This Wild Rice and Mushroom Soup is a comforting, hearty dish that brings rich flavor and nourishing ingredients to the table.
The earthy mushrooms and nutty wild rice create a satisfying texture, while the subtle blend of aromatic vegetables elevates the taste without overpowering it.
Packed with fiber from the rice and vegetables, this soup also provides plant-based protein and essential micronutrients, making it a wholesome, filling option for any meal.
Using olive oil and a touch of butter keeps the fat profile balanced with healthy unsaturated fats, and substituting cashew cream offers a lower-saturated-fat alternative while maintaining creaminess.
Quick to prepare and easy to portion for leftovers, this soup is perfect for weeknight dinners, cozy lunches, or meal prep, proving that healthy, delicious food can also be convenient.
Must-Have Tools for Perfect Results
Large Dutch Oven
Ideal for sautéing vegetables and simmering soup evenly, this versatile pot can also handle roasting, braising, and baking, making it a kitchen essential.
Chef’s Knife
Precision chopping of onions, carrots, celery, and mushrooms ensures even cooking and consistent flavor, while a high-quality knife improves efficiency and safety.
Measuring Cups and Spoons
Accurate measurements of rice, seasonings, and liquids ensure consistent results every time, while also simplifying recipe scaling.
Wooden Spoon
Perfect for stirring soups without scratching cookware, a sturdy wooden spoon allows gentle mixing while evenly distributing flavors.
Fine Grater
Essential for grating Parmesan or fresh ingredients, a fine grater maximizes flavor release and adds smooth texture to creamy soups.
Delicious Wild Rice and Mushroom Soup
Ingredients
Equipment
Method
- Prepare Ingredients: Begin by gathering all your ingredients on a clean countertop. Finely chop the yellow onion, carrots, and celery into small, uniform pieces—this ensures they cook evenly and release maximum flavor. Slice the baby bella mushrooms evenly to allow them to brown nicely. Mince the garlic cloves carefully, being mindful not to over-smash them, which can cause bitterness. If you are using heavy cream, let it sit at room temperature for a few minutes; this will prevent curdling when it is added to the hot soup.For a vegan option, prepare cashew cream according to your preferred method.
- Heat Oil and Butter: Place a large Dutch oven or heavy-bottomed stock pot over medium-high heat. Add the olive oil first, swirling to coat the bottom of the pot, followed by the unsalted butter.Allow the butter to melt completely and foam slightly. This combination of oil and butter provides a balanced fat profile, ensuring a rich, silky texture and preventing the butter from burning.
- Sauté Aromatics: Once the fat is hot, add the finely chopped onion, carrot, and celery to the pot. Stir gently to coat the vegetables with the butter and oil.Cook for approximately 8 minutes, stirring occasionally, until the vegetables are softened and fragrant.You should notice the onions turning translucent and the carrots slightly tender. This step forms the aromatic base of your soup, often called a mirepoix, which builds depth of flavor.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the sautéed vegetables. Stir gently to combine, allowing the mushrooms to release their moisture. Continue cooking for 6–8 minutes, stirring only occasionally to promote browning. The mushrooms should become tender and lightly golden, while the garlic releases its fragrant aroma without burning. This step adds a rich, earthy flavor that is central to the soup.
- Toast the Rice: Add the dry wild rice blend to the pot, stirring well to coat each grain with the aromatic mixture. Let the rice cook for 1–2 minutes, stirring occasionally. Toasting the rice at this stage enhances its nutty flavor and helps the grains maintain a pleasant texture after simmering.
- Season the Base: Sprinkle in the poultry seasoning (or Herbs de Provence), kosher salt, and black pepper. Stir thoroughly to distribute the seasonings evenly. This ensures that every bite of the soup is balanced and flavorful. Taste carefully and adjust salt and pepper as needed for your preference.
- Add Broth and Water: Pour in the vegetable broth and add 1 cup of water to the pot. Stir thoroughly to combine all ingredients, making sure no rice sticks to the bottom. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to medium-low and cover with a tight-fitting lid.
- Simmer Until Rice is Tender: Allow the soup to simmer gently for 45–60 minutes, checking occasionally. The wild rice should expand and become tender, while the flavors meld beautifully. Avoid stirring too often to prevent breaking the rice grains. The soup should thicken slightly and develop a hearty texture during this slow simmer.
- Incorporate Cream: Remove the lid and slowly stir in the room-temperature heavy cream (or prepared cashew cream). Add it gradually, allowing it to blend seamlessly into the hot soup without curdling. Stir continuously for 1–2 minutes to achieve a smooth, creamy consistency.
- Finish with Parmesan Cheese: Gradually sprinkle the finely grated Parmesan cheese into the soup, stirring constantly. The cheese will melt evenly, adding a savory richness and depth of flavor. Taste the soup and adjust seasoning as needed.
- Serve and Enjoy: Ladle the soup into individual bowls, ensuring a generous amount of rice, mushrooms, and vegetables in each serving. Optionally, garnish with freshly cracked black pepper or a sprinkle of Parmesan. Serve with warm, crusty bread for a complete, satisfying meal. This soup keeps well in the refrigerator for several days and is ideal for reheating, making it perfect for meal prep or cozy weeknight dinners.
Notes
- For a vegan option, substitute heavy cream with homemade cashew cream or coconut cream.
- Use a blend of wild and brown rice for a shorter cooking time while keeping texture.
- Make sure to slice mushrooms evenly to ensure consistent cooking.
- Adjust seasoning gradually—wild rice absorbs flavors during cooking, so final taste may need tweaking.
- This soup thickens as it cools; add a splash of broth or water when reheating if desired.
Chef’s Secrets For Maximum Flavor
To elevate this soup, always toast the wild rice briefly in the pot before adding liquid.
This step enhances the rice’s nutty flavor and prevents it from becoming mushy.
Browning the mushrooms without overcrowding the pan ensures they caramelize evenly, adding depth to the broth. Using a combination of olive oil and butter balances richness and prevents burning.
For extra umami, consider a small splash of soy sauce or a teaspoon of miso paste in the simmering broth—it enhances the savory notes without overpowering the soup.
Always add cream at room temperature to avoid curdling and stir gradually for a smooth, luxurious texture.
Serving Suggestions That Delight Guests
This hearty soup pairs beautifully with fresh, crusty bread, garlic toast, or a warm baguette.
For added freshness, sprinkle with chopped parsley, chives, or thyme before serving.
You can also serve it alongside a crisp side salad with lemon vinaigrette to balance the richness.
For a more indulgent meal, top with a dollop of sour cream or a sprinkle of additional Parmesan cheese.
It works equally well as a standalone dish for a cozy weeknight dinner or as an appetizer for a dinner party.
Storage Tips For Longevity And Taste
Store leftover soup in an airtight container in the refrigerator for up to 4–5 days.
When reheating, do so gently over medium-low heat, adding a splash of vegetable broth or water to restore its creamy consistency.
This soup also freezes well—divide into individual portions and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Avoid boiling after adding cream, as this can change the texture.
Stir occasionally while reheating to ensure even warmth and maintain the rich, smooth consistency.
Frequently Asked Questions Answered Clearly
1. Can I use different types of rice?
Yes! While wild rice provides a nutty, chewy texture, you can substitute with brown rice, red rice, or a blend. Adjust the cooking time accordingly, as shorter-cooking rice may require less simmering to reach tenderness.
2. Is this soup suitable for a vegan diet?
Absolutely. Simply replace heavy cream with cashew cream or coconut cream, and use a plant-based Parmesan alternative or omit the cheese. This will maintain a creamy texture while keeping it vegan-friendly.
3. Can I prepare this soup ahead of time?
Yes, this soup is excellent for meal prep. You can fully cook it, store it in the fridge, and reheat portions as needed. Flavor may deepen after sitting overnight, making it even more delicious.
4. How can I make the soup creamier without cream?
For a creamier texture without dairy, blend a portion of the cooked soup until smooth, then stir it back into the pot. Cashew cream or coconut milk also provides richness while keeping the dish plant-based.
5. Can I add other vegetables or proteins?
Definitely! Add diced zucchini, bell peppers, or spinach for extra nutrition. For added protein, cooked beans, lentils, or shredded chicken can be stirred in during the last 10–15 minutes of simmering without compromising flavor.
This recipe is inspired by dishingouthealth and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.