Mushroom Wild Rice Soup: Easy One-Pot Recipe

Mushroom Wild Rice Soup is a hearty, nourishing soup that always reminds me of home. I love how the earthy mushrooms come together with the nutty flavor of wild rice in a creamy, savory broth.

The recipe is simple, satisfying, and perfect for busy weeknights or slow weekends when I want something hearty. It is popular during colder seasons and can be made in advance and freezes well.

You can enjoy this Mushroom Wild Rice Soup with crusty garlic bread, buttery dinner rolls, or a warm grilled cheese sandwich for a heartier meal. For a lighter touch, a crisp Caesar salad or a mixed green salad with vinaigrette helps balance out the soup’s creaminess.

The dish also goes wonderfully with comforting mains, such as roasted chicken, quiche Lorraine, or a slice of savory vegetable tart.

Here’s how to make the mushroom whild rice soup:

A cozy, affordable, and hearty soup made with mushrooms, vegetables, and tender wild rice.

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 45–55 minutes
• Total time: 55–65 minutes
• Calories: about 260 per serving
• Cuisine: American
• Course: Soup

Ingredients

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 10 oz mushrooms, sliced (any mix works)
• 3 garlic cloves, minced
• 1 cup uncooked wild rice (not quick-cook)
• 4 cups vegetable broth or chicken broth
• 1 cup water
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup milk or cream (optional for creamier texture)

Instructions

1. Heat the oil or butter in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook 5 minutes until softened.
3. Add mushrooms and cook until they release moisture and start to brown, about 5–7 minutes.
4. Stir in garlic, wild rice, thyme, salt, and pepper.
5. Pour in broth and water. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45–55 minutes, or until the wild rice is tender.
7. Stir in milk or cream if using, then simmer 2 more minutes.
8. Taste and adjust seasoning. Serve warm.

Nutrition

• fat: 8g
• carbs: 38g
• fiber: 4g
• protein: 8g
• sugar: 5g

Notes

• Use full wild rice (not a blend) for the best texture.
• Add extra water or broth if the soup becomes too thick.
• For a vegan version, use olive oil and plant-based milk.
• Mushrooms can be mixed (cremini, button, shiitake) for deeper flavor.