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Delicious and filling Wild Rice Mushroom Soup
This soup is nutty, rich and filling with fantastic mushroom flavor.
It’s hard to beat a comforting bowl of soup on a chilly day. Vegetarian Wild Rice Mushroom Soup does just that by warming your belly with earthy mushrooms and hearty, chewy wild rice. Our soup is very filling and incredibly flavored with two kinds of mushrooms, wine, shallots and plenty of nutty wild rice.
Ingredients needed to make Wild Rice Mushroom Soup:
For the wild rice:
- salt
- garlic clove
- fresh thyme sprigs
- water
- wild rice or use a wild rice blend
For the soup base:
- dried porcini mushrooms
- unsalted butter
- olive oil
- fresh mushrooms – any kind will do in this soup. I usually select whichever small mushroom looks best such as Cremini, button or white, and Baby Bella.
- shallots or a small leek – we often make this soup with either one, or even a small sweet onion.
- garlic
- tomato paste
- all-purpose flour
- vegetable broth – use low-sodium or salt free
- dry white wine
- heavy cream or half and half
- soy sauce
For the parsley butter (optional):
- unsalted butter
- salt
- ground black pepper
- fresh parsley leaves
What is wild rice?
Wild rice is actually a semi-aquatic grass grown and cultivated in the Great Lakes region of the United States. It contains an impressive amount of several key nutrients, including protein, manganese, phosphorus, magnesium, and zinc. Wild rice contains more protein than other types of rice, but has the same amount of fiber as brown rice.
You can find wild rice with other rice and grains, or in the bulk bins of your local grocery store. It’s also available from Amazon, of course.
Where to find dried porcini mushrooms in the grocery store:
Most well stocked grocery stores and even Walmart carry dried porcini mushrooms. They are often found in a small clear plastic clamshell container in 1/2-ounce portions.
However, each store may stock them in different departments. Save yourself a little time hunting and gathering and ask the customer service representative at your store where to find dried mushrooms.
I usually find dried porcini mushrooms in the Italian specialty section with the capers and pasta. Dried mushrooms might also be in the produce section with the garlic, onions or the fresh mushrooms. Finally, check in the canned vegetable aisle where you find canned mushrooms.
Porcini mushrooms are worth the effort!
How to make Wild Rice Mushroom Soup:
- First, prepare the wild rice. Combine salt, thyme, garlic and water in a medium saucepan. Bring to a boil and add the wild rice. Cook for 30 to 35 minutes. Discard the thyme sprigs and garlic, and drain the rice. Set aside.
- Place the dried porcini in a 2-cup heatproof measuring cup. Cover with boiling water and set aside to soften.
- Next, brown the mushrooms in a stainless soup pot or light colored (inside) Dutch oven. I like to use a light colored pot because I’m able to see the browned bits on the bottom and better tell when they’re done. Add the garlic, shallots and tomato paste. Sauté briefly then add the chopped, softened porcini.
- Sprinkle flour over the vegetables and cook until a dark fond forms on the bottom of the pot.
- Next, pour the wine over the vegetables and deglaze the bottom, scraping up any browned bits.
- Add the vegetable broth and porcini soaking liquid to the soup pot. Bring to a boil and simmer for 15 minutes.
- While the soup is simmering, make the parsley butter if using.
- Stir in the wild rice and cook for 10 minutes more. Finally, remove from the heat and add the cream and soy sauce.
- Serve immediately with a dollop of parsley butter and a hunk of crusty Artisan bread.
If stored for several days the rice will eventually soak up some of the liquid. This is not a bad thing however, and only makes the soup thicker and more stew-like. Add a splash of additional vegetable broth to thin, if preferred.
TIPS for making a deeply flavored, golden hued soup
The first few steps of this recipe are easy but critical to building the best flavor. If you don’t cook the mushrooms properly they’ll end up gray and therefore their full potential for flavor will be diminished.
- First, spread the mushrooms out in the hot butter and olive oil. Even though all the mushrooms will not fit in a single layer, most of them will be browned properly. Cook undisturbed until the moisture is released and evaporated, and the mushrooms are dark brown on the bottom. This step takes 8 to 10 minutes.
- Next, and most importantly, cook the floured vegetables until a dark fond forms on the bottom of the pot. This is just like making amazing gravy by starting with a dark roux.
- Finally, deglaze the pot with white wine, then scrape up all those flavorful browned bits.
These simple little steps build flavor, and as a result, make a big difference in the finished soup.
Shortcuts:
For example you can purchase pre-sliced, pre-cleaned fresh mushrooms to speed the prep time.
Also, plan ahead and cook the wild rice then refrigerate until needed.
Finally, you can buy a pre-cooked wild rice product like this Cultivated Wild Rice Pouch sold at Target stores. Simply open the pouch and then add it to the soup!
Earthy, hearty and seriously comforting, this Wild Rice Mushroom Soup is for mushroom lovers!
We love both wild rice and mushrooms and incorporate them into our recipes every chance we get. In other words, if you’re a mushroom love too, try these amazing recipes!
Skillet Chicken and Mushroom Wine Sauce is our most popular recipe year after year. Serve over wild rice, mashed potatoes or noodles for an incredible meal the whole family will love. And, all our readers say you should double the sauce, it’s that good.
Chicken Wild Rice Casserole is another personal favorite of mine and I bet it will be one of yours, too!
Creamy Chicken Wild Rice Soup is another hearty soup with a nutty bite from the wild rice and a wonderful, flavor packed broth.
And finally, Wild Rice and Mushroom Pilaf is a deliciously filling side dish that goes great with just about any meal. Enjoy!
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Wild Rice Mushroom Soup
Ingredients
For the wild rice:
- 1 teaspoon salt
- 1 fresh thyme sprig
- 1 clove garlic peeled and cut in half
- 6 cups water
- 1 cup wild rice or wild rice blend (6 ounces)
For the soup:
- 1 ounce dried porcini mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 12 ounces small fresh mushrooms sliced (cleaned of dirt, tough stems removed)
- 2 large shallots diced (or 1 small leek)
- 1 clove garlic minced
- 1 teaspoon tomato paste
- 2 tablespoons all-purpose flour
- 1 cup dry white wine (8 ounces)
- 4 cups low-sodium vegetable broth or stock (32 ounces)
- ½ cup heavy cream (4 ounces)
- 1 tablespoon soy sauce
For the parsley butter:
- 4 tablespoons unsalted butter softened
- 3 tablespoons parsley leaves chopped
- 1 teaspoon fresh ground black pepper
- ¼ teaspoon sea salt
Instructions
To prepare the wild rice:
- Combine the salt, thyme sprig, clove of garlic and 6 cups cold water in a medium, heavy bottom saucepan. Bring to a boil and add the wild rice. Reduce the heat to medium-low but maintain a steady boil. Cover and cook until the rice is almost tender, about 35-40 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice through a fine mesh strainer. Cover to keep warm and set aside.
To prepare the soup:
- While the wild rice is cooking prepare the remaining ingredients. Place the dried porcini mushrooms in a 2-cup heat-proof measuring cup. Carefully pour 1 ½ cups boiling water over the mushrooms, stir and set aside to soften about 15 minutes. Remove the porcini from the hot water using a slotted spoon reserving the soaking liquid. Chop the porcini and set aside.
- In a large soup pot or Dutch oven melt 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat. Add the sliced fresh mushrooms (not porcini) and stir to coat. Distribute the mushrooms to cover the bottom of the pot. (not all mushrooms will be touching the bottom.) Cook the mushrooms, undisturbed, until the moisture is released, then evaporates and they turn a deep golden brown about 8 to 10 minutes. Stir and continue cooking until crusty bits start to form on the bottom of the pot, another 10 minutes.
- Add the shallots, minced garlic and tomato paste to the mushrooms. Cook stirring constantly until the garlic is fragrant and the shallots start to soften, about 2 minutes.
- Stir the chopped porcini to the soup pot. Sprinkle the flour over the mushrooms and shallot. Cook, stirring constantly, until the flour sticks to the bottom of the pot and turns golden brown. This fond is essential to building flavor. Slowly add the wine and deglaze the pot, scraping up any browned bits. Add the vegetable broth and reserved porcini liquid pouring slowly to leave any grit behind. Discard the dirt and grit. Bring the soup to a boil. Reduce the heat to medium-low to maintain a steady simmer. Cook for 15 minutes.
- Add the cooked wild rice to the soup and cook for 10 minutes. Remove from the heat and add the cream and soy sauce. Stir until combined. Serve immediately with a dollop of parsley butter on each bowl, if using.
For the parsley butter:
- Combine 4 tablespoons very soft butter, chopped parsley, black pepper and sea salt in a small bowl. Serve each bowl of soup with a spoonful of parsley butter on top.
Recipe Notes
Nutrition
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Originally published September 2015, updated February 2021
Connie OtoLee
This soup is fantastic!! I received the email on this soup recipe and happened to have leftover roasted mushrooms and asparagus from the evening before. Followed the recipe for making the soup (I did not have dried porcini but will pick some up for the next time I make this soup) — cooked the wild rice then followed the instructions for the soup and popped in my leftover roasted mushrooms and asparagus! Very very tasty and worth the effort. Yes it is a filling and warming soup. I will be making this soup again very soon! Thank you for sharing this recipe!!
Tricia Buice
Hi Connie! I love that this worked for you with the changes, which sound perfect. Thank you for trying the recipe and providing inspiration for leftovers!!
Carla
Just finished a bowl of this, amazing! My local grocery only had a dried stir fry mushroom mix which I thought worked well. I’ll seek at porcini’s for the next batch. Delicious, thanks!
Tricia Buice
Thanks for the feedback Carla. I’m so glad it worked out for you with the changes. Hope you find the Porcini next time – so good!
Diane
this soup was amazing. The only thing that I did not add was the soy sauce as I am not a fan of it. This is a keeper recipe, thank you
Tricia Buice
Thanks Diane! We love it too 🙂
Saundra
I made this last week and my boyfriend is already asking for a redo! (But to double the recipe this time because it was so good!) We have a running joke that any time I cook it takes 3 hours and this recipe took me just half that time (what can I say, I could never be on a competitive cooking show) ? This recipe is amazing! I’ve never made wild rice before so that was a new experience, also I didn’t have the right dried mushrooms but I did have dried shiitake mushrooms and that worked (in my opinion). Definitely recommend this and thank you for all of your tips and clear directions! This honestly is a new favorite in our house!
Tricia Buice
Thank you Saundra! We’re in the process of moving and this is what I plan to make when we get to the new house. So satisfying and flavorful – it’s hard to beat a good, warm bowl of soup. Thanks for trying the recipe and for taking the time to comment.
Shelly
Planning on making this soup but I had a question regarding ratio of rice to water. Can’t imagine 1 c of rice absorbs 6 c of water?? It says to drain the rice so I guess you’re throwing the unabsorbed water away? Thanks for your help.
Tricia Buice
You are correct – drain off and discard the unabsorbed water. Hope you enjoy the soup!
Shweta
I’ve made this many times and I am stuck by how simple, delicious and versatile this soup is each time!! I never seem to find porcini mushrooms, but I have used combinations of all other kinds in this soup and it is satisfying any which way! Always a hit 🙂
Tricia Buice
Thanks for the feedback Shweta. Hope you get to try the porcini sometime, too. They can be hard to find. If you think about it, ask your store manager and perhaps they have it hiding in an odd location. If there’s an Italian section I would look there and in the canned vegetable section. They usually come in a small clear plastic clamshell container. Thanks again for the feedback and for letting us know how it turned out for you!
Bridgette Ralph
My husband and I both loved this soup. It took me way longer than an hour though to put together. My kids were not thrilled with it so that was kind of disappointing. I guess they aren’t that keen on mushrooms. Maybe I should’ve asked them first.
Please make sure you read the entire recipe before making it b/c I didn’t and I ended up throwing out the porcini water. You don’t find out what to do with the procinis until close to the end of the recipe so OOPS!!! I was so mad at myself but I added a little black garlic umami sauce to give it a bit more depth and it turned out perfect. I knew it was the wrong thing to do as I was pouring it down the sink. What the heck was I thinking?
Tricia Buice
Thanks for giving it a try Bridgette and for coming back and commenting.
Michelle
I’m so excited to make this soup!! I have been drooling over it since early summer just waiting for the perfect fall occasion to make it. And it has finally come, an adult fall birthday celebration!!
Tricia Buice
I can’t wait to hear how it turned out for you. Such a deliciously earthy soup. Enjoy Michelle!
Susan
Good morning Tricia,
I love making soups and can’t wait to make yours! I have a question: do you know if you can use an instant pot to make this soup? This is my new favorite appliance and is a time saver for sure.
Thank you for all your great recipes!!!
Susan
Tricia Buice
Hi Susan. I have to admit, I’m not the instant pot expert but I don’t see why it can’t be adapted for that appliance. I’ve committed to become more proficient with that appliance this fall! Thanks for the great question and for your kind comment. Good luck – this soup is a winner!
Monica
This soup looks so delicious and I’m so excited Fall is just around the corner! I have one question, I can’t have soy, I’m wondering if it would change the flavor of the soup a lot if I leave out the soy sauce?
Tricia Buice
Hi Monica! There’s only one tablespoon of soy sauce in this recipe so I don’t think it will make a big difference in the taste if you leave it out. There are recipes for making your own soy-free soy sauce substitute if you’re interested. Here’s one that is well reviewed from Taste of Home. Good luck – this soup is a keeper!
Monica
Thank you so much!! I’ve wondered if there were “soy free” soy sauce recipes! Can’t wait to try your soup now!
Tricia Buice
Thank you Monica!
Angelica
Hello! I’d love to make this soup soon but just had a quick question…in the blog you mentioned you used a wild rice “blend” but then in the recipe it just states wild rice. I use cultivated wild rice from Minnesota all the time, and just wanted to make sure I don’t need to add white rice to it to get the proper texture/liquid ratio/cook time. Thank you!!
Tricia Buice
Hi Angelica – plain wild rice is great in this recipe so no worries. I’ve made it with both plain wild rice and a blend. It’s all good! I hope you enjoy this soup, it’s a favorite!
Allison
Hi there! I would love to try this soup but I can’t figure out where to buy the dried porchinni mushrooms! I have looked at Fred Meyer and Trader Joe’s so far. Where do you get yours?
Tricia Buice
Hi Allison. I bought my dried porcini mushrooms at Wegman’s grocery store. I searched for the mushrooms on Google and found that Walmart carries them too. Be sure to ask at the service desk in your store to see where they would be stocked. Good luck – and you can always try ordering on Amazon. This soup is worth the effort!
Sue
I just made the wild rice and mushroom soup recipe and it is delicious. I will definitely make it again.
Tricia Buice
Thanks Sue! I can’t wait for soup season to start again. This is one of our favorites and glad you enjoyed it! Thanks for taking the time to comment!
Yvette
This soup sounds amazing! But I am the only one in the household that would eat it. Do you think this soup could be canned?
Tricia Buice
Hi Yvette – I don’t know about canning, but it will freeze very well. Just portion it out into serving size containers and you’re good to go! Enjoy 🙂
Debbie
I just made this for dinner. The only complaint my family had, was that there weren’t enough leftovers for everyone to eat for the rest of the week.
I did make a few minor changes. I only added 1/2 cup of white wine (the wine I had was not really the best), unsweetened plain almond milk instead of heavy cream and I omitted the parsley butter.
This was so good and hit the spot on a cold, rainy New England night.
Tricia Buice
Haha – great comment Debbie! I love this soup and wish I had a bowl right now. Love the almond milk substitute – I’ll have to give that a try 🙂
Jutta
the soup is wonderful and the recipe easy to follow. thank you!!!
Tricia Buice
Thank you Jutta – we love it too 🙂 I appreciate you trying our recipe and for the feedback. Have a wonderful holiday season.
Barbara Couture
Do you have the nutritional facts for this yummy looking soup?
Tricia Buice
No I don’t Barbara – sorry!
Cre
I just made this soup and I did somethings different. While I was not trying to be a rebel, I didn’t use wild rice; I didn’t take the time to soak any and I was starving so I used shell pasta instead for the starch/carb. Also, I didn’t have porcini mushrooms, instead I used the frozen mixed mushrooms from Whole Foods plus some additional shiitake mushrooms. It tastes great. Also, I didn’t add additional salt. I read some other comments about how salty it might taste so I excluded it and let the sodium from the broth and soy sauce serve that purpose. Again, it tastes great and I will make this again. I love a great soup.
Tricia Buice
Thanks for the comment Cre – sounds like you made a wonderful soup! I can’t wait for soup weather again – it’s our favorite way to eat for sure 😉
Sarah Bertnick
This is one of my favourite recipes! I’ve made it several times now and it is AMAZING!
Tricia Buice
That’s wonderful Sarah – thank you so much for the feedback. We love this earthy recipe and could eat it weekly! Thanks again for trying our recipe and for letting us know!
Dominique Restucci
This look delicious! Do you think I would be able to replace the heavy cream with coconut milk?
Tricia Buice
Hi Dominique – I think that might work but I haven’t tried it so I can’t say for sure. Let me know if you do and if it turns out great! Thanks for trying our recipes!
Sarah
So delicious! I substituted shitake for the porcini mushrooms and used milk instead of cream just because that’s what i had on hand. Will definitely make this again!
Tricia Buice
I just love this soup and bet your adaptations were perfect! Thanks for the feedback and happy holidays! 🙂
Jason Hunt
I have made this multiple times for friends, and everyone always raves about it. Question: Do you think adding roasted hazelnuts to this would be good?
Tricia Buice
Hi Jason – thanks for the feedback! I love nuts in everything, so adding hazelnuts to a soup might be just the thing to set it apart. Love your idea!