Lunds Wild Rice Soup Recipe: Creamy Broth With Wild Mushrooms

This wild rice soup delivers the creamy comfort of a Minnesota classic with a sophisticated twist. A rich broth base gets depth from wild mushrooms and a touch of sherry, creating layers of umami that elevate every spoonful.

The key is patience—simmering the rice until it bursts open releases its natural starches, which thicken the broth naturally. Fresh thyme and bay leaf add aromatic complexity without overpowering the earthy wild rice.

You’ll end up with a velvety soup that’s hearty enough for a meal but elegant enough for company. The wild mushrooms lend a meaty texture, while the rice provides satisfying chew in every bite.

Perfect for chilly evenings, this soup tastes even better the next day as flavors meld. Here’s how to make it at home.

Ingredients for Lunds Wild Rice Soup

Rich broth, wild rice, and earthy mushrooms make this soup a cozy classic with a gourmet touch.

The wild rice is everything here. Lunds & Byerlys in Minnesota carries great local varieties, but Whole Foods or any well-stocked grocery store works. Look for true wild rice (the dark, slender grains), not the cultivated blends. The mushrooms should be fresh—baby portobello or shiitake have the best meaty texture. If you’re using dried wild mushrooms, rehydrate them first and use the soaking liquid in the broth.

No sherry? Dry white wine at equal amount works. Skip the alcohol entirely? Use an extra splash of broth with a teaspoon of apple cider vinegar. The cream can be swapped for half-and-half if you want it lighter, or coconut milk for a dairy-free version. Fresh thyme is ideal, but dried at one-third the amount gets the job done. The wild rice takes longer to cook than regular rice—don’t rush it.

This soup actually improves overnight. Keeps in the fridge for 4-5 days and freezes beautifully for 3 months. Let it cool completely before refrigerating, and store in airtight containers. The rice will absorb more liquid as it sits, so thin with extra broth when reheating.

Step-by-Step Instructions for Creamy Wild Rice Soup With Mushrooms

This method builds layers of flavor while keeping the process simple and hands-off.

Step 1: Cook the Wild Rice

Rinse the 1 cup Wild Rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the grains from becoming gummy. Drain well in a fine-mesh sieve.

In a large pot, combine the drained wild rice with 6 cups Vegetable Broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45-50 minutes until the grains are tender and have split open. Wild rice takes longer than regular rice, so don’t rush this step. The broth should be mostly absorbed with the grains plump and slightly chewy.

Step 2: Sauté the Vegetables and Mushrooms

While the rice cooks, melt 2 tbsp Butter in a large Dutch oven over medium heat. Add the finely diced 1 whole Yellow Onion, 2 pieces Celery Stalks, and 2 whole Carrots. Cook for 5-6 minutes until the onion turns translucent and the vegetables begin to soften.

Add the sliced 8 oz Wild Mushrooms and cook for another 5 minutes until they release their moisture and develop a golden brown color. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. The mushrooms should be tender with a slight bite, not mushy.

Step 3: Build the Creamy Broth Base

Sprinkle 2 tbsp All-Purpose Flour over the vegetable mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste—this creates a roux that will thicken the soup. The mixture should look slightly pasty but not browned.

Slowly pour in the 0.25 cup Dry Sherry, scraping the bottom of the pot to deglaze. Add the cooked wild rice (with any remaining liquid), 3 pieces Fresh Thyme Sprigs leaves, and 1 whole Bay Leaf. Stir well to combine. The sherry adds depth, but don’t worry if you don’t have it—substitute with an extra splash of broth.

Step 4: Simmer and Finish with Cream

Bring the soup to a gentle simmer and cook for 10-15 minutes to let the flavors meld. The broth should be slightly thickened from the roux. Taste and season with 1 tsp Salt and 0.5 tsp Black Pepper, adjusting as needed.

Stir in the 0.5 cup Heavy Cream and cook for another 2-3 minutes until heated through. The cream adds richness without overpowering the earthy wild rice and mushrooms. Remove the bay leaf before serving. The soup should coat the back of a spoon lightly—creamy but not thick like chowder.

Serving Suggestions for Leftovers

Bread Pairings

Serve with crusty sourdough or a warm baguette to soak up the creamy broth. The chewy texture of a fresh artisan loaf from a local bakery complements the earthy wild rice beautifully. I love tearing off chunks and dipping them right in. 🥖

Salad Complements

A crisp apple walnut salad with a tangy vinaigrette cuts through the richness. Toss mixed greens with thinly sliced apples, candied walnuts, and a lemon-poppy seed dressing for a refreshing contrast. The crunch adds a nice texture contrast to the creamy soup.

Wine Pairings

A glass of dry white wine like Chardonnay or Sauvignon Blanc enhances the mushroom and thyme notes. For red lovers, a light Pinot Noir works surprisingly well. The acidity in the wine balances the creaminess of the soup perfectly. 🍷

Garnish Ideas

Finish each bowl with fresh thyme leaves and a drizzle of heavy cream for an elegant touch. A sprinkle of freshly cracked black pepper adds visual appeal and a subtle heat. I sometimes add a few sautéed mushroom slices on top for extra texture.

Side Dish Options

Roasted Brussels sprouts or asparagus with a balsamic glaze make excellent sides. The caramelized edges of roasted root vegetables like carrots or parsnips also pair well. These add a hearty element without overpowering the soup.

Extra Toppings

Offer grated Parmesan or crumbled bacon at the table for customization. A dash of smoked paprika adds a subtle depth. These toppings let everyone personalize their bowl to their taste. ✨

Frequently Asked Questions