Here’s a creamy, cozy Wild Rice Mushroom Soup—earthy, hearty, and perfect for chilly days. You can make it stovetop, in a slow cooker, or even dairy-free.
🍄 Wild Rice Mushroom Soup
Ingredients (Serves 4–6)
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini, baby bella, or mixed)
- 1 cup uncooked wild rice (or wild rice blend)
- 6 cups vegetable or chicken broth
- 1–2 tsp thyme (fresh or dried)
- 1 bay leaf
- Salt & black pepper, to taste
For the Creamy Finish (Choose One)
- Option A: 1 cup heavy cream
- Option B: 1 cup half-and-half
- Option C (dairy-free): 1 cup coconut milk (full-fat)
Optional Add-ins
- 1–2 cups shredded cooked chicken
- Handful of spinach or kale
- Splash of white wine for deglazing
🔪 Instructions (Stovetop)
1. Sauté the Veggies
- In a large pot, heat butter/oil over medium heat.
- Add onion, carrots, and celery; sauté 5 minutes.
- Add garlic and cook 1 minute more.
2. Cook the Mushrooms
- Add sliced mushrooms and cook until browned and reduced, about 5–7 minutes.
3. Add Rice & Broth
- Add wild rice, broth, thyme, bay leaf, salt, and pepper.
- Stir well and bring to a boil.
4. Simmer
- Lower heat to a gentle simmer.
- Cover and cook 45–60 minutes, or until wild rice is tender and starting to burst open.
(Wild rice cooks slower than regular rice!)
5. Make It Creamy
- Stir in heavy cream, half-and-half, or coconut milk.
- Simmer another 5 minutes.
- Adjust salt & pepper to taste.
6. Serve
- Remove bay leaf.
- Serve hot with crusty bread.
🥣 Slow Cooker Version
- Add everything except cream to the slow cooker.
- Cook:
- LOW 6–7 hours or
- HIGH 3–4 hours
- Stir in cream or coconut milk in the last 15 minutes.
(If soup seems thin, remove lid and cook 20 minutes longer.)
✨ Variations
• Chicken Wild Rice Mushroom Soup
Add 1–2 cups shredded cooked chicken before the creamy step.
• Extra earthy
Add a splash of soy sauce or Worcestershire sauce.
• Thicker & richer
Stir in a slurry of 1 tbsp cornstarch + 2 tbsp water before adding cream.
• Healthy veggie version
Add chopped kale or spinach during the last 5 minutes.
If you want, I can also give you a one-pot Instant Pot version or a gluten-free vegan version!
