Wild Rice Mushroom Comfort Soup

Big bowls of wild rice and veggie soup make you feel right at home. Packed with chewy wild rice, colorful produce, and a creamy broth (your pick: coconut milk or cream), it all comes together for a dinner that’s cozy and filling.

When I first put this pot on, it was a cold night in fall. As the soup cooked, the smell of wild rice and mushrooms floated everywhere and instantly felt right. This is my ultimate comfort dinner—never lets me down.

Tasty Ingredient List

• Kale or Greens: Find leaves that feel perky—no yellow or limp bits—and throw them in for a nutrition boost and some bold color
• Mushrooms: Baby bellas work best if you can get them firm and smooth; their flavor is what makes the soup thick and savory
• Wild Rice: Skip blends and grab the real thing—it’s got a chew and earthiness nothing else matches
• Sweet Potatoes: Best if they’re heavy in your hand and have shiny, smooth skin
• Garlic & Onion: Chop these fresh for unbeatable flavor—don’t bother with dried stuff

Easy Soup Steps

Finish Everything Off:

Taste the rice and make sure it's the right texture—soft with a little bounce. Toss in those greens right at the end and only let them wilt for a minute. Salt and pepper to your liking at the last second.

Add Your Veggies:

Put in heartier veggies before the delicate ones, and don’t forget: keep that heat gentle, just bubbling, not boiling like crazy.

Build Your Flavor Base:

Let onions get soft and smell sweet first. Stir in your spices to bloom the flavor before anything else joins the party.

Prep and Gather:

Slice and dice everything upfront. Measure your spices, have your milk or cream ready, and keep some extra broth close by in case you want a thinner soup.

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My family's all about hearty soups, so this wild rice one became our go-to Sunday night meal soon after I tried it. Nothing beats the way it smells as it bubbles away in the kitchen.

I’ve taken this soup along to plenty of family get-togethers and potlucks—never any left when it’s time to head home, and people always ask for how to make it. It’s just a hit every time.

When I know the week will be a busy one, I cook up a big batch on Sunday. Letting it chill in the fridge means the flavors keep getting better. It’s my go-to meal prep trick.

If friends come over and have food sensitivities, I always whip this up. It’s easy to adjust for vegan or dairy lovers, so there’s always a bowl for everyone.

The combo of wild rice and mushrooms is so hearty, even folks who want meat never complain. It’s my favorite thing to serve on those no-meat Mondays.

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I’ve made this through so many seasons now that it feels like an old friend. It fits in at a fancy dinner or a weeknight meal just as well. Every time I serve it, people end up feeling cozy, no matter the weather, which is the best part in my book.

Frequently Asked Questions

→ Can I swap out the mushrooms in this soup?

Totally! Try white mushrooms, shiitake, or even toss in some wild ones for a new taste.

→ How long can I keep this soup chilled?

It'll last 4 to 5 days in the fridge if it's sealed up, but the rice will soak up liquid so just pour in more broth when you reheat it.

→ Can I stash this soup in the freezer?

You bet. Just freeze it before you mix in the coconut milk. Add the milk when you heat it up and it'll stay nice and creamy.

→ What's a quick swap for Old Bay?

Mix up your own: use paprika, a pinch of celery salt, black pepper, and a dash of cayenne. Or use any seafood seasoning you like.

→ Is it fine to toss in spinach instead of kale?

Spinach totally works! Add it at the end like kale. It'll wilt quicker, so keep an eye on it.