Wild Rice Mushroom Soup
Updated Dec 17, 2025
Wild rice and mushroom soup with onions, carrots, mushrooms, and wild rice simmered until tender and finished with milk or cream.
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You’ll love my wild rice and mushroom soup!
I make this wild rice and mushroom soup when I have mushrooms to use up and want something that will last a few days. The wild rice takes longer to cook, but I like that it doesn’t turn mushy and holds its texture when reheated. This wild rice and mushroom soup is one of those soups I let simmer while I’m doing other things, then eat for lunch the next day without thinking much about it. It’s simple, reliable, and easy to keep in rotation.
Happy Cooking!
– Yumna
Wild Rice Mushroom Soup Ingredients
- Mushrooms: I recommend using a variety of mushrooms like cremini, oyster, and shiitake. Read my tips on how to slice mushrooms.
- Wild rice: You can substitute black rice or red rice. If you use white or brown rice, you won’t need to simmer it for as long.
- Vegetable broth: You can use homemade vegetable broth or buy low-sodium vegetable broth at the store. If the soup doesn’t have to be vegetarian, you can use homemade chicken broth.
- Yellow onion: White onion is fine if that’s what you have. Here’s a quick tutorial on how to dice an onion.
- Carrots: Read my tips on how to dice a carrot.
- Olive oil: You can substitute with avocado oil or another neutral oil.
- Balsamic vinegar: If you’re out, you can use either red wine vinegar or apple cider vinegar with a pinch of sugar.
- Whole milk: Heavy cream also works.
- Herbs and seasonings: Fresh thyme, salt, and pepper.
How to Make Wild Rice Mushroom Soup
Wild Mushroom Rice Soup Recipe
Wild rice and mushroom soup made with mixed mushrooms, wild rice, vegetable broth, and a splash of cream for a simple one pot stovetop soup.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 large carrots diced
- 16 ounces mushrooms chopped (like crimini, bella, oyster and shitake)
- 1 tablespoon fresh thyme chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup uncooked wild rice
- 4 cups low-sodium vegetable broth
- 3 tablespoons balsamic vinegar
- ½ cup whole milk or heavy cream
Instructions
- In a large pot over medium-high heat, heat the olive oil. Add the onions and carrots and cook until they start to soften, about 5 minutes.
- Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms start to brown, about 10 minutes. Add the rice and cook with the mushroom mixture for 1 minute.
- Add the broth and balsamic vinegar, stir to combine, and bring the soup to a boil.
- Reduce the heat to a simmer and continue cooking for 45 minutes, or until the rice is fully cooked.
- Stir in the milk or heavy cream before serving.
Equipment
Notes
Nutrition label uses whole milk.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
8 ounces crimini mushrooms chopped
4 ounces fresh oyster mushrooms, chopped
4 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 tablespoon fresh thyme, chopped
3 tablespoons balsamic vinegar
½ cup wild rice
4 cups low-sodium vegetable broth
½ cup unsweetened oat milk or any milk/creamer
Instructions
In a large pot over medium-high heat, heat the olive oil. Add the onions; sauté until lightly golden, about 5 minutes.
Add all the mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes.
Add balsamic vinegar and stir to combine. Mix in the rice and stir for an additional minute. Pour the broth and bring the soup to a boil.
Reduce heat; simmer covered for 45 minutes, until the rice is fully cooked.
Stir in the milk before serving.
- My Top Tip: Simmer the soup, don’t boil it. Boiling the soup can dry out the mushrooms. You should have a couple of bubbles come to the surface every few seconds.
- Storage: Store leftovers in an airtight container in the fridge for 4–5 days. If you plan to have leftovers, I recommend keeping the rice separate from the soup so it stays fresh. Reheat in a pot on the stove over medium-low until warmed through. Or, reheat individual bowls in the microwave until warmed through. Serve with fresh wild rice.
- Freezing: Place the wild rice mushroom soup in an airtight, freezer-safe container. It’ll last in the fridge for up to 3 months. For best results, freeze the soup without the rice. Thaw in the fridge overnight and reheat in a pot on the stove over medium-low until warmed through. Serve with fresh wild rice.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
8 ounces crimini mushrooms chopped
4 ounces fresh oyster mushrooms, chopped
4 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 tablespoon fresh thyme, chopped
3 tablespoons balsamic vinegar
½ cup wild rice
4 cups low-sodium vegetable broth
½ cup unsweetened oat milk or any milk/creamer
Instructions
In a large pot over medium-high heat, heat the olive oil. Add the onions; sauté until lightly golden, about 5 minutes.
Add all the mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes.
Add balsamic vinegar and stir to combine. Mix in the rice and stir for an additional minute. Pour the broth and bring the soup to a boil.
Reduce heat; simmer covered for 45 minutes, until the rice is fully cooked.
Stir in the milk before serving.
Nutrition
Serving: 1.5cups, Calories: 234kcal, Carbohydrates: 34g, Protein: 9g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 340mg, Potassium: 837mg, Fiber: 5g, Sugar: 10g, Vitamin A: 6153IU, Vitamin C: 8mg, Calcium: 94mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add garlic flavor. After you cook the onions and carrots, add minced garlic and stir for 1 minute. Then, add the mushrooms. Or, stir in whole cloves of roasted garlic just before serving.
- Increase the protein. Stir in shredded chicken or a can of chickpeas for a more filling meal.
- Make it extra smooth. After you stir in the milk, blend it directly in the pot with an immersion blender so it’s less chunky and extra smooth.
Recipe Tips
- Rinse your rice. It washes off the starch, which makes the rice fluffier and not clumpy.
- Wipe the mushrooms clean with a damp paper towel. Rubbing them is the best way to clean them. If you rinse them, they can absorb the moisture and turn out soggy.
- Fully sauté the mushrooms. Let them cook until they release their moisture and turn golden. Undercooked mushrooms can make the soup watery.
- Simmer the soup, don’t boil it. Boiling the soup can dry out the mushrooms. You should have a couple of bubbles come to the surface every few seconds.
Serving Ideas
- Bread: Rosemary Focaccia, Air Fryer Bread, French Bread Dinner Rolls
- Salads: Kale Caesar Salad, Fall Harvest Salad, Kale Tabbouleh Salad
- Sandwiches: Grilled Cheese, Tuna Melt, Mozzarella Sandwich
FAQs
Should I simmer the wild rice and mushroom soup with the lid on or off?
I simmer the soup with the lid off. This lets the soup steam and get rid of any excess liquid, so you end up with a thick soup.
What if my wild rice and mushroom soup is too thin?
Make sure you simmer it uncovered to reduce the liquid. You can also stir in a slurry of cornstarch and water to thicken it up.
What if my wild rice and mushroom soup is too thick?
Gradually stir in a small amount of broth, stock, or water until it thins out.
Comments
Can I use dried thyme?
Yes, absolutely! Fresh is best but dried will work great in a pinch. Use 1 teaspoon of dried thyme in place of the 1 tablespoon of fresh thyme the recipe calls for. Enjoy!!
Easiest but most delicious mushroom soup out there! Very versatile and allows you to add extra ingredients if needs be. Would 100% recommend!
Thank you so much!
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