Creamy Mushroom and Wild Rice Soup

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10 cups)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 cup wild rice, rinsed
• 24 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 1 large yellow onion, finely chopped (about 2 cups)
• 1 medium carrot, small dice
• 1 celery rib, small dice
• 4 garlic cloves, minced
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp all-purpose flour
• 1/4 cup dry sherry or white wine (optional)
• 7 cups low-sodium vegetable or chicken broth
• 1 bay leaf
• 1 tbsp soy sauce or tamari (optional)
• 3/4 cup half-and-half
• 1 tsp fresh lemon juice
• 2 tbsp chopped parsley or chives
• 1 1/2 tsp kosher salt (plus more to taste), 1 tsp black pepper

Do This

• 1. Brown mushrooms in 1 tbsp oil + 1 tbsp butter over medium-high, 6–8 minutes per batch; season and set aside.
• 2. Add remaining oil and 1 tbsp butter; sweat onion, carrot, celery with a pinch of salt, 6–8 minutes. Stir in garlic and thyme, 1 minute.
• 3. Sprinkle in flour; cook 1 minute. Deglaze with sherry, scraping up browned bits.
• 4. Add wild rice, bay leaf, soy sauce, and broth. Bring to a boil; reduce to a lively simmer, partially cover, cook 45–55 minutes until rice is tender.
• 5. Stir in half-and-half and reserved mushrooms; simmer 5 minutes. Optional: blend 1 cup of soup and return for extra body.
• 6. Finish with 1 tbsp butter and lemon juice; adjust salt and pepper. Garnish with parsley or chives and serve.

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Why You’ll Love This Recipe

• Earthy, woodsy flavor from a trio of mushrooms and fresh thyme.
• Hearty wild rice adds substance and texture without making the soup heavy.
• Lightly creamy base that feels cozy yet balanced.
• Weeknight-friendly technique with make-ahead and freezer options.

Grocery List

• Produce: Mixed mushrooms (24 oz), 1 large yellow onion, 1 carrot, 1 celery rib, 4 garlic cloves, fresh thyme, parsley or chives, 1 lemon
• Dairy: Unsalted butter, half-and-half
• Pantry: Wild rice, olive oil, all-purpose flour, low-sodium broth, bay leaf, dry sherry or white wine (optional), soy sauce or tamari (optional), kosher salt, black pepper

Full Ingredients

Vegetables and Aromatics

• 24 oz mixed mushrooms (such as cremini, shiitake, and oyster), wiped clean and sliced 1/4 inch thick
• 1 large yellow onion, finely chopped (about 2 cups)
• 1 medium carrot, small dice (about 1/2 cup)
• 1 celery rib, small dice (about 1/2 cup)
• 4 garlic cloves, minced
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 tbsp chopped fresh parsley or chives, for garnish

Grains

• 1 cup wild rice, rinsed under cold water

Liquids and Seasoning

• 7 cups low-sodium vegetable or chicken broth
• 1 bay leaf
• 1/4 cup dry sherry or dry white wine (optional but recommended)
• 1 tbsp soy sauce or tamari (optional, adds umami)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to finish
• 1 tsp fresh lemon juice

Fats and Thickener

• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 2 tbsp all-purpose flour
• 3/4 cup half-and-half

Step-by-Step Instructions

Step 1: Prep the produce and rice

Rinse the wild rice under cold water in a fine-mesh sieve until the water runs mostly clear. Wipe mushrooms with a damp towel and slice 1/4 inch thick. Finely chop the onion, small-dice the carrot and celery, mince the garlic, and strip thyme leaves from stems. Have the broth measured and ready.

Step 2: Sear the mushrooms in batches

Heat 1 tbsp olive oil and 1 tbsp butter in a large Dutch oven over medium-high heat. Add half the mushrooms in an even layer and cook, undisturbed, for 3 minutes to encourage browning. Stir and continue cooking 3–5 minutes until deeply golden and fragrant. Season with a pinch of salt and pepper, then transfer to a bowl. Repeat with remaining mushrooms using another 1 tbsp butter if the pot looks dry. Set browned mushrooms aside.

Step 3: Build the aromatic base

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot, then the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6–8 minutes. Stir in garlic and thyme and cook until fragrant, 30–60 seconds.

Step 4: Light roux and deglaze

Sprinkle flour over the vegetables and stir to coat; cook 1 minute to remove raw flour taste. Pour in the sherry (if using), scraping up browned bits. Let it bubble for 30 seconds to reduce slightly.

Step 5: Simmer with wild rice

Add the wild rice, bay leaf, soy sauce (if using), and broth. Bring to a boil, then reduce to a lively simmer. Partially cover and cook, stirring every 10 minutes, until the rice is tender and many grains have “popped,” 45–55 minutes. If the liquid drops too low before the rice is ready, add up to 1 cup hot water to maintain a soup-like consistency.

Step 6: Make it creamy and return the mushrooms

Fish out the bay leaf. Stir in the half-and-half and the reserved browned mushrooms. Simmer gently for 5 minutes to marry flavors. For extra body without heaviness, optionally ladle 1 cup of soup into a blender, puree until smooth, and stir back in. Do not boil vigorously after adding dairy.

Step 7: Finish and serve

Stir in the remaining 1 tbsp butter and lemon juice. Taste and adjust with salt and pepper. Ladle into warm bowls and garnish with parsley or chives and a few thyme leaves. Serve immediately.

Pro Tips

• Brown mushrooms well: color equals flavor. Cook in batches and avoid crowding the pot.
• Wild rice varies by brand; start checking at 45 minutes and cook until tender but pleasantly chewy.
• Keep it gently simmering after adding dairy to prevent splitting; vigorous boils can curdle cream.
• For deeper umami, do not skip the optional sherry and soy sauce.
• Texture control: blend a small portion of the soup for creaminess while leaving most mushrooms and rice intact.

Variations

• Vegan: Use olive oil or vegan butter, vegetable broth, and 3/4 cup unsweetened oat or cashew cream. Thicken with 1 tbsp cornstarch mixed with 2 tbsp water instead of flour.
• Gluten-Free: Replace flour with 1 tbsp cornstarch whisked into the half-and-half before adding; skip soy or use gluten-free tamari.
• Herb Swap: Replace thyme with rosemary and a pinch of sage for a deeper woodland vibe; finish with a drizzle of truffle oil for a special occasion.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; the rice will continue to absorb liquid, so thin with broth or water when reheating. Reheat gently over medium-low heat until steaming but not boiling. For freezing, cook the soup through Step 5 (before adding dairy and finishing butter) and cool completely. Freeze up to 2 months. Reheat, then stir in half-and-half and finish the recipe as written.

Nutrition (per serving)

Approximate: 310 calories; 14 g fat; 32 g carbohydrates; 4 g fiber; 9 g protein; 640 mg sodium. Values will vary based on broth, dairy choice, and added salt.