Creamy Mushroom Wild Rice Soup with Milk

Name: Creamy Mushroom Wild Rice Soup with Milk
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: American-inspired
Ingredients: 180 g wild rice or wild rice blend, rinsed; 2 tbsp unsalted butter; 1 whole medium onion, diced; 2 whole garlic cloves, minced; 250 g button mushrooms, sliced; 40 g all-purpose flour; 1 l vegetable stock; 500 ml whole milk; 1/2 tsp fine salt; 1/4 tsp black pepper; 100 ml cream, optional; 2 tbsp chopped parsley

Earthy mushrooms and chewy wild rice in a creamy vegetable-stock soup.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 15 minMakes 6 servings

Jump to Recipe

This creamy mushroom soup combines cooked wild rice with browned mushrooms, onion and a milk-based broth. The source calls for chicken stock despite describing the soup as suitable for vegetarians; this version uses vegetable stock, with chicken stock as an optional non-vegetarian swap. Cook wild rice separately because its timing varies by blend, then stir it into the thickened soup. Simmer wild rice in plenty of water according to package directions, usually 35 to 50 minutes, until tender. Drain. Melt butter in a soup pot over medium-high heat. Cook mushrooms in batches until browned. Transfer to a plate. Add onion and cook 4 minutes. Add garlic for 30 seconds. Stir in flour and cook 1 minute.

Creamy Mushroom Wild Rice Soup with Milk

How to tell when it is ready

Garnish with parsley and serve hot.

Tips

Simmer wild rice in plenty of water according to package directions, usually 35 to 50 minutes, until tender.
Melt butter in a soup pot over medium-high heat.
Add onion and cook 4 minutes.
Whisk in stock gradually, then milk.

Troubleshooting

If soup is too thick, add warm stock.
If mushrooms release liquid, cook until the pan is nearly dry before adding flour.

Substitutions

Use oat milk and olive oil for a dairy-free variation.
Use a gluten-free flour blend or cornstarch slurry to thicken.

Variations

Add diced celery with onion.
Stir in thyme.

Serving suggestions

Serve with crusty bread.
Add a green salad.
Top with extra parsley.
Offer cracked black pepper.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Reheat gently, stirring and adding stock if thickened.

Storage

Refrigerate within 2 hours up to 3 days. Reheat gently, stirring and adding stock if thickened.

Food safety

Refrigerate soup promptly and reheat until steaming throughout.

Frequently asked questions

Can I use chicken stock?

Yes, if the soup does not need to be vegetarian.

How should I store creamy mushroom and wild rice soup?

Refrigerate within 2 hours up to 3 days. Reheat gently, stirring and adding stock if thickened.

Serve with crusty bread. Refrigerate within 2 hours up to 3 days. Reheat gently, stirring and adding stock if thickened.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Creamy Mushroom Wild Rice Soup with Milk