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Each spoonful is hearty yet smooth, with the wild rice adding a satisfying texture and the mushrooms bringing deep, umami flavors. Ideal as a cozy starter or a satisfying main course when you add chopped chicken; it brings together all the warm, comforting flavors you crave in a homemade meal.

Two bowls of cream of mushroom wild rice soup.

This Cream of Mushroom Wild Rice Soup is my go-to during the colder months because it’s comforting without being heavy; it’s filling but has a lightness that makes you want to keep going back for more. I think one of the best parts is how versatile it is—you can make it as rich as you like (with cream) or keep it lighter, depending on your mood. It’s the perfect way to slow down and enjoy something warm and homemade, bringing a cozy comfort that’s as nourishing for the soul as it is for the stomach.

Why you’ll love this recipe

Rich and hearty flavor: The combination of earthy mushrooms, nutty wild rice, and a creamy, savory broth makes each bite deeply satisfying and full of flavor.
Simple ingredients: Made with wholesome ingredients like onion, mushrooms, turnips, celery, garlic, wild rice, and a few seasonings, this soup brings a gourmet feel without any hard-to-find ingredients.
Great for meal prep: It stores well and tastes even better the next day, making it a perfect option for easy weekday lunches or dinners.
Customizable: You can easily adjust the thickness, add your favorite veggies, and make it dairy-free and/or vegan.
One-pot wonder: Minimal cleanup! This recipe comes together in a single pot, so you can enjoy a delicious homemade soup without a pile of dishes.
Nutritious and satisfying: With the fiber and protein from wild rice and the vitamins in the mushrooms and other vegetables, this soup is as nourishing as it is delicious.

Ingredient highlights

This Cream of Mushroom Wild Rice Soup recipe is easy to make and it’s one of those dishes that feels like a warm hug in a bowl! The rich, creamy broth filled with earthy mushrooms and nutty wild rice just has such a satisfying depth of flavor. I love how the mushrooms add a savory, almost meaty texture, which pairs so well with the slightly chewy wild rice. Here is everything you’ll need to make it:

Extra virgin olive oil: Healthy fat for cooking the veggies.
Yellow onion: Sautéed until it’s sweet and mellow, it adds depth and richness.
Cremini mushrooms: These are slightly more mature than white button mushrooms, giving them a deeper, earthier flavor.
Wild mushrooms: Assorted wild mushrooms, like trumpet, maitake or additional cremini will add complexity and a natural umami richness.
Salt: To bring out all of the flavor.
Turnips: Turnips, carrots or celery root will be become mild and tender when cooked and offer a gentle sweetness that intensifies through the soup.
Celery: When diced and cooked, celery becomes tender but retains a subtle crunch, adding depth to the texture of the soup.
Garlic: Enhances the flavor profile with a layer of warmth and umami. It pairs well with the other ingredients and helps to round out the flavors.
Thyme: Brings out the earthy flavors in the mushrooms and complements the wild rice, adding complexity and depth to the soup.
Paprika: Adds a mild sweetness with a subtle peppery warmth.
Black pepper: Provides just the right kick to enhance other flavors.
Wild rice: Adds texture and substance to the soup, making it more filling while contributing a unique, nutty flavor.
Bone broth: The broth serves as the main liquid and flavor base, absorbing and distributing the flavors of the herbs, garlic, and wild rice throughout the soup. Use chicken bone broth for added nutrients and gut health properties.
Cream: Use heavy cream or coconut milk to create a luscious, creamy consistency, turning the soup into a comforting, indulgent dish. It also mellows out stronger flavors for a well-balanced finish.

Recipe steps

Making Cream of Mushroom Wild Rice Soup is incredibly easy and perfect for both beginner and seasoned cooks. Here’s how everything comes together in one pot:

Sauté the onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
Sauté the mushrooms: Add the cremini and wild mushrooms, along with 1/2 teaspoon of salt, and sauté for 8-10 minutes until the mushrooms release their moisture, shrink and start to brown.
Add veggies: Stir in the diced turnips, celery, and garlic. Cook for another 4-5 minutes to soften, stirring occasionally.
Season: Add the thyme, paprika, black pepper and the remaining 1 teaspoon of salt. Stir to combine.
Add rice: Pour in the wild rice, stirring it into the vegetables and spices. Let it toast for 1-2 minutes.
Simmer: Pour in 5 cups of broth, and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 30-40 minutes, until the rice is tender.
Finish and serve: Once the rice is cooked, stir in the milk (if using) and let it heat through for another 2-3 minutes. If the soup is too thick, add the remaining broth for desired consistency. Serve warm and enjoy!

Substitutions and variations

Here are some easy substitutions and variations to make this cream of mushroom with wild rice soup just the way you like it:

Rice: Swap wild rice for brown rice, although the rice will continue to become softer than wild rice would.
Veggies: Swap turnips for carrots, celery root, parsnip or rutabaga.
Add protein: Mix in protein like chopped chicken, cooked white beans or diced tofu to make this dish a filling, protein rich meal.
Make it dairy free and vegan: For a dairy-free option, use full-fat coconut milk, cashew cream, or organic oat milk. To also keep the soup vegan use vegetable broth instead of chicken broth.

Helpful tips

Adjust consistency as needed: Wild rice can absorb a lot of liquid, so if your soup gets too thick, just add a bit more broth or water to thin it to your desired consistency.
Taste and adjust seasoning: The flavor of this soup really comes together at the end, so be sure to taste and adjust the salt, pepper, and herbs before serving.

Storing/freezing/reheating

This soup is great to meal prep because leftovers taste even better the next day!

In the refrigerator: Store leftovers in an airtight container in the fridge for up to about 4 days. Reheat over low heat on the stove or in the microwave. Add a bit of extra broth or cream, if it’s too thick.
Freeze for later: This soup freezes well (especially if you skip the cream and add it after thawing), so make a double batch for an easy meal later on. Freeze in freezer-safe airtight containers for up to 3 months.

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