Cozy up with this mushroom and wild rice soup that’s creamy (with or without dairy), deeply savory, and weeknight-easy. I’ve cooked this soup many times for testing—once with a wild rice blend and once with 100% cultivated wild rice. The blend cooks faster, but true wild rice delivers nutty chew and gorgeous texture. Below you’ll find both timings and clear swaps, so you can make it your way.
At a Glance
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes (see rice notes)
- Total Time: 60–75 minutes
- Difficulty: Easy
- Estimated Cost: $12–$16 (US, mid-market)
Ingredients
Base & Aromatics
- 2 tbsp olive oil (or avocado oil)
- 2 tbsp unsalted butter (28 g) (use more oil for dairy-free)
- 1 large yellow onion, diced (about 1½ cups/200 g)
- 2 medium carrots, diced (1 cup/130 g)
- 2 celery stalks, diced (1 cup/110 g)
- 4 cloves garlic, minced
Mushrooms & Herbs
- 1½ lb mushrooms, sliced (680 g) — mix cremini, baby bella, shiitake
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 bay leaf
Rice & Liquid
- ¾ cup wild rice or wild rice blend, rinsed
- 6 cups low-sodium vegetable broth (1.4 L) (or chicken broth if not vegetarian)
- 1 cup water (240 ml), as needed
Creamy Finish
- 1 cup milk or half-and-half (240 ml) (see dairy-free option)
- 2 tbsp cornstarch (16 g) mixed with 3 tbsp cold water (slurry)
- 1–2 tbsp fresh lemon juice (brightens in place of wine/sherry)
Seasoning
- 1 tsp fine sea salt, plus more to taste
- ½ tsp black pepper
- Optional: ¼ tsp smoked paprika for depth
Optional Add-Ins
- 1 cup chopped kale or spinach
- ½ cup finely diced potato (75 g) for extra body
Swaps & Notes (dietary + practical)
| Need | Swap/Note |
|---|---|
| Dairy-free | Use all olive oil; replace milk/half-and-half with 1 cup unsweetened oat milk or ¾ cup cashew cream. |
| Gluten-free | Recipe is naturally gluten-free (uses cornstarch). |
| Extra-creamy | Use half-and-half or stir in 2 oz (56 g) light cream cheese at the end. |
| More protein | Add 1½ cups cooked chickpeas or white beans in the last 10 minutes. |
| No wine | We use lemon juice for brightness—no alcohol needed. |
| Rice timing | True wild rice: 45–60 min to tender/chewy. Wild rice blend: ~35–45 min. Start checking early. |
Step-by-Step Instructions
- Sauté aromatics & mushrooms
Heat oil and butter in a large Dutch oven over medium heat. Add onion, carrot, and celery; cook 5–6 minutes until softened. Stir in garlic 30 seconds. Add mushrooms, thyme, bay leaf, salt, pepper, and (optional) smoked paprika; cook 8–10 minutes until mushrooms release liquid and concentrate in flavor.
- Simmer with rice
Stir in rinsed wild rice. Add broth and bring to a boil. Reduce to a steady simmer, cover slightly ajar, and cook until rice is tender-chewy (see timing note). Stir occasionally; add up to 1 cup water if too thick.
- Add greens (optional)
Stir in kale or spinach during the last 5 minutes of rice cooking so greens wilt but stay vibrant. - Make it creamy
Whisk cornstarch with cold water. Stir milk (or dairy-free alternative) into the pot, then stream in the slurry while stirring. Simmer 2–3 minutes until lightly thickened and silky.
- Finish & balance
Remove bay leaf. Stir in lemon juice. Taste and adjust salt/pepper. Let rest 5 minutes to marry flavors before serving.
Pro Tips & Variations
- Brown first for umami: Let mushrooms sear undisturbed for 2–3 minutes before stirring. Browning = depth.
- Best texture: True wild rice keeps a pleasant chew and doesn’t bloat on reheating. Blends get softer—great if you like a cozier, thicker soup.
- Cream control: If you prefer a lighter body, skip the slurry and reduce the milk to ½ cup; for extra-lush, keep both.
- Herb swap: Rosemary (½ tsp dried) works if you’re out of thyme.
- Instant Pot (pressure cook): Sauté as written, then add rice and 5 cups broth. High pressure 28 minutes (wild rice) or 20 minutes (blend), quick release, then add dairy/slurry on Sauté to thicken.
- Make-ahead: Cook the base and rice; add dairy and lemon just before serving for the freshest flavor.
Serving Suggestions
- Ladle into warm bowls and finish with chopped parsley and fresh cracked pepper.
- Add a side of crusty gluten-free bread or a simple arugula salad with lemon and olive oil.
- For protein, top with garlicky white beans or shredded rotisserie-style chicken (if not vegetarian).
Storage & Reheating
- Fridge: 3–4 days in an airtight container (40°F/4°C or below).
- Freeze: Up to 2 months. For best results, freeze without the dairy and lemon; add those after reheating.
- Reheat: Stovetop over low-medium heat, stirring, 5–8 minutes; or microwave in 60–90 second bursts, stirring between. Thin with broth or water as needed.
- Food safety: Cool to room temp within 2 hours; reheat leftovers to 165°F (74°C).
Troubleshooting
- Soup too thin: Simmer uncovered 5–10 minutes or add another 1 tsp cornstarch mixed with 2 tsp cold water.
- Too thick: Stir in warm broth ¼ cup at a time.
- Flat flavor: Add ½ tsp salt and a squeeze more lemon; a dash of soy sauce or tamari (gluten-free) adds umami.
- Rice undercooked: Keep simmering; wild rice can vary—add ½ cup hot water and check every 5 minutes.
FAQs
Q1: Can I use white or brown rice instead of wild rice?
A1: Yes. Brown rice works best (about 35–40 minutes). White rice cooks fast (15–18 minutes) and can get soft; add it later to avoid mush.
Q2: How do I make this mushroom and wild rice soup dairy-free but still creamy?
A2: Use all olive oil and swap milk for oat milk or cashew cream. Keep the cornstarch slurry for body.
Q3: Can I add chicken or turkey?
A3: Absolutely. Stir in 2 cups cooked, shredded chicken or leftover turkey during the last 5 minutes to warm through.
Q4: What mushrooms are best?
A4: A mix of cremini/baby bella plus a handful of shiitake delivers meaty flavor and texture. White button mushrooms work in a pinch.
Q5: Can I make it in a slow cooker?
A5: Sauté aromatics and mushrooms first, then add to slow cooker with rice and 6 cups broth. Cook on LOW 5–6 hours (wild rice) or 4–5 hours (blend). Stir in dairy/slurry at the end on HIGH for 10–15 minutes.
Nutrition (per serving)
Approximate, using oat milk and wild rice blend; will vary with choices.
Calories: 265; Protein: 8 g; Carbs: 38 g; Fat: 9 g; Fiber: 4 g; Sodium: 640 mg