Creamy Wild Rice Mushroom Soup

This creamy wild rice mushroom soup is a comforting homemade soup made with mushrooms, wild rice blend, carrots, celery, and garlic in a rich, smooth broth. Ideal for cold weather meals, this easy soup recipe works well for lunch or dinner and can be made with chicken or vegetable broth. Naturally gluten free with simple swaps, it’s a popular choice for hearty soup recipes, mushroom soup lovers, and make-ahead meals that reheat well.

Ingredients

• ¼ cup butter or vegan butter, divided
• 1 lb mushrooms, thinly sliced (cremini or baby bella recommended)
• 3 cloves garlic, minced or pressed
• Salt and black pepper, to taste
• 2 small carrots, finely chopped (about 1 cup)
• 2 celery ribs, thinly sliced
• 1 large shallot or 1 small onion, chopped
• ½ teaspoon dried thyme
• 1 cup wild rice blend
• 6 cups chicken stock or broth
• 3 tablespoons gluten-free flour (or all-purpose flour)
• 1 cup milk of choice, divided

Instructions

1. Heat a large soup pot or Dutch oven over medium-high heat. Add 2 tablespoons butter and let melt.
2. Add the mushrooms and stir to coat. Sauté for 8–10 minutes, stirring often, until the mushrooms release their liquid, the liquid cooks off, and they begin to brown.
3. Add the garlic and a pinch of salt. Continue cooking for 7–8 minutes until the mushrooms are deeply golden and slightly dry. Transfer mushrooms to a bowl and set aside.
4. Reduce heat to medium and melt the remaining 2 tablespoons butter in the same pot. Add carrots, celery, and shallot or onion. Season with salt and pepper and sauté for 8–10 minutes, until softened. Cover briefly if needed to help the vegetables cook evenly.
5. Stir in the dried thyme and cook for 1 minute.
6. Add the wild rice, chicken stock, and cooked mushrooms. Bring to a boil, then cover, reduce heat to low, and simmer for 45–60 minutes, stirring occasionally, until the rice is tender.
7. In a small bowl, whisk the flour with ¼ cup milk until smooth. Whisk in the remaining ¾ cup milk, then slowly pour the mixture into the soup, stirring constantly.
8. Simmer uncovered for 10 minutes. Remove from heat and let the soup rest for 20 minutes to thicken.
9. Taste and adjust seasoning with additional salt and pepper before serving.

---

Tips

• Browning the mushrooms well adds deep, savory flavor to the soup.
• Stir the rice occasionally while simmering to prevent sticking.
• Letting the soup rest before serving helps achieve a creamier texture.

Variations and Substitutions

• Vegan: Use vegan butter, plant-based milk, and vegetable broth.
• Extra Creamy: Replace part of the milk with cream or coconut milk.
• Herbs: Add rosemary or bay leaf for extra aroma.
• Protein Boost: Stir in shredded chicken or white beans before serving.

FAQs

Can I make this soup ahead of time?
Yes, it tastes even better the next day. Store in the refrigerator for up to 4 days.

Does wild rice take longer to cook than regular rice?
Yes, wild rice blends typically need 45–60 minutes to become tender.

Can I freeze this soup?
Yes, but the texture may change slightly due to the dairy. Stir well when reheating.

Serving Suggestions

• Serve with crusty bread or garlic toast.
• Pair with a green salad for a complete meal.
• Garnish with fresh thyme or parsley.

Why You’ll Love This Recipe

• Rich, earthy mushroom flavor
• Hearty and filling with wild rice
• Easy to make with simple ingredients
• Naturally gluten-free with easy vegan options