5 from 2 votes
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Creamy Mushroom And Wild Rice Soup Recipe

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You’re going to love the flavor of this mushroom and wild rice soup! If you’re looking for a delicious recipe for dinner tonight, this fantastic rice soup recipe is the best! Mushroom lovers unite and get ready to crave more!

A bowl of wild rice mushroom soup sitting on a wooden board with mushrooms on the side.

For the best flavor, change up the type of mushrooms that you can use. I love using fresh mushrooms, but this could work with canned mushrooms as well. Every time you make it, it could totally be a different flavor and taste.

If you’re a fan of this simple soup recipe, I think you’ll like this Tuscan Sausage Potato Soup as well. Be sure to add my Southwestern Chicken Soup to your meal planning radar too.

Why You’ll Love This Recipe…

  • Perfect for a cold winter day during soup season (or any time of year!)
  • Fast and easy cook time for any mushroom lover
  • The hearty wild rice will fill your belly nice and full

Ingredients For Wild Rice Mushroom Soup

Ingredients for mushroom soup including wild rice blend and cannellini beans sitting on a white counertop.
  • Wild Rice Blend: A versatile base for the soup, wild rice provides a nutty flavor and hearty texture that elevates the dish. Substitute with white or brown rice for variation.
  • White Onion: Adding a subtle sweetness and a hint of sharpness, white onions are chopped into bite-sized pieces to blend seamlessly into every spoonful.
  • Celery Stalks: Diced celery introduces a fresh, crisp texture and a slightly peppery flavor that complements the earthiness of the mushrooms.
  • Carrots: Whether you use whole carrots peeled and diced or the convenience of diced baby carrots, they add vibrant color and a sweet, mellow taste to the soup.
  • Garlic Cloves: Minced garlic infuses the soup with its unmistakable aroma and rich, warm flavor that’s essential for a depth of character in each bowl.
  • Fresh Mushrooms: The star of the show, fresh mushrooms like baby Bella or white varieties, enrich the soup with their savory, umami properties and the texture of the meaty mushrooms.
  • Cannellini Beans: These creamy beans not only contribute to the soup’s heartiness but also offer a boost of protein and fiber.
  • Bay Leaf: A single bay leaf is all you need to imbue the soup with its floral and slightly herbal notes, which should be removed before serving.
  • Garlic Powder: This concentrated form of garlic adds an additional layer of flavor, ensuring a rich and robust garlic presence throughout.
  • Vegetable Stock: The backbone of your soup, vegetable broth, or stock brings all the ingredients together and can be exchanged with chicken broth for a different twist.
  • Salt and Black Pepper: Essential seasonings to highlight and balance the natural flavors of the soup, adjusted according to your taste preference.
  • Half and Half: This creamy soup element smooths out the soup’s texture into a velvety delight that’s deeply satisfying and comforting.
  • Fresh Parsley: Chopped fresh parsley not only adds a pop of green and a clean, bright finish but also enhances the overall freshness of the dish.

Substitutions and Variations

  • Use protein – Add some shredded chicken or leftover turkey and mix it with the rest of the ingredients.
  • Make it vegan – With a few simple changes, you can easily turn this into a vegan mushroom soup.
  • Gluten-free friendly – Swap out the wild rice blend for certified gluten-free wild rice to accommodate those with gluten sensitivities.
  • Cream alternative – For a lighter version, substitute half and half with almond, soy, or oat milk; they provide a creamy consistency with less fat.
  • Thickening the soup – If a thicker soup is desired, mix in a bit of cornstarch slurry or a roux made from equal parts of butter and flour, cooking it into the soup to achieve the perfect texture.
  • Extra veggies – Feel free to stir in additional vegetables like spinach, kale, or peas for added color, texture, and nutrition.
  • Spice it up – Introduce a little heat with a pinch of cayenne pepper or red pepper flakes for those who appreciate a spicy kick.

How To Make Mushroom And Wild Rice Soup

  1. Begin by thoroughly rinsing the wild rice under cool tap water until the water is clear, then allow it to drain before adding it to your slow cooker.
  2. In a food processor, pulse the onion, celery, carrots, and garlic until they’re finely chopped, then place the mixture into the slow cooker.
  3. Next, place 8 oz. of mushrooms in the food processor and pulse until they are finely chopped. Take the remaining mushrooms, slice them thinly, and add them to the slow cooker along with the processed mushrooms.
  4. Blend the cannellini beans into a smooth puree and add this to the slow cooker, along with the bay leaf, garlic powder, and vegetable stock. Season the mixture with salt and pepper to taste, mixing well to ensure everything is evenly dispersed.
  5. Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6-8 hours. Keep in mind that cooking times can vary between slow cookers, so it’s advised to check the rice after 2½ hours (or 5½ hours on low). The cooked wild rice should be tender without becoming overcooked and mushy.
  6. Upon completion of the cooking time, remove and discard the bay leaf. Gently stir in the tempered half and half and the chopped parsley. If necessary, add more vegetable stock until your desired consistency is reached.
  7. Finally, adjust the seasoning with additional salt and pepper if needed, and serve the dish warm.
Wild rice mushroom soup in a brown bowl topped with 3 slices of mushrooms.

Expert Tips 

  • Enhance flavors: Sauté your onions, garlic, celery, and carrots before adding them to the slow cooker. This caramelization process brings out the natural sweetness and adds depth to the soup’s overall flavor.
  • Avoid overcooking rice: To ensure that the wild rice maintains its texture, start checking it periodically towards the end of the cooking time. Wild rice is perfectly cooked when it’s tender yet still chewy.
  • Garnishing: Garnish each serving with a sprinkle of grated Parmesan cheese or a dollop of sour cream for a boost of flavor and a delightful presentation.
  • Fresh herbs: In addition to parsley, consider adding thyme or rosemary for a more complex herb profile that complements the mushrooms.
  • Prepping in advance: Chop all your veggies and measure out your ingredients the night before to save time when you’re ready to start cooking.
  • Optimal creaminess: For the best results, gently warm the half and half before stirring it into the soup to prevent it from curdling.

Alternative Cooking Methods

For those who would prefer a different cooking method, this mushroom and wild rice soup is very adaptable to various kitchen appliances. 

An Instant Pot can significantly reduce the cooking time while still yielding a rich and flavorful soup. Simply use the sauté function to cook your onions, garlic, carrots, and celery first. Then add the rice, mushrooms, beans puree, and liquids, and cook on high pressure for 45 minutes, followed by a natural release. Stir in the half and half and parsley at the end before serving. 

Conversely, if you’re using a traditional stovetop approach, simmer the ingredients in a large pot over medium heat until the rice is fully cooked, adding the dairy and herbs at the very end just as you would with the slow cooker version.

Wild rice mushroom soup in a bowl sitting on a wooden board with a wooden spoon, mushrooms, and garlic cloves in the background.

Storing Tips 

You can store this hearty soup for the next day easily by adding it to an airtight container. Reheat over medium-high heat on the stove or in the microwave on medium heat.

Freezing this mushroom and wild rice soup is possible, but keep in mind that the creamy elements may separate slightly when thawed. To freeze, let the soup cool completely before transferring it into freezer-safe containers or bags. It’s best to leave out the half and half if you plan to freeze it, adding the dairy only after thawing and reheating. The soup can be kept frozen for up to 3 months.

When you’re ready to enjoy your mushroom and wild rice soup, thaw it overnight in the refrigerator if it’s been frozen. To reheat, pour the soup into a pot and warm it slowly on the stove over medium heat, stirring occasionally. If you’ve frozen the soup without half and half, this would be the time to add it, gently warming the mixture to avoid curdling. If the soup seems too thick after thawing, you can thin it with a little additional vegetable stock or water until the desired consistency is achieved.

What To Serve With Mushroom And Wild Rice Soup

Mushroom and wild rice soup pairs wonderfully with a variety of accompaniments. Consider serving the soup with warm, crusty bread or buttery garlic bread rolls, which are perfect for soaking up the rich flavors. A crisp tomato salad dressed offers a refreshing contrast to the creaminess of the soup. 

If you’re looking for more substance, adding a slice of quiche or a grilled cheese sandwich can make for a more filling meal. For a healthier option, serve with roasted brussels sprouts or roasted potatoes

FAQs

What rice is closest to wild rice?

If you want other rice options, long-grain rice is a great option to use as well.

Do you need to Rinse wild rice before cooking?

Rinsing is important as it will help to wash away any extra starch that is on the rice. This will help it not become sticky while cooking.

How can I tell if the soup is done?

The soup is done when the wild rice is tender to the bite but still retains some chewiness. Also, the vegetables should be soft, and the broth should have taken on the rich flavors of the ingredients.

Can I use white button mushrooms instead of wild mushrooms?

Yes, white button mushrooms can be used in this recipe. They provide a similar texture, though wild mushrooms typically offer a deeper, earthier flavor.

Is this soup gluten-free?

Since the recipe contains wild rice and not wheat, barley, or rye, it is gluten-free. However, always make sure to check the labels of your stock and other processed ingredients to ensure they don’t contain gluten.

Can I make this soup vegan?

To make this soup vegan, ensure that your vegetable stock is indeed vegan, and use a plant-based cream or milk alternative instead of half and half. Skip the Parmesan garnish or opt for a vegan cheese alternative.

What can I use instead of cannellini beans?

If cannellini beans are unavailable or you’d like to try something different, great northern beans or navy beans can be used as substitutes since they both have a similar mild flavor and creamy texture when blended.

Other Soup Recipes You’ll Enjoy

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Small bowl of Wild Rice Mushroom Soup.
5 from 2 votes

Creamy Mushroom and Wild Rice Soup Recipe


Author: Kim Schob
Course: Slow Cooker & Crockpot, Soups & Chowder
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yields 6 Servings
You’re going to love the flavor of this mushroom and wild rice soup! If you’re looking for a delicious recipe for dinner tonight, this fantastic rice soup recipe is the best! Mushroom lovers unite and get ready to crave more!

Ingredients 

Instructions

  • Begin by thoroughly rinsing the wild rice under cool tap water until the water is clear, then allow it to drain before adding it to your slow cooker.
    1 c. multi-color wild rice blend
  • In a food processor, pulse the onion, celery, carrots, and garlic until they’re finely chopped, then place the mixture into the slow cooker.
    1 small white onion,3 stalks celery,2 large carrots,3-4 cloves garlic
  • Next, place 8 oz. of mushrooms in the food processor and pulse until they are finely chopped. Take the remaining mushrooms, slice them thinly, and add them to the slow cooker along with the processed mushrooms.
    12 oz. fresh mushrooms
  • Blend the cannellini beans into a smooth puree and add this to the slow cooker, along with the bay leaf, garlic powder, and vegetable stock. Season the mixture with salt and pepper to taste, mixing well to ensure everything is evenly dispersed.
    1 15- oz. can cannellini beans,1 whole bay leaf,2 t. garlic powder,6-8 c. vegetable stock
  • Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6-8 hours. Keep in mind that cooking times can vary between slow cookers, so it’s advised to check the rice after 2½ hours (or 5½ hours on low). The cooked wild rice should be tender without becoming overcooked and mushy.
  • Upon completion of the cooking time, remove and discard the bay leaf. Gently stir in the tempered half and half and the chopped parsley. If necessary, add more vegetable stock until your desired consistency is reached.
    ½ c. half and half,¼ c. fresh parsley
  • Finally, adjust the seasoning with additional salt and pepper if needed, and serve the dish warm.
    Salt and black pepper

Notes

  • Enhance flavors: Sauté your onions, garlic, celery, and carrots before adding them to the slow cooker. This caramelization process brings out the natural sweetness and adds depth to the soup’s overall flavor.
  • Avoid overcooking rice: To ensure that the wild rice maintains its texture, start checking it periodically towards the end of the cooking time. Wild rice is perfectly cooked when it’s tender yet still chewy.
  • Garnishing: Garnish each serving with a sprinkle of grated Parmesan cheese or a dollop of sour cream for a boost of flavor and a delightful presentation.
  • Fresh herbs: In addition to parsley, consider adding thyme or rosemary for a more complex herb profile that complements the mushrooms.
  • Prepping in advance: Chop all your veggies and measure out your ingredients the night before to save time when you’re ready to start cooking.
  • Optimal creaminess: For the best results, gently warm the half and half before stirring it into the soup to prevent it from curdling.

Nutrition Information

Serving: 1Bowl Calories: 223kcal (11%) Carbohydrates: 42g (14%) Protein: 11g (22%) Fat: 3g (5%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 7mg (2%) Sodium: 1134mg (49%) Potassium: 450mg (13%) Fiber: 7g (29%) Sugar: 6g (7%) Vitamin A: 4195IU (84%) Vitamin C: 8mg (10%) Calcium: 93mg (9%) Iron: 3mg (17%)

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