Why You’ll Love This Recipe

This soup delivers a satisfying combination of textures and flavors. The chewy wild rice pairs beautifully with tender mushrooms, while the creamy broth adds richness without overpowering the natural flavors of the vegetables. Aromatic herbs and a touch of garlic elevate the dish, making it a crowd-pleaser that feels gourmet but is easy enough for a weeknight dinner.

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 yellow onion, finely chopped
¾ cup finely chopped carrots
½ cup finely chopped celery
8 oz baby bella (cremini) mushrooms, sliced
4 garlic cloves, minced
1 cup dry wild rice blend (such as Lundberg brand)
1 tablespoon poultry seasoning (or Herbs de Provence)
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups (1 quart) lower-sodium vegetable broth
2/3 cup heavy cream (or cashew cream for dairy-free)
1/3 cup finely grated Parmesan cheese

Directions

Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery and sauté 5–6 minutes until softened.
Add mushrooms and cook another 4–5 minutes until tender. Stir in garlic and cook until fragrant, about 1 minute.
Add wild rice, poultry seasoning, salt, and pepper, stirring to coat the rice with the oil and butter.
Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 40–45 minutes, until the rice is tender.
Stir in heavy cream and grated Parmesan. Heat gently, but do not boil, to avoid curdling. Adjust seasoning to taste.
Serve hot, optionally garnished with extra Parmesan or fresh herbs.

Servings and Timing

Makes about 6 servings
Prep time: 10 minutes
Cook time: 50 minutes
Total time: about 1 hour

Variations

Vegan/Dairy-Free: Use cashew cream instead of heavy cream and omit Parmesan or use a vegan alternative.
Protein Boost: Add cooked shredded chicken or white beans.
Herbal Twist: Swap poultry seasoning for fresh thyme and rosemary.
Mushroom Variety: Mix in shiitake or oyster mushrooms for deeper flavor.
Nutty Crunch: Top with toasted pine nuts or chopped walnuts before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed to maintain creaminess. This soup freezes well for up to 2 months thaw in the refrigerator overnight before reheating.

FAQs

Can I make this soup ahead of time?

Yes! The flavors meld beautifully if made a day ahead.

Can I use pre-cooked rice?

Yes, but add it toward the end of cooking and reduce simmering time to prevent overcooking.

Can I make it gluten-free?

Yes, this recipe is naturally gluten-free.

How creamy is this soup?

Rich but not heavy the cream adds smoothness without overpowering the mushrooms and rice.

Can I add other vegetables?

Carrots, parsnips, or leeks would all work well for added flavor and texture.

Conclusion

Wild Rice and Mushroom Soup is a cozy, flavorful, and hearty dish that brings earthy autumn flavors to your table. With nutty wild rice, tender mushrooms, and a creamy, herby broth, it’s perfect for a comforting meal any day of the week. Serve with crusty bread for a complete, satisfying experience.