I just made a Creamy Mushroom Soup that gets people fighting over the last bowl, and I’m honestly still not over it.

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I’m obsessed with this Creamy Mushroom Soup because it actually tastes like the forest without trying too hard. I love how the wild rice adds chew and surprise, and cremini mushrooms give that deep, savory hit I crave on short, gray days.

It’s thick but not cloying, rich but not heavy. I’d eat it for Soup Dinner and call it a day.

But honestly I make excuses to ladle seconds. And the garlic and thyme, small things that matter.

Pure comfort in a bowl. Craveable, slurpy, and totally worth getting a little messy.

I mean, seriously, come hungry and stay

Ingredients

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Buttery start with olive oil so it won’t burn; rich mouthfeel.
Onions add sweet backbone and aroma; it’s the soup’s quiet star.
Celery gives crunch and freshness; kind of a classic base.
Carrots bring gentle sweetness and color; comforting, not sugary.
Mushrooms add earthy umami and meaty bite; really cozy.
Garlic wakes everything up; warm little punch.
Wild rice gives chewy texture and nutty notes; hearty.
Broth is the flavor base; pick chicken or veggie, both’re fine.
Bay leaf adds subtle herbal background; you don’t always notice.
Thyme brings earthy, bright herbiness; use fresh if you can.
Flour gives that silky, slightly thickened body; cozy spoonfuls.
Cream makes it lush and smooth; go richer if you’re decadent.
Salt and pepper bring balance and pop; taste as you go.
Parsley adds fresh green lift; sprinkle at the end.
Worcestershire or soy gives savory depth; optional but very good.

Ingredient Quantities

2 tablespoons unsalted butter plus 1 tablespoon olive oil

1 medium yellow onion, chopped

2 celery stalks, diced

2 medium carrots, diced

8 ounces cremini or button mushrooms, sliced (about 2 cups)

3 garlic cloves, minced

1 cup wild rice, rinsed and drained (or wild rice blend)

6 cups low sodium chicken or vegetable broth

1 bay leaf

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

2 tablespoons all purpose flour

1 cup heavy cream or half and half, more if you like it richer

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, plus extra for garnish

1 tablespoon Worcestershire sauce or 2 teaspoons soy sauce, optional for depth

How to Make this

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1. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large pot over medium heat; add the chopped onion, diced celery and diced carrots, season lightly with salt, and cook until the onion is translucent and the veggies are starting to soften, about 6 to 8 minutes.

2. Add the sliced mushrooms and a pinch more salt, crank the heat to medium-high and cook, stirring now and then, until the mushrooms release their liquid and it mostly evaporates, about 6 minutes; stir in the minced garlic for the last minute.

3. Sprinkle the 2 tablespoons flour over the veggies and mushrooms, stir well to coat and cook for 1 to 2 minutes to get rid of the raw flour taste, so it becomes a light roux.

4. Pour in the 6 cups broth slowly while stirring so the roux smooths out, then add the rinsed wild rice, bay leaf and thyme; bring to a gentle boil.

5. Reduce heat to low, cover partially and simmer until the wild rice is tender and the grains have burst open, usually 45 to 60 minutes for whole wild rice or less for blends; stir occasionally and add a splash more broth or water if it looks too thick.

6. Once the rice is tender, remove and discard the bay leaf, taste and season with salt and freshly ground black pepper; if you want extra savory depth, stir in 1 tablespoon Worcestershire sauce or 2 teaspoons soy sauce now.

7. Stir in 1 cup heavy cream or half and half and heat gently until warmed through, do not boil hard once the cream is added or it might separate; if you like it richer add a little more cream.

8. Fold in 2 tablespoons chopped fresh parsley, adjust seasoning to taste and let the soup sit off the heat for 5 minutes so flavors marry.

9. If you prefer a thicker, silkier texture, use an immersion blender to blend about a third of the soup right in the pot, or scoop a few cups into a blender, pulse and return it to the pot; stir and rewarm gently.

10. Serve hot with extra parsley for garnish and crusty bread on the side, and don’t forget a crack of black pepper on top for finishing.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven
2. Chef’s knife (for chopping onions, carrots, celery and parsley)
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Fine mesh strainer or sieve (for rinsing wild rice)
7. Ladle for serving and portioning while cooking
8. Immersion blender or regular blender (for blending a portion of the soup)

FAQ

Can I make this soup vegetarian or vegan? Yes, use vegetable broth and skip the butter or swap it for olive oil or vegan butter; replace the heavy cream with full fat coconut milk or a creamy plant milk, though the flavor will change a bit.

Do I have to rinse or soak the wild rice? Rinse it under cold water to remove dust, but you don’t need to soak it. Soaking can cut the cooking time slightly, but wild rice still needs a good simmer to get tender.

How do I make the soup thicker or thinner? For thicker soup, mash some of the cooked rice and veggies against the pot side or stir in a little extra flour slurry mixed with cold water before adding the cream. For thinner, just add more broth or a splash of water or cream.

Can I use brown or white rice instead of wild rice? Yes, but cooking times differ. White rice will cook faster and may get mushy, so add it later and check often. Brown rice takes longer, more like wild rice, so adjust simmer time and liquid as needed.

How long will leftovers keep and how should I reheat them? Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over low heat, stirring often and adding a little broth or cream if it’s too thick. Avoid boiling after adding cream to prevent breaking.

Can I make this ahead or freeze it? You can make it ahead and refrigerate. For freezing, omit or reduce the cream and add fresh cream when reheating, since dairy can separate when frozen. Freeze up to 2 months, thaw overnight in the fridge before reheating.

Creamy Wild Rice And Mushroom Soup For Cozy Days Recipe Substitutions and Variations

Unsalted butter: Use equal amount of olive oil, or 2 tablespoons coconut oil for a hint of sweetness, or 2 tablespoons vegan butter if you want it dairy free.
Wild rice: Swap with brown rice or a short grain brown rice blend for similar texture, or use farro or barley for a chewier bite, just extend cooking time a bit.
Heavy cream or half and half: Replace with full fat coconut milk for dairy free, or use plain Greek yogurt thinned with a little milk for tangy creaminess, or use evaporated milk for a less rich version.
Worcestershire sauce or soy sauce: Try tamari for gluten free, or a splash of balsamic vinegar plus a pinch of sugar for similar umami, or a teaspoon of miso dissolved in a little broth for deeper flavor.

Pro Tips

1. Brown the mushrooms well before adding the flour. Let them actually get some color and most of their liquid evaporate, otherwise the soup ends up watery and flat. Don’t crowd the pan, do it in batches if needed, and scrape up the browned bits for flavor.

2. Toast the wild rice briefly in the pot with the veg and roux before you add all the broth. It wakes up the grains and gives a nuttier taste, plus helps them keep their shape so the texture isn’t mushy. If you’re using a blend, check the fastest-cooking grain so you don’t overcook it.

3. Add the cream off the heat and warm it slow. Bring the soup back to a gentle heat only, not a boil, or the cream can split. If you want a silkier mouthfeel without too much cream, puree about a third of the soup and stir it back in.

4. Season in layers and finish boldly. Salt lightly while sautéing, taste and adjust after the rice cooks, and add a splash of Worcestershire or soy right at the end for umami if it needs it. Fresh parsley at the end brightens it up, so don’t skip that final sprinkle.

Creamy Wild Rice And Mushroom Soup For Cozy Days Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made a Creamy Mushroom Soup that gets people fighting over the last bowl, and I’m honestly still not over it.

Servings

servings

Calories

354

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven
2. Chef’s knife (for chopping onions, carrots, celery and parsley)
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Fine mesh strainer or sieve (for rinsing wild rice)
7. Ladle for serving and portioning while cooking
8. Immersion blender or regular blender (for blending a portion of the soup)

Ingredients

2 tablespoons unsalted butter plus 1 tablespoon olive oil
1 medium yellow onion, chopped
2 celery stalks, diced
2 medium carrots, diced
8 ounces cremini or button mushrooms, sliced (about 2 cups)
3 garlic cloves, minced
1 cup wild rice, rinsed and drained (or wild rice blend)
6 cups low sodium chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
2 tablespoons all purpose flour
1 cup heavy cream or half and half, more if you like it richer
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, plus extra for garnish
1 tablespoon Worcestershire sauce or 2 teaspoons soy sauce, optional for depth

Directions

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large pot over medium heat; add the chopped onion, diced celery and diced carrots, season lightly with salt, and cook until the onion is translucent and the veggies are starting to soften, about 6 to 8 minutes.
Add the sliced mushrooms and a pinch more salt, crank the heat to medium-high and cook, stirring now and then, until the mushrooms release their liquid and it mostly evaporates, about 6 minutes; stir in the minced garlic for the last minute.
Sprinkle the 2 tablespoons flour over the veggies and mushrooms, stir well to coat and cook for 1 to 2 minutes to get rid of the raw flour taste, so it becomes a light roux.
Pour in the 6 cups broth slowly while stirring so the roux smooths out, then add the rinsed wild rice, bay leaf and thyme; bring to a gentle boil.
Reduce heat to low, cover partially and simmer until the wild rice is tender and the grains have burst open, usually 45 to 60 minutes for whole wild rice or less for blends; stir occasionally and add a splash more broth or water if it looks too thick.
Once the rice is tender, remove and discard the bay leaf, taste and season with salt and freshly ground black pepper; if you want extra savory depth, stir in 1 tablespoon Worcestershire sauce or 2 teaspoons soy sauce now.
Stir in 1 cup heavy cream or half and half and heat gently until warmed through, do not boil hard once the cream is added or it might separate; if you like it richer add a little more cream.
Fold in 2 tablespoons chopped fresh parsley, adjust seasoning to taste and let the soup sit off the heat for 5 minutes so flavors marry.
If you prefer a thicker, silkier texture, use an immersion blender to blend about a third of the soup right in the pot, or scoop a few cups into a blender, pulse and return it to the pot; stir and rewarm gently.
Serve hot with extra parsley for garnish and crusty bread on the side, and don't forget a crack of black pepper on top for finishing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.