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—making it 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.
Creamy Mushroom Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8 servings
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
Step-by-Step Instructions
- Cook the Mushrooms: Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the sliced 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.
- Sauté the Vegetables: Melt the remaining 4 tablespoons of butter in the same pot over medium-high heat. Add the diced 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.
- Make a Roux: 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.
- Add Broth and Rice: Gradually pour in the chicken broth, stirring constantly to ensure a smooth consistency. Stir in the wild rice blend and return the cooked mushrooms to the pot.
- Simmer: Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover with a lid and simmer for 45–50 minutes, stirring occasionally, until the rice is tender.
- Finish and Serve: Pour in the half and half or whole milk and stir to combine. Remove from the heat, taste, and adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme leaves and serve warm.
Recipe Tips & Variations
- Adding Protein: Leftover cooked turkey or shredded rotisserie chicken can easily be folded in at the very end of the cooking time to heat through.
- Storing in the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Because rice continues to absorb liquid, the soup will thicken as it sits. Simply splash in a little extra broth or milk when reheating.
- Freezing: While cream- and rice-based soups are not always ideal for freezing, wild rice is firmer and holds up much better than white rice. This soup can be frozen in an airtight container for up to 3 months. Thaw completely in the refrigerator before gently reheating on the stovetop.
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 255 kcal |
| Carbohydrates | 27g |
| Protein | 9g |
| Fat | 13g |
| Saturated Fat | 8g |
| Cholesterol | 34mg |
| Sodium | 452mg |
| Potassium | 493mg |
| Fiber | 2g |
| Sugar | 3g |
| Vitamin A | 1842 IU |
| Vitamin C | 4mg |
| Calcium | 65mg |
| Iron | 1mg |
