If you adore the rich, earthy flavors of mushrooms and the nutty chew of wild rice, you’re in for a treat with this Wild Rice Mushroom Soup Recipe. This soup balances hearty textures with a comforting creaminess, creating a bowl that’s as soul-soothing as it is delicious. Perfect for chilly evenings or a cozy weekend meal, every spoonful carries the depth of savory mushrooms blended with the wholesome goodness of wild rice, making it a standout dish you’ll want to keep coming back to.

Ingredients You’ll Need

A white bowl with two handles is filled with light brown mushrooms with white stems stacked closely together. In front of it, a smaller white bowl holds dark, long wild rice grains, some spilled on the white marbled surface. Two light brown shallots with smooth skin lay nearby, and a small pile of dried, wrinkled mushrooms is scattered next to them. Green herb sprigs with small leaves are visible around the edges of the arrangement. The photo is taken with an iphone --ar 4:5 --v 7

This Wild Rice Mushroom Soup Recipe shines because of its simple, fresh ingredients, each thoughtfully chosen to enhance the soup’s flavor, texture, and color. From earthy mushrooms to vibrant herbs and subtle creaminess, every element plays an essential role in crafting this memorable dish.

1 teaspoon salt: Enhances the natural flavors of rice and mushrooms perfectly.
1 fresh thyme sprig: Adds a gentle herbal aroma that elevates the earthiness.
1 clove garlic peeled and cut in half: Provides subtle depth and warmth.
6 cups water: Used for cooking the wild rice to tender perfection.
1 cup wild rice or wild rice blend (6 ounces): The hearty grain that gives the soup its signature texture and nuttiness.
1 ounce dried porcini mushrooms: Intensifies the mushroom flavor with an unmistakable umami kick.
1 tablespoon unsalted butter: Creates richness and a silky mouthfeel.
2 tablespoons olive oil: Helps brown fresh mushrooms and adds a subtle fruity note.
12 ounces small fresh mushrooms sliced: Fresh mushrooms bring texture and a fresh-earth flavor vibrancy.
2 large shallots diced (or 1 small leek): Adds a gentle sweetness and complexity.
1 clove garlic minced: Provides aromatic depth when sautéed with shallots.
1 teaspoon tomato paste: Introduces a slightly tangy richness that balances the flavors.
2 tablespoons all-purpose flour: Helps thicken the soup and build a velvety base.
1 cup dry white wine (8 ounces): Gives a bright acidity that lifts the deeper mushroom notes.
4 cups low-sodium vegetable broth or stock (32 ounces): The flavorful liquid foundation that ties the soup together.
½ cup heavy cream (4 ounces): Adds luscious creaminess without overpowering the dish.
1 tablespoon soy sauce: Provides a subtle salty umami boost that rounds out the soup.
Parsley butter ingredients: 4 tablespoons unsalted butter softened, 3 tablespoons parsley leaves chopped, 1 teaspoon fresh ground black pepper, ¼ teaspoon sea salt – these combine to create a bright, herby finishing touch.

How to Make Wild Rice Mushroom Soup Recipe

Step 1: Cook the Wild Rice

Start by bringing a pot of water to a boil with salt, a sprig of fresh thyme, and a halved garlic clove. Adding these aromatic ingredients to the cooking water breathes subtle flavor into the wild rice, creating a delicious foundation for the soup. Once boiling, add the rice and cook at a steady simmer until tender but still slightly chewy, about 35 to 40 minutes. Don’t forget to remove and discard the thyme and garlic afterward, then drain the rice and keep it warm.

Step 2: Soak and Prepare Porcini Mushrooms

Next, soak your dried porcini mushrooms in 1 ½ cups boiling water to rehydrate them and unlock their deep umami richness. This soaking liquid becomes an important broth component, so save it carefully. Chop the softened porcini after soaking—it’s essential for layering bold mushroom flavor throughout the soup.

Step 3: Brown the Fresh Mushrooms

Using butter and olive oil in a large pot, cook the sliced fresh mushrooms on medium-high heat. Spread them evenly across the bottom of the pot to encourage even browning. Allow them to cook undisturbed until their moisture evaporates and they become golden brown with those wonderful crusty bits forming on the bottom—this is pure flavor magic.

Step 4: Cook Shallots, Garlic, and Tomato Paste

Add diced shallots and minced garlic to the browned mushrooms along with tomato paste. Stir constantly until fragrant and softened—this stage builds complexity and sweet undertones that play off the mushrooms beautifully.

Step 5: Add Porcini and Build the Soup Base

Stir in the chopped porcini mushrooms, then sprinkle all-purpose flour over everything. Cook the mixture while stirring until you see golden-brown fond sticking to the pot’s bottom. This fond is where deep, rich flavor lives. Slowly pour in white wine to deglaze the pot and carefully scrape up those flavorful bits. Next, add vegetable broth and the reserved porcini soaking liquid while leaving behind any grit. Then bring the soup to a boil, reduce to a simmer, and cook for 15 minutes to meld the flavors.

Step 6: Combine Wild Rice and Finish the Soup

Stir the tender wild rice into the simmering soup and cook for another 10 minutes to let the flavors harmonize. Finally, remove from heat and gently mix in heavy cream and soy sauce to create a silky, well-seasoned finish. Serve hot for the best experience.

Step 7: Prepare and Add Parsley Butter

Mix softened butter with chopped parsley, black pepper, and sea salt. This fresh, herby butter dollop melted into warm bowls of Wild Rice Mushroom Soup Recipe adds a stunning burst of brightness and richness that takes the dish over the top.

How to Serve Wild Rice Mushroom Soup Recipe

A close-up view of a pot filled with thick, creamy orange-brown mushroom soup with visible slices of cooked brown mushrooms and small bits of onion and herbs floating on top. A wooden spoon lifting a portion of the soup shows layers of wild rice, sautéed mushrooms, onions, and green herb bits, giving the spoonful a textured look. The pot is dark with a red handle, sitting on a white marbled surface, and the soup is sprinkled with finely chopped green herbs and ground black pepper. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The parsley butter is a star garnish that melts beautifully on hot soup, delivering an irresistible fresh and peppery kick. For an extra touch, sprinkle chopped fresh parsley or a few shavings of Parmesan cheese to add texture and visual appeal.

Side Dishes

This soup pairs wonderfully with crusty artisanal bread or garlic toast, perfect for dipping and soaking up every last drop. A simple green salad with a light vinaigrette also complements this hearty soup nicely, balancing the meal with a crisp contrast.

Creative Ways to Present

For dinner parties or cozy nights in, serve your Wild Rice Mushroom Soup Recipe in charming rustic bowls or in small bread bowls for a fun and edible presentation. Top with a swirl of extra cream or a drizzle of truffle oil if you want to impress and elevate the earthy mushroom notes even further.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to airtight containers. Stored in the fridge, this Wild Rice Mushroom Soup Recipe keeps wonderfully for up to 4 days, making it a great option for meal prep or warming up on busy days.

Freezing

You can freeze this soup for up to 3 months. Be sure to exclude the parsley butter when freezing; add it fresh when serving. When freezing, consider leaving out the cream and adding it after thawing to preserve the soup’s creamy texture.

Reheating

Reheat gently over low heat on the stove, stirring frequently to prevent scorching. If the soup thickens too much, simply thin it with a splash of broth or water. Add the parsley butter just before serving for that fresh, vibrant finish.

FAQs

Can I use other types of rice instead of wild rice in this recipe?

Absolutely, although wild rice adds a unique nutty flavor and chewy texture that’s central to the recipe. Long-grain brown rice or a wild rice blend can work well if wild rice isn’t available, but be mindful of different cooking times.

Is this Wild Rice Mushroom Soup Recipe suitable for vegans?

The original recipe includes butter and heavy cream, but you can easily make it vegan by substituting with plant-based butter and coconut or cashew cream. The soy sauce adds a nice depth of umami that vegan palettes will love.

Can I prepare the wild rice ahead of time?

Yes! Cooking the wild rice in advance can save time. Keep it refrigerated and add it to the soup during the final cooking stage for convenience without sacrificing flavor or texture.

What type of mushrooms work best for this soup?

A blend of wild and fresh mushrooms gives the best flavor complexity. Porcini mushrooms add intense umami, while fresh cremini or button mushrooms provide texture and freshness. Feel free to experiment with shiitake, oyster, or chanterelles for even more depth.

Why do I need to brown the mushrooms instead of just cooking them through?

Browning the mushrooms develops a rich caramelized flavor and creates those browned bits on the pot’s bottom, called fond, which are crucial for building the deep, complex taste of this Wild Rice Mushroom Soup Recipe. It’s a key step you won’t want to skip.

Final Thoughts

This Wild Rice Mushroom Soup Recipe is a true celebration of earthy, comforting flavors wrapped in creamy, hearty goodness. Whether you’re cooking for friends, family, or simply treating yourself, it’s one of those dishes that feels like a warm hug on a chilly day. I can’t wait for you to try it and make it your own go-to soup when you crave something special yet wonderfully nourishing.