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Creamy Mushroom and Wild Rice Soup

A bowl Creamy Mushroom and Wild Rice Soup with a crouton garnishing it

Creamy Mushroom and Wild Rice Soup is a nourishing delight, serving six with approximately 250-300 calories per portion. Boasting a quick 15-minute prep and a comforting 45-minute cook time, this recipe harmonizes the earthy flavors of wild rice and mushrooms with aromatic herbs in a lusciously creamy base. The addition of a roux ensures a velvety texture, while the finishing touch of heavy cream elevates the richness of the soup. Bursting with wholesome ingredients, this hearty dish offers a perfect balance of warmth and comfort, making it an ideal choice for cozy evenings or as a crowd-pleaser at gatherings. With the added benefit of flexibility—suitable for vegetarians and adaptable to various dietary preferences—it's a versatile and delicious addition to your repertoire of comforting soups.

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Untitled design.png



Prep Time:

15 min

Cook Time:

45 min


  • 1 cup wild rice blend

  • 4 cups vegetable or chicken broth

  • 2 tablespoons unsalted butter

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 pound (450g) cremini or white mushrooms, sliced

  • 1/4 cup all-purpose flour

  • 4 cups milk (whole or 2%)

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt and black pepper to taste

  • 1/2 cup heavy cream

  • Chopped fresh parsley, for garnish




  1. Cook the Wild Rice: In a separate pot, cook the wild rice blend according to package instructions, using vegetable or chicken broth instead of water for added flavor. Set aside.

  2. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.

  3. Add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms release their moisture and become tender.

  4. Create the Roux: Sprinkle the flour over the mushrooms and stir well to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

  5. Add Liquid Ingredients: Slowly pour in the milk while continuously stirring to avoid lumps. Stir until the mixture thickens.

  6. Simmer with Herbs: Add the dried thyme and rosemary to the pot. Season with salt and black pepper to taste. Allow the soup to simmer for about 15-20 minutes, allowing the flavors to meld.

  7. Incorporate Cooked Rice: Stir in the cooked wild rice.

  8. Finish with Cream: Pour in the heavy cream, stirring to combine. Simmer for an additional 5-7 minutes until the soup is heated through.

  9. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Ladle the Creamy Mushroom and Wild Rice Soup into bowls and garnish with chopped fresh parsley.

  10. Serve Hot: Serve immediately, and enjoy the rich and comforting flavors of this creamy soup!


Recommended to cook this in this Enameled Cast Iron Dutch Oven.

Enameled Cast Iron  Dutch Oven in red

A bowl of Creamy Mushroom and Wild Rice Soup with text on the top saying vegetarian and under that Creamy Mushroom and Wild Rice Soup
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