Homestyle Wild Rice & Mushroom Soup

Homestyle Wild Rice & Mushroom Soup

Wild Rice and Mushroom Soup

Image by Saving Dessert

Happy Fall Y’all!

It’s the season of harvest, and what better way to celebrate than a delicious dish featuring some foraged favorites!

As the temperature begins to drop, grocery stores and farmers' markets are beginning to feature an entire new selection of produce. Now, we get the chance to explore all of the unique flavors of fall from pumpkin and nutmeg to hearty stews and more! 

Foraged foods are a great addition to this cuisine and mushrooms, nuts, and other flavors like juniper are wonderful staples in fall dishes. 

This week, we’re sharing and easy, aromatic, and tasty recipe for a charismatic fall soup that highlights a perfectly blended medley of mushroom, garlic, and thyme mixed with the hearty texture of wild rice. It may take some time for these flavors to reach their peak, but good things tend to take time. Utilize the cook time for this recipe by taking a break, grabbing a beloved book, and spending some time with yourself! 

wild rice and mushroom soup

Image and recipe originally by Saving Dessert

How to Make Homestyle Mushroom and Wild Rice Soup

This recipe melts together some of the most essential flavors of fall like mushrooms, thyme, garlic, and more for a creamy and comforting delight! 

Prep Time: 30 minutes

Cook Time: 1 hour and 15 minutes

Total Time: 1 hour and 45 minutes

Yield: 8 servings


  • 1 teaspoon salt
  • 1 fresh thyme sprig
  • 1 clove garlic, peeled and cut in half
  • 6 cups water
  • 1 cup wild rice or wild rice blend
  • 1 ounce dried porcini mushrooms
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons olive oil
  • 12 ounces small fresh mushrooms, sliced
  • 2 large shallots, diced (or 1 small leek)
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste
  • 2 Tablespoons all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 1 cup dry white wine 
  • ½ cup heavy cream 
  • 1 Tablespoon soy sauce
  • 4 Tablespoons unsalted butter, softened
  • 3 Tablespoons parsley leaves, chopped
  • 1 teaspoon fresh ground black pepper
  • ¼ teaspoon sea salt


  1. Combine the salt, thyme sprig, clove of garlic and 6 cups cold water in a medium, heavy bottom saucepan. Bring to a boil and add the wild rice. Reduce the heat to medium-low but maintain a steady boil. Cover and cook until the rice is almost tender, about 35-40 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice through a fine mesh strainer. Cover to keep warm and set aside.
  2. While the wild rice is cooking, prepare the remaining ingredients. Place the dried porcini mushrooms in a 2-cup heat-proof measuring cup. Carefully pour 1 ½ cups boiling water over the mushrooms, stir and set aside to soften, about 15 minutes. Remove the porcini from the hot water using a slotted spoon, reserving the soaking liquid. Chop the porcini and set aside.
  3. In a large soup pot or light colored Dutch oven, melt 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat. Add the sliced fresh mushrooms (not porcini) and stir to coat. Distribute the mushrooms to cover the bottom of the pot. (not all mushrooms will be touching the bottom.) Cook the mushrooms, undisturbed, until their moisture is released and then evaporates, and turn a deep golden brown, about 8 to 10 minutes. Stir and continue cooking until crusty bits start to form on the bottom of the pot.
  4. Add the shallots, minced garlic and tomato paste to the mushrooms. Cook, stirring constantly until the garlic is fragrant and the shallots start to soften, about 2 minutes.
  5. Stir the chopped porcini to the soup pot. Sprinkle the flour over the cooking vegetables. Cook, stirring constantly, until the flour sticks to the bottom of the pot and turns golden brown. Slowly add the wine and deglaze the pot, scraping up any browned bits. Add the vegetable broth and reserved porcini liquid pouring slowly so you leave any grit behind. Discard the dirt and grit. Bring the soup to a boil. Reduce the heat to medium-low to maintain a steady simmer. Cook for 15 minutes.
  6. Add the cooked wild rice to the soup and cook for 10 minutes. Remove from the heat and add the cream and soy sauce. Stir until combined. Serve immediately with a dollop of parsley butter on each bowl, if using.
  7. Combine 4 Tablespoons of very soft butter, chopped parsley, black pepper and sea salt in a small bowl. Serve each bowl of soup with a spoonful of parsley butter on top.

Warm your belly and your heart with this hearty and cozy soup recipe while it fills your home with the sweet aromatic joy of the season! 

We hope you enjoy this article for Homestyle Wild Rice & Mushroom Soup. If you tried incorporating these things into your regular routine, make sure to let us know! For more recipes, follow us on social media and make sure to check out our weekly blog posts where we share our new favorite recipes and must-know facts about food and living a healthy lifestyle! Check out the other meal options Mealfit provides such as our Weekly Specials, Individual Meals, and other Meals by the Pound.

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