Miley This recipe turns simple, rustic ingredients into a bowl of pure comfort. The earthy mushrooms release their deep, savory flavor as they cook, while the nutty wild rice gives every spoonful a chewy and filling base. A creamy finish ties it all together, transforming the broth into something velvety and smooth without being overly heavy.
It’s the kind of soup that warms you instantly, filling your kitchen with an aroma that makes you want to linger. Perfect for a weeknight dinner or a cozy meal with guests, this soup feels both nourishing and indulgent. Every bite balances hearty vegetables, rich broth, and just enough creaminess to make it feel luxurious while still grounded in wholesome simplicity.
Why You’ll Love This Recipe
This wild rice and mushroom soup combines rustic comfort with rich flavors in every bite.
Earthy mushrooms: Deep savory notes with tender texture.
Nutty wild rice: Chewy, hearty grains that add substance.
Vegetable depth: Onion, carrots, and celery round out the base.
Creamy base: Silky finish that balances flavors without being heavy.
One-pot simplicity: Minimal cleanup for maximum comfort.
Feel free to adjust it to your style. Swap in coconut milk for a dairy-free finish, add kale or spinach for greens, or stir in chickpeas for extra protein.
Ingredients
For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 16 oz cremini or button mushrooms, sliced
- 1 cup uncooked wild rice, rinsed
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly cracked black pepper, to taste
For the Creamy Finish:
- 2 tbsp butter or olive oil
- 2 tbsp flour
- 1 cup milk of choice (dairy or unsweetened plant-based)
Optional Toppings:
- Fresh parsley, chopped
- Shaved parmesan or vegan parmesan
- Extra black pepper
Step-by-Step Instructions
1. Cook the Vegetables
Heat olive oil in a large soup pot. Add onion, carrots, and celery, stirring often until softened and fragrant. Add garlic and mushrooms, cooking them slowly until they release their juices and turn golden, which deepens the flavor and creates the base of the soup.
2. Simmer the Wild Rice
Stir in the rinsed wild rice, broth, thyme, rosemary, bay leaves, salt, and black pepper. Bring everything to a boil, then lower the heat to a steady simmer. Cover the pot and let it cook for about 45 minutes, stirring occasionally, until the wild rice is chewy and fully cooked.
3. Make the Cream Base
In a small pan, melt butter or warm olive oil. Sprinkle in flour and whisk continuously, cooking for a couple of minutes until lightly golden. Slowly add milk while whisking until the mixture becomes smooth, creamy, and thick. This will give the soup its velvety texture.
4. Combine the Soup
Remove the bay leaves from the soup pot. Pour the cream mixture into the broth and stir well until everything blends together. Let it simmer a few more minutes to meld the flavors and give the soup its luxurious finish.
5. Finish and Serve
Ladle the soup into bowls, garnish with fresh parsley, parmesan, or extra cracked black pepper. Serve it hot with crusty bread or warm rolls on the side for dipping.
Tips & Variations
- Vege Boost: Stir in kale or spinach right before serving for a fresh boost.
- Quick Cooking: Use part brown rice if you want a quicker cooking time.
- Easy Creamy Finish: Swap the roux with coconut milk for an easy dairy-free creamy finish.
- Protein Goodness: Add beans or chickpeas for extra protein and heartiness.
Serving Suggestions
Pair this soup with toasted sourdough or garlic bread to soak up the broth. A crisp green salad or roasted vegetables on the side make it a balanced meal. Leftovers taste even better the next day since the flavors deepen, so it’s ideal for meal prep or next-day lunches.
Final Thoughts
This soup delivers earthy mushrooms, chewy wild rice, and a silky broth that feels both rustic and refined. It’s cozy enough for a quiet night in yet special enough to serve for friends. Easy to make, nourishing, and deeply satisfying, it’s a recipe you’ll return to anytime you want a comforting, hearty meal.
Wild Rice & Mushroom Soup – Cozy and Hearty
Ingredients
For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 16 oz cremini or button mushrooms sliced
- 1 cup uncooked wild rice rinsed
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly cracked black pepper to taste
For the Creamy Finish:
- 2 tbsp butter or olive oil
- 2 tbsp flour
- 1 cup milk of choice dairy or unsweetened plant-based
Optional Toppings:
- Fresh parsley chopped
- Shaved parmesan or vegan parmesan
- Extra black pepper
Instructions
- Heat oil in a soup pot and sauté onion, carrots, and celery until fragrant and softened. Add garlic and mushrooms, cooking until golden and their juices release.
- Stir in wild rice, broth, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cover and cook for about 45 minutes, stirring occasionally, until the rice is chewy and tender.
- In a separate saucepan, melt butter or heat olive oil. Add flour and whisk for a couple of minutes until golden. Gradually pour in milk, whisking constantly to make a smooth, thick sauce.
- Remove bay leaves from the soup pot. Stir the cream mixture into the broth and let everything simmer for 5 to 10 minutes until creamy and well combined.
- Serve hot with parsley, parmesan, or extra pepper on top, along with crusty bread or warm rolls.
