Wild Rice and Mushroom Soup – Easy, Creamy, One-Pot Dinner

Wild rice and mushroom soup is that cozy bowl of comfort you didn’t know you needed—until it’s a chilly weeknight, you’re running on empty, and everyone’s hungry now. It’s earthy, creamy, and deeply satisfying without being heavy or fussy. With hearty wild rice, tender mushrooms, and a velvety touch of cream, this vegetarian recipe makes dinner feel like a hug in a bowl.

Whether you’re craving something soul-soothing after a long day or trying to impress your veggie-curious crew, wild rice and mushroom soup delivers. Bonus: It pairs beautifully with a hunk of crusty bread and zero judgment for eating it in sweatpants. And if picky eaters or dairy-averse folks are in the mix? Don’t worry—we’ve got smart swaps that’ll keep everyone slurping. Let’s dive spoon-first into why this might just be your new weeknight go-to.

Table of Contents

What is Wild Rice and Mushroom Soup?

Wild rice and mushroom soup is a rich, hearty, vegetarian dish that’s rooted in Midwest comfort. Unlike plain rice, wild rice has a slightly nutty, almost chewy texture that stands up beautifully in broth. When simmered with garlic, onion, and tender cremini mushrooms, it creates layers of savory goodness that somehow feel both rustic and elegant.

This soup isn’t your average “throw-it-in-a-pot” deal—it simmers slowly, letting the rice soak up the flavors while the cream and Parmesan bring it all together with silky richness. Some folks liken it to a vegetarian twist on chicken and wild rice soup, but honestly? It holds its own. It’s also super adaptable: You can keep it indulgent with heavy cream, lighten it up with cashew cream, or even go dairy-free. It’s a satisfying one-pot meal, perfect for chilly evenings or when you’re just in the mood to spoon something seriously comforting.

Reasons to Try Wild Rice and Mushroom Soup

First off, wild rice and mushroom soup is weeknight gold. It checks all the boxes: one pot, easy to prep, filling without being a food coma trap, and it somehow makes you feel like you’ve got your life together (even if you don’t). The wild rice brings a chewy bite that’s downright addictive, while mushrooms add that umami depth that makes vegetarians and meat-lovers equally happy. Plus, the leftovers? Even better the next day.

Another win? It’s naturally gluten-free and can be made dairy-free without losing its creamy soul—just swap in that easy homemade cashew cream. This recipe is also great for meal prep warriors and fridge raiders alike. It holds up in the fridge, freezes like a champ, and plays well with all sorts of sidekicks. Whether you’re cooking for your partner, your picky kids, or just your own tired self, this soup brings serious comfort without major kitchen drama.

Ingredients Needed to Make Wild Rice and Mushroom Soup

• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 1 yellow onion, finely chopped
• ¾ cup finely chopped carrots
• ½ cup finely chopped celery
• 8 oz. baby bella (cremini) mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup dry wild rice blend (like Lundberg)
• 1 Tbsp. poultry seasoning (or Herbs De Provence)
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 4 cups (1 quart) lower-sodium vegetable broth
• 2/3 cup heavy cream (or homemade cashew cream*)
• 1/3 cup finely grated Parmesan cheese

Cashew Cream Tip: Soak 1/3 cup raw cashews in 2/3 cup boiling water. Let it sit while the soup cooks, then blend till smooth. Boom, dairy-free magic.

Instructions to Make Wild Rice and Mushroom Soup

Ready to turn a handful of fresh ingredients into a bowl of cozy comfort? This step-by-step guide walks you through exactly how to make wild rice and mushroom soup from scratch—no fancy equipment, no guesswork. Just a straightforward, rewarding process that’ll have your kitchen smelling like heaven and your stomach rumbling. Let’s dive in, spoon first.

Step 1: Measure Your Cream and Let It Warm Up

Before you even touch the stove, measure out the heavy cream (or cashew cream if you’re going dairy-free) and let it sit at room temperature. Why? Because adding cold cream to hot soup can cause it to split or curdle, which is the exact opposite of creamy goodness. Want a dairy-free option? Check out this easy cashew cream guide that blends beautifully into hot soups without sacrificing texture.

Step 2: Sauté the Aromatics

Grab your Dutch oven or a large soup pot and heat 2 tablespoons each of olive oil and unsalted butter over medium-high heat. Once the butter melts and starts to sizzle, toss in your finely chopped onion, carrots, and celery. This aromatic base—also known as a mirepoix—forms the flavorful foundation of the soup. Cook for about 8 minutes, stirring occasionally, until the veggies are soft and your kitchen smells like something magical is about to happen.

Step 3: Add the Mushrooms and Garlic

Time to bring in the mushrooms! Add your sliced baby bella (cremini) mushrooms and minced garlic cloves. Give it a quick stir to combine, then let everything cook undisturbed for a few minutes to help the mushrooms release their moisture and develop that golden-brown color. This step-by-step process creates deep, earthy flavor that’ll make this soup truly shine. Mushrooms looking a little crowded? That’s okay—they’ll shrink down as they cook.

Step 4: Toast the Wild Rice

Now, stir in the dry wild rice blend. Let it toast in the pan for 1–2 minutes while stirring occasionally. This small step adds an extra layer of nuttiness to the rice and prevents it from getting mushy later. We’re using a wild rice blend here, which cooks a bit faster than pure wild rice while still giving you that chewy texture. If you’re curious about choosing the right type of rice, this complete guide to wild rice blends can help.

Step 5: Season It Up

Sprinkle in the poultry seasoning (or Herbs de Provence), kosher salt, and black pepper. Stir everything together so that every grain of rice and every mushroom gets coated in flavor. Don’t skip this seasoning step-by-step—layering flavor early means you’ll need less salt later.

Step 6: Add Broth and Simmer

Pour in 4 cups of lower-sodium vegetable broth and 1 cup of water, then stir well to combine. Bring the soup to a gentle boil, then cover the pot, reduce the heat to medium-low, and let it simmer for 45 to 60 minutes, or until the wild rice is tender but still has a slight bite. Give it a stir now and then to make sure nothing sticks to the bottom. Yes, it takes some time—but this is your hands-off moment to clean the kitchen, prep a salad, or sneak in an episode of your favorite show.

Step 7: Stir in the Cream

Once the rice is perfectly tender, remove the lid and lower the heat to prevent boiling. Slowly pour in the room-temp heavy cream (or the prepared cashew cream), stirring constantly. This step-by-step addition keeps the soup from curdling and ensures a rich, even texture. You’ll start to see the soup take on that velvety look that makes it irresistible.

Step 8: Add Parmesan Cheese and Finish

Now for the final flourish: Gradually sprinkle in the finely grated Parmesan cheese, stirring as you go to help it melt smoothly into the soup. Don’t dump it all at once—it can clump. Stir gently until fully incorporated and the soup is creamy and well combined. Taste and adjust seasoning if needed. Want to explore more soups that use Parmesan beautifully? Check out this Hearty Cheddar Garlic Herb Potato Soup for another cheesy favorite.

Step 9: Serve and Savor

Ladle the hot soup into bowls, top with extra grated Parmesan or fresh herbs if you’re feeling fancy, and serve with crusty bread, warm biscuits, or even some Thanksgiving carrots for extra flair. You’ve just followed a foolproof step-by-step process to make the kind of cozy, satisfying soup that’ll have people asking for seconds (and the recipe).

Whether it’s your first time making homemade soup or you’re a seasoned home cook, this step-by-step guide takes the guesswork out of creating wild rice and mushroom soup that’s full of comfort, flavor, and weeknight-worthy ease.

What to Serve with Wild Rice and Mushroom Soup

You really can’t go wrong with a thick slice of warm, crusty sourdough. But if you want to get a little fancy, try pairing this soup with a fresh arugula salad dressed in lemon vinaigrette—it cuts through the richness just right. If you’re feeding a hungry family or entertaining guests, serve it alongside our glazed carrots or even a batch of sweet potato crunch casserole for a full-on cozy feast.

You could also do a big sheet pan of roasted autumn veggies or heat up a quick garlic flatbread. Just don’t forget the wine—something white and crisp like Pinot Grigio or a buttery Chardonnay pairs beautifully. And if you’re keeping it low-effort? Even a sleeve of saltines can do the job just fine, no judgment.

Key Tips for Making Wild Rice and Mushroom Soup

First, let that wild rice simmer fully—it takes time, but there’s no rushing chewy, nutty perfection. Use a wild rice blend for quicker cooking and flavor depth. Don’t skip toasting the rice; it builds flavor early on. Mushrooms need space to brown, so resist constant stirring—they’re drama queens like that. Want it creamier without dairy? That cashew cream trick is pure genius. Also, let your cream come to room temp before adding it to the soup—nobody wants curdles.

Stir the Parmesan in slowly, or you’ll end up with clumps instead of silky goodness. Last, taste as you go. Salt levels in broth vary, so always adjust before serving. Planning for leftovers? Make it a little under-salted now and season when reheating—it keeps things balanced later. And if you want to meal prep, this soup’s your friend. Just skip the dairy until you’re ready to serve.

Storage and Reheating Tips Wild Rice and Mushroom Soup

Got leftovers? Lucky you. Wild rice and mushroom soup stores like a champ. Let it cool completely, then stash it in an airtight container in the fridge for up to 5 days. Want to freeze it? Go for it—just leave out the cream and cheese before freezing. Freeze it in portions for easy lunches. To reheat, gently warm it on the stove over medium heat.

Add a splash of broth or water if it’s too thick—it tends to soak up liquid in the fridge. If you’re using the microwave, heat in 30 to 45 second bursts, stirring in between to avoid a scorched top and icy bottom. For frozen batches, thaw overnight in the fridge first, then reheat as above. If you froze it without cream, stir it in fresh once it’s warmed through. The flavor might even be better the second time around—like magic, but with mushrooms.

FAQs

Can I make this vegan?
Absolutely. Use olive oil instead of butter, swap the heavy cream for cashew cream, and skip the Parmesan or use a plant-based version.

Is wild rice gluten-free?
Yes! Wild rice is naturally gluten-free. Just check your broth and Parmesan for any hidden gluten if needed.

Can I use white or brown rice instead?
You can, but the texture will be different. Wild rice holds up better and doesn’t get mushy after sitting.

What if I don’t have poultry seasoning?
No problem! Use Herbs de Provence or even just a mix of thyme, sage, and rosemary.

Does this soup freeze well?
Yes, just freeze it before adding the cream and cheese. Add those fresh when reheating.

Final Thoughts

There’s just something about a bowl of wild rice and mushroom soup that makes life feel a little less chaotic. It’s simple, hearty, and packed with deep, cozy flavors that hit the spot every time. Whether you’re new to wild rice or just need a comforting dinner that feeds the soul, this soup deserves a spot on your meal rotation. Make it once, and you’ll find yourself craving it whenever the weather turns chilly—or the day’s just been too much. And hey, if you’re already a fan, check out One Pot Creamy Carrot Lentil Soup or Italian White Bean Soup for more bowl-worthy inspiration.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print