Wild Rice and Mushroom Soup – Creamy, Hearty, and Comforting

Wild Rice and Mushroom Soup is a light yet filling soup made with tender wild rice, earthy cremini mushrooms, and fresh vegetables in a savory, creamy broth. Yellow onion, carrots, celery, garlic, thyme, and sage build layers of flavor, while evaporated milk gives the soup a smooth finish without making it overly heavy. This homemade wild rice soup is a comforting choice for chilly days, simple family dinners, or a cozy lunch. Serve it warm with crusty bread or oyster crackers for an easy, satisfying meal.

Quick Recipe Snapshot

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Wild Rice Cooking Time: 45 minutes
• Total Time: 2 hours 35 minutes
• Servings: 8
• Calories: 229 kcal per serving

Why You’ll Love This Recipe

• Full of vegetables: Mushrooms, onion, carrots, and celery create a flavorful base.
• Comforting texture: Cooked wild rice adds a hearty bite to every spoonful.
• Creamy finish: Evaporated milk creates a smooth, rich-tasting broth.
• Herb-infused flavor: Fresh thyme and sage complement the earthy mushrooms.
• Easy to serve: Pair it with crusty bread or oyster crackers for a simple meal.

Ingredients You’ll Need

• 2 tablespoons salted butter: Adds richness to the vegetable base.
• 1 tablespoon olive oil: Helps cook the mushrooms and vegetables.
• 8 ounces cremini mushrooms, sliced: Bring an earthy, savory flavor.
• 1 medium yellow onion, diced: Adds sweetness as it cooks.
• 2 medium carrots, diced: Contribute color and natural sweetness.
• 2 ribs celery, diced: Add flavor to the soup base.
• 4 cloves garlic, minced: Give the broth a fragrant, savory note.
• 1 teaspoon fresh thyme: Adds an earthy herbal flavor.
• ½ teaspoon fresh sage: Complements the mushrooms and wild rice.
• Coarse kosher salt and freshly ground black pepper: Season to taste.
• 3 tablespoons all-purpose flour: Help thicken the broth.
• 1 bay leaf: Adds subtle herbal flavor during simmering.
• 5 cups vegetable broth: Form the soup’s savory base.
• 1 cup evaporated milk: Creates a creamy finish.
• 1½ cups cooked wild rice: Add texture and make the soup filling.

How to Make Wild Rice and Mushroom Soup

1. Cook the mushrooms

Melt the butter with the olive oil in a large pot or Dutch oven over medium heat. Add the sliced cremini mushrooms and cook for 5 minutes, stirring frequently.

2. Soften the vegetables

Add the diced onion, carrots, and celery. Cook for 15 minutes, stirring frequently, until the vegetables are soft and beginning to turn golden brown.

3. Add the garlic and herbs

Stir in the minced garlic, fresh thyme, fresh sage, salt, and freshly ground black pepper. Cook for 30 seconds, stirring to release the flavors.

4. Add the flour

Sprinkle the flour over the vegetables and stir continuously for 1 minute. This helps thicken the soup once the broth is added.

5. Simmer the broth

Add the bay leaf and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.

6. Add the milk and wild rice

Pour in the evaporated milk and add the cooked wild rice. Stir well and let the soup simmer for another 10–15 minutes, until everything is warmed through.

7. Serve warm

Remove the bay leaf before serving. Ladle the soup into bowls and serve with crusty bread or oyster crackers.

Tips for the Best Soup

• Cook the wild rice first: The recipe calls for 1½ cups of cooked wild rice, so prepare it before adding it to the soup.
• Let the vegetables develop flavor: Cook the mushrooms for the full 5 minutes, then give the onion, carrots, and celery 15 minutes to soften and begin browning.
• Stir while adding flour: Mixing thoroughly helps distribute the flour throughout the vegetables.
• Simmer gently after adding milk: Keep the heat low enough to warm the soup without boiling it vigorously.
• Season to taste: Add the salt and black pepper according to your preference.

What to Serve with Wild Rice and Mushroom Soup

This soup pairs naturally with crusty bread or oyster crackers, as suggested in the original recipe. Both make it easy to enjoy the creamy broth and tender vegetables. Serve it for lunch or as a comforting first course at dinner.

Frequently Asked Questions

Can I use uncooked wild rice?

The recipe specifies 1½ cups of cooked wild rice. Cook the rice separately before adding it to the soup.

Can I use another type of mushroom?

Cremini mushrooms are the specified ingredient and provide the intended earthy flavor. Changing the mushroom variety may alter the final taste.

Why does this soup use flour?

The flour helps thicken the vegetable broth, giving the soup a fuller texture.

When should I add the evaporated milk?

Add it after the broth has simmered for 20 minutes, along with the cooked wild rice. Simmer for another 10–15 minutes until everything is warmed through.

What should I serve with this soup?

Crusty bread and oyster crackers are the suggested accompaniments.

Nutrition Information

Per serving, based on the supplied recipe:

• Calories: 229 kcal
• Carbohydrates: 34 g
• Protein: 8 g
• Fat: 7 g
• Saturated Fat: 4 g
• Fiber: 3 g
• Sugar: 7 g
• Sodium: 950 mg
• Potassium: 434 mg
• Cholesterol: 17 mg
• Calcium: 108 mg
• Iron: 1 mg
• Vitamin A: 3,047 IU
• Vitamin C: 3 mg

A Cozy Soup for Any Day

Wild Rice and Mushroom Soup brings together earthy mushrooms, tender vegetables, fragrant herbs, and cooked wild rice in a creamy broth. With its simple ingredients and comforting flavor, it makes a lovely homemade lunch or dinner. Serve each bowl with crusty bread or oyster crackers, and enjoy a warm, satisfying soup that’s easy to add to your regular recipe rotation.

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