Creamy Wild Rice and Mushroom Soup

The Coziest Bowl: My Creamy Mushroom and Wild Rice Soup Recipe

As the November air gets a definite chill and the holidays are just around the corner, my kitchen starts calling for one thing: soup. And not just any soup, but a big, comforting pot of something that feels like a hug in a bowl. This Creamy Mushroom and Wild Rice Soup is exactly that. It’s hearty, warming, and has all the earthy, savory flavors I crave this time of year.

I find myself making this soup on repeat all season long. It’s perfect for a quiet weeknight dinner, but it’s also special enough to serve guests. Sometimes, I even make a big batch the weekend after Thanksgiving. It's a wonderful, gentle meal after a few days of feasting, and it’s a great way to use up any leftover turkey you might have—just shred it and stir it in at the end!

What I love most is the combination of textures: the slightly chewy wild rice, the tender mushrooms, and the rich, velvety broth. It’s a simple recipe that comes together without much fuss, leaving your home smelling absolutely incredible.

Ingredients

• 2 tablespoons butter or olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup uncooked wild rice blend
• 6 cups vegetable or chicken broth
• 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
2. Increase the heat to medium-high and add the sliced cremini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8-10 minutes. This step is key for getting a deep, savory flavor.
3. Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.
4. Add the wild rice blend and the broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-50 minutes, or until the rice is tender. The exact time will depend on your specific wild rice blend, so check the package directions as a guide.
5. Once the rice is cooked, reduce the heat to low and slowly stir in the heavy cream. Let the soup heat through gently, but do not let it boil again after adding the cream.
6. Season generously with salt and pepper to your liking. Serve hot, garnished with a sprinkle of fresh parsley.

A Few Extra Tips

Making it heartier: Feel free to add 1-2 cups of shredded rotisserie chicken or leftover Thanksgiving turkey. Stir it in at the same time as the cream to let it warm through.

For a vegan version: This recipe is easily adapted! Use olive oil instead of butter, stick with vegetable broth, and substitute the heavy cream with a cup of full-fat canned coconut milk for a similar creamy result.

Mushroom choices: I love the combination of cremini and shiitake, but feel free to use whatever mushrooms you like. A mix of wild mushrooms would be fantastic here.

I really hope you enjoy this recipe as much as my family and I do. It’s become a comforting staple in my home every autumn, and it's a small thing I'm truly grateful for when the days get shorter.

What are your go-to cozy meals when the weather turns? I’d love to hear your ideas or any variations you make to this soup in the comments below!

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