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Creamy Mushroom and Wild Rice Soup

  • Author: Sweetsugarbean
  • Prep Time: 10 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x


Soup season is my favourite season, and mushroom soup is always a hit. It’s a classic for a reason! Earthy mushrooms, simmered in a rich broth, what’s not to love?! Plenty of variations abound, and they’re all delicious, but I wanted a heartier soup so I reached for a wild rice blend, which includes brown rice, basmati rice and wild rice, of course. The rice is simmered in a herb-infused broth alongside sliced crimini mushrooms, vegetables, garlic, and a wee bit of Dijon mustard. Shards of shaved Parmesan cheese and a splash of cream are stirred in at the end, which allows for the right amount of creamy richness. While I used crimini mushrooms, any mushroom or a combination of your favouite mushrooms would be delicious. Be sure to serve some crusty bread on the side for dunking!


  • 3 Tbsp butter
  • 1 onion, diced
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 250 g mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 68 cups reduced sodium chicken broth
  • 1 cup wild rice blend, which includes wild rice, brown rice, and basmati rice
  • 2 cups baby greens such as spinach, kale or chard
  • 1/2 cup whipping cream
  • 1/2 cup shaved Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Crusty bread, for serving


  1. In a large Dutch oven or soup pot, melt the butter over medium-high heat. Stir in the onions, carrots, and celery. Sauté for 5 minutes, stirring often. Add the mushrooms, garlic, mustard, Worcestershire sauce, and generous pinches of salt and pepper. Cook, stirring often, for 5 minutes, until the mushrooms release most of their liquid.
  2. Add the broth and wild rice blend. Cover and increase the heat to high. Bring to a boil, then turn the heat down to medium-low and simmer for about 45-60 minutes or until the rice is tender and fully cooked.
  3. Turn the heat to low and stir in the greens, cream, Parmesan cheese, and parsley. Season to taste with salt and pepper. Divide into bowls and serve alongside crusty bread.


Check out more recipes by Renée of Sweetsugarbean

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