This cream of mushroom wild rice soup is beyond delicious and made with wholesome ingredients. It’s super creamy, full of flavor and couldn’t be easier to make!
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I’m the kind of person who loves mushrooms in all forms, so I’m always looking for new ways to incorporate them into our family meals.
This cream of mushroom wild rice soup is so good it will convert even the most stern mushroom skeptics. And I don’t say that lightly — the mix of fresh herbs, fennel, various kinds of mushrooms all in a garlicky, creamy broth is to die for!
The wild rice mix makes the soup extra hearty, too, and the addition of butter and half and half gives it that creamy, restaurant-worthy quality.
And if you love mushrooms just as much as I do, try my beloved Hungarian Mushroom Soup or this super simple Garlic Mushroom Pasta.
Why you’ll love this cream of mushroom wild rice soup
- It’s the ultimate comfort food, perfect for cozy nights in!
- The rich blend of mushrooms and herbs creates a flavor explosion you’ll fall in love with.
- It tastes sensational the next day, too, so it’s great for meal prep.
Ingredients notes and substitutions
Olive oil + butter — I love using a good quality extra virgin olive oil because it adds such a rich flavor, and the butter brings that lovely creamy texture to the soup base.
Mushrooms — Go for a mix of your favorite mushrooms like cremini, shiitake, and portobello to add depth and variety.
Vegetables — I use a mix of onion, carrots, celery and fresh fennel as a hearty foundation for this creamy mushroom soup.
Aromatics — Fresh garlic, thyme, and sage add an incredible fragrance to the soup. If you don’t have fresh herbs, use ½ teaspoon each dried thyme and dried sage.
Flour — Plain all-purpose flour is perfect for thickening the soup without changing its taste.
Vegetable stock — A high-quality vegetable stock is essential for a flavorful soup — I typically go for a low-sodium one.
Rice — A wild rice mix adds texture and a nutty flavor to the soup. You can also use brown rice if that’s what you have on hand.
Half and half — Adds a creamy richness to the soup without making it too heavy.
Parmesan — For that savory, nutty finish!
Pro tip
Let your mushrooms brown well to boost their flavor; the caramelization makes the soup extra tasty!
How to make cream of mushroom and rice soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil and butter in a pot, cook the mushrooms until tender and slightly browned, then remove and set aside.
Sauté the onion, carrot, celery, and fennel in the same pot until softened.
Add the garlic, herbs, and flour. Next, stir in vegetable stock, cooked mushrooms and rice, simmering until the rice is cooked.
Mix in the half and half and Parmesan, adjust the seasoning to taste and serve the soup hot.
Extra recipe tips
- Chop your veggies approximately the same size so they cook evenly.
- Always keep stirring when adding the stock to prevent lumps.
- It’s best to use a heavy-bottomed pot for this soup because it helps distribute heat evenly so everything cooks perfectly.
What to serve with creamy mushroom wild rice soup
- A warm, crusty baguette or sourdough is perfect for dipping and soaking up all that creamy goodness.
- Serve the soup with garlic herb focaccia for an extra layer of herby goodness.
- Or try it with my foolproof crispy rosemary focaccia!
Leftovers and storage
- Let your soup cool down completely, then transfer it to an airtight container and pop it in the fridge. It keeps well for up to four days, making it great for meal prep.
- Gently warm the soup on the stovetop over medium heat, stirring occasionally, or simply microwave individual portions until they're piping hot.
- Pour the soup into freezer-safe containers and freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
If you’ve tried this cream of mushroom and rice soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Cream of Mushroom Wild Rice Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 ½ lb (700 g) mixed mushrooms, sliced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- ½ fennel bulb, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2-3 fresh sage leaves, shredded
- ¼ cup (30 g) plain flour
- 6 cups (1.5 l) vegetable stock
- 1 cup (160 g) wild rice mix
- 1 cup (250 g) half and half
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat and melt the butter in it.2 tablespoons olive oil1 tablespoon butter
- Add the mushrooms and cook for 8-10 minutes or until they’re tender and slightly browned. Remove the cooked mushrooms from the pot with a slotted spoon and set aside.1 ½ lb mixed mushrooms
- In the same pot, add the remaining olive oil together with the onion, carrot, celery and fennel. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.1 medium onion1 medium carrot2-3 celery stalks½ fennel bulb
- Next, stir in the garlic, thyme and sage and continue to cook for another minute.4 garlic cloves1 tablespoon fresh thyme2-3 fresh sage leaves
- Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring often.¼ cup plain flour
- Pour 1 cup of vegetable stock and stir well to ensure there are no lumps, then continue to pour the remaining stock slowly, continuing to stir.6 cups vegetable stock
- Return the cooked mushrooms to the pot then add the rice. Bring the soup to a boil, then lower the heat and simmer for 30 minutes, covered, or until the rice is tender.1 cup wild rice mix
- Pour in the half and half and stir until completely incorporated. Turn off the heat, then stir in the Parmesan.1 cup half and half⅓ cup Parmesan
- Adjust the seasoning to taste and serve hot, with some extra freshly grated Parmesan on top if you like.Salt and freshly ground black pepper to taste
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Jim says
This is the best recipe I've found for wild rice mushroom soup! Love the flour add. For mine (because i can never just follow a recipe), I deglazed the mushrooms and the veggies with sherry, added parsnips to the veg medley (highly recommend), a parmigiano reggiano rind and more sherry with the broth and chopped parsley at the end. We had some leeks so I used them instead of onions. I also used about half as much cream so the soup is more brothy (personal preference). It was a big hit with the whole family. Thanks!
Alice says
I'm so glad to hear you enjoyed the soup, Jim. Your adaptations sound awesome!