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Creamy Wild Rice & Mushroom Soup

With a French Influence from Herbes de Provence seasoning and earthy, rustic flavor thanks to Baby Bella mushrooms, this warm-you-up Wild Rice & Mushroom Soup is excellent for making a quick dinner, serving up last-minute when friends stop by or for bringing a wholesome meal to a family member or neighbor.

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Wild Rice and Mushroom Soup Made 3 Ways - Instant Pot, Crock-Pot, or Stovetop You Choose…

In this neck of the woods, we turn to hearty, comforting homemade soups when the temperatures start dropping. It’s the perfect satisfying meal for eating when coming in from the cold or, for that matter heading out into it.

Closeup Creamy Wild Rice & Mushroom Soup in a bowl

ABOUT THIS RECIPE (per serving)

Gluten Free
Servings:  6
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :10 minutes
Cook Time :35 minutes
Total Time :45 minutes
Course : Dinner, Lunch
Cuisine : American, French
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 490
Fat 31
Carbohydrates 39
Protein 18

IMPORTANT UPDATE: November 1, 2022

Please note that some ingredient links in this post may have been removed or changed from our original recipe published to reflect new affiliate partnerships.

Soup is a perfect cold-weather food.

When the weather turns chilly, soup is a perfect cold-weather food for so many reasons, from filling you up and keeping you full to providing plenty of vitamins, minerals, fiber, and antioxidants for staying healthy. And not to knock canned soups for convenience, but wholesome homemade soup beats anything ready to go in terms of flavor. I also love that soups typically leave plenty of leftovers for heating up the next day when it always seems to taste even better!

Soup can boost your feelings of well-being.

Regardless of whether eating soup is or is not capable of helping to cure minor ailments, there’s no denying that it is capable of therapeutic and boosting properties. No matter if it’s the vegetables or the simple process of making it, there’s just something about stirring together a mirepoix of ingredients that gives you a welcome lift in spirits on the darkest days of the year.

onions, celery, carrots, mushrooms in a dutch oven

Today is a typical winter day for this time of year when it’s dark by 4:30 pm, and the evergreens are covered lightly with a fresh coat of powdery snow. Dear hubby has been outside for hours (it seems) shoveling out from in front of doors and cleaning up the driveway with the “Mighty Steed,” our 1993 vintage Bronco fitted with a monster of a snowplow and a flashy yellow light on top of the cab for keeping him safe.

He’ll be back inside soon, so I’ll want to make sure there’s a cozy, steaming supper waiting to fill his belly and warm him up from the inside out. You guessed it! It’s a perfect day for Wild Rice Soup.

The perfect #ColdWeatherFood - #Healthy #homemade Creamy #WildRice and #Mushroom #Soup is full of #Vitamins, #HealthyMinerals, #DietaryFiber, and #Antioxidants! Try this #GlutenFree #Recipe #CookingGfreeDeliciously #CookingWithWildtree

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One of my favorite cold-weather soups to make.

Wild Rice Soup is one of my favorite cold-weather soups to make. I know there is at least one other version of wild rice soup on this blog so far. And there’s sure to be more, but it’s not a problem; you see, it’s purely just a love of the combination of hearty texture, earthy flavor, and the wealth of aromatics and rustic herbs that wild rice soup brings to the table. Really.

But you’ve got to know that one of the best things about wild rice soup is its ability to be made with lots of variations. So, if you’re like me, you’ll love making every pot of soup a bit different than the last, either in the recipe itself or in the method by which you make it.

And for this recipe, you have choices:

Instant Pot

Instant Pot Creamy Wild Rice & Mushroom Soup (Oh my gosh!) For modern cooks with the latest appliances, this brings us to yet another iteration to make this creamy wild rice and mushroom soup. So creamy, easy to make, and ready to serve in less than an hour; this soup is perfect for cold weather eating. The mushrooms’ earthy flavor amplifies the soup’s taste, making it so, so, SO delicious. Furthermore, you can add chicken if you want extra heartiness. And making it in the instant pot makes it super quick from start to finish!

Crock-Pot

For an even easier-to-make version, you can cook Wild Rice Soup in the crock-pot. In this version, cooking gets simpler as dinner cooks in a large kitchen appliance that requires no supervision. This version is an excellent option for when life is chaotic.

To make it, put rinsed, uncooked wild rice, mirepoix (onion, carrot, celery), sliced mushrooms, garlic, Herbes de Provence, and chicken broth in a Crock-pot. Again, you could also add diced raw chicken to the mix. Cover and cook on low for 7-8 hours. The vegetables should be fork-tender, the rice should be soft, and the chicken (if added) cooked through. There will be extra liquid in the Crock-pot; do not drain.

Meanwhile, continue with steps three through six, cooking the bacon, then continuing with step four by melting the butter in a saucepan, add the flour, stir, and let the mixture get bubbly for about one minute. Slowly whisk in the whole milk until a thick, creamy smooth paste forms. Then stir the cream sauce into the Crock-pot mixture and stir until thoroughly combined. Add extra milk to adjust the consistency to your liking. Season with additional salt and pepper if needed.

Stovetop

If you’re old-school, like I am, this soup is just as easy to make on the stovetop. And really, there is just nothing better—no electric appliances. There’s nothing to plug in. It’s a purist version that uses real wild rice. Simmer it for hours, and your whole house will smell like bacon and nutty, flavorful earthy herbs and wild rice in a savory, cozy, hearty soup.

You can speed up the stovetop process as I’ve done when making this recipe for some post pictures using a wild rice blend (instead of 100% wild rice) that cooks in minutes rather than hours. You can also add in diced chicken at the beginning to brown and thoroughly cook to add extra heartiness to the soup.

What to serve with Wild Rice & Mushroom Soup?

This soup is hearty enough to be a meal all on its own. Still, if you’re looking for a little something extra to serve alongside, I love including crusty parmesan garlic bread or thick slices of buttery baguette for dipping and sopping up this excellent soup as you eat it. Alternatively, you can make homemade croutons to sprinkle over the top.

Another compliment that will pair beautifully with this soup is a crisp, fresh side salad, made with whatever lettuce you may have on hand topped with tomato and a light dressing. After all, the idea is to keep it simple.

How to store, reheat, and freeze:

To Store: Refrigerate leftovers for 3-4 days or freeze up to 3 months.

To Reheat: Reheat slowly on the stovetop over medium heat until warmed through. You can also reheat in the microwave on half-heat for 2-3 minutes. As it reheats, stop to stir every 30-45 seconds for even reheating from the top to the bowl’s bottom.

To Freeze: Store cooked soup that has thoroughly cooled in airtight freezer-safe storage containers in the freezer for up to 3-months. Let thaw in the refrigerator overnight before reheating.

More Soups to Love

Enjoy a steaming hot bowl of this hearty blissful Creamy Wild Rice & Mushroom Soup with crusty parmesan garlic bread on the side for dipping; to experience healthy home-cooked comfort food that’ll warm you from the inside out!

XXO

Kymberley

P.S. If you give this creamy wild rice and mushroom soup recipe a try, leave a comment. Click the blue-green comment bubble on the bottom left of your screen to jump to the comment area. 

Snap a pic and tag #CookingGfreeDeliciously so I can see your piping-hot bowls of deliciousness. Also, follow along on Facebook and Pinterest for the latest recipe updates!

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Closeup Creamy Wild Rice & Mushroom Soup in a bowl

Creamy Wild Rice & Mushroom Soup

With a French Influence from Herbes de Provence seasoning and earthy, rustic flavor thanks to Baby Bella mushrooms, this warm-you-up vegetarian Wild Rice & Mushroom Soup is excellent for making for a quick dinner…
Kymberley @GfreeDeliciously
5 from 2 votes
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine American, French
Servings 6
Calories 490 kcal

EQUIPMENT

  • Large non-stick Skillet
  • Small saucepan
  • Dutch Oven, Crockpot (slow-cooker), or Instant Pot
  • Paper towel-lined plate
  • Utensils (Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon, Ladle)

INGREDIENTS
 
 

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INSTRUCTIONS
 

To make it in the Instant Pot

  • Turn on the Instant Pot and set it to “Sauté” Add oil, onion, celery, mushrooms, and garlic. Cook for about 5 minutes or until the onion is translucent.
    Mirepox (Onions, Carrots and Celery), mushrooms and garlic in an Instant Pot
  • Stir in the wild rice, Herbes de Provence Blend, and chicken broth. Cover and cook on manual, high pressure for 30 minutes. Release steam using the valve on top.
    Mirepox (Onions, Carrots and Celery), mushrooms and garlic Chicken broth and Herbes de Provence in an Instant Pot
  • Meanwhile, chop the bacon and cook in a non-stick skillet over medium heat until browned and crisp. Transfer to a paper towel-lined plate.
    bacon for garnish cooking
  • Melt butter in a small saucepan over medium heat, add in the flour, whisk until the mixture forms a smooth paste, and gets bubbly (about one minute). Slowly whisk in the whole milk until smooth, thick, and creamy, cooking about 2-3 minutes until thickened.
    Whisk togehter flour, butter, and milk for the cream
  • Remove the lid from the Instant Pot and stir in the cream sauce until thoroughly combined. Add extra milk to adjust the consistency to your liking. Season with additional salt and pepper if needed.
    stir the cream into the cooked vegetable and broth mixture
  • Serve creamy wild rice and mushroom soup with crumbled bacon and garnish with thyme.
    Bowl of Creamy Wild Rice & Mushroom Soup

Optional: To make it in the Crockpot

  • To make the Crockpot (slow cooker) version put rinsed, uncooked wild rice, mirepoix (onion, carrot, celery), sliced mushrooms, garlic, Herbes de Provence, and chicken broth in a crockpot. You could also add diced raw chicken to the mix. Cover and cook on low for 7-8 hours. The vegetables should be fork-tender, the rice should be soft, and the chicken cooked through (if added). There will be extra liquid in the crockpot; do not drain.
  • Meanwhile, continue with steps three through six above, cooking the bacon, then continuing with step four above by melting the butter in a small saucepan over medium heat, add in the flour, whisk until the mixture forms a smooth paste and gets bubbly (about one minute). Slowly whisk in the whole milk until smooth, thick, and creamy, cooking about 2-3 minutes until thickened.
  • Stir the cream sauce into the crockpot mixture until thoroughly combined. Add extra milk to adjust the consistency to your liking. Season with additional salt and pepper if needed.

Optional: To make it on the Stovetop

  • When making the Stovetop version, add the oil, onion, carrots, celery, mushrooms, and garlic to a heavy pot or dutch oven, sauté about 5 minutes or until the onion is translucent.
  • Stir in the Wild Rice Blend, Herbes de Provence, and chicken broth, cover, and cook on medium-high heat for 20-30 minutes. Meanwhile, continue with steps three through six above.

Nutrition

Calories: 490kcalCarbohydrates: 39gProtein: 18gFat: 31gSaturated Fat: 12gCholesterol: 51mgSodium: 369mgPotassium: 950mgFiber: 5gSugar: 7gVitamin A: 4072IUVitamin C: 12mgVitamin D: 1µgCalcium: 161mgIron: 4mg
Keyword Crockpot Wild Rice Soup, Herbes de Provence, Instant Pot Wild Rice Soup, Mushroom Wild Rice Soup, Slow-Cooker Wild Rice Soup, wild rice, Wild Rice Soup
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

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Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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