Creamy Mushroom Wild Rice Soup

This Creamy Mushroom Wild Rice Soup is a hearty and comforting dish perfect for cold fall or winter nights. Tender mushrooms and a delicious wild rice blend simmer in a creamy, herb-infused broth, creating a soul-warming experience.

This soup is incredibly satisfying, with a velvety texture and a delightful bite from the wild rice. The savory umami flavor from the mushrooms, enhanced by Worcestershire sauce, takes it to the next level.

One of the best things about this soup is its simplicity. It’s quick and easy to prepare in one pot on the stove. It’s the perfect post-holiday comfort food for those days when you’re looking for a satisfying meal without much fuss.

While this soup is delicious on its own, you can easily add leftover turkey or rotisserie chicken for a more complete meal.

Ingredient Notes

Wild Rice Blend: Look for a wild rice blend that includes a mix of black, brown, red, and wild rice. These blends add a wonderful variety of textures and flavors to soups and other dishes.
Cremini Mushrooms: Cremini mushrooms, also known as “baby bella” or “brown button” mushrooms, are slightly more mature than white button mushrooms. They have a deeper color, firmer texture, and richer flavor.
Half and Half: Half and half is a mix of equal parts cream and whole milk. It provides a good balance of richness and lightness. You can substitute whole milk for a lighter option.

How to Make Creamy Mushroom Wild Rice Soup

Cook the Mushrooms: In a Dutch oven, melt butter and cook sliced mushrooms, stirring occasionally, until tender and browned. Add Worcestershire sauce and cook until absorbed. Remove the mushrooms and set aside.
Sauté the Vegetables: In the same Dutch oven, melt the remaining butter and add the onion, celery, and carrot. Cook until softened. Stir in the garlic, thyme leaves, rubbed sage, smoked paprika, salt, and pepper. Cook for another minute or two.
Make a Roux: Sprinkle flour over the vegetables and cook, stirring, for 2-3 minutes.
Add Broth and Rice: Slowly pour in the chicken broth while stirring to ensure a smooth mixture. Add the uncooked rice and the cooked mushrooms.
Simmer: Bring the soup to a boil, then cover, reduce heat, and simmer for 45-50 minutes, or until the rice is tender.
Finish and Serve: Stir in the half and half or whole milk and remove from heat. Season with additional salt and pepper if needed. Garnish with fresh thyme leaves and serve.

Adding Protein

Leftover cooked turkey or chicken can be added at the end of the cooking time.

Storing Soups with Rice

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits; add a little extra broth when reheating.
Freezer: While soups with rice aren’t ideal for freezing, wild rice is firmer and holds up better. This soup can be frozen for up to 3 months. Thaw completely in the refrigerator before reheating.

This Creamy Mushroom Wild Rice Soup is a hearty, comforting dish loaded with tender mushrooms, a flavorful wild rice blend, and a creamy, herb-infused broth. It’s the perfect meal for a cozy fall or winter night!

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Ingredients

6 tablespoons butter, divided
8 ounces cremini mushrooms, sliced
1 teaspoon Worcestershire sauce
1 cup yellow onion, diced
1 cup celery, chopped
1 cup carrots, chopped
2 teaspoons minced garlic
1 tablespoon fresh thyme leaves
1 teaspoon rubbed sage
1 teaspoon smoked paprika
1 teaspoon fine sea salt (adjust to taste)
½ teaspoon freshly ground black pepper (adjust to taste)
⅓ cup all-purpose flour
1 cup uncooked wild rice blend
6 cups low-sodium chicken broth
1 cup half and half or whole milk
Fresh thyme leaves, for garnish

Instructions

Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until tender and browned. Stir in the Worcestershire sauce and cook for 1–2 minutes until absorbed. Transfer the mushrooms to a plate and set aside.
Melt the remaining 4 tablespoons of butter in the same pot over medium-high heat. Add the onions, celery, and carrots, cooking for 5 minutes until softened. Stir in the garlic, thyme, sage, smoked paprika, salt, and pepper, and cook for 1–2 minutes until fragrant.
Reduce the heat to medium and sprinkle the flour over the vegetables. Stir continuously for 2–3 minutes to cook out the raw flour taste. Gradually pour in the chicken broth, stirring to ensure a smooth consistency.
Stir in the wild rice blend and return the mushrooms to the pot. Increase heat to bring the soup to a boil, then reduce to low. Cover and simmer for 45–50 minutes, stirring occasionally, until the rice is tender.
Pour in the half and half or whole milk and stir to combine. Remove from heat, taste, and adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme leaves and serve warm.