ll love watching each layer of flavor build. First, take that heavy cream out of the fridge and let it sit on the counter. Room temperature cream blends in smoothly without curdling – trust me, I learned this the hard way after a few grainy soups early in my cooking journey!
- Start with the aromatics: Heat your oil and butter in a large pot over medium-high heat. When the butter stops foaming, add the onion, carrots, and celery. Cook for about 8 minutes, stirring occasionally, until they soften and the onions turn translucent. That buttery vegetable base smells incredible already, doesn’t it?
- Bring on the mushrooms: Add your sliced mushrooms and minced garlic. Here’s where the magic really starts! Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown. Don’t rush this step – those caramelized edges add so much depth. The kitchen should smell like a cozy forest cabin by now.
- Toast the rice: Stir in the wild rice blend and let it toast for 1-2 minutes. You’ll hear it make little popping sounds – that’s how you know it’s working! The toasting brings out a wonderful nutty flavor. Then sprinkle in the poultry seasoning, salt, and pepper. Give everything a good stir to coat the rice in all those delicious flavors.
- Simmer to perfection: Pour in the vegetable broth and 1 cup of water. Bring it to a low boil, then reduce heat to a gentle simmer. Cover the pot and let it work its magic for 45-60 minutes. Check at 45 minutes – the rice should be tender with a slight chew, like my Homemade Beef Barley Soup texture. If it’s too thick, add a splash more water.
- The creamy finish: Remove the pot from heat. Stir in the room temperature heavy cream, then gradually sprinkle in the Parmesan while stirring continuously. Watch how the cheese melts into the broth, creating this luxurious, velvety texture. Taste and adjust seasoning if needed – sometimes I add an extra pinch of salt or thyme here.
And that’s it! Ladle the soup into bowls while it’s piping hot. The aroma alone will have everyone gathered around the table before you can say “dinner’s ready!” Pro tip: Let it sit for 5 minutes after adding the cream – the flavors meld together even more beautifully.
Tips for the Best Mushroom and Wild Rice Soup
After making this soup countless times (and eating even more bowls of it!), I’ve picked up some tricks that take it from good to “oh-my-goodness” amazing:
Mushroom magic: While baby bellas are my everyday go-to, mixing in a handful of shiitakes or porcinis adds incredible depth. Just last fall, I tossed in some chanterelles from the farmer’s market – absolute game changer!
Toast that rice: Don’t skip toasting the wild rice blend before adding liquid. That extra minute or two brings out its nutty personality and prevents it from tasting bland.
Cream control: Love it extra creamy? Stir in an extra splash of heavy cream at the end. Prefer it lighter? Substitute half the cream with whole milk – still luxurious but not quite as rich.
Herb happiness: Fresh thyme is my secret weapon. I tie a few sprigs with kitchen twine and let them simmer with the soup, removing them before serving. The subtle floral notes play so nicely with the earthy mushrooms.
Remember, soup is forgiving – taste as you go and make it your own!
Serving Suggestions for Mushroom and Wild Rice Soup
This soup practically begs to be served with something crusty for dipping! My absolute favorite pairing is a warm loaf of sourdough – the crisp crust and chewy interior are perfect for soaking up that creamy broth. For a lighter meal, try it with a simple green salad dressed with lemon vinaigrette to balance the richness.
Garnishes make all the difference here. I always set out extra grated Parmesan and a small bowl of fresh thyme leaves for sprinkling. A drizzle of good olive oil right before serving adds lovely richness too. Feeling fancy? Serve it in homemade bread bowls – the kids go wild for this presentation!
Storing and Reheating Mushroom and Wild Rice Soup
Here’s the beautiful thing about this soup – it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – medium heat on the stove with frequent stirring prevents the cream from separating. Add a splash of broth or water if it thickens too much.
Want to freeze it? Hold the cream and Parmesan! The base soup freezes beautifully for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream and cheese. Trust me, your future self will thank you for stashing a batch away!
Nutritional Information for Mushroom and Wild Rice Soup
Just a quick note before we dive into numbers – these values are estimates since ingredients can vary. A single bowl of this cozy soup serves up about 320 calories, with 18g of good fats (mostly from that luscious butter and cream), 8g of protein from the wild rice and Parmesan, and 32g of carbs to keep you satisfied. The best part? You’re getting 4g of fiber thanks to all those wholesome mushrooms and grains!
Frequently Asked Questions About Mushroom and Wild Rice Soup
Can I use brown rice instead of wild rice?
Absolutely! Brown rice works in a pinch if that’s what you have on hand. Just note that it cooks faster (about 30-35 minutes) and has a softer texture. I’d recommend using just 3/4 cup since brown rice expands more than wild rice. The flavor will be slightly different – more nutty than earthy – but still delicious!
How can I make this soup vegan?
Easy swaps make this totally plant-based! Use olive oil instead of butter, vegetable broth (check for dairy-free brands if strict vegan), cashew cream or coconut milk instead of heavy cream, and nutritional yeast instead of Parmesan. My vegan friends rave about this version, especially when I add a splash of lemon juice at the end for brightness.
Can I freeze mushroom and wild rice soup?
You sure can, with one little trick: freeze it before adding the dairy. The cream and Parmesan don’t thaw well. Just prep the soup up to the simmering step, cool completely, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream and cheese.
What’s the best mushroom variety to use?
Baby bellas (creminis) are my reliable everyday choice, but don’t be afraid to mix it up! I often throw in whatever looks good at the market – shiitakes add umami depth, oyster mushrooms bring delicate texture, and chanterelles make it extra special. Even plain white button mushrooms work in a pinch if that’s what you’ve got. Just avoid those slimy packaged ones!
My soup thickened too much – how do I fix it?
No worries! Wild rice keeps absorbing liquid even after cooking. Just stir in warm broth or water a little at a time until it reaches your perfect consistency. I usually keep some extra broth handy for this exact reason. If it’s still too thick the next day (as leftovers often are), same trick applies!
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Mushroom and Wild Rice Soup
- Total Time: 75 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting soup with earthy mushrooms and wild rice.
Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 3/4 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 8 oz. baby bella (cremini) mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup dry wild rice blend
- 1 Tbsp. poultry seasoning
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 cups lower sodium vegetable broth
- 2/3 cup heavy cream
- 1/3 cup finely grated Parmesan cheese
Instructions
- Measure out heavy cream and let it sit at room temperature while you prepare soup.
- Heat oil and butter in a large stockpot over medium-high heat. Add onion, carrots, and celery. Cook for 8 minutes until softened.
- Add mushrooms and garlic. Cook for 6 to 8 minutes until mushrooms are soft and slightly golden.
- Add rice and stir to coat. Toast for 1 to 2 minutes. Stir in poultry seasoning, salt, and pepper.
- Add broth and 1 cup of water. Bring to a low boil, cover, and simmer for 45 to 60 minutes until rice is tender.
- Stir in heavy cream. Gradually sprinkle in Parmesan cheese, stirring continuously. Remove from heat and serve.
Notes
- Substitute heavy cream with cashew cream if preferred.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Keywords: mushroom soup, wild rice soup, easy meals, dinner ideas, healthy dinner, vegetarian soup