Mushroom Wild Rice Soup Recipe

If you’re craving a cozy bowl of comfort that’s both hearty and full of flavor, you’ve got to try this Mushroom Wild Rice Soup Recipe. I absolutely love how this Instant Pot version comes together so quickly but still tastes like you’ve been simmering it all day. Mushrooms, wild rice, and a creamy broth make it the perfect dish for chilly evenings or whenever you need a hug in a bowl. Stick around—I’ll share all my tips so you can nail this recipe like a pro!

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Ingredients You’ll Need

The beauty of this Mushroom Wild Rice Soup Recipe is in how the simple, wholesome ingredients work together to build layers of flavor. Pulled fresh from my pantry and fridge, each addition plays its part—from mushrooms giving earthiness to wild rice offering a chewy bite.

• Butter: Use real butter for a rich, silky base to sauté your veggies and build flavor.
• Onion: Half an onion brings a mild aromatic sweetness without overpowering the mushrooms.
• Fresh mushrooms: Thinly sliced, they’re key for that deep umami kick in your soup.
• Wild rice: The star grain here — uncooked, it expands nicely and adds chewy texture.
• Vegetable or chicken broth: Your cooking liquid that makes the soup flavorful and comforting.
• Salt: Just the right amount to enhance all the earthy elements.
• Rubbed sage: Adds a warm, herbal depth that pairs beautifully with mushrooms and rice.
• Dried thyme: A classic herb to complement the soup’s flavors.
• Garlic: Minced fresh, it wakes up the savory profile.
• Carrots: Chopped, these bring subtle sweetness and color.
• Celery: Optional but highly recommended for mild crunch and freshness.
• Flour: For thickening if you’re opting for the milk-based creaminess.
• Milk or heavy cream: I like 2% milk for lighter creaminess; heavy cream if you want rich indulgence.
• Umami mushroom seasoning: This secret weapon punches up the savory boost if you can find it.
• Sherry: Just a splash in the end—trust me, it adds an unexpectedly lovely depth to your soup.

Variations

I love how forgiving this Mushroom Wild Rice Soup Recipe is—you can personalize it easily based on what you have or your dietary needs. Over time, I’ve tweaked it here and there, and you’ll find some fun ideas below that keep me coming back for seconds.

• Dairy-Free: I swap out milk and butter for coconut milk and olive oil—still creamy and cozy without the dairy.
• Vegetarian Version: Use vegetable broth and omit any optional meat-based add-ins—I find the umami mushroom seasoning really rounds it out.
• Extra Veggies: Toss in some chopped kale or spinach at the end for a fresh, green burst—I do this when my fridge needs a veggie boost.
• Spice it Up: Sometimes I add a pinch of smoked paprika or a dash of cayenne to bring subtle heat that balances the creaminess.

How to Make Mushroom Wild Rice Soup Recipe

Step 1: Sauté Your Aromatics

Start by selecting the sauté function on your Instant Pot and melting 2 tablespoons of butter. Throw in the chopped onion and fresh mushrooms, stirring occasionally until they’re softened and fragrant—about 5-7 minutes. This step builds the foundation of rich, earthy flavor, so don’t rush it. If your mushrooms release a lot of liquid, no worries—just let it cook off a bit.

Step 2: Add Your Wild Rice and Broth

Next, add the uncooked wild rice, vegetable or chicken broth, salt, rubbed sage, and dried thyme. Stir everything together, making sure the rice is submerged. Seal the lid and set your Instant Pot to cook on high pressure for 35 minutes. When the timer goes off, allow a natural pressure release for a few minutes before switching to quick release. This long cooking releases all the nutty rice flavors and helps soften it perfectly.

Step 3: Add Remaining Veggies and More Cooking

Open the pot and add your chopped carrots, minced garlic, and celery if you’re using it. Seal the lid again and cook on high pressure for another 10 minutes. This keeps the veggies tender but still with a little bite. Once done, release pressure fully and get ready for the creamy goodness to come.

Step 4: Make It Creamy Your Way

At this point, you have two delicious options:

• Option A: Pour in 1 1/2 cups heavy cream directly into the soup, stir it through, and thin with more broth if it feels a bit thick. This approach is lush, rich, and the one I turn to when I want total indulgence.
• Option B: If you prefer to skip heavy cream, melt 6 tablespoons of butter in a separate saucepan, then whisk in 1/2 cup flour. Cook this mixture for a couple of minutes to remove the raw flour taste. Slowly whisk in 1 1/2 cups milk until the sauce thickens and is silky smooth. Season with a bit of salt. Then fold this creamy sauce into your soup, adding broth to loosen if needed. This method is lighter but still super comforting.

Before serving, stir in 1 teaspoon umami mushroom seasoning and 1-2 tablespoons of sherry—it’s subtle but magical for rounding out the flavor.

How to Serve Mushroom Wild Rice Soup Recipe

Garnishes

I love finishing this soup with a sprinkle of fresh chopped parsley or thyme because it adds a fresh green pop that brightens the earthy richness. A little cracked black pepper and a drizzle of good olive oil or truffle oil can also elevate the bowl if you want to get fancy.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a warm baguette for dunking. For a heartier meal, toss a simple green salad dressed with lemon vinaigrette alongside—it’s refreshing and contrasts the creamy texture perfectly.

Creative Ways to Present

For special occasions, I like serving this Mushroom Wild Rice Soup Recipe in mini bread bowls—kids and grown-ups alike go crazy for it! Another fun idea is to top it with crispy fried shallots or sautéed mushrooms for texture. If you’re feeling festive, adding a swirl of pesto or a dollop of sour cream gives a pretty visual and flavor twist.

Make Ahead and Storage

Storing Leftovers

When I have leftover Mushroom Wild Rice Soup, I store it in airtight containers in the fridge for up to 4 days. A good tip: store the creamy sauce separately if you made the flour-milk thickener so the rice doesn’t soak it all up and get mushy overnight.

Freezing

I’ve frozen this soup a few times, and it holds up really well. Just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. When thawed, the rice softens a bit more, so I recommend undercooking the rice slightly if you know you’ll freeze it. Also, I skip adding the cream or thickener before freezing—do that fresh when reheating.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking. Add extra broth or milk as needed to loosen the soup back to that perfect silky consistency. Avoid boiling once the cream or sauce is added to keep it from curdling.

FAQs

Final Thoughts

This Mushroom Wild Rice Soup Recipe has become one of my go-to dishes for when I want quick comfort food that’s still packed with wholesome ingredients and rich flavor. I love that it brings my family together around the table in chilly months, and I bet you’ll love it just as much. Give it a try—you’ll be amazed how something so simple can be so fulfilling and delicious. Plus, it’s one of those recipes you can keep tweaking and make your own, which makes me even happier to share it with friends like you.

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