Creamy Wild Rice Mushroom Soup

There’s something magical about a warm bowl of Creamy Wild Rice Mushroom Soup on a chilly winter evening. After a long day, I love to come home and whip up this comforting dish that feels like a warm hug in a bowl. Growing up, my family shared many cozy dinners, and this soup quickly became a staple because of its rich flavors and heartiness. With the earthiness of wild rice, the savoriness of mushrooms, and a creamy finish, it’s irresistible. Whether I’m enjoying it solo or sharing it with friends, this soup always brings a smile to my face. Each spoonful is a celebration of wholesome ingredients that come together beautifully. As the aroma fills my kitchen, I can’t help but feel grateful for simple pleasures like this soup. It’s a dish that not only nourishes the body but also warms the soul.

What to Gather for Creamy Wild Rice Mushroom Soup

The ingredients for Creamy Wild Rice Mushroom Soup are all about balance and bringing out those rich, earthy flavors. Each component plays a vital role, melding together to create a comforting and nourishing dish. The key players include wild rice, which provides a chewy texture, and a mix of mushrooms that deepens the flavor profile. From the creamy cashews to the aromatic thyme and garlic, it’s a beautiful harmony of ingredients that you won’t want to miss.

• 2 tablespoons olive oil or plant-based butter: Essential for sautéing the vegetables and creating a rich base for the soup.
• 1 yellow onion, diced: Adds a sweet and savory flavor that enhances the overall dish.
• 2 sticks celery, diced: Brings a refreshing crunch and a subtle bitterness that balances the richness of the soup.
• 2 carrots, diced: Introduces a natural sweetness and beautiful color.
• 8 ounces sliced assorted mushrooms (about 4 cups): The star of this dish, providing an earthy depth that is vital.
• 3-5 cloves garlic, minced: Adds a fragrant kick, enhancing the flavor of the soup.
• 1 teaspoon fresh thyme leaves, stems removed: A fragrant herb that brings warmth and aroma.
• 1/2 teaspoon smoked paprika: Introduces a subtle smokiness that elevates the dish.
• 1/2 teaspoon black pepper, or to taste: For a little heat and flavor enhancement.
• 1 cup wild rice, rinsed (not a blend; see notes): The main ingredient, lending a unique texture and flavor.
• 3 cups low-sodium vegetable broth: The liquid base that harmonizes all the flavors.
• 4 cups water, divided: Used to adjust the soup’s consistency.
• 1/2 cup raw cashews, soaked (see notes for substitutions): Creates a creamy texture when blended into the soup.
• 1 tablespoon mellow miso paste: Adds a deep umami flavor that enriches the soup.

Cooking Instructions for Creamy Wild Rice Mushroom Soup

Making this Creamy Wild Rice Mushroom Soup is an enjoyable process that spreads warmth throughout your kitchen. Follow these detailed steps to create a deliciously creamy and hearty soup that’s just perfect for any occasion.

1. Warm the butter or oil in a large dutch oven or heavy-bottomed pot over medium-high heat. You want to see it shimmer! Add the onion, carrot, and celery and sauté for 3 to 5 minutes, until they start to brown. Stir occasionally to ensure even cooking.

2. Next, it’s time to add the mushrooms. Toss them in along with the garlic, smoked paprika, thyme, and black pepper. Sauté for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms reduce in size and exude their juices. You should notice a beautiful aroma wafting through your kitchen.

3. Now, add the wild rice, vegetable broth, and 3 cups of the water to the pot. Give it a good stir and cover the pot. Bring it to a boil over high heat, keeping an eye on it.

4. Once boiling, uncover the pot and reduce the heat to medium. Allow it to simmer for 45 to 50 minutes, stirring occasionally. The goal is to stop cooking when the majority of the wild rice has split open, resembling a hot dog bun. Be careful not to overcook it – you want it tender yet firm.

5. While the soup is simmering, let’s prepare the miso cream. In a high-speed blender, add the soaked cashews, miso paste, and the remaining 1 cup of water. Blend on high until you achieve a smooth and creamy consistency, usually around 45 to 60 seconds.

6. Once the soup has thickened, it’s time for the finishing touches. Add the miso cream to the soup, mixing well. Reduce the heat to medium-low and let it simmer for an additional 2 to 3 minutes, until everything is warmed through. Adjust the seasoning as necessary, adding more salt or pepper to taste.

7. Finally, it’s time to serve! Ladle the soup into bowls and enjoy it warm. If you have any leftovers, store them in the refrigerator for up to 5 days. Remember that the wild rice will absorb some of the soup’s liquid as it sits, so consider adding extra water or vegetable broth when reheating.

Helpful Hints

Here are some helpful hints to make the most of your Creamy Wild Rice Mushroom Soup experience. Whether you’re storing leftovers or looking for ways to enhance the dish, these tips will guide you.

• Storage: To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. It will last in the refrigerator for up to 5 days.
• Freezing: You can freeze the soup, but it’s best to leave out the cashew cream. Freeze in individual portions and add the cream when reheating.
• Pairing: This soup pairs wonderfully with a slice of crusty bread or a fresh side salad for a well-rounded meal.
• Ingredient Variations: Feel free to experiment by adding other vegetables like spinach or kale for added nutrition.
• Serve it Right: Serve hot and enjoy as a cozy lunch or dinner option. It also makes a great starter for holiday meals.
• Reheating Tips: When reheating, add a splash of water or broth to your soup to restore its creamy texture.

Serving Ideas for Creamy Wild Rice Mushroom Soup

Serving your Creamy Wild Rice Mushroom Soup can transform it into a delightful meal experience. Here are some ideas to elevate your serving:

• Cozy Dinner: Enjoy a warm bowl of soup on a chilly evening with your favorite bread, perfect for dipping.
• Lunch Delight: Serve it as a light lunch alongside a fresh green salad for a nutritious afternoon boost.
• Entertaining Guests: It makes for an excellent starter at dinner parties or gatherings. Serve in small bowls for elegant presentation.
• Seasonal Variations: Add seasonal ingredients like pumpkin or squash for unique variations throughout the year.
• Garnish: Top with fresh herbs such as parsley or a sprinkle of nutmeg for a pop of color and flavor.
• Leftover Magic: If you have leftovers, consider turning them into a casserole by adding some pasta.

FAQ

Conclusion

The Creamy Wild Rice Mushroom Soup is truly a comforting dish that combines wholesome ingredients into a rich and satisfying meal. It’s perfect for cozy nights in, family gatherings, or as a delightful lunch option. I encourage you to try this recipe and enjoy the warmth and flavors that come with each spoonful. You won’t be disappointed!

Creamy Wild Rice Mushroom Soup

The ultimate comfort food, Creamy Wild Rice Mushroom Soup is rich, creamy, and satisfying. With earthy mushrooms and chewy wild rice, this easy weeknight dinner will warm your soul. Make it tonight for a delightful meal!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil or plant-based butter
• 1 yellow onion diced
• 2 sticks celery diced
• 2 carrots diced
• 8 ounces sliced assorted mushrooms (about 4 cups)
• 3-5 cloves garlic minced
• 1 teaspoon fresh thyme leaves stems removed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper or to taste
• 1 cup wild rice rinsed (not a blend; see notes)
• 3 cups low-sodium vegetable broth
• 4 cups water divided
• 1/2 cup raw cashews soaked (see notes for substitutions)
• 1 tablespoon mellow miso paste *

Equipment

• Large Pot
• Cutting Board
• Blender
• Skillet
• Saucepan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl

Method

 

1. Warm the butter or oil in a large dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and sauté for 3 to 5 minutes, until beginning to brown. Add the mushrooms, garlic, smoked paprika, thyme, and black pepper. Sauté for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have reduced to about half their size.
2. Add the wild rice, vegetable broth, and 3 cups of the water to the pot. Cover and bring to a boil over high heat.
3. Uncover, reduce the heat to medium, and simmer for 45 to 50 minutes, stirring occasionally. Stop cooking when the majority of the wild rice has split open to look like a hot dog bun (do not overcook!). The soup should get pretty thick at this point, but if it looks too thick you can thin it out with additional water.
4. In the meantime, add the cashews, miso paste, and remaining 1 cup of water to a high-speed blender. Blend on high until smooth, 45 to 60 seconds.
5. Add the miso cream to the soup and mix well; reduce the heat to medium-low and simmer for an additional 2 to 3 minutes, until warm. Adjust the soup as necessary here (more liquid, salt, pepper, etc).
6. Serve warm; store any leftovers in the refrigerator for up to 5 days. The rice will absorb some of the soup’s liquid as it sits, so you may want to add extra water or vegetable broth when reheating.

Notes

• Mix of Mushrooms: I suggest using a mix of at least two mushrooms for the best flavor; I used a mix of cremini, shiitake, and oyster mushrooms when testing.
• Miso Paste: Miso paste adds depth of flavor to the recipe; you can find it in most grocery stores nowadays in the refrigerated section. If you cannot find miso, substitute it with 1 tablespoon of low-sodium tamari instead for a similar effect.
• Wild Rice Recommendation: I recommend using only wild rice for this recipe (as opposed to a rice blend). Wild rice has a longer cook time than other types of rice. I find when you use a blend, the other types get a little too mushy.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.