So, you want cozy comfort food that doesn’t taste like it came out of a can? Meet creamy wild rice and mushroom soup. It’s earthy, hearty, and rich—but without requiring a culinary degree. Think of it as a warm hug in a bowl, only with way more mushrooms and significantly less awkwardness.
Why This Recipe is Awesome
For starters, it’s hearty without being heavy. The wild rice gives it chew, the mushrooms bring umami, and the cream ties it all together in that “yep, I’m spoiled” way.
It’s also impressively low effort. The most complicated part is chopping mushrooms, and even then, who cares if they’re uneven? They shrink down anyway.
Plus, it’s versatile. Vegetarian? Done. Want to sneak in some chicken? Go for it. Need to feed picky eaters? The creamy factor usually wins them over.
And finally, it’s leftover-friendly. This soup tastes even better the next day, when all the flavors have had a chance to mingle like coworkers at happy hour.
Ingredients You’ll Need
- 2 tablespoons butter (the flavor builder, don’t skimp)
- 1 tablespoon olive oil (because butter alone is never enough)
- 1 large onion, diced (tears are part of the experience)
- 3 cloves garlic, minced (the MVP of all savory cooking)
- 3 carrots, diced (adds color so it looks like you tried)
- 3 celery stalks, diced (aka carrot’s boring cousin)
- 16 oz mushrooms, sliced (button, cremini, or mix if you’re fancy)
- 1 cup uncooked wild rice (the chewy hero of this soup)
- 6 cups vegetable or chicken broth (whatever you’ve got)
- 1 teaspoon dried thyme (earthy goodness)
- 1 teaspoon salt (adjust later, don’t go wild yet)
- ½ teaspoon black pepper (because flavor)
- 1 cup heavy cream (the indulgent part)
- 2 tablespoons flour (for thickening, unless you like soup that drinks like tea)
- Optional: fresh parsley for garnish (so it looks restaurant-y)
Step-by-Step Instructions
- Heat butter and olive oil in a big soup pot. Add onion, carrots, and celery. Sauté until they look softened and smell like “real cooking.”
- Toss in garlic and mushrooms. Stir until the mushrooms lose their water and shrink like jeans fresh out of the dryer.
- Add wild rice, broth, thyme, salt, and pepper. Stir, then bring to a boil.
- Once boiling, reduce heat, cover, and simmer for about 45–50 minutes, until the rice is tender but still has a nice bite.
- In a small bowl, whisk flour with a splash of cream to make a slurry. Stir it into the soup, then add the rest of the cream. Cook another 5 minutes until thickened.
- Taste and adjust seasoning. Ladle into bowls, sprinkle with parsley if you’re feeling fancy, and serve with crusty bread.
Common Mistakes to Avoid
- Not cooking the rice long enough. Wild rice takes its sweet time—don’t rush it, or you’ll end up with tooth-breaking grains.
- Adding cream too early. Boil cream too long, and it might split. Save it for the end like a grand finale.
- Over-salting. The broth already has sodium—taste before you start throwing salt around like confetti.
- Skipping the flour slurry. Without it, your soup will be more broth than creamy goodness.
Alternatives & Substitutions
- No wild rice? Use brown rice, barley, or even farro. Just adjust cooking times.
- Want extra protein? Shredded rotisserie chicken is a lazy but genius addition.
- Need it vegan? Use coconut milk or a cashew cream substitute instead of heavy cream.
- Don’t like mushrooms? (First, how dare you?) Sub in zucchini or cauliflower. Totally different vibe, but still tasty.
- Gluten-free? Skip the flour and use cornstarch for thickening.
FAQ
Can I make this in a slow cooker?
Absolutely. Toss everything in except the cream and flour. Cook on low for 6–7 hours, stir in the cream and slurry at the end.
Does wild rice really take that long to cook?
Yep. It’s stubborn like that. But it’s worth it for the chewy texture.
Can I freeze this soup?
Yes, but skip adding the cream before freezing. Stir it in after reheating so it doesn’t separate.
Do I need to wash wild rice first?
Yes, give it a quick rinse. Otherwise, you risk cloudy soup water. Nobody likes murky soup.
Can I use pre-sliced mushrooms?
Totally. Will they be less fresh? Maybe. Will you care after the first creamy bite? Probably not.
Can I add wine?
Oh yes. A splash of dry white wine when sautéing the mushrooms takes it up a notch. Just don’t drink the whole bottle before the soup’s done.
Final Thoughts
Creamy wild rice and mushroom soup is basically fall and winter comfort in a pot. It’s hearty, filling, and tastes like you put in way more effort than you actually did. Perfect for weeknights when you want something impressive but don’t feel like working overtime in the kitchen.
So, grab your biggest spoon, cozy up with a bowl, and congratulate yourself—you just made restaurant-quality soup at home. And honestly? It probably tastes better because you can eat it in sweatpants.