Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup – A Cosy, Earthy, Comforting and Hearty soup that is loaded with veggies and wild rice.

Creamy Wild Rice and Mushroom Soup

I love this time of year where you are getting the best of both worlds. The colours and comfort of Autumn combined with the sunshine of late Spring, early Summer. It is always colder in the evenings though and all I want to do is curl up with a big blanket, cosy socks and sometimes ear muffs too because why not? Then after the kids are asleep I pop a movie on and dunk into this bowl of delicious soup. The weather however does mean that there are loads of infections rife at school so naturally I have been at home with one of my kids twice this week..and it’s only Wednesday. Today, we dropped the kids off to school and as soon as I was about to pop my podcast on and disappear for my walk, we got a call to tell us that my daughter had been sick and we had to come and collect her. So no podcast but plenty of hugs from my little girl. 

Wild rice soup is something that I am new to, but I LOVE wild rice. I know it is expensive and difficult to get hold of sometimes but I buy it from Amazon where it is cheaper and so worth it. It lasts forever too because I don’t use it often to be honest. It’s like a luxury item that I save for special days. 

I prefer chunky soups with vegetables I can see and that have a bit of bite to them. I’m all for blended soups but I think chunky soups feel more substantial. Texture is everything in this soup! No mushy veggies here.

Trust me when I say you should try this soup. It really is amazing and great for the colder days. One of the best bits of this soup is the flavours that the mushrooms impart. When making the soup, be sure to let the mushrooms get nice and brown. 

I enjoy this mushroom and wild rice soup with a really good piece of crusty bread or sourdough and a side salad. 

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup - A Cosy, Earthy, Comforting and Hearty soup that is loaded with veggies and wild rice.

Course Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4


  • 1 tbsp Oil
  • 1/2 Onion sliced
  • 200 grams Mixed Mushrooms
  • 4 cloves Garlic crushed
  • 2 Carrots peeled and diced
  • 1 Leek sliced
  • 1 l Chicken or Veg Stock
  • 135 grams Wild Rice
  • 2 sprigs Thyme leaves removes
  • 3 tbsp Creme Fraiche
  • Salt and Pepper


  1. Add oil to a large pot and when hot, add the onions. Cook for 5 minutes before adding the mushrooms and garlic. Cook for 10 minutes until browned. Remove the mushrooms from the pot and transfer to a plate.

  2. Add the carrots and leeks to the same pot. Sauté until the veggies begin to soften, about 5 minutes. 

  3. Pour in the stock and add the mushrooms back in. Cook until the liquid has reduced by half. 

  4. Add the rice, and thyme. Bring the mixture to a boil, lower heat and allow to simmer, uncovered, until the rice is tender, about 45 minutes - 1 hour, stirring occasionally. Add some water to the pot during simmering if needed.

  5. Stir in the creme fraiche and remove the pot from the heat. Season with salt and pepper to taste.


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