Creamy Wild Rice Soup

By Shruthi B. MakanjuPublished Jan 23, 2026

NF VE

Jump to Recipe ▼

Reviews

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 6 servings

This post may contain affiliate links. Read disclosure policy.

My creamy wild rice soup is loaded with mushrooms, carrots, celery, and tender wild rice in a silky, thyme-scented broth. It’s so cozy and feels like such a stick-to-your-ribs type soup that I often eat it straight from the pot.

A close up image of creamy wild rice soup in a bowl.

This hearty wild rice soup is pure comfort food

I started making this when I wanted a soup that felt substantial enough to be dinner on its own—not a light starter, but the main event. Wild rice has a nutty, chewy texture that holds up even after simmering for 45 minutes, and it makes the soup feel hearty without any meat.

The trick to getting a creamy soup without graininess or curdling is making a separate roux. You cook butter and flour together in a small saucepan, whisk in milk until thickened, then stir the whole thing into the soup at the end. It sounds like an extra step, but it takes 5 minutes and guarantees a silky texture every time.

Mushrooms add depth and meatiness. Simmering uncovered concentrates the broth and lets the flavors develop. The soup thickens as it sits, so add a splash of broth or milk when you reheat leftovers.

Serve this with cottage cheese flatbread for dipping or garlic butter rolls on the side. A simple kale salad with lemon rounds out the meal.

Key ingredients and why they matter

This creamy wild rice soup calls for carrots, celery, onions, mushrooms, and garlic, plus vegetable broth, milk, butter, oil, and seasonings like salt, pepper, and thyme.

Full ingredient list and detailed instructions in the recipe card.

Creamy wild rice soup with mushrooms, carrots, and a silky roux-based broth. Cozy, hearty, and ready in about an hour. Perfect for chilly nights and meal prep.

Wild rice: Nutty, chewy, and holds its texture even with long simmering. Don’t substitute white or brown rice—they’ll turn mushy.
Onion, carrots, and celery: The classic mirepoix builds savory depth.
Garlic: Added after the vegetables soften so it doesn’t burn.
Cremini mushrooms: Add meaty texture and umami. Baby bellas or white button mushrooms work too.
Vegetable broth: Use low-sodium if you want more control over salt. Chicken broth works if not vegetarian.
Dried thyme: Earthy, savory flavor that pairs perfectly with wild rice and mushrooms.
Butter and flour: Form a roux that thickens the soup without graininess.
Whole milk: Adds creaminess. Half-and-half makes it richer. Avoid skim milk, it won’t give the same silky texture.

TIPS & TRICKS

Shruthi’s top tips

Don’t substitute wild rice! Probably goes without saying, but white or brown rice will turn mushy after 45 minutes of simmering. Wild rice holds its texture and has a nutty flavor that makes this soup.
Make the roux separately. Adding flour directly to the soup creates lumps. A separate roux guarantees smooth, creamy texture.
Cook the roux for 1–2 minutes before adding milk. This cooks out the raw flour taste.
Whisk milk into the roux slowly. Adding it all at once causes lumps.
Simmer uncovered. This concentrates flavor and thickens the broth naturally.
Add dairy at the end. Simmering dairy for too long can cause curdling.
Let mushrooms cook until liquid evaporates. Watery mushrooms dilute flavor.
Soup thickens as it sits. Add broth or milk when reheating to thin it out.

How to make vegetarian wild rice soup

Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 6-7 minutes.
Add garlic and mushrooms. Cook until mushrooms release their liquid and reduce, about 5 minutes.
Add the wild rice, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer without a lid, stirring occasionally, for 40-45 minutes until rice is tender.
While the soup simmers, melt butter in a small saucepan over medium heat. Whisk in flour to form a roux and cook 1-2 minutes, stirring constantly. Slowly whisk milk into the roux until smooth and thickened, about 2-3 minutes.
Stir the milk mixture into the soup and simmer 5 minutes until creamy and slightly thickened.
Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot.

An overhead image of sauteing the veggies in a pot.

An overhead image of adding the mushrooms and garlic in a pot.

An overhead image of adding the vegetable broth and seasonings.

An overhead image of adding the roux to the pot.

An overhead image of serving the creamy wild rice soup.

How to serve wild rice soup

Serve this creamy wild rice soup with garlic bread for dipping, and sprinkle fresh herbs, like parsley or chives, on top for a pop of color and flavor. Pair it with a simple green salad for a light, refreshing contrast. For an extra cozy meal, add stuffed mushrooms or a warm tofu BLT sandwich on the side.

An overhead image of creamy wild rice soup in a bowl.

Storage and reheating suggestions

Refrigerate in an airtight container up to 4 days.

Freeze up to 2 months—soup thickens when frozen, so add broth when reheating.

Reheat in the microwave for 2-3 minutes or on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk to thin if needed.