Categories Dinner Recipes, Family-Friendly Meals, Main Dishes, Soup Recipes

Wild Rice and Mushroom Soup

by Annmarie

Wild rice and mushroom soup is a cozy, hearty vegetarian dish that’s made completely from scratch. The combination of earthy mushrooms and nutty wild rice creates a rich, comforting flavor that feels perfect for chilly evenings. It’s the kind of soup that simmers slowly, filling your kitchen with warm, inviting aromas.

Enjoy this wild rice soup with a side of crusty bread to soak up every creamy, savory spoonful. Whether you’re making it for a simple weeknight dinner or prepping meals ahead of time, this recipe delivers satisfying comfort in every bowl.

Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

Wild rice and mushroom soup is a cozy, hearty vegetarian dish that’s made completely from scratch. The combination of earthy mushrooms and nutty wild rice creates a rich, comforting flavor that feels perfect for chilly evenings. It’s the kind of soup that simmers slowly, filling your kitchen with warm, inviting aromas.

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 1 yellow onion, finely chopped
  • 3/4 cup finely chopped carrots
  • 1/2 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 Tbsp. poultry seasoning (sub Herbs De Provence)
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 4 cups (1 quart) lower sodium vegetable broth
  • 2/3 cup heavy cream (sub cashew cream*)
  • 1/3 cup finely grated Parmesan cheese

Instructions

Step-By-Step Instructions

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Notes

  • To make homemade cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine. 
  • To Store: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
  • To Reheat: Reheat gently on the stovetop over medium heat until warm throughout. You can also reheat this soup in the microwave, however be sure to stop and stir it every 30 to 45 seconds. This helps promote even reheating so the top layer isn't scolding and bottom is still cold.
  • To Freeze: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.

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