Hearty Creamy Wild Rice Soup Recipe

Creamy Wild Rice Soup is a rich, comforting soup that blends the nutty bite of wild rice with earthy mushrooms and a silky, creamy broth. It’s an ideal dish for cool evenings, batch cooking, or whenever you want a satisfying, homey meal. The technique is simple: sauté vegetables, simmer the rice in stock until tender, thicken with a butter-and-flour roux, then finish with heavy cream. Most of the cooking time is hands-off, and the soup stores and reheats very well.

Minnesota Creamy Wild Rice Soup

This version highlights the nutty, deep flavor of wild rice combined with savory mushrooms and a creamy base thickened by a classic roux. It’s hearty enough to serve as a main with a simple side, but light enough that it can also work as a starter. The recipe scales well, so it’s great for meal prep or feeding a crowd.

Why you’ll love this dish

Hearty and filling: Wild rice and mushrooms add texture and substance, making the soup satisfying on its own.
Velvety creaminess: A butter-and-flour roux plus heavy cream give the broth a smooth, luxurious mouthfeel.
Meal-prep friendly: It keeps well in the refrigerator and reheats beautifully.
Vegetarian adaptable: Swap chicken stock for vegetable broth to make it vegetarian.
Customizable: Add mushroom powder for extra umami or include cooked chicken or ground beef for protein.

Recipe shopping list

Here’s everything you’ll want to have on hand. For exact quantities, see the ingredient list in the recipe card below.

Avocado oil or other neutral oil
Mushrooms (sliced)
Onion
Celery
Carrots
Chicken stock (or vegetable stock to make it vegetarian)
Wild rice
Fresh parsley
Onion powder
Garlic powder
Optional: mushroom powder for extra depth
Butter
All-purpose flour
Heavy cream

How to make this recipe

The process is straightforward and best followed step by step. Sauté, simmer, thicken, then finish with cream. Below is a concise overview—follow the full instructions in the recipe card for timing and exact amounts.

Sauté the vegetables: Heat oil in a large Dutch oven. Cook mushrooms in batches until golden to develop flavor, then add chopped onion, celery, and carrots and cook until softened.
Simmer the soup base: Add stock, wild rice, parsley, and seasonings; simmer gently until the wild rice is tender, about 45 minutes to an hour depending on rice.
Make the roux: In a separate saucepan, melt butter over low heat and whisk in flour. Cook until lightly golden to remove the raw flour taste.
Thicken the soup: Stir the roux into the simmering soup and cook until thickened. Add extra stock if you prefer a thinner consistency.
Finish with cream: Stir in heavy cream just before serving for a rich, silky finish.

Recipe FAQ

How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat and add a splash of broth or cream if the soup thickens too much.

Can I make this soup in advance?
Yes. The flavors often improve after a day as they meld together. If preparing ahead, add the heavy cream just before serving to preserve texture.

Are there any substitutions for wild rice?
Brown rice can be used as a substitute for a similar texture, but it will change the flavor profile—wild rice has a distinctive nutty taste that’s part of the charm of this soup.

Can I make this vegetarian?
Absolutely. Use vegetable stock instead of chicken stock and follow the recipe the same way.

Serve this with

Crusty bread: Ideal for soaking up the creamy broth.
Mixed green salad: A crisp, bright salad balances the richness of the soup.
Grilled or roasted vegetables: Make the meal heartier with a side of seasonal veggies.

More soup ideas

Chicken Taco Soup
Pacific Northwest Clam Chowder
Ham and Potato Soup

Yield: 8 people

Creamy Wild Rice Soup

A creamy, comforting Minnesota-style wild rice soup with mushrooms, vegetables, and a buttery roux. Serve as a main or starter, and adapt easily for vegetarian diets.

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Ingredients

2 tablespoons avocado oil
4 cups sliced mushrooms
1 medium onion, chopped
3 stalks celery, diced
4 carrots, sliced
8 cups chicken stock (or vegetable stock)
2 cups wild rice
1 tablespoon chopped parsley
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons mushroom powder (optional)
½ cup + 2 tablespoons butter
½ cup all-purpose flour
½ cup heavy cream

Instructions

In a large Dutch oven over medium-high heat, warm the avocado oil. Cook the mushrooms in batches until golden brown to concentrate their flavor. Remove mushrooms if desired and set aside.
Add the chopped onion and celery to the pot and cook about 5 minutes until softened. Add the carrots and cook briefly to combine.
Pour in the stock, add the wild rice, parsley, onion and garlic powder, and mushroom powder if using. Reduce heat to low-medium and simmer for about 45 minutes to an hour, until the wild rice has plumped and become tender.
While the soup simmers, melt the butter in a small saucepan over low heat. Whisk in the flour and cook, stirring, until the mixture turns a light golden color—this removes the raw flour taste.
Whisk the roux into the simmering soup and stir until the soup thickens. If the soup becomes too thick, thin with additional stock to your preferred consistency.
Stir in the heavy cream just before serving and adjust seasoning to taste. Return the cooked mushrooms to the pot if you removed them earlier.

Nutrition (per serving)