Wild Rice & Mushroom Soup

Earthy mushrooms and chewy wild rice make this soup both rustic and luxurious. It’s a vegetarian classic that’s full of deep umami flavor and comforting texture. Perfect for long winter nights or a special Sunday dinner. This homemade soup is a nourishing, satisfying bowl you’ll want to revisit often.

Winter is long – but dinner doesn’t have to be a struggle. Whether you batch-cook on Sundays or pull something comforting together after work, these winter soup recipes are here to make life easier (and tastier).

Most are freezer-friendly, many use pantry staples, and all are meant to help you feed your people with less stress.

👉 Pro tip: Double your favorites and freeze half for those nights when you just can’t.

Have a go-to comfort food soup that your family loves? Share it in the comments.

Wild Rice & Mushroom Soup

Recipe by Derek Jacobson

Servings

4

servings

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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 to 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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