Hearty Mushroom & Wild Rice Soup – Comforting, Earthy, and Satisfying

This soup is the kind you make on a chilly evening and ladle into big bowls. It’s earthy from a mix of mushrooms, rich without being heavy, and filled with nutty wild rice that gives every spoonful some bite. The flavors are simple and honest—nothing fussy, just good ingredients doing their thing.

If you want a cozy meal that tastes like it took all day, but doesn’t ask for much attention, this one’s a keeper.

Hearty Mushroom & Wild Rice Soup - Comforting, Earthy, and Satisfying

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil (or butter)
• 1 tablespoon unsalted butter (optional, for richness)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 pound mixed mushrooms (cremini, shiitake, oyster, or button), sliced
• 1 cup wild rice (uncooked, rinsed)
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried rosemary (crushed)
• 1 bay leaf
• 1–2 tablespoons soy sauce or tamari (to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• 1 teaspoon kosher salt (or to taste)
• 1/2 cup heavy cream or full-fat coconut milk (optional, for creaminess)
• 2 tablespoons chopped fresh parsley (for garnish)
• Squeeze of lemon (optional, for brightness)

Method

 

1. Prep the rice: Rinse the wild rice under cold water until the water runs mostly clear. This helps it cook more evenly and prevents the soup from getting murky.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, about 6–8 minutes.
3. Add garlic and herbs: Stir in the garlic, thyme, rosemary, and bay leaf. Cook for 30–60 seconds until fragrant.
4. Cook the mushrooms: Add the sliced mushrooms with another small pinch of salt. Cook, stirring now and then, until they release their moisture and brown slightly, 8–10 minutes. If the pot looks dry, add a splash more oil.
5. Build flavor: Stir in the soy sauce or tamari and black pepper. Scrape up any browned bits from the bottom of the pot.
6. Simmer with rice: Add the rinsed wild rice and pour in the broth. Bring to a boil, then reduce to a steady simmer. Cover partially and cook until the rice is tender and some grains split, about 45–55 minutes. Stir every 10–15 minutes.
7. Finish and season: Remove the bay leaf. Stir in the cream or coconut milk if using. Taste and adjust with more salt, pepper, or a splash of soy sauce. A small squeeze of lemon brightens everything.
8. Garnish and serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread if you like.

What Makes This Recipe So Good

• Deep, savory flavor: A mix of mushrooms, sautéed aromatics, and a splash of soy sauce or tamari builds rich umami without meat.
• Hearty texture: Wild rice adds chew and body, turning this soup into a filling main, not just a starter.
• Simple technique: No tricky steps—just sauté, simmer, and finish with a touch of cream or coconut milk.
• Flexible and forgiving: Works with any mushrooms you have and adapts easily for dairy-free or gluten-free diets.
• Make-ahead friendly: The flavor gets even better after a day in the fridge.

Ingredients

• 2 tablespoons olive oil (or butter)
• 1 tablespoon unsalted butter (optional, for richness)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 pound mixed mushrooms (cremini, shiitake, oyster, or button), sliced
• 1 cup wild rice (uncooked, rinsed)
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried rosemary (crushed)
• 1 bay leaf
• 1–2 tablespoons soy sauce or tamari (to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• 1 teaspoon kosher salt (or to taste)
• 1/2 cup heavy cream or full-fat coconut milk (optional, for creaminess)
• 2 tablespoons chopped fresh parsley (for garnish)
• Squeeze of lemon (optional, for brightness)

Step-by-Step Instructions

1. Prep the rice: Rinse the wild rice under cold water until the water runs mostly clear. This helps it cook more evenly and prevents the soup from getting murky.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery with a pinch of salt.

   Cook, stirring occasionally, until softened, about 6–8 minutes.

3. Add garlic and herbs: Stir in the garlic, thyme, rosemary, and bay leaf. Cook for 30–60 seconds until fragrant.
4. Cook the mushrooms: Add the sliced mushrooms with another small pinch of salt. Cook, stirring now and then, until they release their moisture and brown slightly, 8–10 minutes.

   If the pot looks dry, add a splash more oil.

5. Build flavor: Stir in the soy sauce or tamari and black pepper. Scrape up any browned bits from the bottom of the pot.
6. Simmer with rice: Add the rinsed wild rice and pour in the broth. Bring to a boil, then reduce to a steady simmer.

   Cover partially and cook until the rice is tender and some grains split, about 45–55 minutes. Stir every 10–15 minutes.

7. Finish and season: Remove the bay leaf. Stir in the cream or coconut milk if using.

   Taste and adjust with more salt, pepper, or a splash of soy sauce. A small squeeze of lemon brightens everything.

8. Garnish and serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread if you like.

Storage Instructions

• Refrigerator: Cool completely and store in airtight containers for up to 4 days.

  The flavor deepens by day two.

• Freezer: Freeze for up to 2 months. If using cream, the texture may separate slightly after thawing. For best results, freeze without cream and stir it in after reheating.
• Reheating: Warm gently on the stove over low to medium heat.

  Add a splash of water or broth if the soup thickens as it sits.

Benefits of This Recipe

• Nutrient-dense: Mushrooms offer B vitamins and antioxidants, while wild rice adds fiber and minerals.
• Balanced comfort: It’s hearty and satisfying without feeling heavy or overly creamy.
• Budget-friendly: Uses simple pantry staples and flexible mushroom choices.
• Great for meal prep: The soup reheats well and is easy to portion for lunches.
• Diet-friendly: Naturally vegetarian, and easy to make vegan and gluten-free.

Common Mistakes to Avoid

• Skipping the mushroom browning: If you rush this step, you lose flavor. Let the mushrooms cook until they release liquid and start to caramelize.
• Overcooking the rice: Wild rice should be tender with a slight chew. Check at 45 minutes and avoid boiling too hard.
• Under-salting: Mushrooms and wild rice soak up seasoning.

  Taste as you go, especially at the end.

• Adding cream too early: Add dairy or coconut milk after the rice is cooked to prevent curdling or separation.
• Using only one mushroom type: A mix of varieties brings depth. Even combining cremini and shiitake makes a difference.

Alternatives

• Dairy-free/vegan: Use olive oil instead of butter and full-fat coconut milk for creaminess, or skip the cream entirely.
• Gluten-free: Use tamari instead of soy sauce, and confirm your broth is gluten-free.
• Protein boost: Stir in cooked shredded chicken, white beans, or lentils during the last 10 minutes of cooking.
• Herb swap: Use sage and thyme in place of rosemary, or add a sprig of fresh thyme and remove before serving.
• Grain swap: Replace wild rice with a wild rice blend. If using brown rice, reduce liquid slightly and cook 35–40 minutes.

  Barley works too, but it’s not gluten-free.

• Extra veggies: Add chopped kale or spinach in the last 5 minutes, or stir in peas for a pop of sweetness.

FAQ

Can I use only one type of mushroom?

Yes. Cremini or baby bella mushrooms work well on their own. A mix adds complexity, but a single variety still makes a flavorful, satisfying soup.

Do I have to use cream?

No.

The soup is delicious without it. For a creamy finish without dairy, use coconut milk or blend a small portion of the soup and stir it back in.

What’s the best way to clean mushrooms?

Wipe them with a damp towel or quickly rinse and dry well. Avoid soaking, which can make them soggy and harder to brown.

Can I make this in a slow cooker?

Yes.

Sauté the aromatics and mushrooms first for best flavor, then transfer to a slow cooker with rice and broth. Cook on low for 6–7 hours or on high for 3–4 hours, adding cream at the end.

How can I make the flavor even deeper?

Add a splash of dry sherry or white wine after sautéing the mushrooms and let it cook off. A teaspoon of miso paste stirred in at the end also boosts umami.

Why did my soup thicken overnight?

Wild rice absorbs liquid as it sits.

When reheating, loosen with extra broth or water until it reaches your preferred consistency.

Can I use pre-cooked wild rice?

You can. Reduce the broth by about 1 to 1 1/2 cups and add the cooked rice during the last 10 minutes of simmering so it warms through without getting mushy.

In Conclusion

Hearty Mushroom & Wild Rice Soup is the kind of meal that feels both rustic and refined. It’s simple to make, deeply flavorful, and endlessly adaptable to your kitchen and your mood.

Keep it brothy and light or finish with a swirl of cream—either way, you’ll end up with a bowl that tastes like comfort. Make a big pot and enjoy it all week.