Pin it
Wild Rice and Mushroom Soup is a hearty, vegetarian delight perfect for chilly evenings. Made from scratch, it features nutty wild rice, meaty mushrooms, and a creamy broth infused with rustic herbs. Pair it with crusty bread for a cozy, comforting dinner that feels indulgent but remains wholesome and nutritious.
A Bowl of Rustic Comfort
Nothing brings me more joy than watching this soup slowly simmer on my stovetop filling the kitchen with earthy aromas of wild mushrooms and herbs. The combination of chewy wild rice and tender mushrooms creates such wonderful texture in every spoonful. I love making a big batch because the flavors deepen overnight making leftovers even more delicious.
What You'll Need
- Wild Rice: Use genuine wild rice, not a blend, for the best nutty flavor and hearty texture.
- Mushrooms: Baby bella or cremini mushrooms are ideal for depth; mix with shiitakes for added umami.
- Aromatics: Onion, carrots, celery, and garlic create a classic, flavorful mirepoix base.
- Spices: Herbes de Provence or poultry seasoning for earthy, rustic seasoning.
- Cream: Heavy cream or cashew cream for a rich, velvety consistency. Use dairy-free options for vegan preparations.
- Broth: High-quality vegetable or chicken broth forms the soup's base.
- Parmesan: Adds savory richness to finish the soup.
Creating Your Soup
Start by warming oil and butter in your Dutch oven and adding those aromatic vegetables letting them soften and release their flavors. When you add the mushrooms watch how they transform becoming golden and tender releasing their earthy essence. The wild rice goes in next getting a quick toast to enhance its nutty flavor before everything simmers together in rich broth. After about an hour when the rice is perfectly tender stir in cream and Parmesan for that luxurious finish that makes this soup so special.
Making It Perfect
Through many pots of this soup I've learned that choosing the right mushrooms makes all the difference. I love mixing baby bella with shiitakes for the deepest flavor. If you're going dairy-free cashew cream works beautifully here and no one will guess it's vegan. The key is letting the rice cook until it's just tender but still has a slight bite to it. Sometimes I'll add a handful of fresh herbs at the end or stir in some leafy greens for extra color and nutrition.
Keeping It Fresh
You'll love how well this soup keeps. Store it in the fridge for up to five days and the flavors just keep getting better. When freezing portion it into containers that'll last you three months. Just remember to warm it gently when reheating whether on the stovetop or in the microwave stirring occasionally for that perfect consistency.
Ways to Serve
I love serving this soup with thick slices of crusty bread perfect for soaking up every last drop of the creamy broth. A crisp winter salad on the side adds such nice contrast to the soup's richness. For extra indulgence shower each bowl with freshly grated Parmesan and a sprinkle of fresh herbs. It's these little touches that make each serving feel special.
Pin it
Frequently Asked Questions
- → Can I make this dairy-free?
Yes, you can substitute heavy cream with cashew cream. Pour boiling water over raw cashews, let sit while soup cooks, then blend until smooth before adding to the soup.
- → How long can I store leftovers?
Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on stovetop or in microwave, stirring frequently for even heating.
- → What kind of rice should I use?
Use a dry wild rice blend, such as Lundberg brand. This provides the best texture and cooking time specified in the recipe.
- → Why let the cream come to room temperature?
Room temperature cream incorporates more smoothly into hot soup and reduces the risk of curdling when added to the hot mixture.
- → Can I use different mushrooms?
While the recipe calls for baby bella (cremini) mushrooms, other varieties can work. Cremini provides a nice hearty texture and rich flavor.