Cold evenings call for a bowl that is both cozy and substantial. This creamy mushroom wild rice soup builds flavor by browning the mushrooms first, then simmering pure wild rice in a vegetable broth with onion, carrot and celery. A small half-and-half slurry thickens the pot without a separate roux. The mushrooms return at the end, so their browned edges remain distinct.
RECIPE CARD
Creamy Mushroom Wild Rice Soup (One Pot)
Ingredients
- 1 cup uncooked pure wild rice (not a rice blend), rinsed
- 12 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 6 cups low-sodium vegetable broth, plus more if needed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup half-and-half
- 2 tablespoons cornstarch
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Prepare the ingredients: Rinse 1 cup pure wild rice in a fine-mesh sieve under cool water. Slice the mushrooms, dice the onion, carrots and celery, and mince…
- Brown the mushrooms: Heat 1 tablespoon olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the sliced mushrooms in two batches so they…
- Soften the vegetables: Add the remaining 1 tablespoon olive oil to the same pot. Cook the diced onion, carrots and celery over medium heat for about 5…
- Simmer the wild rice: Pour in the 6 cups vegetable broth and add the rinsed wild rice, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Bring to a…
- Thicken with half-and-half: Whisk the 1 cup half-and-half and 2 tablespoons cornstarch together in a small jug until no dry lumps remain. Stir the mixture into the…
- Return the mushrooms and serve: Stir the browned mushrooms and any juices from their bowl back into the pot. Heat for 1 to 2 minutes. Taste the soup and…
At a glance: Makes 6 bowls. Prep about 20 minutes; cook about 1 hour 15 minutes; total about 1 hour 35 minutes. Use a 5- to 6-quart Dutch oven and pure wild rice, not a blend.
Why this soup works
Mushrooms release water before they brown. Cooking them in batches lets the surface take on color, while the same pot keeps the flavorful browned bits for the vegetables. Pure wild rice holds its shape through a long simmer and has a pleasantly chewy bite. Adding the dairy after the rice is tender keeps the final simmer gentle and gives the soup its creamy texture.
Ingredients
Ingredients at a glance
- 1 cup uncooked pure wild rice (not a rice blend), rinsed
- 12 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 6 cups low-sodium vegetable broth, plus more if needed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup half-and-half
- 2 tablespoons cornstarch
Ingredient notes: Check the package for pure wild rice rather than a wild rice blend; blends often include faster-cooking grains. Cremini mushrooms provide a savory browned flavor. Choose low-sodium broth so you can adjust the salt at the end. Half-and-half and cornstarch make a smooth, lightly thickened soup; measure both before starting.
Equipment and timing
Use a large Dutch oven or heavy soup pot, fine-mesh sieve, knife, cutting board, small bowl and whisk. Budget roughly 8 minutes to brown mushrooms, 6 minutes for vegetables and aromatics, 45 to 55 minutes for the wild rice, 3 to 4 minutes to thicken and 1 to 2 minutes to finish. Rice age and variety can change its exact simmer time, so use tenderness and split grains as the main checkpoint.
Step-by-step instructions
Step 1: Prepare the ingredients
Rinse 1 cup pure wild rice in a fine-mesh sieve under cool water. Slice the mushrooms, dice the onion, carrots and celery, and mince the garlic. Measure the broth, half-and-half and cornstarch separately. Use pure wild rice rather than a blend, because other rice varieties soften at different rates.
Step 2: Brown the mushrooms
Heat 1 tablespoon olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the sliced mushrooms in two batches so they can brown instead of steam. Cook, stirring occasionally, for about 8 minutes total, until their moisture has mostly evaporated and the edges are golden. Transfer them to a clean bowl; keep the pot on the stove.
Step 3: Soften the vegetables
Add the remaining 1 tablespoon olive oil to the same pot. Cook the diced onion, carrots and celery over medium heat for about 5 minutes, stirring and scraping the browned bits. Add the minced garlic and dried thyme and cook for about 1 minute, just until fragrant. Keep the browned mushrooms in their bowl for now.
Step 4: Simmer the wild rice
Pour in the 6 cups vegetable broth and add the rinsed wild rice, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Bring to a boil, then reduce to a gentle simmer and cover partially. Cook about 45 to 55 minutes, stirring now and then, until the wild rice is tender and many grains have split open. Check the pot near the end and add a splash of broth if the level drops too far. Do not add the half-and-half yet.
Step 5: Thicken with half-and-half
Whisk the 1 cup half-and-half and 2 tablespoons cornstarch together in a small jug until no dry lumps remain. Stir the mixture into the gently simmering rice soup. Cook uncovered for 3 to 4 minutes, stirring often, until the broth looks lightly creamy and coats a spoon. Keep the heat gentle rather than boiling hard.
Step 6: Return the mushrooms and serve
Stir the browned mushrooms and any juices from their bowl back into the pot. Heat for 1 to 2 minutes. Taste the soup and add more kosher salt or pepper only if needed. Ladle into six bowls. Wild rice continues to absorb liquid as it stands, so stir in a little warm broth if you prefer a looser soup.
Make-ahead tips
For the best texture, cook through Step 4 ahead of time and refrigerate the rice and broth base in a covered container. Keep the browned mushrooms in a separate covered container. When ready to eat, bring the base back to a gentle simmer, whisk in a freshly mixed half-and-half and cornstarch slurry, then return the mushrooms. The rice may have absorbed broth overnight; loosen the base with a little extra broth before adding dairy.
Storage and reheating
Cool leftovers promptly and refrigerate in a shallow, covered container within 2 hours. Use refrigerated soup within 3 to 4 days. Reheat gently on the stovetop, stirring often and adding a splash of broth to loosen the rice. Avoid a hard boil once the half-and-half is in the soup. If the soup separates slightly after chilling, gentle heat and stirring will help bring it back together.
Troubleshooting
- Rice is still firm: Keep simmering and check every 5 minutes; some batches take longer than 55 minutes.
- Soup is too thick: Add warm broth a little at a time. Wild rice continues to absorb liquid as it rests.
- Soup is thin: Let the cornstarch slurry gently simmer for the full 3 to 4 minutes while stirring.
- Mushrooms did not brown: Cook in smaller batches and let moisture evaporate before stirring frequently.
More cozy meals
For another comforting bowl, try our creamy chicken gnocchi soup. If you want a slow cooker dinner, see our slow cooker stuffed peppers.
Frequently asked questions
Can I use a wild rice blend?
This recipe is timed for pure wild rice. A blend can include grains that turn soft sooner, so follow that package’s timing and monitor the pot closely if you substitute it.
When should I add the half-and-half?
Wait until the wild rice is tender. Whisk the half-and-half with cornstarch first, then stir it into a gentle simmer for the final few minutes.
Why hold the mushrooms until the end?
They brown more easily before the broth is added, and returning them at the end keeps the savory slices visible and distinct.
