Creamy Wild Rice & Mushroom Soup (Hearty, Cozy & Comforting)

This creamy wild rice and mushroom soup is hearty, cozy, and deeply comforting, made with earthy mushrooms, tender wild rice, and a rich, savory broth finished with cream. Sautéing the mushrooms until golden builds a deep base of flavor, while the wild rice adds a slightly chewy texture that makes this soup especially filling and satisfying. It’s the kind of slow-simmered comfort that feels nourishing without being heavy.

It pairs beautifully with Garlic Herb Pull-Apart Bread, or Homemade Italian Bread, and is great with a cozy wrap such as Chicken Caesar Wraps. If you love soups, why not try Homemade Cream of Mushroom Soup, Creamy Tomato Basil Soup, or Italian Wedding Soup? Whether you serve it as a cozy lunch or a simple dinner with bread on the side, this soup fits perfectly into a comforting, from-scratch rotation.

Why You’ll Love This

• Hearty and filling thanks to wild rice

• Rich, creamy texture without being overly heavy

• Deep mushroom flavor made entirely from scratch

• Perfect for chilly nights and cozy lunches

• Stores well for leftovers and meal prep

Recipe Card

Servings: 6 Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes

Nutrition Information (Per Serving)

Nutrition values may vary based on ingredient brands and substitutions.

• Calories: ~290

• Fat: 18g

• Carbohydrates: 26g

• Fiber: 3g

• Protein: 8g

Ingredients

• 1 cup uncooked wild rice (or wild rice blend)

• 16 oz mushrooms (cremini or button), sliced

• 3 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 cup water

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• 1 cup heavy cream

• Optional: splash of Worcestershire sauce for depth

Instructions

1. In a large pot, heat butter and olive oil over medium heat.

2. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and most of the moisture has cooked off.

3. Add onion, carrots, and celery. Cook 4–5 minutes until softened.

4. Stir in the garlic and thyme and cook 30 seconds until fragrant.

5. Add wild rice, broth, water, salt, and pepper. Bring to a gentle boil.

6. Reduce the heat, cover, and simmer 40–45 minutes, or until rice is tender.

7. Stir in cream and optional Worcestershire sauce. Simmer uncovered 5 minutes.

8. Taste and adjust seasoning. Serve warm.

Tips & Variations

• Use half-and-half instead of cream for a lighter soup

• Add shredded chicken or turkey for extra protein

• Stir in fresh thyme or parsley just before serving

• Blend a small portion for a creamier texture while keeping it hearty

Make-Ahead & Storage

This soup keeps well in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth if needed, as wild rice continues to absorb liquid.

FAQ

Can I freeze wild rice mushroom soup? Yes, but for the best texture, freeze before adding the cream. Add cream after reheating.

Can I use white or brown rice instead? Wild rice is recommended for texture and flavor, but brown rice can be used with a shorter cooking time.

Final Thoughts

Creamy wild rice and mushroom soup is one of those cozy, slow-simmered meals that feels like it was made for quiet evenings with warm bread on the side. With deep mushroom flavor and hearty wild rice, it’s comforting, filling, and perfect for a comfort food collection.