This creamy mushroom wild rice soup is a hearty dish that builds deep flavor over a long, gentle simmer. It uses a base of classic aromatic vegetables, earthy mushrooms, and a cashew cream that thickens the broth without any dairy.
The soup takes about two hours from start to finish. Most of that time is hands-off while the wild rice slowly softens on the stove. It is a good choice for a quiet weekend afternoon when you want something warm simmering in the kitchen.
Why is Creamy Mushroom Wild Rice Soup a Must-Try?
Toasting the wild rice in the butter and oil briefly before adding the liquid helps develop a nutty flavor.
Soaking and blending raw cashews creates a thick dairy-free cream that will not curdle when added to the hot broth.
Adding the dry sherry at the very end of cooking preserves its delicate aroma and brightens the heavy, earthy flavors of the soup.
Ingredients for Creamy Mushroom Wild Rice Soup
• Wild rice: Look for 100 percent pure wild rice. Do not use quick-cooking wild rice or a rice blend, as the cooking times will not match.
• Mushrooms: White button or baby bella mushrooms work well. Wipe them clean with a damp cloth instead of soaking them in water.
• Cashews: You need raw, unsalted cashews to make the cream. Roasted cashews will not blend as smoothly and will alter the flavor.
• Dry sherry: This is found in the wine aisle, not the vinegar aisle. Avoid cooking sherry, which contains added sodium.
• Poultry seasoning: This is a dried herb blend usually containing sage, thyme, and rosemary. It pairs very well with the earthy mushrooms.
Exact quantities are in the recipe card below.
How to Make Creamy Mushroom Wild Rice Soup
Step 1: Sauté the vegetables
Start by cooking the chopped onion, carrots, celery, and sliced mushrooms in a mix of butter and olive oil. Let them cook over medium heat until they soften and release their moisture. This builds the foundational flavor for the broth.
Step 2: Toast the rice and aromatics
Stir the uncooked wild rice, garlic, and spices into the soft vegetables. Cooking this mixture for a few minutes toasts the rice slightly. Sprinkle the flour over the top and stir it in to help thicken the soup later.
Step 3: Simmer the soup
Pour in the vegetable broth and water. Bring the pot to a boil, then lower the heat, cover, and let it simmer. Wild rice has a tough outer sheath, so it needs about an hour and a half to become tender.
Step 4: Prepare the cashew cream
While the soup is on the stove, soak the raw cashews in hot water to soften them. Drain the soaking water, then blend the cashews with fresh water until you have a smooth, milky liquid.
Step 5: Finish the dish
When the rice is fully cooked, stir the blended cashew cream into the pot. Add the slivered almonds and dry sherry, then taste the soup to see if it needs a pinch more salt or pepper before serving.
What to Serve with Creamy Mushroom Wild Rice Soup
Serve this soup with a thick slice of crusty sourdough bread to soak up the creamy broth. A crisp green salad with a sharp vinaigrette helps balance the heavy, earthy flavors.
Expert Tips for Creamy Mushroom Wild Rice Soup
Make sure you use true wild rice and not a wild rice blend. Blends often contain faster-cooking rices that will turn to mush during the 90-minute simmer.
If you want to make this recipe fully vegan, replace the butter with an equal amount of olive oil or a plant-based butter alternative.
Dry sherry adds a distinct depth to the broth. If you prefer not to use alcohol, you can skip it or add a splash of apple cider vinegar for a hint of acidity.
How to Store and Freeze Creamy Mushroom Wild Rice Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can freeze this soup for up to 3 months, as the cashew cream holds up better in the freezer than dairy cream. Reheat slowly on the stove over medium-low heat, adding a splash of water or broth if the soup has thickened too much in the fridge.
Creamy Mushroom Wild Rice Soup Recipe FAQs
Can I use a wild rice blend instead of pure wild rice?
A blend is not recommended for this recipe. The white or brown rice in a blend will turn to mush during the long simmer required to soften the wild rice.
Do I have to use the dry sherry?
You can leave the sherry out if you prefer. The soup will still be flavorful, though it will lack a slight acidic depth. You can add a teaspoon of apple cider vinegar instead.
Why did my cashew cream turn out gritty?
Gritty cashew cream usually happens if the cashews were not soaked long enough or if your blender needs more time to process them. Soaking them in boiling water for 15 minutes helps soften them for a standard blender.
Creamy Mushroom Wild Rice Soup
Ingredients
- 2 tablespoons butter 28 g
- 2 tablespoons olive oil 30 ml
- 1 cup finely chopped yellow onion 150 g
- 1 cup finely chopped carrots 130 g
- 1/2 cup finely chopped celery 70 g
- 8 ounces sliced baby bella mushrooms 225 g
- 4 cloves garlic minced
- 1 cup uncooked wild rice 160 g
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 cup all-purpose flour 30 g
- 6 cups vegetable broth 1.4 L
- 2 cups water 475 ml
- 2/3 cup raw cashews 100 g
- 1 cup water for the cashew cream, 240 ml
- 1/2 cup slivered almonds 55 g
- 3 tablespoons dry sherry 45 ml
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and mushrooms. Cook for about 10 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic, wild rice, poultry seasoning, kosher salt, and white pepper. Cook for 2 to 3 minutes to toast the rice and aromatics.
- Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes to remove the raw flour taste.
- Pour in the vegetable broth and 2 cups (475 ml) of water. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for about 90 minutes, or until the wild rice is tender.
- While the soup simmers, place the raw cashews in a heat-safe bowl and cover them with hot water. Let them soak for 15 minutes, then drain the water.
- Transfer the drained cashews to a blender. Add 1 cup (240 ml) of fresh water and blend on high speed until the mixture is very smooth.
- Once the wild rice is tender, stir the cashew cream, slivered almonds, and dry sherry into the soup. Taste the broth and add more salt or pepper if needed. Serve warm.
Notes
