Creamy Wild Rice Mushroom Soup is the definition of comfort food! You will go back for bowl and after bowl of this hearty yet healthy soup.
“Perfect for a fall or winter night. It’s satisfying and the perfect type of creamy, with being overly heavy. Try it!”
This past weekend was filled with all the meaty meats! My husband slapped no less than 15lbs of whole chickens onto the smoker for college game day on Saturday, and on Sunday I made slow-braised beef tacos which made enough to feed a small army.
Translation: I’m in need of something hearty yet healthy, and most definitely meat free. Creamy Wild Rice Mushroom Soup fits the bill!
Meatless + Creamy Soup
I wish I could deliver a big bowl of this thick and creamy wild rice soup to you because it is so, so delicious! It tastes like a bowl of soup you’d get from a local deli or cafe, is packed with vegetables and healthy whole grains, and reheats like a dream.
Make a big pot on the weekend then scoop into individual containers for healthy, easy lunches all week long.
Creamy Yet No Cream Needed
A base of deeply caramelized garlicky mushrooms and sauteed vegetables are simmered with rich chicken stock and a wild rice-brown rice blend, then thickened slightly with a combination of milk and flour.
Rich and creamy but there isn’t a drop of cream in sight – I’ve made this mushroom soup with 2%, skim, and unsweetened almond milk with perfectly delicious results.
What Kind of Mushrooms to Use
I like using cremini mushrooms, also called “baby bella” mushrooms, in this wild rice mushroom soup because they caramelize beautifully and the sliced brown caps look pretty bobbing in each bowl, but white button mushrooms work just as well too.
- Fun fact: Cremini mushrooms are just the slightly older “teenager” version of white button mushrooms! Truly you can use whatever type of mushrooms you like, or even a blend. Shiitake mushrooms would be delicious.
I like to serve each bowl with a fresh side salad and crispy crostini, gluten free flatbread, or gluten free focaccia to soak up all the rich broth. Ready to dive in?
Serve with Gluten Free Focaccia
How to Make This Recipe
Step 1: Saute the mushrooms.
Start by melting butter in a large soup pot over medium-high heat – I like my big bubba 7.25 quart Dutch Oven so the mushrooms don’t become over crowded.
Once melted, add sliced mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms start to turn golden brown, 10 minutes. Add minced garlic and plenty of salt then continue to saute until the mushrooms turn deep golden brown and are slightly dry/tacky.
Scoop the mushrooms into a bowl or plate then set aside (and try not to eat them all)!
Step 2: Saute the vegetables.
Turn the heat down to medium then melt a bit more butter in the pot and add chopped carrots, celery, and shallots or onion. Season with salt, pepper, and dried thyme then saute until the vegetables become tender, 8-10 minutes.
Recipe Tip
I tend to get impatient waiting for carrots, especially, to soften, so I often add a glug of broth then place a lid on top of the pot for the last 5 minutes or so of cooking, which speeds up the softening process.
Step 3: Add a wild-brown rice blend.
Once the vegetables are tender, add a wild-brown rice blend to the pot, along with the cooked mushrooms.
As always, I choose Lundberg brand rice for all my rice-related needs. Please note that this is a brown rice wild rice BLEND vs being straight wild rice, or straight brown rice.
Step 4: Simmer the soup.
Add chicken stock then turn the heat up to high to bring to a boil, place a lid on top, and then turn the heat down to low and simmer until the rice is tender, 45-60 minutes, stirring occasionally.
Step 5: Thicken the soup.
Last step is to stream in milk (any kind – I like 2%) thickened with a bit of gluten free flour (or AP flour if you don’t need to eat GF) then stir and simmer for 10 more minutes.
Let the Creamy Wild Rice Mushroom Soup sit off the heat for 20 minutes or so to thicken and cool – truly you can taste the flavor SO much better when it’s not screaming hot! – then add more salt and pepper if necessary.
Scoop into bowls then serve with a side salad or crispy crostini. I hope you LOVE this cozy, hearty soup recipe – enjoy!
More Cozy Soup Recipes
- Chicken Stew
- Loaded Baked Potato Soup
- Pastina Soup
- Creamy Chicken Wild Rice Soup
- Vegetable Soup
- Crock Pot Chicken and Wild Rice Soup
- Homemade Chicken Noodle Soup
- Easy Chicken and Rice Soup
- Ham and Bean Soup
Equipment
Ingredients
- 1/4 cup butter or vegan butter, divided
- 1 lb mushrooms, thinly sliced, I like cremini/baby bellas
- 3 cloves garlic, pressed or minced
- salt and pepper
- 2 small carrots, finely chopped (~1 cup)
- 2 ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- 1/2 teaspoon dried thyme
- 1 cup Wild Blend Rice, Lundberg Farms recommended
- 6 cups chicken stock or broth
- 3 Tablespoons gluten free flour, or AP flour if you don’t need to eat GF
- 1 cup milk, any kind
Directions
- Heat a large soup pot or Dutch Oven over medium-high heat. Once hot, add 2 Tablespoons butter and allow to melt. Add mushrooms then stir to coat in butter and saute until the mushrooms release their liquid, the liquid cooks off, and they begin to turn golden brown, 8-10 minutes, stirring often and turning the heat down slightly if they begin to burn. Add garlic and season with salt then continue to saute until the mushrooms are deep golden brown and become dry/tacky, 7-8 more minutes. Scoop into a bowl or plate then set aside.
- Turn heat down to medium then melt remaining 2 Tablespoons butter in pot. Add carrots, celery, and shallot/onion then stir to coat in butter and season with salt and pepper. Saute until tender, 8-10 minutes, placing a lid on top of the pot to speed up the softening process if the vegetables are taking a long time to cook. Add dried thyme then saute for 1 more minute.
- Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. Turn heat up to high to bring mixture to a boil then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-60 minutes (depending on the brand you use), stirring occasionally.
- In a small dish, whisk together flour and 1/4 cup milk until smooth. Add remaining 3/4 cup milk then stir to combine, and then stream mixture into soup and stir well. Simmer, uncovered, for 10 more minutes. Remove pot from heat then let sit and thicken for 20 minutes. Taste and add additional salt and pepper if necessary then scoop into bowls and serve.
Notes
- Use vegetable broth, vegan butter, and non-dairy milk like unsweetened almond milk to make this recipe vegetarian/vegan.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Absolutely delicious! Great combination with the wild rice and the mushrooms.
Thrilled this soup was a hit, Marysa!! Thank you so much for your feedback!
Made this recipe last week and it was delicious! Hearty enough for dinner with salad and bread and great leftovers for lunch. Worth the extra time to get good flavor on the mushrooms and to cook the wild rice. Hubby asked me to make again soon! Thank you!
Oh that’s great!! So glad it was a hit. :) Thank you so much for your feedback, Dianne!
Loved it! Grew up in Minnesota where Byerly’s wild rice soup was a staple. I’ve made a version of that for decades, so this was a fun change. My wild rice took the better part of 2 hours to cook. The suggestion of soy sauce added good flavor. I’ll definitely make it again!
I lived in Uptown after college and walked to Byerly’s weekly from my apartment. This was before I’d ever stepped foot in a Whole Foods – I remember thinking Byerly’s was *so* fancy!! (And I mean, it is!)
Looks delicious! I like that you chose baby bellas in this, as they look hearty. We usually use smaller mushrooms and they tend to get lost in the soup.
I really, really love baby bellas and they’re especially fantastic in this soup!
This recipe took a long time to make. It was good, but more work than I thought it would be.
I’m so glad it was worth the effort, Sherry! Thanks for your feedback!
I omitted the flour and it was perfect. I have been looking for a recipe that was close to the one I had in Rochester Mn and this recipe hit the mark. I even got the thumbs up from family members.
Perfect! I’m thrilled to hear it was a hit, Jan!
Lovely creamy soup – I added shredded roast boneless skinless chicken thighs for a heartier meaty soup. Worked great!
Ooo, that sounds so delicious, Monica! LOVE shredded chicken thighs.
I was wondering how I would alter this recipe to use some premade wild rice? Would it still be good?
I think that would be ok, Carol! You’d want to decrease the amount of broth and thickener if so!
Any tips to make this if I already have the rice cooked?
Hi Ann! I think you could just decrease the amount of broth.
Loved it! I never follow recipes exact, but this one I did. Inky thing was at the end I added a tiny tiny splash of soy sauce to my personal bowl. Soy sauce brings out mushrooms so well. amazing.
YUM – love the eplash of soy sauce! Thank you so much for your feedback and recipe rating!
The soup was so good, full of flavor. Definitely will make this again!
So glad you enjoyed it, Shauna! Thank you so much for your feedback and recipe rating!
So good! Yum! My finished soup looked just like your pictures. And tastes delicious. Surely, the best soup I’ve ever had.
Thrilled to hear it, Cathy!! So glad your experience with this recipe was a good one!
Can you use almond milk?
You bet! I use unsweetened almond milk. :)