Wild Mushroom and Wild Rice Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty, earthy soup made with foraged mushrooms and nutty wild rice, simmered with thyme and a touch of cream. This soup recipe, ready in about 65 minutes, pairs mixed wild mushrooms, wild rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 8 oz, sliced mixed wild mushrooms
• 1/2 cup wild rice
• 1 medium, finely diced onion
• 1 medium, finely diced carrot
• 2 stalks, finely diced celery
• 2 cloves, minced garlic
• 4 cups chicken stock
• 1 tsp finely chopped fresh thyme
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Melt 1 tbsp unsalted butter in a large pot over medium heat, add 1 diced onion, 1 diced carrot, and 2 diced celery stalks, then sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 8 oz sliced mixed wild mushrooms and cook for 4-5 minutes until mushrooms release their liquid and begin to brown.
3. Step 3: Add 1/2 cup wild rice, 4 cups chicken stock, and 1 tsp chopped thyme, then bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and the soup has thickened slightly.
5. Step 5: Stir in 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper, then simmer for 2 more minutes until heated through and the cream is incorporated.