Easy Creamy Wild Rice and Mushroom Soup Recipe
This soup is a fall-favorite in our house, but it’s delicious any time of the year! This creamy wild rice and mushroom soup is so easy to throw together, and it’s so tasty! I use wild mushrooms in my soup, but you can use any kind you’d like!
Why I Love This Creamy Wild Rice and Mushroom Soup:
This creamy wild rice and mushroom soup is so comforting and delicious! It’s perfect for a chilly fall day, and it’s so easy to throw together. It’s not like some soups that take all day to make, you can make it from start to finish in under an hour!
Wild rice is so nutty and delicious, and much healthier for you than regular rice. The mushrooms make the soup nice and hearty, I love using wild morel mushrooms that we forage for, but Creminis are great in this soup too! You definitely don’t want to skip the mushrooms!
I learned about this recipe from a friend, and after tweaking some things we started making it in our family’s restaurant. It became a huge hit, and people were always asking when we were making it again! Now I make it at home for my family and they gobble it up. It’s perfect for a cool fall day.
Tools and Ingredients Needed for Making Creamy Wild Rice and Mushroom Soup:
Tools needed for making soup:
- Dutch oven or soup pot – I use my enameled Dutch oven for pretty much every soup I make, but if you have a nice soup pot that will work just as well!
- Frying pan– for sautéing veggies.
- Wooden spoon – for mixing ingredients in
- Measuring cups & spoons – for measuring ingredients
Ingredients needed for soup:
- Wild rice blend
- Chicken Broth – I like using bone broth because it’s much more nutritional!
- Half & Half
- Carrots
- Celery
- Onion
- Mushrooms (I like using Morels, but you can use any kind you’d like.)
- Butter
- Flour (I used gluten-free flour in mine, but you don’t have to if it doesn’t need to be gluten-free. The measurements are the same.)
- Rosemary – fresh is best, but dried is fine too!
- Thyme
- Garlic Powder (or fresh garlic cloves)
- Salt & Pepper – I always use Redmond’s Real Salt.
Step-by-Step Instructions for Making Creamy Wild Rice and Mushroom Soup:
Step 1: Measure out wild rice and pour it into your pot. Pour the chicken broth over it and bring to a boil, once it comes to a boil simmer it for 15 minutes.
Step 2: While that is heating up, chop up your carrots, celery, and onion. (Garlic too if using fresh) Put them in a frying pan with two tablespoons of butter and sauté them until they are soft.
Step 3: Chop up your mushrooms and add those to the veggies and let them cook for a few minutes.
Step 4: Once your veggies are done, add another two tablespoons of butter and let it melt, then add in your flour and make sure it’s mixed in well with all of the veggies. Cook that for about 2-3 minutes.
Step 5: Once your veggies are done, and the rice has been simmering for 10-15 minutes, it’s time to add the veggies to the pot with the rice. Mix well, and it will start to thicken almost instantly.
Step 6: After the soup has thickened, add the half and half, and other seasonings. Once it’s fully mixed and the soup is nice and hot, it’s ready to serve!
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Creamy Wild Rice and Mushroom Soup
Equipment
- Dutch oven or soup pot
- Measuring cups & spoons
- Wooden Spoon
Ingredients
- 1 cup Wild Rice Blend
- 1 medium Onion chopped
- 3 ribs Celery chopped
- 3 medium Carrots chopped
- 3 cloves Garlic chopped (garlic powder is fine too)
- 1 handful Mushrooms
- 4 tbsp butter divided
- 1/2 cup all purpose flour gluten-free if needed
- 4 cups Chicken broth
- 2 cups half and half
- 1 1/2 tsp crushed rosemary fresh or dried
- 1 1/2 tsp thyme fresh or dried
- 1 1/2 tsp salt
- 1 tsp pepper
Instructions
- In your pot, combine wild rice blend, and chicken broth. Heat until boiling and then reduce heat to simmer for 10-15 minutes (until rice is tender)
- Meanwhile in your frying pan, add 2 tablespoons of butter and cook the celery, onion, and carrots until tender. Once they are tender, throw in the chopped mushrooms.
- Next, add the remaining butter and add flour, mix well and cook for about 2-3 minutes.
- Add the veggies to the rice and broth after it has been simmering for at least 10 minutes. Mix well, the soup will start to thicken.
- Once it has thickened, add the half and half and remaining seasonings.
- When the cream is fully incorporated, it's ready to serve! Serve with a warm slice of sourdough with butter if desired!
Notes
FAQ About Creamy Wild Rice & Mushroom Soup
Can I use milk instead of half and half?
You can use milk, but it won’t be quite as creamy as half and half. It will still be delicious though!
How long does it last?
The soup will last in the fridge for about 4 days.
How do I reheat the soup?
Carefully reheat it on a low temperature on your stovetop. Or, you can reheat it in the microwave. You’ll likely need to add some milk or cream as it will be pretty thick once cooled.
Can I freeze the soup?
Yes, but when you thaw it you’ll need to add more cream or milk as you slowly reheat it, to prevent it from becoming curdled.
