Part forest walk, part creamy stew, this soup is pure cozy cabin-in-a-bowl energy.

Wild rice brings that chewy, nutty bite; mushrooms add deep umami; and everything simmers into a rich, savory broth that’ll make you question why you ever ate soup from a can.

Serve it with bread, a blanket, and a weather excuse.

Ingredients

• 2 tablespoons butter (or olive oil)
• 1 small onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 8 oz mushrooms (cremini or button), sliced
• ½ teaspoon dried thyme
• 1 cup wild rice (or wild rice blend), rinsed
• 4 cups chicken or vegetable broth
• 1 cup milk or cream (optional for extra richness)
• Salt & pepper to taste
• Optional garnish: chopped parsley or thyme, grated Parmesan

Kitchen Tool Tips

Heavy Soup Pot – for even simmering and rice cooking.
Fine Mesh Strainer – for rinsing rice.
Skillet (optional) – to sauté mushrooms separately for better browning and depth.

Instructions

1. Cook veggies & mushrooms: Melt butter in pot over medium heat. Add onion, celery, carrots; sauté 5 min. Add garlic and mushrooms and thyme; cook until mushrooms release moisture and begin to brown (~5–6 min).
2. Add rice & broth: Stir in wild rice, then pour in broth. Bring to boil.
3. Simmer: Reduce heat, cover, and simmer for ~45 min, stirring occasionally, until rice is tender and grains have split.
4. Finish: Stir in milk or cream (if using) and reheat gently. Season with salt and pepper.

Nutritional Info (4 servings)

• Calories: 360
• Fat: 12 g
• Carbs: 44 g
• Protein: 10 g
• Fiber: 5 g
• Sodium: 700 mg

How to Serve

Serve hot in wide bowls, topped with chopped parsley or thyme and a sprinkle of Parmesan. Biscuits or warm rye bread complement nicely.

Storage

• Fridge: Store up to 4 days.
• Freezer: Freeze in containers for up to 3 months; cream-free version reheats best.
• Reheating: Warm on stovetop, stirring often. Add more broth if thickened too much.

FAQs

Can I use brown rice instead of wild rice?

Yes, but cooking time may differ—check tenderness after 35–40 min.

Can I omit the cream?

Absolutely—omit for a lighter, dairy-free version.

Can I make this vegan?

Use vegetable broth and swap butter for oil.

Optional Add‑On

Mini Seasonal Story: Wild rice soup is a traditional midwestern favorite—felt perfect winter comfort before pasta was even a thing.

Wild Rice & Mushroom Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

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Ingredients

• 2 tablespoons butter (or olive oil)

• 1 small onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 3 garlic cloves, minced

• 8 oz mushrooms (cremini or button), sliced

• ½ teaspoon dried thyme

• 1 cup wild rice (or wild rice blend), rinsed

• 4 cups chicken or vegetable broth

• 1 cup milk or cream (optional for extra richness)

• Salt & pepper to taste

• Optional garnish: chopped parsley or thyme, grated Parmesan

Directions

• Cook veggies & mushrooms: Melt butter in pot over medium heat. Add onion, celery, carrots; sauté 5 min. Add garlic and mushrooms and thyme; cook until mushrooms release moisture and begin to brown (~5–6 min).
• Add rice & broth: Stir in wild rice, then pour in broth. Bring to boil.
• Simmer: Reduce heat, cover, and simmer for ~45 min, stirring occasionally, until rice is tender and grains have split.
• Finish: Stir in milk or cream (if using) and reheat gently. Season with salt and pepper.

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