Creamy Wild Rice Mushroom Soup Recipe



  • 1 tablespoon olive oil, or butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced


  • 1 pound mixed mushrooms (cremini, shiitake, oyster, etc.), sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional, but adds depth)
  • Salt and black pepper to taste

Soup Base:

  • 1 cup wild rice
  • 6 cups low-sodium vegetable or chicken broth
  • 1/2 cup all-purpose flour

Creamy Element:

  • 1 cup heavy cream or half-and-half
  • 2 tablespoons fresh chopped parsley (optional)
  • Lemon juice to taste (optional)


  • Prep the Vegetables: Dice the onion, carrots, and celery. Slice your mushrooms. Mince the garlic.
  • Cook the Aromatics: Heat the olive oil (or butter) in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened (about 5-7 minutes). Add the garlic and cook for another 30 seconds, until fragrant.
  • Sauté the Mushrooms: Add the mushrooms, thyme, paprika (if using), salt, and pepper to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes.
  • Simmer the Soup: Add the wild rice and broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 45-60 minutes, or until the wild rice is tender and has opened up. Stir occasionally to prevent sticking.
  • While the rice simmers, make the creamy base: In a small bowl, whisk together the flour and 1/2 cup of the broth until completely smooth.
  • Thicken & Add the Cream: Once the rice is tender, whisk the flour mixture into the soup. This will create a thicker consistency. Stir in the heavy cream (or half-and-half). Continue to simmer over low heat for 5-10 minutes, until the soup has thickened slightly.
  • Finish and Serve: Stir in the parsley (if using) and taste for seasoning. Add salt and pepper as needed. A squeeze of lemon juice can also brighten the flavors if you desire. Serve hot, garnished with additional parsley if desired.


  • Rice Options: You can use a wild rice blend for added textures and flavors.
  • Flavor Boost: A splash of Worcestershire sauce adds a subtle umami depth.
  • Vegetarian/Vegan: Substitute the broth and cream with vegetable-based options. A cashew cream made with soaked cashews and blended until smooth can replace the dairy-based cream.
  • Make-ahead: This soup tastes even better the next day, making it ideal for meal prep!

Enjoy your warming and delicious Creamy Wild Rice Mushroom Soup!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *