Wild Rice Mushroom Soup

This Mushroom Soup is a hearty, savory, vegetarian dream loaded with umami packed mushrooms and nutty wild rice in an herb infused velvety broth.

This Wild Rice Mushroom Soup is boldly complex, sensationally flavored, rich and creamy, rustic comfort in a bowl.  It’s loaded with caramelized umami mushrooms and chewy, nutty wild rice in a luxurious velvety broth infused with the herbaceous lightness of dill, thyme and oregano. Best of all, this Mushroom Soup all cooks in one pot – even the rice – without any “cream of” soups!  While this recipe takes longer to cook than some, thanks to the wild rice, most of the prep is hand’s off simmering – and you’ll be rewarded with one of the best recipes to ever come out of your Dutch oven. You’ll also love that this Creamy Mushroom Soup reheats beautifully for make ahead dinner, lunch or entertaining. Serve your creamy, dreamy recipe with garlic bread and green bean salad for a complete feast everyone will rave about!

Are you a mushroom lover?  Don’t miss these mushroom studded favorites: Creamy Mushroom Chicken, Mushroom Pasta, Mushroom Risotto, Creamy Mushroom Orzo, Pork Medallions with Mushroom Gravy and Salisbury Steak with Mushroom Gravy.   

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HOW TO MAKE mushroom soup VIDEO

top view of creamy mushroom soup with wild rice and mushrooms

mushroom soup RECIPE

I have a confession to make.  I’m VERY picky about mushrooms.  They must be prepared perfectly in order for me to like them, or even tolerate them.  No slimy, squishy, bland mushroom for me.  When creating this Mushroom Soup recipe, it was important that the mushrooms be earthy, tender, packed with savory goodness and never rubbery.

Mission accomplished.  This Mushroom Soup recipe blew my mind.  I craved it for breakfast, lunch and dinner.  It is one of my all-time favorite soup recipes bursting with satisfying textures and complex umami notes in every bite. I hope you love it as much as me and it becomes a new family favorite for generations to come.

Why this recipe works

It uses a variety of mushrooms.  A soup limited to only one mushroom variety will lack flavor and richness, but this Mushroom Soup recipe uses several varieties for an undeniably rich, layered earthiness that will have everyone swooning.

The mushrooms are caramelized into something crave worthy instead of something squeamish. This recipe takes its time sautéing the mushrooms in Danish Creamery Butter and oil to draw out their natural juices until darkly caramelized for superior flavor and tenderness.

The mushrooms are thinly sliced for the most palate pleasing texture. The mushrooms start out awkward and gangly then caramelize into thin, tender, slivery buttery bits of mushrooms that evenly permeate the entire soup.  

It’s deliciously creamy.  The tender bites of caramelized mushrooms and hearty, chewy rice swaddled in the rich and creamy broth will have everyone coming back for seconds. It’s so deliciously creamy thanks to a mix of butter and flour to thicken the broth and half and half to create a velvety soup without being too heavy. 

The rice stays al dente.  The wild rice retains its palate pleasing texture without ever become mushy and is undeniably worth the extra cook time.  This translates to fabulous leftovers too!

Every spoonful is a warm, savory, jaw dropping irresistible symphony of flavor.  In addition to the bold, earthy mushrooms and nutty rice, the soup is blushing with a wealth of aromatic onions and garlic, irreplaceable celery and carrots and a tapestry of thyme, paprika, oregano, sage, dill and red pepper flakes all lifted up by splashes of balsamic and lemon juice.  It’s an adept balance that compliments the umami packed mushrooms without overpowering them.

This recipe all cooks in one pot!  Many Mushroom Soup recipes cook the wild rice separately or make a roux in a separate pot then add it to the soup – but there’s no need for that!  We make the roux directly in the soup pot at the start of the recipe, then add the rice to simmer until al dente.  Now we have extra flavorful wild rice without dirtying another dish.    

It’s miles ahead of anything canned in terms of nutrition and flavor. This Creamy Mushroom Soup recipe doesn’t use any mystery “cream of” canned soups but is perfection in all its warm, rich and luxuriously creamy glory.  You will never enjoy canned again (sorry and you’re welcome!). 

It’s make-ahead friendly and makes fantastic leftovers.  This Wild Rice Mushroom Soup is rich, hearty and filling, but no worries if you can’t finish it one sitting because the leftovers are even better the next day! The wild rice stays al dente for days without becoming mushy and the flavor becomes even more fabulous.

top view of two bowls of creamy mushroom soup garnished by fresh thyme with bread, showing how to serve the soup

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WHAT mushrooms are best for mushroom soup?

Mushrooms are the star of this Mushroom Soup recipe, so I highly encourage you to use a variety of mushrooms for maximum variety in flavor and texture. Of course, you can stick with all one mushroom if you’d like, as long as you do NOT use white button mushrooms.  They lack the flavor for a deeply satisfying soup.

Fun fact

White/button, Baby bella/cremini and portobello mushrooms are all the same mushroom – just in different stages of the mushroom’s life cycle. They become richer and more flavorful as they grow and mature. So, white mushrooms are the blandest and portobello mushrooms are the most flavorful.

Recommended mushrooms and their differences:

  • Baby Bella (Cremini) Mushrooms:  Are the “middle child’ mushroom.  They are a more mature version of the white button mushroom and therefore heartier, earthier and more robustly flavored.  They are also younger than the next mature variety, the portobello, and that is why they are often called “baby bella” or “baby portobello” mushrooms. Once they reach about 4″ – 6″ in diameter, they are deemed a portobello.
  • Portobello Mushrooms: The most mature white mushroom and therefore the largest and most flavorful.  They boast wonderfully, earthy, meaty, intense umami flavor. They also are less watery than creminis so they caramelize beautifully.  If you are deciding between cremini and portobello mushrooms, go with portobello.   Portobello mushrooms are larger than other mushroom varieties, so slice them into quarters then thinly slice each quarter. 
  • Shiitake Mushrooms: One the most popular edible mushrooms in the world, native to East Asia. They boast a rich, meaty, buttery, woody, intense mushroom flavor when cooked.  They are slender and light brown, with a tough, inedible stem which you’ll need to remove before slicing the cap.  You can find shiitakes at most grocery store available in both fresh and dried. I used fresh in this recipe; you’ll need to reconstitute them if dried.
  • King Oyster Mushrooms:  Known for their dense, meaty texture and nutty, earthy, woody, rich umami flavor, with a hint of licorice.  Unlike the inedible stems of shiitakes, their thick stems are completely edible and can be sliced into thin rounds, just like the caps, and use in the soup.
top view of creamy mushroom soup with wild rice in a soup pot

WHAT RICE IS BEST FOR mushroom soup?

What makes transforms this Mushroom Soup from ordinary to extraordinary is the al dente wild rice blend. Its nutty, toasted, earthy chewiness is the ideal companion to the robust mushrooms. Plus, it’s nearly impossible to overcook wild rice and turn mushy. In fact, even leftovers remain fabulously al dente and even slightly chewy so the soup tastes even better the next day.

WHAT IS WILD RICE?

The excellent texture of wild rice blend is in large part due to the fact that wild rice actually isn’t rice at all.  Even though it may look like long-grain rice with a brownish-blackish color, it is actually a highly nutritious grain of grass.  Wild rice comes from the seed of long-grain aquatic marsh grass that grows in the shallow waters of lakes, rivers, and bays indigenous to North America; this is considered “true” wild rice.  Today, however, the vast majority of the wild rice sold in the United States is cultivated in controlled fields similar to rice paddies.

WHERE CAN I BUY WILD RICE?

Note that you will need a wild rice BLEND for this recipe and not 100% wild rice.  Wild rice blends are an exciting blend of rice varieties, which give you complementary firm, fluffy cooked textures and robust, nutty, earthy vibrant flavors.  You can find wild rice blends pre-packaged in a bag or box at your grocery store or in the bulk bins at Sprouts.  I use Lundberg Wild Blend Rice which is made of long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, whole grain black japonica rice. 

If your wild rice package comes with a seasoning packet, you can discard that for our purposes. Also take care you don’t purchase instant wild rice.

Is wild rice healthier than standard rice?

While wild rice is actually grains of grass and not related to rice, it is often compared to brown rice.  Here’s how they stack up:

  • Wild rice has less calories than brown rice.  Wild rice boasts about 30% fewer calories than brown rice: 1 cup of cooked wild rice has 166 calories and 1 cup brown rice has 216 calories.
  • Wild rice has more protein than brown rice. Wild rice has about 25% more protein than brown rice: 1 cup cooked wild rice has 6.5 grams protein vs 4.9 grams in brown rice.
  • Wild rice and brown rice have the same amount of fiber. 1 cup cooked brown and wild rice have about 3 grams of fiber.
  • It’s a toss up when it comes to nutrients.  Wild rice boasts impressive amounts of antioxidants, phosphorus, magnesium, and zinc.  However, brown rice has six times as much manganese, a mineral needed for bone formation and metabolic function.

CAN I USE A DIFFERENT RICE?

Wild rice is the best rice in terms of both flavor and texture for this Mushroom Soup recipe, however, you can use whatever rice you have on hand but expect varying results.

  • Brown rice:  Substitute the wild rice with brown rice and cook for about the same amount of time.
  • White rice:  Start with only 5 ½ cups of water and 5 teaspoons beef base (or 5 cups of beef broth). Simmer the soup for 20 minutes then add white rice.  The white rice will take about 10-12 minutes to cook. White rice is easy to overcook, so make sure you check it for doneness often and cook just until al dente.
  • Leftover rice:  You’ll need less broth because the liquid isn’t soaked up by the cooking rice or evaporated when simmering. Start with only 4 cups water and 4 teaspoons beef base (or 4 cups beef broth) and add more as needed.  Simmer the soup for 20 minutes, then add the leftover cooked rice directly into the soup after adding the half and half and warm through.

What butter should I use?

I use Danish Creamery Butter because it’s made with high quality cream from pasture-raised cows since 1895.  Their European Style Butter boasts an 85% butterfat (higher than most other European Style butters which come in at 82-83%) making it extra luxuriously creamy – you can literally taste the velvety, rich difference!  It’s divine in caramelizing mushrooms as they soak up the buttery goodness as well as in sweet and savory sauces, baked goods or just on toast!

top view of showing how to make mushroom soup recipe with ingredients laid out:  mushrooms, butter, wild rice, carrots, celery, thyme and garlic

creamy mushroom soup RECIPE INGREDIENTS

This Mushroom Soup recipe is made with easy to find ingredients, namely mushrooms, vegetables, aromatics, and liquids to make it uniquely cozy. You will need:   

  • Mushrooms:  As discussed, use a variety of mushrooms for the best flavor – pretty much anything but bland white mushrooms.  My favorite mushrooms for this recipe are portobello, shitakes and king oyster mushrooms.
  • Wild rice:  Use an uncooked wild rice blend and not 100% wild rice. 
  • Mirepoix: An essential flavor base made from humble onions, celery, and carrots sautéed in Danish Creamery Butter – mm mm! They are known as the holy trinity of cooking and provide a richness and depth of flavor that can’t be achieved any other way. 
  • Garlic: I use a whopping 6 garlic cloves to really bring the flavor but you can use less if you’re not a garlic lover.
  • Worcestershire sauce: Is one of my must-have pairings with mushrooms.  It’s a flavor bomb all packed into one bottle that deepens the intense umami flavor of the mushrooms. It boasts soy mingled with sour from tamarind and vinegar, sweetness from molasses and sugar, and dimension from the cloves, celery seed, and chili pepper extract.
  • Beef broth:  Is a secret ingredient that doubles down on the savory, rich flavor in ways chicken or vegetable broth can only dream of.  You are welcome to use beef broth or I use water plus beef base/beef concentrate to make my own economical beef broth. If using beef base, use 2 tablespoons beef concentrate, bouillon cubes or granulated bouillon. I use my favorite Zoup!  Beef Bone Broth Culinary Concentrate and the flavor is outstanding.
  • All-purpose flour: Helps thicken the Creamy Mushroom Soup by creating a roux. You may substitute with gluten free all-purpose flour.
  • Half and half: Elevates this Mushroom Soup to luxuriously rich and creamy!  You can make your own half and half with equal parts heavy cream and milk. For a healthier alternative, you may substitute the half and half with evaporated milk mixed with ½ tablespoon additional cornstarch.
  • Seasonings:  The rustic broth is seasoned with paprika, dried thyme, dried oregano, rubbed sage, dried dill, pepper and red pepper flakes.  You probably have most of these ingredients stocked but perhaps the sage.  Sage boasts an earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon.  It is not essential to the recipe, but highly recommended.
  • Finish touches:  The Wild Rice Mushroom Soup is begging for acidity to cut through the richness and enliven the ingredients.  I found I liked a combination of both balsamic and lemon juice to accomplish this, but you may use all of one or the other.

CAN I USE VEGETABLE BROTH INSTEAD?

I do not recommend vegetable broth because it does not have deeply rich, savory umami flavor to compliment the mushrooms.  That doesn’t mean you can’t use vegetable broth, but it does mean the soup will not taste rich and flavorful.

CAN I MAKE THE SOUP GLUTEN FREE?

Yes!  If you want to make gluten free Mushroom Soup, simply swap the four for your favorite gluten-free flour and use gluten free Worcestershire sauce. The rest of the ingredients are gluten free.

HOW TO MAKE creamy mushroom soup 

This sensationally flavored, creamy textural dreamboat takes longer to make than other soups, simply because the wild rice takes longer to cook – but it’s worth the wait.  Once you sauté the mushrooms and veggies, you’re just a long, but easy simmer away from the best Mushroom Soup of your life.  Let’s take a closer look at how to make it (full recipe with measurements in the recipe card at the bottom of the post):

  • Step 1:  Caramelize the mushrooms.  Stir the sliced mushrooms in some melted Danish Creamery Butter and olive oil then push them into an even layer. There are a lot of mushrooms, so don’t worry that some of them will not be touching the bottom of the pan to start – they will shrink as they cook.  Cook the mushrooms without touching until they are deeply golden on the bottom – about 10 minutes.  You can use this time to chop your other veggies.  Add the Worcestershire and continue to cook, while stirring, until the mushrooms are very dry, and dark, but not burnt.  Transfer the mushrooms to a bowl, leaving the drippings behind. 
a collage showing how to make mushroom soup recipe by caramelizing mushrooms until deeply golden
  • Step 2:  Sauté vegetables. Sauté the onions, carrots and celery in butter and olive oil until the onions are tender.  Add the garlic, thyme, dill, paprika, oregano, sage, red pepper flakes and cook one additional minute to help bloom the spices. Add flour and cook an additional minute to eliminate the raw flour taste and smell.  
a collage showing how to make creamy mushroom soup recipe by sautéing carrots, celery and onions then cooking with flour
  • Step 3:  Add the rest of the ingredients.  Add the mushrooms back to the pot followed by the wild rice blend and beef base.  Add the water (or broth if using) while stirring to scrape up bits from the bottom of the pan – these are flavor gold!
showing how to make creamy mushroom soup by adding wild rice, mushrooms and broth to the soup pot
  • Step 4:  Simmer the soup. Cover the soup and simmer until the rice is tender, about 45-60 minutes, stirring occasionally and replacing the lid so the bottom of the soup doesn’t burn.
showing how to make mushroom soup by simmering soup until wild rice is tender
  • Step 5: Make it creamy!  The roux will help make the soup thick but stirring in half and half will help make it creamy.  Add a splash of balsamic vinegar followed by lemon juice to lighten the soup and enliven the flavors. 
showing how to make mushroom soup by adding half and half to make the soup creamy
  • Step 6:  Dig in!
scooping up mushroom soup recipe with a ladle showing how creamy it is

HOW DO YOU THICKEN mushroom soup?

This Wild Rice Mushroom Soup is thickened by a roux and by half and half.  This 2-part method produces a luxuriously rich and creamy soup, but can thicken the soup further with any of these methods:

  • Cornstarch:   Whisk 1-2 tablespoons cornstarch with ¼ cup cold broth or water until smooth then whisk it back into the soup.  Simmer for a few minutes to thicken.  Repeat if needed. 
  • Flour:  Flour is half as potent as cornstarch so you will need twice as much. Remove about ½ cup soup, whisk in 2-4 tablespoons flour with a fork until smooth then whisk it back into the soup.  Simmer until thickened, about 5 minutes.  Repeat if needed.
  • Puree soup: Remove 1-2 cups of the soup and puree it in your blender or food processor.  It will add body to the soup while preserving the flavor.
  • Puree beans: Add cannellini beans to a blender along with some of the soup. Puree until smooth to create a paste.  Stir back into the soup and warm through.

tips for making the best mushroom soup

This Wild Rice and Mushroom Soup is pretty straightforward, but there are a few steps to keep in mind that are critical to building superior flavor:

  • Use quality mushrooms: The better the mushrooms and the more varieties you use, the deeper, richer, more complexity of flavor.  Please do NOT use white button mushrooms, they are not flavorful enough and won’t deliver rich, savory goodness.     
  • Don’t wash the mushrooms: You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not caramelize and instead emerge the dreaded soggy and squeaky.  Instead, clean your mushrooms with a damp paper towel.
  • Slice mushrooms to a uniform size: The width of the mushroom slices will vary due to the different varieties used, but the thickness should be uniform so they cook evenly.  Try and slice the mushrooms about 1/8-inch.
  • Sauté mushrooms until dark and dry:  This is the biggest secret in making the best Mushroom Soup!  Allow the heat and butter to draw out their natural juices as they sizzle undisturbed in the pan until the moisture is released and evaporated – this can take a full 10 minutes.  Only once they are browned on the bottom do you start to stir.  Continue to stir until the mushrooms are deeply caramelized – dark, but not burnt, and very dry.  
  • Don’t burn the mushrooms: Again, they should be dark but not burnt.  If you burn the mushrooms, your entire dish will taste burnt.
  • Multitask:  While the mushrooms are cooking undisturbed for the first 10 minutes, use this time to chop your onions, carrots and celery.
  • Scrape up the golden bits.  After you cook the mushrooms, and then the veggies in flour, there should be a dark fond that forms on the bottom of the pan – these bits are flavor gold!  Make sure to deglaze the pan by scraping up the bits with the water/beef broth.
  • Don’t forget to stir. The Mushroom Soup can stick to the bottom of the pot and burn, so make sure you are stirring every few minutes, especially the last 15 minutes as it reduces/thickens quite a bit.
  • Cook the rice to your liking:  Wild rice can take anywhere from 45-60 minutes to cook depending on your stove, pot and actual simmering temperature, so make sure to test for doneness right at 45 minutes and cook on as needed.  If your soup is taking longer to cook, you may need to stir in additional broth. 
  • Add fresh herbs at the end. If using fresh herbs, you’ll need three times the amount of dried. Stir fresh herbs into the soup with the half and half.  Fresh herbs can lose their lively, vibrant color and aroma if cooked for too long.
  • Adjust the consistency to your liking.  The thickness of the Creamy Mushroom Soup is personal preference.  As written, it is on the richer, thicker side but is easier to thin by adding additional broth or half and half.
  • Be prepared to add additional liquid.  The Wild Rice and Mushroom Soup will thicken as it sits, so you may need to add a splash of additional broth or half and half if not immediately serving or when reheating.
side view of mushroom soup recipe with mushrooms and cream

Shortcuts for making mushroom soup

If you’re looking to save prep time when making this Mushroom Soup recipe, try some of these easy shortcuts:

  • grab pre-sliced mushrooms from the grocery store (or combine some pre-sliced with another variety)
  • shortcut the mirepoix by chopping the onions, carrots and celery in your food processor
  • buy mirepoix by the jar and keep it in your refrigerator (I have a few friends with young children that swear by this shortcut!)
  • stock up on pre-diced or frozen diced onions
  • use jarred fresh or frozen minced garlic (frozen tastes way better)
  • invest in an onion chopper and a garlic press – they are culinary game changers! 

mushroom soup RECIPE VARIATIONS

This Mushroom Soup is fabulous as written or provides an elegant, creamy, flexible base to experiment or change as needed to meet dietary restrictions:  Here are some possible variations:

  • Half and half substitute:  Use evaporated milk whisked with ½ tablespoon cornstarch.
  • For a brothy soup:  If you prefer a more brothy soup instead of a creamy soup, swap the half and half for additional water/broth. The soup will still have some body from the flour but won’t be as creamy.  Alternatively, you can omit the flour and swap the half and half for broth for a strictly brothy soup.
  • Swap the rice for quinoa: For a higher protein option, swap the rice for rinsed and drained uncooked quinoa and simmer for about 25 minutes.  Reduce the water to 5 cups and the beef base to 5 teaspoons (or use 5 cups broth).
  • Swap the rice for barley:  Barley is another delightful texture if you don’t have wild rice on hand that I use in my Beef and Barley Soup.  You will want to use pearl and simmer for about 30 minutes total.  This is less time than wild rice, so reduce the water to 5 cups and the beef base to 5 teaspoons (or use 5 cups broth).
  • Swap the rice for lentils:  Swap the rice for 1 cup brown or green lentils, picked over and rinsed and simmer for 25 to 30 minutes total, or until the lentils are tender but still hold their shape.  Again, reduce the water to 5 cups and the beef base to 5 teaspoons (or use 5 cups broth).
  • Add chicken:  Add pre-cooked diced or shredded rotisserie chicken to the soup with the half and half to warm though. Alternatively, poach raw chicken thighs or breast in the soup while the rice cooks for about 15 minutes, then remove, shred, and add back to the soup at the end just to warm through.  Adding chicken means you may need additional broth or half and half.
  • Add ground protein:  Ground beef, chicken or turkey can be browned with the onions carrots and celery then simmered with the soup.  Again, add additional broth or half and half as needed.
  • Add ham:  Add ham at the end of cooking and warm through.  Ham can be quite salty so reduce the beef base in the recipe and add salt to taste.
  • Add beans:  Cannellini beans for their slight sweetness, creaminess and meaty texture.  Add them the last 10 minutes of cooking so they soften but retain their structure
  • Add veggies: Add any additional veggies you’d like such as zucchini, broccoli, eggplant, corn, green beans, or spinach.  You’ll need to add most of the vegetables the last 10-20 minutes of cooking or else they will become mushy.  You can also stir roasted veggies such as roasted broccoli, roasted cauliflower or zucchini into the soup at the end of cooking.  Add additional broth as needed to compensate for the vegetables.
  • Add cheese:  Add freshly grated Parmesan cheese to the soup with the half and half for even more nutty, salty umami flavor. 
  • Make it dairy free:  Use olive oil or vegan butter in place of the butter and your favorite dairy free substitute such as Oatly Barista edition or coconut milk in place of the half and half.
  • Make it vegan:  Use vegetable broth instead of beef base/water, olive oil or vegan butter in place of the butter and your favorite dairy free substitute such as Oatly Barista edition or coconut milk in place of the half and half.  You can include cashew cream as well for a richer vegan mushroom soup.
  • Make it gluten free:  Use gluten free flour and gluten free Worcestershire sauce – the rest of the ingredients are gluten free.
top view of mushroom soup recipe with wild rice and mushrooms in a creamy broth

WHAT GOES WELL WITH mushroom soup?

This Wild Rice Mushroom Soup pairs exceptionally well with a big chunk of crusty bread, garlic bread or dinner rolls.  It is also delicious with a big green salad like Caesar salad, wedge salad with blue cheese ranchcucumber tomato saladapple salad, or green bean salad.  If you’re feeling extra fancy, you can also throw in winter fruit salad with honey lime poppy seed vinaigrette.

CAN I MAKE mushroom soup AHEAD OF TIME?

Yes! The flavors of this Wild Rice and Mushroom Soup only improve and deepen the next day so it makes amazing leftovers!   The soup will thicken overnight in the refrigerator so just whisk in a little milk before reheating.

WHAT CAN I PREPARE AHEAD OF TIME?

This Mushroom Soup recipe is simple but it does require some prep work as far as slicing the mushrooms and chopping vegetables. You can save time by:

  • Slicing the mushrooms:  Slice the mushrooms (don’t wash!) and store in an airtight container in the refrigerator for up to 2 days.
  • Prep mirepoix: Chop the celery, carrots and onions by hand or use your food processor.  Store together in an airtight container in the refrigerator for up to 4 days. 
  • Prep Garlic:  Mince the garlic and store in a separate airtight container in the refrigerator.
  • Measure Spices: It doesn’t take long to measure out the herbs and spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.

HOW TO STORE AND REHEAT

This Creamy Mushroom Soup makes fantastic leftovers! 

  • Storage:  Let the soup cool to room temperature, cover and store in your Dutch oven or transfer to an airtight container.  Refrigerate for up to 4 days.
  • Stove: Reheat on the stove over medium-low heat, stirring occasionally until warmed through, adding additional broth or milk as needed.
  • Microwave: Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.

CAN I FREEZE Mushroom soup? 

As a general rule of thumb, cream-based soups do not freeze well because the texture can become unpleasantly grainy as the dairy and fat separate when thawed.  You can still freeze the soup with these expectations, or omit the half and half when freezing, then add the half and half to the soup after thawing – then you will have no problem.  Alternatively, you can swap the half and half for evaporated milk mixed with cornstarch to help thicken it up.  Evaporated milk freezes beautifully every time.

To freeze:

  1. Cook: Cook the soup according to recipe directions but either omit the half and half or swap it for evaporated milk mixed with ½ tablespoon cornstarch.
  2. Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and prevent it from entering the “danger zone.”
  3. Package: Transfer soup to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual portions. Squeeze out any excess air to prevent freezer burn and label
  4. Freeze. Freeze for up to 3 months.
  5. Thaw/Reheat. When ready to use, thaw overnight in the refrigerator and reheat per above instructions.

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a bowl of creamy mushroom soup with wild rice and mushrooms

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a bowl of creamy mushroom soup with wild rice and mushrooms

Wild Rice Mushroom Soup

This Wild Rice Mushroom Soup is sensationally flavored, rich and creamy, rustic comfort in a bowl.  It’s loaded with boldly complex, caramelized umami mushrooms and chewy, nutty wild rice in a luxurious velvety broth infused with the herbaceous lightness of dill, thyme and oregano. Best of all, this Mushroom Soup all cooks in one pot – even the rice – without any “cream of” soups!  While this recipe takes longer to cook than some, thanks to the wild rice, most of the prep is hand’s off simmering – and you’ll be rewarded with one of the best recipes to ever come out of your Dutch oven. You’ll also love that this Creamy Mushroom Soup reheats beautifully for make ahead dinner, lunch or entertaining.
Servings: 6 servings
Prep Time: 20 mins
Cook Time: 1 hr 10 mins

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Ingredients

ADD LATER

  • 2 cups half and half (may sub 2 cups evaporated milk whisked with ½ TBS cornstarch)
  • 1 tablespoon balsamic
  • 1 -2 tablespoons lemon juice

Instructions

  • Melt 2 tablespoons butter with 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and stir to coat then push into an even layer (not all mushrooms will be touching the bottom). Cook undisturbed until they turn deeply golden brown on the bottom, about 10 minutes. Add Worcestershire and continue to cook, stirring occasionally until the mushrooms are dark (but not burnt) and very dry, about 8 more minutes. Transfer to a bowl; don’t wipe out pot.
  • Reduce heat to medium and melt 2 tablespoons butter with 2 tablespoons olive oil. Add onions, carrots and celery and sauté until the onions are tender, 6-8 minutes. Add garlic, and all seasonings and cook one additional minute. Add flour and cook one addition minute, while stirring (it will be thick).
  • Add the mushrooms back to the pot followed by the wild rice blend and beef base. Add the water while stirring to scrape up the bits from the bottom of the pan.
  • Cover and bring to a boil, then reduce heat to LOW. Simmer, covered, until rice is tender, 45-60 minutes, stirring occasionally and replacing the lid. Stir more often after 30 minutes so the bottom doesn’t stick and burn as the soup reduces/thickens quite a bit.
  • Stir in half and half and balsamic vinegar followed by lemon juice to taste. Season with salt and pepper to taste. Dig in!

Video

Notes

Expert Tips and Tricks

  • Use quality mushrooms: The better the mushrooms and the more varieties you use, the deeper, richer, more complexity of flavor.  Cremini, portobello, shitakes and king oyster mushrooms are all excellent.  Please do NOT use white button mushrooms, they are not flavorful enough and won’t deliver rich, savory goodness.     
  • Don’t wash the mushrooms: You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged and not caramelize.  Instead, clean your mushrooms with a damp paper towel.
  • How to slice mushrooms:  Slice the mushrooms 1/8-inch thick. Portobello mushrooms are larger than other mushroom varieties, so slice them into quarters then thinly slice each quarter.   The stem of shitakes is inedible, so only slice the cap.  The stem of king oyster mushrooms is edible and can be sliced into thin rounds, just like the caps, and use in the soup.
  • Beef base/bouillon:  You are welcome to use beef broth and salt to taste or I use water plus beef base to make my own economical beef broth. If using beef base, use 2 tablespoons beef concentrate, bouillon cubes (6 cubes) or granulated bouillon. Do not dissolve the bouillon in liquid before adding to the soup.  If using cubes, crush them before adding to the soup. I use my favorite Zoup!  Beef Bone Broth Culinary Concentrate and the flavor is outstanding.
  • Make it dairy free: Use olive oil or vegan butter in place of the butter and your favorite dairy free substitute such as Oatly Barista edition or coconut milk in place of the half and half.
  • Make it vegan: Use vegetable broth instead of beef base/water and salt to taste, olive oil or vegan butter in place of the butter and your favorite dairy free substitute such as Oatly Barista edition or coconut milk in place of the half and half.  You can include cashew cream as well for a richer vegan mushroom soup.
  • Make it gluten free:  Use gluten free flour and gluten free Worcestershire sauce – the rest of the ingredients are gluten free.

Rice options

Wild rice is the best rice in terms of both flavor and texture for this recipe, however, you can use whatever rice you have on hand but expect varying results.
  • Brown rice:  Substitute the wild rice with brown rice and cook for about the same amount of time.
  • White rice:  Start with only 5 ½ cups of water and 5 teaspoons beef base (or 5 cups of beef broth). Simmer the soup for 20 minutes then add white rice.  The white rice will take about 10-12 minutes to cook. White rice is easy to overcook, so make sure you check it for doneness often and cook just until al dente.
  • Leftover rice:  You’ll need less broth because the liquid isn’t soaked up by the cooking rice or evaporated when simmering. Start with only 4 cups water and 4 teaspoons beef base (or 4 cups beef broth) and add more as needed.  Simmer the soup for 20 minutes, then add the leftover cooked rice directly into the soup after adding the half and half and warm through.

HOW TO STORE AND REHEAT

This Creamy Mushroom Soup makes fantastic leftovers! 
  • To store:  Let the soup cool to room temperature, cover and store in your Dutch oven or transfer to an airtight container.  Refrigerate for up to 4 days.
  • To freeze:  Cook the soup according to recipe directions but either omit the half and half and add when reheating the soup or swap it for evaporated milk mixed with ½ tablespoon cornstarch.  Once the soup has completely cooled, transfer it to an airtight freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
  • To reheat on the stove: Reheat on the stove over medium-low heat, stirring occasionally until warmed through, adding additional broth or milk as needed.
  • To reheat in the microwave: Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.

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8 Comments

  1. Cary says

    Where do I find the nutrition counts and calories per serving?
    Thank-you for the information. he soup recipe looks delicious. I love mushrooms.

  2. Esther says

    Just made this soup this morning for lunch…
    OMG, it is delicious, rich, filling, and oh so satisfying on a cold spring afternoon.
    I will make it again.

    • Jen says

      YAY! I love hearing that you loved it as much as me! Thanks so much Esther!

  3. Jonidee says

    As a many-decades long vegetarian, I have made many, many veggie or mushroom soups. I can honestly say that this is the BEST mushroom soup I have ever tasted! As I had made it a couple months ago & had leftovers, I froze the rest in a small container. I defrosted the frozen soup yesterday & it was just as excellent (Just had to add a little broth). Thanks for this recipe – it is truly a winner.

    • Jen says

      Thank you so much for the ultimate compliment Jonidee, I’m thrilled this recipe is the best you’ve made! And I’m so pleased it froze well for you too!

  4. AnnCP says

    Always looking for a good mushroom soup!! This was a great soup. You never disappoint me on flavors!! I omitted thyme, and think I might omit the worchestire sauce next time to see how it might change the flavor!!
    Appreciate all the wonderful recipes you offer

    • Jen says

      Thanks so much Ann, I’m so pleased you loved this soup! Thanks for making my recipes!

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