This Wild Rice and Mushroom Soup is a rustic, creamy bowl of comfort that brings the outdoors in. Earthy baby bella mushrooms and nutty wild rice are simmered in a rich vegetable broth until tender, then finished with a splash of cream and savory parmesan cheese.
With its hearty texture and deep, woodsy flavor profile, this soup is a wholesome and satisfying meal perfect for chilly days.
Recipe Details
- Flavor Profile: A savory, earthy blend of mushrooms and wild rice, seasoned with poultry spices and enriched by a creamy, cheesy finish.
- Texture: Chewy, nutty wild rice grains and tender mushroom slices float in a broth that is silky but not overly thick.
- Time: 20 minutes prep, 60 minutes cook time.
- Difficulty: Easy. It involves sautéing vegetables and simmering rice.
What You’ll Need
To make this recipe, you will need a large stockpot or Dutch oven to accommodate the long simmer. A sharp knife is needed for chopping the mirepoix (onion, carrots, celery). The ingredients rely on a wild rice blend, fresh cremini mushrooms, and a combination of heavy cream and parmesan to achieve that luxurious consistency.
Ingredient Notes
- Wild Rice Blend – Use a dry wild rice blend (like Lundberg). This usually contains a mix of black wild rice, brown rice, and red rice, providing a complex texture and nutty flavor.
- Baby Bella Mushrooms – Also known as cremini, these brown mushrooms have a deeper flavor than white button mushrooms. Slicing them allows them to brown beautifully.
- Poultry Seasoning – This herb blend (usually sage, thyme, rosemary) adds the signature savory “soup” flavor. Herbs de Provence is a great substitute.
- Heavy Cream – This adds richness and turns the broth creamy. Setting it out at room temperature prevents it from curdling when added to the hot soup.
- Parmesan Cheese – Finely grated parmesan melts into the soup, adding a salty umami kick and slightly thickening the broth.
- Vegetable Broth – Lower sodium broth is recommended so you can control the saltiness.
- Butter & Olive Oil – A mix is used to sauté the veggies; oil prevents burning while butter adds flavor.
Add-ins and Substitutions
- Protein – Stir in cooked shredded chicken or turkey at the end for a heartier meal.
- Dairy-Free – Substitute the heavy cream with cashew cream or full-fat coconut milk, and use nutritional yeast instead of parmesan.
- Greens – A handful of chopped kale or spinach added in the last 5 minutes creates a lovely color contrast.
How to Make Wild Rice and Mushroom Soup
- Prep Cream: Measure out the heavy cream and let it sit at room temperature while you prepare the soup. (Or, prepare cashew cream if using a vegan alternative).
- Sauté Veggies: Heat the olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot and melted, add the chopped onion, carrots, and celery. Cook for 8 minutes, or until softened and translucent.
- Brown Mushrooms: Add the sliced mushrooms and minced garlic to the pot and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally. Letting them sit allows the mushrooms to release their moisture and become soft and slightly golden brown.
- Toast Rice: Add the dry wild rice blend and stir to coat in the fats. Let the rice cook for 1 to 2 minutes to lightly toast the grains, which enhances their nutty flavor. Stir in the poultry seasoning, salt, and pepper.
- Simmer: Add the vegetable broth and 1 cup of water; stir well. Bring the mixture to a low boil, then cover the pot, reduce heat to medium-low, and simmer for 45 to 60 minutes. The soup is done when the rice is tender and some grains have burst open.
- Finish: Remove the lid and stir in the room temperature heavy cream. Gradually sprinkle in the finely grated Parmesan cheese, stirring continuously to avoid clumping, until all is combined and melted. Remove from heat and ladle into bowls.
Pro Tip: Toasting the rice before adding the liquid is a small step that makes a big difference. It brings out the aromatic oils in the grain and helps the rice hold its texture during the long cook time.
Recipe Tips
- Don’t Rush Mushrooms: Mushrooms release a lot of water. Cook them until that water evaporates and they start to brown (sizzle) again for the best deep flavor.
- Grate Your Own Cheese: Pre-grated parmesan often has anti-caking agents that can leave your soup grainy. Using a microplane on a block of parmesan ensures a silky melt.
- Check the Rice: Wild rice takes longer to cook than white rice. Start checking at 45 minutes, but don’t be surprised if it needs the full hour to become tender.
FAQs
- Can I use straight wild rice? Yes, but pure wild rice (the long black grains) takes even longer to cook (up to 60+ minutes) and has a distinct chewy texture. A blend is usually more palate-friendly.
- Can I freeze this soup? Soups with dairy and rice can change texture when frozen (rice gets mushy, cream separates). It is best eaten fresh or stored in the fridge.
- Is this gluten-free? Yes, wild rice is naturally gluten-free. Just check your broth and spices to be sure.
Serving Suggestions
- Bread: A slice of crusty rustic bread or sourdough is perfect for dipping.
- Salad: Serve with a crisp apple and walnut salad to mirror the autumn flavors.
- Wine: A glass of Chardonnay or a light Pinot Noir pairs beautifully with the earthy mushrooms.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat. Do not boil vigorously or the cream may curdle.
Wild Rice and Mushroom Soup
- Total Time: 1 hour 20 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegetarian
Description
This Wild Rice and Mushroom Soup is a rustic, creamy bowl of comfort that brings the outdoors in. Earthy baby Bella mushrooms and nutty wild rice are simmered in a rich vegetable broth until tender, then finished with a splash of cream and savory Parmesan cheese. With its hearty texture and deep, woodsy flavor profile, this soup is a wholesome and satisfying meal perfect for chilly days.
Ingredients
The Vegetables & Rice Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 3/4 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 8 oz baby Bella (cremini) mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup dry wild rice blend (e.g., Lundberg)
- 4 cups (1 quart) low-sodium vegetable broth
- 1 cup water
The Seasoning & Finish
- 1 tablespoon poultry seasoning (or Herbes de Provence)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2/3 cup heavy cream (room temperature)
- 1/3 cup Parmesan cheese, finely grated
Instructions
Prep Cream
Measure the heavy cream and let it sit at room temperature while you cook. This prevents curdling when added to the hot soup.
Sauté Veggies
Heat the olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery. Cook for 8 minutes until softened and translucent.
Brown Mushrooms
Add the sliced mushrooms and minced garlic. Stir well. Cook: Sauté for 6–8 minutes, stirring occasionally. Allow the moisture to evaporate and the mushrooms to turn golden brown.
Toast Rice
Add the dry wild rice blend. Stir to coat in the fats. Toast: Cook for 1–2 minutes to enhance the nutty flavor. Stir in the poultry seasoning, salt, and pepper.
Simmer
Pour in the vegetable broth and 1 cup water. Bring to a low boil, then cover the pot and reduce heat to medium-low. Cook: Simmer for 45–60 minutes. The soup is done when the rice is tender and some grains have burst open.
Finish
Remove the pot from the heat (or lower heat completely). Remove the lid and stir in the heavy cream.
Melt Cheese
Gradually sprinkle in the grated Parmesan, stirring constantly until smooth. Serve hot.
Notes
Don’t Rush the Mushrooms: Mushrooms act like sponges. They release water first, then brown. Wait for the sizzling sound (browning) before moving to the next step for maximum flavor.
Cheese Grating: Pre-grated cheese often contains anti-caking agents that can leave the soup grainy. Grating a block of Parmesan yourself ensures a silky melt.
Rice Variety: A “wild rice blend” (mix of black wild rice, brown rice, etc.) offers the best texture. If using 100% pure wild rice (black grains only), you may need to increase cooking time to 60+ minutes.
Leftovers: The rice will continue to absorb liquid as it sits in the fridge. When reheating leftovers, add a splash of broth or water to loosen the soup back up.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Rustic
Nutrition
- Serving Size: 1 Bowl
- Calories: 360
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
Keywords: wild rice soup, mushroom soup recipe, creamy vegetable soup, vegetarian fall dinner, hearty soups, baby bella recipes, wild rice blend
