Creamy Mushroom and Wild Rice Soup | CookOS

Creamy Mushroom and Wild Rice Soup

Name: Creamy Mushroom and Wild Rice Soup
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Yield: 4 servings
Ingredients: 1 cup mirepoix; or 1 diced celery stalk, 1 diced carrot, and 1 small onion, diced; 2 tsp olive oil, divided; 8 oz cremini mushrooms, cleaned and sliced; 3 garlic cloves, minced; 1 (10.5 oz) can of condensed cream of mushroom soup; 1 cup chicken or vegetable stock; 2 sprigs thyme, plus more for garnish; 1 bay leaf; 1 cup wild rice or wild rice blend; 1/2 tsp ground black pepper; 1 tsp salt

This creamy mushroom and wild rice soup layers diced vegetables, sautéed mushrooms, and wild rice in a thyme-scented broth. Cooking each component separately ensures vegetables develop into a flavorful base while wild rice grains stay tender and distinct.

🥗Vegetarian 🏷️Mushroom 🏷️Wild rice 🏷️Soup 🏷️Slow cook Cremini mushrooms

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Total

3h 10m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup mirepoix; or 1 diced celery stalk, 1 diced carrot, and 1 small onion, diced
2 tsp olive oil, divided
8 oz cremini mushrooms, cleaned and sliced
3 garlic cloves, minced
1 (10.5 oz) can of condensed cream of mushroom soup
1 cup chicken or vegetable stock
2 sprigs thyme, plus more for garnish
1 bay leaf
1 cup wild rice or wild rice blend
1/2 tsp ground black pepper
1 tsp salt

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Instructions

1
Stir mirepoix, 1 tsp olive oil, and ½ tsp ground black pepper together in a Suvie pan. Insert pan into the top zone of Suvie. Stir mushrooms, garlic, and remaining 1 tsp olive oil together in a second Suvie pan, and load into bottom zone of Suvie. Broil both pans for 10-15 minutes or until softened.
2
When the broil is complete, stir cream of mushroom soup, stock, thyme sprigs, and bay leaf into the mirepoix; return pan to Suvie. Place wild rice and 1 tsp salt in the Suvie Rice Pot (black handles) and load into your Suvie Starch Cooker. Input settings for wild rice, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour
3
After the cook, mix the mushrooms and their liquid into the mirepoix mixture. Divide wild rice between 4 bowls and ladle soup over. Season soup with salt and pepper to taste, and garnish with thyme leaves as desired.

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Tips & Notes

Pro tips

Cook mirepoix low and slow in the first pan—this develops a deeper, sweeter vegetable base than quick sautéing.
Clean cremini mushrooms with a damp cloth or soft brush rather than rinsing to avoid waterlogging; slice them uniformly so they cook evenly.
Keep wild rice in its own cooking vessel until the final step to prevent overcooking and maintain distinct grain texture in the finished soup.
Add fresh thyme sprigs as garnish right before serving for bright herbal aroma and visual appeal.

Substitutions

Cremini mushrooms → button or portobello mushrooms (adjust slice thickness for cooking time)
Chicken stock → vegetable or mushroom stock (maintain savory depth)
Thyme → rosemary or sage (use sparingly; adjust to taste)
Wild rice blend → farro or pearl barley (reduce cooking time by 10-15 minutes)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop with additional stock if needed to restore consistency.

Equipment

Suvie multicooker or multiple stovetop pans · Sharp knife for mirepoix and mushroom prep

Common Questions

Can I use white or brown rice instead of wild rice?

Yes, but cooking time will be shorter (15-20 minutes for white rice, 30-35 for brown). Wild rice's nutty flavor and chewy texture are traditional, but regular rice works if that's what you have.

How do I prevent the wild rice from overcooking?

Cook wild rice separately in its own pan with adequate liquid. Check for doneness after 40 minutes—grains should be tender but not split or mushy. Add to the soup near the end.

Can I make this soup ahead?

Yes, prepare it up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of stock if it thickens. Add fresh thyme garnish before serving.

What can I use instead of cream of mushroom soup?

Substitute with 1 cup heavy cream or half-and-half mixed with 1 tablespoon cornstarch slurry for thickening. Or use 8 oz sour cream stirred in at the end for tanginess.