Go Back
To make this soup, you need a few key ingredients that bring great flavor and texture. Here’s what you will need: - 1 cup wild rice, thoroughly rinsed - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups cremini mushrooms, sliced thinly - 2 medium carrots, diced small - 2 celery stalks, diced small - 4 cups vegetable broth, preferably low-sodium - 1 cup coconut milk or heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) Wild rice is the star here. It adds a chewy texture. The cremini mushrooms give a rich, earthy flavor. The coconut milk or cream makes it creamy and smooth. You can change this soup to suit your taste. Here are some optional ingredients you can try: - Spinach or kale for added greens - Chicken for a heartier dish - Leeks for a mild onion flavor - Corn for sweetness - Peas for a pop of color Feel free to mix and match. These options help you create your own version of this soup. Herbs and spices make a big difference in flavor. Here are some great choices: - Bay leaves for depth of flavor - Fresh thyme for a brighter taste - A dash of nutmeg for warmth - Lemon juice for brightness Using these herbs can elevate your soup. They bring out the natural flavors of the other ingredients. Start by heating 1 tablespoon of extra virgin olive oil in a large pot. Use medium heat. Add 1 medium onion, chopped finely. Sauté the onion for about 5 minutes. It should become soft and clear. Stir it often to keep it from burning. Next, add 3 cloves of minced garlic. Cook this for 1 minute. The garlic will smell great. Make sure it doesn’t brown. Now, it’s time for the mushrooms and other veggies. Add 2 cups of sliced cremini mushrooms to the pot. Also, add 2 small diced carrots and 2 small diced celery stalks. Cook everything for 7 to 8 minutes. Stir it often. The mushrooms will let out moisture and get soft. Once the veggies are ready, stir in 1 cup of rinsed wild rice. Pour in 4 cups of vegetable broth next. Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Bring everything to a boil. Then, reduce the heat to low and cover the pot. Let it simmer for 40 to 45 minutes. The wild rice will be tender when done. After the rice cooks, stir in 1 cup of coconut milk or heavy cream for richness. Season with salt and black pepper to taste. Warm it up for 5 more minutes. Taste the soup and adjust the seasoning if you want. Serve the soup hot. Don’t forget to garnish with fresh parsley for color and flavor. To make this soup extra creamy, I suggest using full-fat coconut milk or heavy cream. Both options give a rich flavor. You can also add a little cornstarch mixed with water to thicken it. This trick helps if you want a thicker texture without losing the creamy taste. For a fun twist, try blending a portion of the soup and then mixing it back in. This creates a smooth and creamy base. You can boost the soup’s flavor by adding more herbs. Fresh thyme or rosemary can add brightness. A splash of lemon juice just before serving can lift the taste. If you love heat, consider adding a pinch of red pepper flakes. This adds warmth without overpowering the dish. Tasting and adjusting the seasoning is key. Always remember to check for salt and pepper before serving. One mistake is cooking the rice too long. This can make it mushy. Always follow the cooking time on the package. Another common error is not sautéing the vegetables long enough. Properly cooking your onions and garlic brings out their sweet flavors. Lastly, don’t skip the garnish. A sprinkle of fresh parsley adds color and flavor. Avoiding these mistakes will make your soup shine! {{image_4}} You can easily make this soup vegetarian or vegan. Just use vegetable broth and coconut milk. These ingredients keep the creamy texture and rich flavor. If you want to skip the dairy, coconut milk works great. It adds a nice sweetness and creaminess. You can also add more veggies for extra nutrition. Try adding spinach, kale, or peas for more color and taste. If you have specific dietary needs, swap ingredients with ease. For gluten-free options, ensure your broth is gluten-free. You can also replace wild rice with quinoa or brown rice. Quinoa cooks faster and adds protein. For a lighter version, use less coconut milk or substitute with almond milk. This keeps the soup lighter but still tasty. Seasonal veggies bring new life to this soup. In spring, add asparagus or fresh peas. They add a nice crunch and vibrant color. In summer, consider zucchini or bell peppers. Both have great flavors and textures. In fall, use butternut squash or sweet potatoes for a sweet twist. These veggies add warmth and depth to the soup. You can truly make this soup your own! You can store leftover creamy mushroom wild rice soup easily. First, let the soup cool down to room temperature. Then, pour it into an airtight container. Make sure to leave some space at the top. The rice will expand as it sits. You can store it in the fridge for up to four days. For longer storage, freezing is a great option. Freezing this soup is simple. First, let it cool completely. Then, transfer it to freezer-safe bags or containers. Squeeze out as much air as possible before sealing. Label the bags with the date. The soup keeps well for up to three months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge. Reheating creamy mushroom wild rice soup is quick. You can use the stovetop or microwave. If using the stovetop, pour the soup into a pot. Heat over medium-low until warm, stirring often. If using the microwave, place the soup in a microwave-safe bowl. Heat for two to three minutes, stirring halfway through. Always check the temperature before serving. Add a splash of coconut milk or cream to revive the creaminess if needed. Yes, you can use different rice. You can try brown rice or basmati rice. However, cooking times will vary. Brown rice takes longer to cook than wild rice. If you choose basmati, it cooks faster. Just adjust the broth and cooking time based on your rice. To make this soup gluten-free, choose a gluten-free broth. Most vegetable broths are gluten-free. Always check the label to be sure. Avoid adding any ingredients that may contain gluten. This soup is naturally gluten-free when made with the right broth. You can serve this soup with many sides. A fresh salad pairs well. You can also try crusty bread or garlic bread. This adds a nice crunch and complements the creamy soup. Enjoying it with a light sandwich is another great option. This blog post showed you how to make creamy mushroom wild rice soup. We explored main ingredients, optional additions, and herbs to enhance flavor. I provided step-by-step instructions, tips for creaminess, and ways to avoid common mistakes. You learned about variations for different diets and seasonal ingredients. Finally, I covered storage tips and answered common questions. Try this soup today, and enjoy the rich flavors and warmth!

Creamy Mushroom Wild Rice Soup

Warm your soul with this creamy mushroom wild rice soup! This hearty and delicious recipe features wild rice, fresh vegetables, and flavorful herbs, all in a rich broth that nourishes with every spoonful. Perfect for chilly days, it's easy to make and packed with flavor. Click through to discover the complete recipe and enjoy a comforting bowl of soup today!
Print Recipe Pin Recipe

Ingredients
  

1 cup wild rice, thoroughly rinsed

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups cremini mushrooms, sliced thinly

2 medium carrots, diced small

2 celery stalks, diced small

4 cups vegetable broth (preferably low-sodium)

1 cup coconut milk (or heavy cream for a richer option)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant. Stir occasionally to prevent burning.

      Introduce the minced garlic to the pot and cook for an additional minute, stirring until the garlic is fragrant but not browned.

        Next, add the sliced cremini mushrooms, diced carrots, and diced celery. Cook for approximately 7-8 minutes, stirring occasionally. This will allow the mushrooms to release their moisture and soften perfectly.

          Stir in the rinsed wild rice, then pour in the vegetable broth, followed by the dried thyme and rosemary. Bring the mixture to a vigorous boil, then reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently for 40-45 minutes, or until the wild rice is tender and has expanded.

            Once the rice is fully cooked, stir in the coconut milk (or heavy cream) and season the soup with salt and freshly cracked black pepper according to your taste. Allow to warm through for an additional 5 minutes, stirring occasionally.

              Remove the pot from the heat. Taste and adjust the seasoning as needed to enhance the flavors.

                Serve the soup hot, garnished with a generous sprinkle of freshly chopped parsley for a vibrant finish and added flavor.

                  - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4