Reese Wild Rice Soup Recipe: Earthy Mushrooms and Creamy Herb Broth

This wild rice soup delivers restaurant-quality comfort in every bowl. The earthy combination of wild rice, mushrooms, and fresh herbs creates a deeply satisfying dish that’s perfect for chilly evenings.

I developed this recipe after testing multiple versions in my Boston apartment kitchen. The key is slow-simmering the rice until it’s perfectly tender while building layers of flavor in the broth.

The result is a creamy, aromatic soup with hearty mushrooms and a velvety texture that coats the spoon. It’s the kind of dish that feels indulgent but is deceptively simple to make.

Serve with crusty bread for a complete meal that warms from the inside out.

Ingredients for Reese Wild Rice Soup

Hearty wild rice, earthy mushrooms, and fresh herbs make this soup a chilly evening staple.

The wild rice blend is key here. Lundberg Farms or Trader Joe’s have reliable options—avoid instant or pre-cooked. Mushrooms should be fresh, not canned (cremini or baby bellas add depth). The broth matters too: Imagine Foods or Pacific Foods make great vegetable broths. I always grab fresh herbs from the produce section (the good stuff, not the pre-cut kind in tubes).

No wild rice? Brown rice or farro work in a pinch, but texture will differ. Swap heavy cream for half-and-half if you want it lighter, or coconut milk for a dairy-free version. Fresh out of thyme? Poultry seasoning at half the amount gets you close. The flour can be gluten-free blends if needed—just whisk well to avoid clumps.

This soup actually improves overnight. Keeps 4-5 days in the fridge, freezes for 3 months. Store leftovers in airtight containers (don’t skip this part). Wild rice expands as it cools, so expect thicker texture when reheating—add a splash of broth to thin if needed.

Step-by-Step Instructions for Reese Wild Rice Soup

Here’s how to build layers of flavor in this rich, comforting bowl.

Step 1: Sauté Aromatics and Mushrooms

Melt the 4 tbsp Unsalted Butter in a large pot over medium heat. Add the 12 oz Button Mushrooms, 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture.

This step creates the flavor base. You’ll know it’s ready when the mushrooms are golden brown and the onion becomes translucent. The butter helps develop deep, savory notes that define the soup’s character.

Step 2: Build the Herb and Garlic Foundation

Stir in the 3 cloves Garlic Cloves, 1 tbsp Fresh Thyme, and 1 tbsp Fresh Rosemary. Cook for 1 minute until fragrant. The garlic should just begin to turn light golden—don’t let it brown or it’ll turn bitter.

Sprinkle the 0.25 cup All-Purpose Flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. This creates a roux that will thicken the soup beautifully.

Step 3: Simmer the Wild Rice to Perfection

Slowly pour in the 6 cups Vegetable Broth while whisking constantly to prevent lumps. Add the 1 cup Wild Rice Blend, 1 tsp Salt, 0.5 tsp Black Pepper, and 1 whole Bay Leaf. Bring to a boil, then reduce heat to low.

Cover and simmer for 45-50 minutes until the wild rice is tender and the broth has thickened slightly. Stir occasionally and check that the rice isn’t sticking to the bottom. The rice is done when it’s chewy but not crunchy.

Step 4: Finish with Heavy Cream

Once the wild rice is tender, stir in the 1 cup Heavy Cream. Simmer for an additional 5 minutes to heat through. Taste and adjust seasoning if needed—remember that the cream mellows the saltiness.

The soup should now have a velvety texture with visible flecks of herbs and vegetables. The cream adds that promised luxurious richness that makes this soup so satisfying. Remove the bay leaf before serving.

Creative Variations of This reese wild rice soup

Creamy Chicken Addition

For extra protein, add 1 lb cooked chicken breast, shredded or diced, during the final 5 minutes of cooking. I love using rotisserie chicken from my local market—it saves time and adds a smoky depth that complements the wild rice perfectly. 🔥

Vegetarian Twist

Swap the heavy cream for 1 cup coconut milk and add 15 oz white beans (drained and rinsed) with the broth. This version keeps the creamy texture while making it completely plant-based. The beans add heartiness that mimics the original.

Spicy Southwest Flavor

Stir in 1 diced jalapeño with the onions, 1 tsp cumin, and 1 tsp smoked paprika when adding the flour. Garnish with avocado slices and cilantro before serving. This gives the soup a bold, zesty kick inspired by Southwestern cuisine.

Creamy Tomato Variation

Add 14 oz diced tomatoes with the broth for a tangy twist. I use San Marzano canned tomatoes—their sweetness balances the earthy wild rice. The tomatoes also add a beautiful color contrast to the creamy broth.

Herb-Infused Richness

For a more pronounced herb flavor, tie 2 sprigs fresh thyme and 1 sprig rosemary with kitchen twine and simmer with the broth. Remove before serving. This method infuses the soup with aromatic oils without overpowering it.

Quick Weeknight Version

Use 2 cups pre-cooked wild rice to cut the simmering time to just 15 minutes. I often make extra wild rice for this purpose—it’s a lifesaver on busy evenings. Just add it with the cream at the end to warm through. ⏰

Frequently Asked Questions