Creamy Wild Rice Mushroom Soup Recipe
Introduction
This Creamy Wild Rice Mushroom Soup is a comforting and hearty dish perfect for chilly days. With tender wild rice, earthy mushrooms, and a rich, creamy base, it’s both satisfying and full of flavor. Great as a starter or a light meal on its own.
Ingredients
- 1/4 cup butter or vegan butter (divided)
- 1 lb mushrooms (thinly sliced, cremini or baby bellas recommended)
- 3 cloves garlic (pressed or minced)
- Salt and pepper, to taste
- 2 small carrots (finely chopped, about 1 cup)
- 2 ribs celery (thinly sliced)
- 1 large shallot or small onion (chopped)
- 1/2 teaspoon dried thyme
- 1 cup wild blend rice
- 6 cups chicken stock or broth
- 3 tablespoons gluten free flour (or all-purpose flour if not gluten free)
- 1 cup milk (any kind)
Instructions
- Step 1: Heat a large soup pot or Dutch oven over medium-high heat. Add 2 tablespoons of butter and let it melt. Add the sliced mushrooms, stir to coat with butter, and sauté until they release their liquid and begin to turn golden brown, about 8-10 minutes. Add the garlic and season with salt, then continue to sauté until the mushrooms are deep golden and dry/tacky, about 7-8 more minutes. Remove the mushrooms from the pot and set aside.
- Step 2: Reduce heat to medium and melt the remaining 2 tablespoons of butter in the pot. Add the chopped carrots, celery, and shallot or onion. Stir to coat in butter, season with salt and pepper, and sauté until tender, about 8-10 minutes. Cover the pot with a lid to speed up softening if needed. Stir in the dried thyme and cook for 1 more minute.
- Step 3: Add the wild rice, chicken stock, and cooked mushrooms back into the pot. Stir to combine. Increase heat to high and bring the mixture to a boil. Once boiling, cover with a lid, reduce heat to low, and simmer until the rice is tender, about 45-60 minutes, stirring occasionally.
- Step 4: In a small bowl, whisk together the flour and 1/4 cup of milk until smooth. Add the remaining 3/4 cup milk and stir to combine. Slowly pour this mixture into the soup, stirring well. Simmer the soup uncovered for 10 more minutes, then remove from heat and let it sit for 20 minutes to thicken. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Tips & Variations
- Use vegetable broth instead of chicken stock to make this soup vegetarian or vegan-friendly (with vegan butter and milk alternatives).
- Try adding fresh herbs like parsley or chives at the end for a bright finish.
- If you prefer a thicker soup, increase the flour slightly or add a tablespoon of cornstarch mixed with water near the end of cooking.
- For extra depth, roast the mushrooms in the oven before sautéing.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of milk or broth to thin it out while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms for this soup?
Yes, you can substitute cremini or baby bella mushrooms with button, portobello, or shiitake mushrooms depending on your preference. Each adds a slightly different flavor and texture.
Is it possible to make this soup gluten free?
Absolutely. Use gluten free flour instead of all-purpose flour, and verify that your broth or stock is gluten free to keep the recipe safe for gluten-sensitive diets.
Print
Creamy Wild Rice Mushroom Soup Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Creamy Wild Rice Mushroom Soup is a comforting and hearty dish featuring sautéed cremini mushrooms, aromatic vegetables, and nutty wild rice simmered in savory chicken stock, then thickened with a smooth milk and flour mixture for a rich, satisfying texture. Perfect as a cozy meal for cooler days, it’s easy to prepare on the stovetop with simple, wholesome ingredients.
Ingredients
Mushrooms and Butter
- 1/4 cup butter or vegan butter (divided)
- 1 lb mushrooms (thinly sliced, cremini or baby bellas preferred)
Vegetables
- 3 cloves garlic (pressed or minced)
- 2 small carrots (finely chopped, about 1 cup)
- 2 ribs celery (thinly sliced)
- 1 large shallot or small onion (chopped)
Seasonings and Herbs
- Salt and pepper (to taste)
- 1/2 teaspoon dried thyme
Main Ingredients
- 1 cup Wild Blend Rice (Lundberg Farms recommended)
- 6 cups chicken stock or broth
Thickening Agent and Dairy
- 3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
- 1 cup milk (any kind)
Instructions
- Cook Mushrooms: Heat a large soup pot or Dutch oven over medium-high heat. Add 2 tablespoons of butter and allow it to melt. Add the thinly sliced mushrooms and stir to coat them in butter. Sauté until the mushrooms release their liquid, the liquid evaporates, and the mushrooms start turning golden brown, about 8-10 minutes. Add minced garlic and season with salt. Continue sautéing for another 7-8 minutes, stirring often, until the mushrooms are deep golden brown and dry/tacky. Remove the mushrooms and set them aside in a bowl or plate.
- Sauté Vegetables: Lower the heat to medium and melt the remaining 2 tablespoons of butter in the pot. Add finely chopped carrots, sliced celery, and chopped shallot or onion. Stir to coat in butter and season with salt and pepper. Sauté until the vegetables are tender, about 8-10 minutes. To speed softening, cover the pot with a lid if needed. Add dried thyme and sauté for an additional minute.
- Add Rice and Broth: Pour the wild blend rice, chicken stock, and cooked mushrooms back into the pot and stir to combine. Raise the heat to high and bring the mixture to a boil. Once boiling, cover the pot with a lid, lower the heat to low, and let it simmer until the rice is tender, about 45-60 minutes depending on the rice brand. Stir occasionally during cooking.
- Thicken the Soup: In a small bowl, whisk together the flour and 1/4 cup of milk until smooth. Add the remaining 3/4 cup milk to the mixture and stir well. Slowly stream this mixture into the soup while stirring. Allow the soup to simmer uncovered for 10 more minutes to thicken. Then remove the pot from heat and let the soup sit for 20 minutes to thicken further. Taste and adjust salt and pepper as needed before serving.
Notes
- Using vegan butter and plant-based milk can make this soup vegan-friendly.
- Wild rice cooking time may vary depending on brand, so adjust simmering time accordingly.
- For gluten-free version, be sure to use gluten-free flour and stock.
- Leftovers keep well refrigerated for up to 4 days and flavors deepen when reheated.
- You can swap chicken stock for vegetable broth to make the soup vegetarian.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: wild rice soup, mushroom soup, creamy soup, gluten free soup, hearty soup, comfort food, stovetop soup
