Wild Rice Mushroom Soup is the perfect comforting meal that comes together in about 30 minutes!
Filled with while rice, mushrooms, and herbs, this comforting soup is perfect during chilly weather months. It's great for an easy weeknight dinner, a meal prep recipe, or an easy pantry meal in a pinch.
This one is great with many types of mushrooms - I used portobello mushrooms, but feel free to use whatever type of mushrooms you have on hand.
Recipe Inspiration
I am a huge fan of mushrooms and I found myself with a lot of them in my fridge. We had some wild rice that needed to be used, and bam, this recipe happened.
I absolutely love soup season and especially love a good hearty soup. But soup shouldn't be complicated, and this one definitely isn't. This soup recipe has minimal ingredients, a lot of flavor, and is so delicious.
A few tips for this recipe:
- Make the rice ahead of time, or use leftover rice. It will save you time and reduce food waste. I like to make this when I have leftover rice because I usually have the other ingredients on hand.
- Don't skip on reserving half of the mushrooms after sautéing them! This helps keep the mushrooms from getting soggy and will improve the texture of the dish.
- Serve with delicious crusty bread, it is perfect for soaking up the broth!
Overall, this is a great recipe to make if you have leftover wild rice in your fridge. It'll cut down the cooking time a ton and allow you to use up leftovers without food waste. A win-win!
Wild Rice Mushroom Soup Ingredients
Here are the ingredients you'll need for this Wild Rice Mushroom Soup recipe:
- Olive oil - Regular olive oil, not extra virgin olive oil
- White Onion - Diced
- Garlic - Minced
- Thyme
- Rosemary
- Oregano
- Chicken Stock
- Salt
- Black Pepper
- Portobello Mushrooms - I used small baby portobellos
- Wild Rice - White or brown rice will also work, pre cooked
- Heavy Cream - alternately you can use half and half or heavy whipping cream
- Fresh Bread - for dipping into the soup!
- Fresh Basil - for serving
Directions
Start off the recipe by gathering your ingredients. Heat one tablespoon of olive oil in a soup pot over medium heat. Add the white onion and cook until translucent, about 5 minutes, stirring occasionally.
Add garlic, thyme, rosemary, and oregano to the pot and cook until garlic is fragrant, about three minutes. Make sure the garlic doesn't burn!
Next, add the chicken stock and simmer over medium heat for 15 minutes.
In a large pan, heat olive oil over medium heat. Add the mushrooms, salt, and pepper to the pan. Cook until the mushrooms are crispy, about 5 minutes.
Add half of the mushrooms to the soup and reserve the other half.
Add rice and heavy cream to the soup and stir well. Serve in soup bowls and top each bowl with some of the reserved mushrooms.
Serve with fresh bread and basil, or any herbs of your choosing.
Substitutions
Here are a few options for substitutes for this recipe:
Make it Vegetarian - To make this recipe vegetarian, simple use vegetable stock instead of chicken stock.
Make it Vegan - To make this recipe vegan, use vegetable stock instead of chicken stock, and use a milk alternate to heavy cream. Oat milk would be a great creamy alternative!
Mushroom Types - I used portobello mushrooms in this recipe, but you can use any type that you like or have on hand!
Herb Garnish - I used fresh basil to garnish this recipe, but fresh thyme or fresh oregano would both be delicious garnish options for this soup.
Kitchen Equipment
Here is some kitchen equipment you will need for this recipe. You can find all the products below on Amazon.
Soup Pot: Every home cook needs a good stock pot for soup! If you're in need of an upgrade, check out this one.
Soup Bowl: I love soup bowls, especially ones with handles! These soup bowls are great for many things other than soup, and will be a great addition to your dinnerware collection.
Wild Rice: I love wild rice and I also love this brand! It's always high quality and I always have some in my pantry.
Frequently Asked Questions
Here are some frequently asked questions for this recipe:
Wild rice is actually not rice. Although it looks and tastes like rice, it is technically a seed and does not contain grain. However, it is called 'Wild Rice' due to the similarities between rice.
You may use half and half or heavy whipping to substitute heavy cream in a soup recipe. Or, if you are looking to make a recipe vegan, use a thicker milk alternate like oat milk instead of heavy cream.
Cremini and portobello mushrooms are actually the same type of mushroom. A portobello mushroom is a full grown cremini mushroom. Portobello mushrooms are known as the larger button caps and creminis as the smaller brown button mushrooms. Although they look different, they are the same type of mushroom, just at different stages of growth.
More Soup Recipes
Looking for more soup recipes? Check out some of our favorites!
Lemon Chicken Orzo Soup - This soup is so delicious and full of some of my favorite things. I love this soup year round, it's great for meal prep!
Roasted Butternut Squash Soup - A fall favorite, this roasted butternut squash soup is another delicious option to satisfy your soup season craving.
Chicken Noodle Soup - I LOVE chicken noodle soup. Growing up, my grandpa would make this soup every time we visited. As I make it now, it always brings back great memories with him.
Wild Rice Mushroom Soup
Ingredients
- 2 tablespoon olive oil divided
- 1 white onion chopped
- 2 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 3 cups chicken stock
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lb portobello mushrooms sliced
- 3 cups wild rice cooked
- ½ cup heavy cream
- Bead for serving
- Basil for serving
Instructions
- Heat 1 tablespoon olive oil in a stock pot over medium heat. Add white onion and cook until translucent, about 5 minutes.
- Add garlic, thyme, rosemary, and oregano and cook until fragrant, about 3 minutes. Add chicken stock and simmer over medium heat for 15 minutes.
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add sliced mushrooms, salt, and pepper and cook until crispy, about 5 minutes.
- Add half of the mushrooms to the soup and set the other half aside.
- Add rice and heavy cream to the soup. Stir well and serve. Top with crispy mushrooms and serve with bread and fresh basil.
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