Hearty creamy mushroom wild rice soup with tender cremini mushrooms, aromatic herbs, and nutty wild rice. Perfect as a comforting dinner, homemade soup recipe, or weeknight meal. Made with chicken broth, aromatic vegetables, and cream, this soup is rich, flavorful, and easy to prepare. Mushroom wild rice soup, creamy soup recipe, healthy homemade soup, vegetable and rice soup, easy dinner soup recipe.

Ingredients

6 tablespoons butter, divided
8 ounces cremini mushrooms, cleaned and sliced
1 teaspoon Worcestershire sauce
1 cup yellow onion, diced
1 heaping cup chopped celery (about 3 ribs)
1 heaping cup chopped carrot (2–3 carrots)
2 teaspoons minced garlic
1 tablespoon fresh thyme leaves
1 teaspoon rubbed sage
1 teaspoon smoked paprika
1 teaspoon fine ground sea salt, plus extra if needed
½ teaspoon freshly ground black pepper, plus extra if needed
⅓ cup all-purpose flour
1 cup uncooked wild rice blend (e.g., Lundberg Wild Rice Blend)
6 cups low sodium chicken broth
1 cup half and half or whole milk
1 teaspoon fresh thyme leaves, for garnish

Instructions

1. Cook the Mushrooms

Heat 2 tablespoons butter in a Dutch oven over medium-high heat.
Add mushrooms and cook, stirring occasionally, until browned and tender, about 5–6 minutes.
Stir in Worcestershire sauce and cook 1–2 minutes more until absorbed.
Remove mushrooms from the pot and set aside.

2. Cook the Vegetables

Melt the remaining butter in the same Dutch oven over medium-high heat.
Add onion, celery, and carrot; cook 5 minutes, stirring occasionally, until softened.
Stir in garlic, thyme, sage, smoked paprika, salt, and pepper; cook 1–2 minutes to coat the vegetables in the spices.

3. Make the Soup Base

Reduce heat to medium and sprinkle flour over the vegetables. Cook, stirring, 2–3 minutes.
Gradually pour in chicken broth, stirring constantly to avoid lumps.
Stir in uncooked wild rice and return the mushrooms to the pot.

4. Simmer

Bring the soup to a boil, stirring occasionally.
Cover and reduce heat to low; simmer 45–50 minutes, or until the rice is tender.

5. Finish the Soup

Stir in half and half or whole milk until fully incorporated.
Adjust seasoning with additional salt and pepper if needed.
Garnish with fresh thyme leaves and serve warm.

Why You’ll Love This Recipe

This creamy mushroom wild rice soup is hearty, flavorful, and comforting. Packed with earthy mushrooms, aromatic herbs, and nutty wild rice, it makes a perfect meal for cozy nights, lunch, or a light dinner.

Tips

Stir occasionally while simmering to prevent rice from sticking to the bottom.
Use low-sodium broth to control salt levels.
For extra flavor, toast the wild rice in butter for 2–3 minutes before adding to the soup.
Adjust milk or half-and-half for desired creaminess.

Variations and Substitutions

Mushrooms: Swap cremini for shiitake, portobello, or button mushrooms.
Vegetarian: Use vegetable broth instead of chicken broth.
Herbs: Add rosemary or parsley for extra flavor.
Rice: Substitute wild rice blend with brown rice or a rice/quinoa mix.

FAQs

Can I make this soup ahead of time?
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently over medium heat, adding extra milk or broth if needed.

Can I freeze it?
Yes. Freeze in portioned containers for up to 2 months. Reheat on the stove, stirring occasionally.

Can I use canned mushrooms?
Fresh mushrooms are preferred for flavor and texture, but canned mushrooms can be used if needed.

Serving

Serve this soup warm in bowls, garnished with fresh thyme. Pair with crusty bread, garlic bread, or a simple side salad for a complete meal.

Suggestions

Top with grated Parmesan or a drizzle of cream for extra richness.
Add cooked chicken, turkey, or tofu for a protein boost.
Sprinkle toasted nuts or seeds on top for a crunchy texture.