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A cream of mushroom and wild rice soup recipe packed with earthy flavor—perfect for chilly nights. This recipe can be made vegan or gluten-free!
What You'll Need for Cream of Mushroom and Wild Rice Soup:
Ingredients:
- Mushrooms, such as Cremini or Bella
- Onion
- Carrots
- Celery
- Garlic Cloves
- Dried or Fresh Thyme
- Ground White Pepper
- Ground Paprika
- Wild Rice
- Vegetable or Chicken Broth
- Unsalted Butter
- Heavy Cream (or whole milk)
- Flour (optional)
Equipment:
- Large Pot or Dutch Oven
- Chef's Knife
- Cutting Board
How to Make Wild Rice and Mushroom Soup:
This first step is prepping! A lot of vegetables are in this tasty soup. Altogether, the vegetables, garlic, and spices will all be cooked for a total of several minutes.
Next, the simmering phase begins. The rice and broth will simmer for about 45 minutes to cook the rice. At the very end of simmering, the cream and flour are added. The flour is optional, depending on your desire for the consistency of the soup. Make sure the flour is mixed thoroughly and break up any clumps with the back of the spoon or a spatula for stirring.
How to Store it:
This cream of mushroom and wild rice soup can be refrigerated in an airtight container for 3 to 5 days and frozen for several months. Let cool before refrigerating or freezing. To make leftovers and reheating easier, store them in smaller, individualized containers!
Variations:
To make this vegan, use a non-dairy creamer, such as coconut milk, for the heavy cream. Use vegan butter or coconut oil instead of butter.
For a gluten-free option, make sure the wild rice you're using is gluten-free, and check the packaging for labeling information. Use gluten-free flour (optional in this recipe) for thickening the soup.
If you are not a fan of mushrooms, have no fear! This soup can be substituted with your favorite protein instead, such as chicken, tofu, or tempeh.
Or, if you want extra protein, add in more of your favorites. Cook them first in the pot at the recommended internal temperature (chicken is 165 degrees Fahrenheit).
If you don't like rice, try potatoes or a short pasta, such as orzo. The cooking time will be a fraction of what it takes for wild rice (which is about 45 minutes).
Other Recipes to Try:
Instant Pot Vegetarian Soup Recipes Roundup
PrintCream of Mushroom and Wild Rice Soup
A cream of mushroom and wild rice soup recipe packed with earthy flavor—perfect for chilly nights. Easily modified for vegan or gluten-free!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 lb mushrooms, such as cremini or Bella, chopped
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2-3 celery stalks, diced
- 4 cloves garlic, minced
- 2 teaspoons dried thyme leaves
- ½ teaspoon ground white pepper
- 2 teaspoons ground smoked paprika
- 1 cup wild rice, uncooked
- 6 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- ½ cup heavy cream (or 1 cup whole milk), or more if desired
- 2 tablespoons all-purpose flour (optional for thickening)
Get Recipe Ingredients
Instructions
In a large stock pot or Dutch oven, heat olive oil on medium heat. Sauté the mushrooms, onion, carrots, and celery, and cook for 5-7 minutes or until softened. Add garlic, thyme, and spices, and cook for an additional minute.
Stir in the rice and broth, and bring it to a boil, then reduce it to a simmer on low heat and cover. Let the rice cook until it is soft, about 45 minutes.
Stir in the butter and heavy cream (add more if desired). Sprinkle in the flour to thicken (optional). Make sure to mix the flour completely and break down any bits with the back of a soup spoon. Let simmer for a few minutes or until it thickens.
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