This Wild Rice Mushroom Soup Always Gets Me Out of a Rut

Hey, so you ever wake up and just know it’s going to be a soup day? I get that feeling a lot in late fall, especially here where the wind’s got a bite and all I want is to curl up with something warm. Actually, my first attempt at this Wild Rice Mushroom Soup was kind of a disaster – let’s just say wild rice takes its sweet time (do not believe the packaging). My sister still teases me about the time I tried to use an immersion blender and practically redecorated the kitchen walls, but look, some recipes just have a learning curve, right?

Why You’ll Probably Fall for This Soup

I make this whenever someone in the house mutters about ordering takeout because, honestly, this is my “lazy fancy” meal. It tastes like you spent hours (well, you kinda do) but it’s forgiving, hearty, and seriously: my cousin once ate three bowls at Thanksgiving and didn’t even touch the turkey. It’s the only way I get my kids to eat mushrooms without their grumpy “do we have to?” face. Plus, it’s naturally creamy sans any fuss or heavy stuff—and, yeah, I sometimes forget to soak the rice ahead, and it still turns out just fine. (Sorta. Just keep an eye on it and maybe call it ‘rustic’ if the rice splits.)

What You’ll Need (But Don’t Worry, There’s Wiggle Room)

3/4 cup wild rice (I’ve used a wild rice blend when I can’t find the real deal, turns out nice, slightly less earthy)
1 big onion, chopped up—sometimes I use leeks if I’m feeling a bit more posh
2 carrots, diced (or a handful of baby carrots, I’m not judging)
2-3 celery stalks, chopped
3 cloves garlic, minced (okay, I use 4—it’s never too much, right?)
16 oz mushrooms, any blend (my grandma swore by cremini, but white button mushrooms work, or I’ll use shiitake if they’re on sale)
1/4 cup flour (I once used cornstarch in a bind, it was…different)
6 cups veggie broth (chicken’s fine if that’s what you’ve got, or just water and a bouillon cube, honestly)
1 cup milk (dairy or plant-based—oat milk is my favorite here, makes things super creamy)
2 tbsp olive oil (or butter, which is how my mom does it)
Big pinch dried thyme, or a little bundle of fresh if you’ve got it
Salt and black pepper, to taste
Optional: handful of spinach or kale, for your good-conscience greens

Let’s Get Cooking (And Don’t Panic If It Looks Weird!)

First, give the wild rice a quick rinse. No need to be fussy; just swish it under the tap and drain.
Grab your biggest soup pot—mine’s this old Dutch oven that’s chipped but it’s got character, you know? Heat up the olive oil on medium, then toss in the onion, carrots, and celery. Let ‘em sweat a bit, maybe 5 mins. (This is usually when the kids wander in asking what’s for dinner. Every. Single. Time.)
Stir in the garlic and mushrooms. Let the mushrooms lose a little of their water, they’ll shrink like crazy, just keep going. About 8 minutes? But no need for a timer. Just judge with your nose and eyes. Sometimes I sneak a taste here—watch out, it’s hot!
Sprinkle on the flour, stir it till the veggies are all covered. (Don’t worry if it clumps. It works out, I promise.)
Pour in the broth while stirring, then add the wild rice. Toss in the thyme, little sprinkle of salt and pepper. Bring it up to a nice bubbly simmer.
Cover—mostly, mine never fits right—and let it go for about 45 mins. Maybe check once or twice, grab a spoonful, and see how the rice’s chewing. Sometimes mine’s done in 40 mins; sometimes, it’s stubborn.
Stir in the milk, let it warm up through. Chuck in any greens if you like. Give it 5-10 more minutes, uncovered.
Taste—does it need more salt? More thyme? Maybe a splash of lemon juice if I feel wild. If it’s too thick, add another splash of broth or milk. If it’s too thin, eh, let it bubble longer.

Stuff I’ve Learned the Hard Way

Wild rice: If you buy the bulk bin stuff, it takes a million years to cook. Boxed is faster. I have no idea why.
If you forget the flour, it’s soupier, but not bad. Just toast bread for dipping.
I once tried adding potatoes; it just kind of turned into a funny-textured stew. Wouldn’t recommend, but hey, it’s up to you.
The soup actually tastes better the next day—or that’s what I say to justify making double.
Forgot to buy broth? Been there. Water and a spoon of this bouillon paste does the trick: Better Than Bouillon.

Things I Messed With (Not All Were Genius)

Swapped in barley for the wild rice—tasted lovely, but not the same chew.
Made it vegan once with oat milk and vegan butter—delish, just watch the salt.
Once tried a splash of sherry before the broth, and it was fancy, Food Network-style, but not really my Thursday night vibe.
Soy sauce instead of salt? Oddly, worked great.
Did I try frozen mushrooms once? It was…fine, a bit mushier, but who’s judging?

Don’t Worry About Fancy Kitchen Stuff

I always say you need a heavy-bottomed pot, but if you only have a regular saucepan, just stir more so it doesn’t catch on the bottom. I used to use a wooden spoon but then it snapped on me mid-stir, turned out the plastic spatula works even better (who knew?). Oh, and don’t sweat it if you don’t have a lid that fits—just improvise with a baking tray on top, or foil, or honestly nothing in a pinch.

How to Make the Leftovers Survive (Not That Mine Ever Do)

I mean, you can technically put leftovers in an airtight container in the fridge for 3 days. But in my kitchen, it’s usually gone by midnight snack time. If by some miracle it lasts longer, it thickens up a lot—add a splash of water or milk when reheating. I wouldn’t freeze this one, though, wild rice gets funny after a freeze-thaw (just being honest).

What to Serve With It? Well, Here’s My Two Cents

Crusty bread (I’m partial to sourdough, especially if I remember to grab it at the market). Sometimes we do a grilled cheese sandwich marathon—everyone picks their own cheese, and my youngest puts pickles in hers (actually not bad). Salad with lemon vinaigrette if you’re being healthy, but honestly, most of the time I just go with crackers or nothing at all. This is sort of its own main event.

If I Could Give You Just One Tip (Or Two…)

Don’t rush the rice. I once tried to crank up the heat because I was late for book club; it just stuck to the bottom and was crunchy in parts—definitely not my finest hour.
Taste and season after the milk goes in, not before, because the soup changes flavor once it’s creamy.
If it looks wrong halfway through, keep going. Soup is forgiving (well, except when you’re out of salt, which is what happened to me last New Year’s—don’t ask.)

The Burning Questions People Actually Ask Me

Can I use regular rice?: You technically can, but it won’t have the same funky, earthy bite. It’ll be softer. If that’s what you’ve got, go for it (I’ve done this with leftover basmati in a pinch).
Is this gluten free?: Use cornstarch or a gluten free flour blend instead of regular flour. Actually, I find it works a bit smoother with cornstarch, though it’s not as thick.
My soup is too thick/thin. What now?: Just add more broth or let it simmer longer. If it’s still not where you want it, maybe it’s perfect after all—my family’s never agreed on correct soup texture anyway!
Can I double the recipe?: Sure thing, but use an extra-big pot. I once forgot and ended up with a stovetop disaster (mushrooms everywhere).
What’s the best kind of mushroom?: Honestly, whatever is cheapest and freshest. I’d skip canned mushrooms, though; they taste a bit like rubber bands to me.

And if you need to see more mushroom soup inspiration, I always lurk around Serious Eats’ version when I’m wanting to up my game (but I still come back to my easy classic out of habit…or laziness). Anyway, hope your kitchen stays less messy than mine did trying this!

Wild Rice Mushroom Soup: My Cozy (and a Bit Messy) Favorite