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Wild Rice and Mushroom Soup

Earthy, super creamy and warm, this Wild Rice and Mushroom Soup is the perfect dish to lead you into this autumn season! The hint of butter, dried herbs, and chewy rice go perfectly with the caramelized mushrooms. It’s a rustic and comforting soup that you’ll love warming your body and soul with!

We get it – you either love mushrooms or absolutely hate them. We happen to love them… A lot! If you’re also a mushroom lover, check out some of our favorite recipes like Easy Sautéed Mushrooms and Onions and Creamy Mushroom Risotto.

Wild rice soup in a white bowl.

Wild Rice and Mushroom Soup 

‘Tis the season of comfort food! Cozy up with plenty of delicious recipes this fall and winter – you deserve it! One of our favorite tried and true comforting recipes is this Wild Rice and Mushroom Soup.

It’s hearty, creamy, and flavored to absolute perfection with a beautiful selection of herbs and veggies. When you feel that need to curl up with a bowl of something simple and heartwarming, this is the recipe to turn to! 

How to Make Wild Rice and Mushroom Soup

  1. Heat the oil in a large pot or Dutch oven over medium heat. Stir in the onion and cook until it becomes translucent.
  2. Add the mushrooms, carrots, garlic, butter, sage, thyme, salt and pepper. Cook until the butter melts and the mushrooms begin to reduce in size.
  3. Stir in the rice and vegetable broth. Bring to a boil over high heat then reduce the heat to low-medium and cover with the lid.
  4. Let the ingredients simmer without removing the lid for 45-50 minutes.
  5. Meanwhile, combine the flour and heavy cream until smooth. After the soup simmers for 45-50 minutes, stir the flour/heavy cream mixture into the soup. Continue to cook uncovered for another 10 minutes, stirring often, or until the soup is thick and the rice is cooked through.
  6. Serve with fresh thyme and freshly grated parmesan cheese for garnish if desired.
Collage showing how to make wild rice and mushroom soup.

Tips and Variations

  • You can swap the white onion for a yellow one if preferred. Just note that the yellow onion will lend a slightly sweeter flavor. 
  • Be careful not to be too heavy handed with your salt! Also, if you use salted butter and/or regular broth (instead of unsalted), you should do a taste test before sprinkling in any salt. 
  • For the best bites, try to make sure your mushrooms and carrots are about the same size in pieces. You don’t want tiny pieces of carrots cooking unevenly next to larger pieces. 
Close up view of soup in a bowl.

Storage

Storage: Store any leftover soup you have in an airtight container in the fridge for up to 4 days. 

White bowl filled with mushroom soup.

Wild Rice And Mushroom Soup

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4 Servings
Calories: 409kcal

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Ingredients

  • 1 tablespoon olive oil
  • ½ cup white onion diced
  • 16 ounces baby Bella mushrooms sliced
  • 2 large carrots peeled and diced
  • 3 garlic cloves finely minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon rubbed sage
  • 1 teaspoon thyme dried
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 cup wild rice
  • 6 cups vegetable broth
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Stir in the onion and cook until it becomes translucent.
    1 tablespoon olive oil
    ½ cup white onion
  • Add the mushrooms, carrots, garlic, butter, sage, thyme, salt and pepper. Cook until the butter melts and the mushrooms begin to reduce in size.
    16 ounces baby Bella mushrooms
    2 large carrots
    3 garlic cloves
    2 tablespoons unsalted butter
    1 teaspoon rubbed sage
    1 teaspoon thyme
    ½ teaspoon salt
    ½ teaspoon black pepper
  • Stir in the rice and vegetable broth. Bring to a boil over high heat then reduce the heat to low-medium and cover with the lid.
    1 cup wild rice
    6 cups vegetable broth
  • Let the ingredients simmer without removing the lid for 45-50 minutes.
  • Meanwhile, combine the flour and heavy cream until smooth. After the soup simmers for 45-50 minutes, stir the flour/heavy cream mixture into the soup. Continue to cook uncovered for another 10 minutes, stirring often, or until the soup is thick and the rice is cooked through.
    2 tablespoons all-purpose flour
    ½ cup heavy cream
  • Serve with fresh thyme and freshly grated parmesan cheese for garnish if desired. See post for tips and storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of soup. Actual calories will vary.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1.5cups | Calories: 409kcal | Carbohydrates: 49g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 331mg | Potassium: 851mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5742IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg
Recipe Rating