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

Scale

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