Creamy Mushroom and Wild Rice Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, aromatic soup featuring earthy mushrooms and chewy wild rice, simmered with herbs and a touch of cream for a comforting bowl. This American-inspired soup recipe, ready in about 65 minutes, pairs mushrooms, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add 1 finely chopped yellow onion and cook for 5 minutes until translucent and softened.
  2. Step 2: Add 8 ounces sliced mushrooms and 2 minced garlic cloves to the pot, and cook for 8 minutes until mushrooms release liquid and turn golden brown.
  3. Step 3: Stir in 1/2 cup uncooked wild rice, 4 cups chicken broth, 1 teaspoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle boil.
  4. Step 4: Reduce heat to low, cover, and simmer for 40 minutes until rice is tender and broth has thickened slightly, stirring occasionally.
  5. Step 5: Remove from heat and stir in 1/2 cup heavy cream. Return to low heat and warm for 2 minutes without boiling to prevent curdling.
  6. Step 6: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with fresh thyme for garnish.

Related recipes