Warm up with a comforting bowl of Creamy Wild Rice Mushroom Soup, a hearty homemade soup packed with earthy mushrooms, tender wild rice, fresh vegetables, kale, and aromatic herbs. A simple homemade roux gives this soup a rich and creamy texture while keeping the flavors balanced and delicious.
This cozy wild rice soup recipe is perfect for chilly evenings, family dinners, meal prep, or whenever you're craving a warm and satisfying bowl of comfort food. Cremini mushrooms add a deep earthy flavor, while carrots, celery, onion, and garlic create a flavorful vegetable base. Fresh thyme and rosemary bring an aromatic herb flavor that pairs beautifully with the wild rice and creamy broth.
The homemade roux is what makes this soup extra special. Butter, flour, and milk are gently combined to create a smooth and creamy mixture that thickens the soup without overpowering the natural flavor of the mushrooms and vegetables. Kale adds beautiful color and extra texture, making this a delicious and filling meal.
You can prepare this creamy mushroom soup on the stovetop or use an Instant Pot when you want a convenient weeknight dinner. Serve it with warm crusty bread, garlic bread, or a fresh green salad for a complete homemade meal.
This recipe is also easy to customize. For a richer soup, add a splash of heavy cream or coconut milk. You can use a wild rice blend instead of pure wild rice, substitute your favorite mushrooms, or use plant-based milk and vegan butter for a dairy-free version.
If you love cozy homemade soups, this Creamy Wild Rice Mushroom Soup with Kale is a recipe worth saving. It's flavorful, comforting, creamy, and perfect for sharing with family and friends.
Wild Rice Mushroom Soup with Creamy Roux
This hearty and comforting soup features earthy wild rice, cremini mushrooms, and fresh herbs, all brought together with a rich, creamy roux. Perfect for chilly evenings or whenever you need a warm, satisfying meal.
Ingredients
For the Soup:
1 cup wild rice (or wild rice blend), uncooked
8 oz cremini mushrooms, sliced
2 medium carrots, diced
2 stalks celery, chopped
1 medium onion, chopped
5–6 cloves garlic, minced
4 cups vegetable broth
4 oz fresh or frozen kale, chopped (discard tough stems)
3–4 sprigs fresh thyme (or 1 tsp dried thyme)
1–2 sprigs fresh rosemary (or 1 tsp dried rosemary)
1 bay leaf
Pinch of freshly grated nutmeg
Salt and pepper to taste
For the Roux:
4 tbsp butter (or oil/vegan butter for a dairy-free version)
¼ cup all-purpose flour (or whole wheat flour)
2 cups whole milk (or plant-based milk for a vegan option)
Instructions
Instant Pot Method
Prepare the Soup Base:
Add wild rice, mushrooms, carrots, celery, onion, garlic, vegetable broth, and herbs (except kale) to the Instant Pot. Stir well.
Cook Under Pressure:
Set the Instant Pot to pressure cook on high for 30 minutes. Once done, let it naturally release pressure for 10 minutes.
Prepare the Roux:
While the soup cooks, melt butter in a saucepan over medium-high heat. Add flour and sauté for about 1 minute until the raw flour smell disappears. Gradually whisk in milk, simmering for 2–3 minutes until the mixture thickens slightly.
Combine and Finish:
Open the Instant Pot and discard the bay leaf and herb sprigs. Switch to sauté mode, then stir in the kale, prepared roux, and a pinch of grated nutmeg. Simmer for 3–5 minutes until the soup thickens to your liking.
Serve:
Turn off sauté mode and ladle the soup into bowls. Serve hot with crusty bread for dipping.
Stovetop Method
Prepare the Soup Base:
In a large pot, combine wild rice, mushrooms, carrots, celery, onion, garlic, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes until the rice is tender.
Make the Roux:
While the soup simmers, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, simmering until slightly thickened (2–3 minutes).
Combine and Finish:
Once the rice is tender, discard the bay leaf and herb sprigs. Add the kale, roux mixture, and nutmeg to the pot. Stir and simmer for an additional 3–5 minutes to thicken further.
Serve:
Remove from heat and serve immediately. Pair with crusty bread and a fresh side salad for a complete meal.
Tips:
For extra richness, add a splash of heavy cream or coconut milk.
Store leftovers in the refrigerator for up to 3 days. Reheat gently, adding a bit of broth or milk if the soup thickens too much.
Enjoy the warmth and flavors of this comforting bowl of goodness!