Creamy Wild Rice Mushroom Soup
Warm up with this Creamy Wild Rice Mushroom Soup—deeply savory, naturally gluten-free, and ready in about an hour. Perfect for cozy family dinners!
You know what I love most about fall and winter evenings? That moment when you walk through the door after a long day, and there’s a pot of something warm and comforting simmering on the stove. This Creamy Wild Rice Mushroom Soup has become my go-to for those nights when we need real nourishment without any fuss.
I’ll never forget the first time I made a wild rice and mushroom soup—it was for a last-minute dinner party, and I was honestly winging it. But man, oh man, the way those earthy mushrooms mingled with the nutty wild rice and that silky, creamy broth? Everyone went back for seconds. Now it’s the recipe my kids request whenever the temperature drops below 50 degrees.
This Homemade Creamy Wild Rice Soup is naturally gluten-free (just use your favorite GF flour for thickening), incredibly forgiving, and tastes like you spent all day in the kitchen. Spoiler alert: you didn’t. Let’s make a pot together, shall we?
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Butter or vegan butter, divided | 1/4 cup |
| Mushrooms, thinly sliced (cremini/baby bellas work great) | 1 lb |
| Garlic, pressed or minced | 3 cloves |
| Salt and pepper | To taste |
| Carrots, finely chopped | 2 small (~1 cup) |
| Celery, thinly sliced | 2 ribs |
| Shallot or small onion, chopped | 1 large shallot or 1 small onion |
| Dried thyme | 1/2 teaspoon |
| Wild Blend Rice (Lundberg Farms recommended) | 1 cup |
| Chicken stock or broth | 6 cups |
| Gluten-free flour (or AP flour if not GF) | 3 Tablespoons |
| Milk (any kind) | 1 cup |
Instructions
Step 1: Heat a large soup pot or Dutch oven over medium-high heat. Once hot, add 2 tablespoons butter and let it melt completely. Add the mushrooms, stir to coat them in butter, and sauté until they release their liquid, the liquid evaporates, and they begin to turn golden brown—this takes about 8-10 minutes, so stir often and turn the heat down slightly if they start to burn.
Step 2: Add the garlic and season generously with salt, then continue to sauté until the mushrooms are deep golden brown and become dry or tacky to the touch, about 7-8 more minutes. The kitchen should smell absolutely amazing at this point—rich, earthy, and almost nutty. Scoop the mushrooms into a bowl or plate and set aside.
Step 3: Turn the heat down to medium and melt the remaining 2 tablespoons butter in the pot. Add the carrots, celery, and shallot or onion, then stir to coat everything in butter and season with salt and pepper. Sauté until the vegetables are tender, about 8-10 minutes—you can place a lid on top to speed up the softening process if they’re taking forever to cook.
Step 4: Add the dried thyme and sauté for 1 more minute to wake up those aromatic oils. Then add the rice, chicken stock, and your gorgeous cooked mushrooms back into the pot, stirring everything together. Turn the heat up to high to bring the mixture to a boil, then cover with a lid, turn the heat down to low, and let it simmer until the rice is tender—this usually takes 45-60 minutes depending on your rice brand, so stir occasionally.
Step 5: In a small dish, whisk together the flour and 1/4 cup milk until completely smooth with no lumps. Add the remaining 3/4 cup milk and stir to combine, then slowly stream this mixture into the soup while stirring constantly. Simmer uncovered for 10 more minutes to let everything thicken up beautifully.
Step 6: Remove the pot from heat and let it sit for 20 minutes—this resting time allows the soup to thicken even more and the flavors to really meld together. Taste and add more salt and pepper if necessary, then scoop into bowls and serve while it’s still steaming hot.
Substitutions
For a dairy-free Creamy Mushroom Wild Rice Soup: Simply swap regular butter for vegan butter and use your favorite non-dairy milk like oat, almond, or cashew milk. The soup will still be lusciously creamy and just as comforting. I’ve made this dozens of times with oat milk, and honestly, no one can tell the difference.
Rice alternatives: If you don’t have wild rice on hand, you can use a brown rice blend or even farro for a different texture. Keep in mind that cooking times will vary—brown rice typically takes 40-45 minutes, while farro cooks in about 30. Just check for tenderness before moving to the next step.
Mushroom varieties: While I love cremini mushrooms for their meaty texture, feel free to mix things up with shiitake, oyster, or even regular white button mushrooms. A blend of different mushrooms creates incredible depth of flavor in this Wild Rice Mushroom Chowder. For an extra-luxe version, toss in a handful of dried porcini mushrooms (rehydrated) along with the fresh ones.
Flour options: Any gluten-free flour blend works beautifully here—I typically reach for Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If you’re not gluten-free, regular all-purpose flour works perfectly. You can also use cornstarch or arrowroot powder (use 2 tablespoons instead of 3) for a grain-free thickener.
Troubleshooting
Soup too thin? If your Wild Rice and Mushroom Soup isn’t as thick as you’d like after the resting period, simply whisk together an additional tablespoon of flour with 2 tablespoons of milk, then stir it in and simmer for another 5 minutes. The soup naturally thickens as it sits, so don’t panic if it seems a bit brothy at first.
Rice not cooking evenly? Make sure your heat is low enough during the simmering stage—if it’s boiling too vigorously, the rice on the bottom can overcook while the grains on top stay hard. Give it a good stir every 15 minutes or so to ensure even cooking. If your rice is still tough after an hour, add an extra cup of stock and continue simmering with the lid on.
Mushrooms turned out soggy instead of golden? This usually happens when the pan is overcrowded or the heat is too low. Make sure your pot is really hot before adding the mushrooms, and don’t stir them too frequently at first—let them sit and develop that gorgeous caramelization. If you’re using a smaller pot, cook the mushrooms in two batches for better browning.
Soup tastes bland? Well… this one’s an easy fix! According to expert guidance on salt and seasoning from America’s Test Kitchen, soups often need more salt than you think, especially when they contain grains that absorb seasoning. Taste your soup and add salt gradually, stirring between additions. A splash of white wine vinegar or fresh lemon juice at the end can also brighten all the flavors.
Storage & Meal Prep
Store your Creamy Wild Rice Mushroom Soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken considerably as it sits, which is actually perfect for leftovers—just add a splash of stock or milk when reheating to loosen it back up. I like to reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, or gently warm it on the stovetop over medium-low heat.
This soup freezes beautifully for up to 3 months, making it ideal for batch cooking on a Sunday afternoon. Let it cool completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the fridge, then reheat on the stovetop, adding a bit of extra liquid as needed to reach your desired consistency.
Serving Suggestions
Serve this Homemade Creamy Wild Rice Soup with crusty gluten-free bread for dipping, or alongside a simple green salad for a complete meal. I love pairing it with my roasted Brussels sprouts with sweet chili glaze for a dinner that feels restaurant-worthy but comes together easily on a weeknight. A sprinkle of fresh parsley or thyme on top adds a beautiful pop of color and freshness.
For a heartier meal, serve the soup in bread bowls (use your favorite gluten-free boule!) or top each bowl with crispy bacon bits and a dollop of sour cream. It’s also wonderful as a starter before a holiday meal—I’ve served it at Thanksgiving dinner for the past two years, and it’s become a tradition. My gluten-free cauliflower gratin makes an excellent side dish if you’re going for a full cozy spread.
Variations
Kid-friendly version: If your little ones are mushroom-skeptics, try chopping the mushrooms super fine or even pulsing them in a food processor before cooking. They’ll blend into the soup and add amazing flavor without the “weird texture” some kids object to. You can also stir in a handful of shredded cheddar cheese at the end for extra kid appeal.
Protein boost: Turn this into a complete one-pot meal by stirring in shredded rotisserie chicken, cooked Italian sausage, or even leftover turkey during the last 10 minutes of cooking. For a vegetarian protein option, white beans or chickpeas work wonderfully. My family loves the version with Italian sausage—it reminds us of a creamy Tuscan soup we had on vacation once.
Smoky bacon version: Cook 4-6 strips of bacon first, then use the rendered bacon fat in place of butter for sautéing the mushrooms and vegetables. Crumble the cooked bacon and stir it in at the end for incredible smoky depth. This variation pairs perfectly with my one-pot ground beef and broccoli if you’re meal prepping for the week.
Instant Pot method: Sauté the mushrooms using the “sauté” function, then remove. Sauté the vegetables, add rice and stock, and cook on high pressure for 25 minutes with a natural release. Stir in the milk-flour mixture and let it simmer on “sauté” mode for 5 minutes to thicken.
Creamy Wild Rice Mushroom Soup FAQs
Can I use regular white rice instead of wild rice?
Absolutely! Regular white rice works fine, but your cooking time will be much shorter—only about 15-20 minutes instead of 45-60. Keep in mind that wild rice has a nuttier flavor and chewier texture that really makes this Creamy Mushroom Wild Rice Soup special, so I’d recommend grabbing some for your next batch if you can.
How do I make this soup vegan?
Use vegan butter, vegetable broth instead of chicken stock, and any non-dairy milk you prefer. Oat milk creates the creamiest texture, but cashew and coconut milk work beautifully too. The soup will be just as rich and satisfying—I promise you won’t miss a thing.
What’s the best way to reheat this soup without it getting too thick?
Add 1/4 to 1/2 cup of stock or milk while reheating, and warm it gently over medium-low heat on the stovetop, stirring frequently. The wild rice continues to absorb liquid as it sits, so your soup will naturally thicken overnight—this is totally normal and easy to fix.
Why does my Wild Rice and Mushroom Soup taste watery?
You might need more salt and pepper to bring out all those lovely flavors. Start by adding an extra 1/2 teaspoon of salt, taste, and adjust from there. Also make sure you’re letting the soup rest for the full 20 minutes after removing it from heat—this resting time is crucial for developing a velvety, creamy texture.
Can I prep this soup ahead for a dinner party?
Yes! Make the soup completely through step 6 up to two days ahead, then store it covered in the fridge. Reheat gently on the stovetop before serving, adding extra stock or milk to thin it out if needed. The flavors actually deepen and improve after a day or two, making it perfect for stress-free entertaining.
This Creamy Wild Rice Mushroom Soup has become my answer to chilly evenings, busy weeknights, and that universal need for something warm and nourishing that doesn’t require a culinary degree. It’s naturally gluten-free, endlessly adaptable, and tastes like you’ve been simmering it all day—even though it comes together in about an hour. Whether you’re new to gluten-free cooking or just looking for your next cozy dinner favorite, this Wild Rice Mushroom Chowder delivers every single time.
Creamy Wild Rice Mushroom Soup
Equipment
- Large soup pot or Dutch oven
- Small dish for whisking
- Whisk
Ingredients
- ¼ cup butter or vegan butter divided
- 1 lb mushrooms thinly sliced, cremini/baby bellas recommended
- 3 cloves garlic pressed or minced
- salt and pepper to taste
- 2 small carrots finely chopped (~1 cup)
- 2 ribs celery thinly sliced
- 1 large shallot or small onion chopped
- ½ teaspoon dried thyme
- 1 cup Wild Blend Rice Lundberg Farms recommended
- 6 cups chicken stock or broth
- 3 Tablespoons gluten-free flour or AP flour if not GF
- 1 cup milk any kind
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Once hot, add 2 tablespoons butter and let it melt completely. Add the mushrooms, stir to coat them in butter, and sauté until they release their liquid, the liquid evaporates, and they begin to turn golden brown—this takes about 8-10 minutes, so stir often and turn the heat down slightly if they start to burn.
- Add the garlic and season generously with salt, then continue to sauté until the mushrooms are deep golden brown and become dry or tacky to the touch, about 7-8 more minutes. The kitchen should smell absolutely amazing at this point—rich, earthy, and almost nutty. Scoop the mushrooms into a bowl or plate and set aside.
- Turn the heat down to medium and melt the remaining 2 tablespoons butter in the pot. Add the carrots, celery, and shallot or onion, then stir to coat everything in butter and season with salt and pepper. Sauté until the vegetables are tender, about 8-10 minutes—you can place a lid on top to speed up the softening process if they’re taking forever to cook.
- Add the dried thyme and sauté for 1 more minute to wake up those aromatic oils. Then add the rice, chicken stock, and your gorgeous cooked mushrooms back into the pot, stirring everything together. Turn the heat up to high to bring the mixture to a boil, then cover with a lid, turn the heat down to low, and let it simmer until the rice is tender—this usually takes 45-60 minutes depending on your rice brand, so stir occasionally.
- In a small dish, whisk together the flour and 1/4 cup milk until completely smooth with no lumps. Add the remaining 3/4 cup milk and stir to combine, then slowly stream this mixture into the soup while stirring constantly. Simmer uncovered for 10 more minutes to let everything thicken up beautifully.
- Remove the pot from heat and let it sit for 20 minutes—this resting time allows the soup to thicken even more and the flavors to really meld together. Taste and add more salt and pepper if necessary, then scoop into bowls and serve while it’s still steaming hot.
