Name: Creamy Mushroom and Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: ¾ pound cremini and/or shiitake mushrooms, trimmed and sliced; 6 tablespoons olive oil or butter, divided; Kosher salt and black pepper, to taste; 1 yellow onion, diced (~1½ cups); 3 large carrots, cut into 1-inch chunks (~1 cup); 3 stalks celery, cut into 1-inch chunks (~1 cup); 3 tablespoons minced fresh sage; 1 tablespoon minced fresh garlic; 1 cup dry wild rice, rinsed; 5 cups low-sodium chicken broth; 1 pound boneless, skinless chicken breast; 5 cups whole milk

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If you’re searching for a soul-comforting meal that beautifully marries earthy flavors with satisfying heartiness, this Creamy Mushroom and Wild Rice Soup Recipe is your new best friend. It’s a delicious blend of tender wild rice, lush mushrooms, fragrant sage, and juicy chicken, all brought together in a silky, creamy broth that feels like a warm hug in a bowl. Whether you’re craving something wholesome on a chilly evening or want to impress guests with minimal fuss, this soup has all the magic you need.

Ingredients You’ll Need

A white round pot filled with a creamy orange soup base, scattered with shredded white chicken pieces, small bright orange carrot cubes, and browned mushroom slices. The soup has a slightly oily surface with fresh green herb sprigs sprinkled throughout. The inside edges of the pot show use with some browned marks. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering just the right ingredients makes all the difference, especially with a dish as lovingly layered as this. Each component plays a crucial role in building flavor, texture, and color—transforming simple staples into a dazzling, comforting soup.

Cremini and/or shiitake mushrooms (¾ pound, trimmed and sliced): These bring a deep, earthy umami flavor and a meaty texture that anchors the soup.
Olive oil or butter (6 tablespoons, divided): Essential for sautéing and adding richness, balancing the mushrooms and vegetables.
Kosher salt and black pepper: The perfect seasoning duo to enhance and balance every ingredient’s natural taste.
Yellow onion (1, diced, about 1½ cups): Adds sweetness and a gentle aromatic base for the soup.
Carrots (3 large, cut into 1-inch chunks, about 1 cup): Provide sweetness and vibrant color for a fresh, wholesome touch.
Celery stalks (3, cut into 1-inch chunks, about 1 cup): Give a subtle savory note and pleasant crunch that grounds the flavor profile.
Fresh sage (3 tablespoons minced): This herb infuses a warm, slightly peppery essence that complements the mushrooms beautifully.
Fresh garlic (1 tablespoon minced): Adds a bright, pungent layer that wakes up the whole dish.
Dry wild rice (1 cup, rinsed): Provides a nutty texture and hearty bite that makes the soup truly filling.
Low-sodium chicken broth (5 cups): Forms the flavorful liquid base without overpowering the delicate balance.
Boneless, skinless chicken breast (1 pound): Offers lean protein and tender chunks when shredded back into the soup.
Whole milk (5 cups): Adds luscious creaminess while keeping the soup light-handed and smooth.

How to Make Creamy Mushroom and Wild Rice Soup Recipe

Step 1: Cook the Mushrooms to Perfection

Start by heating a quarter cup of your olive oil or butter in a large pot over medium-high heat. Toss in those beautifully sliced mushrooms and let them cook until they’ve released their moisture and turned a gorgeous golden brown, about 12 minutes. Stir occasionally to ensure every piece gets evenly caramelized. Once done, season with salt, then transfer the mushrooms to a bowl and set aside — this step locks in all that rich, earthy flavor you’re after.

Step 2: Build the Flavor Base

Next, add the remaining two tablespoons of oil or butter to the same pot and reduce the heat to medium. Toss in your diced onions, chunky carrots, celery, fragrant minced sage, and garlic. A sprinkle of half a teaspoon of salt helps to coax out their natural sweetness and meld their aromas together. Let this mixture cook for about 3 minutes until the veggies soften and the kitchen smells irresistible.

Step 3: Simmer Wild Rice and Chicken

Pour in the chicken broth along with the rinsed wild rice, then bring everything to a rolling boil over high heat. Once boiling, lower the heat to a steady simmer. Add your chicken breasts carefully, letting them poach gently until cooked through — about 12 to 15 minutes. Use tongs to remove the chicken, letting it cool on a plate before shredding it into tender pieces. Meanwhile, keep simmering the soup until the wild rice is just tender, which usually takes about 30 minutes.

Step 4: Combine and Creamify

When your chicken has cooled enough to handle, shred it finely and return it to the pot along with the browned mushrooms. Pour in the whole milk and bring the soup back to a gentle simmer. This step dissolves all the flavors into a creamy, smooth broth that hugs every spoonful. Taste and adjust the seasoning with additional salt and black pepper as desired — this personal touch guarantees your perfect bowl of soup!

How to Serve Creamy Mushroom and Wild Rice Soup Recipe

A white pot filled with creamy soup showing different layers: at the top, dark browned mushrooms scattered around, mixed with shredded white and light brown chicken pieces, small orange carrot cubes, and some chopped green herbs sprinkled evenly. The soup broth is a light orange color with a smooth, slightly thick texture visible near the edges. A metal spoon with a long handle is placed inside the pot. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some freshly chopped parsley or thyme on top for a burst of color and a fresh herbal note that cuts through the creaminess. A light drizzle of truffle oil can also elevate the earthy mushroom flavor for a decadent touch.

Side Dishes

This soup pairs beautifully with a crusty French baguette or warm, buttery garlic bread to scoop up every last bit. A simple mixed green salad with a lemon vinaigrette offers a bright contrast to the soup’s richness.

Creative Ways to Present

Serve the soup in rustic bread bowls for an inviting, homey presentation. Alternatively, garnish individual portions with sautéed mushroom slices or a sprinkle of toasted walnuts for added texture and visual appeal. It’s a dish that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your soup into an airtight container and refrigerate for up to four days. The flavors actually deepen and marry more beautifully overnight, making leftovers just as delightful as the day you made it.

Freezing

This Creamy Mushroom and Wild Rice Soup Recipe freezes well if you want to save some for later. Use heavy-duty freezer-safe containers or bags, leaving some room for expansion. It can last up to three months frozen. Keep in mind that the texture of wild rice may become softer after freezing, but the flavor remains delicious.

Reheating

Thaw your soup overnight in the fridge before reheating gently on the stove over medium-low heat, stirring occasionally. To bring back that creamy texture, add a splash of milk or broth if the soup feels too thick. Avoid high heat to prevent curdling.

FAQs

Can I make this soup vegetarian?

Absolutely! Skip the chicken broth and chicken breast, and use vegetable broth instead. Adding extra mushrooms will boost the umami flavor and keep the soup hearty and satisfying.

Is wild rice necessary, or can I substitute it?

Wild rice is key to the nutty texture and unique taste in this recipe, but you can substitute with brown rice or quinoa. Keep in mind, cooking times and textures will vary slightly.

Can I use other types of mushrooms?

Definitely! Cremini and shiitake are fantastic here, but feel free to mix in button, portobello, or even chanterelles if you want to experiment with flavors and textures.

How can I make the soup gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels to ensure no hidden gluten-containing ingredients sneak in.

What’s the best way to shred the chicken?

Once the chicken has cooled slightly, using two forks is the classic method to shred it into tender, bite-sized pieces that disperse perfectly through the soup.

Final Thoughts

This Creamy Mushroom and Wild Rice Soup Recipe is truly one of those dishes you’ll want to make again and again. Its layers of flavor and comforting creaminess make it perfect for cozy nights at home or sharing with loved ones. Give it a try—you’re just a few ingredients and simple steps away from a bowl of pure happiness!