Creamy Parmesan, Mushroom, & Wild Rice Soup is brimming with tender baby bella mushrooms, sliced carrots, diced yellow onion, fresh garlic, and wild rice all simmered in an herb-infused broth. Finishing it with a splash of heavy cream, grated Parmesan, and ground nutmeg makes this a perfect cozy addition to those chilly autumn and winter nights.

Why You’ll Love it:

Adaptable– this mushroom and wild rice soup is naturally gluten-free and can be easily adjusted to suite those with dairy-free, vegetarian, or vegan dietary needs.

Feels Upscale– white wine and rich heavy cream give this recipe an upscale feel without having to leave the comfort of your home.

Hearty– and nutritional! A blend of veggies and wild rice give this soup a boost of protein, fiber, and vitamins.

So Flavorful– creamy, buttery, herby, and nutty all in one.

creamy parmesan wild rice and mushroom soup ingredients

Ingredient Notes:

Find the full list of ingredients & amounts in the recipe card below.

Wild Rice– is full of fiber and protein with a wonderful nutty flavor and firm, chewy texture. Look for a wild rice blend such as Lundberg or Rice Select Royal Blend. These blends tend to contain a nice assortment of black rice, brown rice, wild rice, and red rice that work great for soup recipes.

Baby Bella Mushrooms– also known as ‘Cremini’ or ‘Brown Button’, these mushrooms are a slightly more mature version of white button mushrooms, giving them a firmer texture and a more complex flavor.

White Wine– used to de-glaze the pot and bring a brightness to the soup.

Herbs & Spices– fresh sage, fresh thyme, and ground nutmeg add earthy and warm notes.

Heavy Cream– to add a creamy, decadent richness.

Substitutions & Variations:

Add Protein– such as shredded rotisserie chicken, diced ham, or crumbled cooked bacon.

Try Beef Broth– for a deeper, more robust flavor.

If making Dairy-Free/Vegetarian-substitute the butter, Parmesan cheese, and heavy cream with dairy-free versions. These can be found made by brands such as Silk, Country Crock, Violife, and Follow Your Heart.
- Heavy cream can also be substituted with Cashew Cream. To make your own, check out this article from the Minimalist Baker on how to make cashew cream at home.

Make it Thicker– adding a roux will give this soup a thick chowder like consistency. To do this, sprinkle vegetable mixture with flour before adding liquid. Stir until in has a pasty consistency, then whisk liquid in a bit at a time.

To make in the Slow Cooker– add butter, carrots, yellow onion, mushrooms, Worcestershire sauce, garlic, white wine, wild rice, broth, and herbs to the slow cooker. Set to high for 3-4 hours or low for 6-8 hours. Before serving, remove herb stems and stir in ground nutmeg, grated Parmesan, and heavy cream.

mushroom herbs and wild rice in soup broth

How to Make Creamy Mushroom & Wild Rice Soup:

Saute Carrots & Onions– in a large soup pot or dutch oven, melt butter over medium heat. Add sliced carrots and diced yellow onions. Cook, stirring often, about 4 minutes until beginning to soften.

Add Mushrooms, Garlic, and Worcestershire Sauce– add sliced mushrooms, roughly chopped garlic, and Worcestershire sauce. Lightly sprinkle with salt and pepper and stir to combine. Cook another 4-6 mins until mushrooms are beginning to brown.

De-Glaze with White Wine– pour in white wine and use spatula to scrape the bottom of the pot to release any brown bits.

Add Broth, Rice, Herbs, & Simmer– add chicken or vegetable broth, wild rice, fresh thyme, sage, and bay leaves. Turn heat to high and bring to a boil. Once boiling, cover with a lid, turn heat to medium low, and simmer 45-60 minutes, adding broth as needed, until rice is fully cooked.

Finish with Cream, Nutmeg, and Parmesan– once cooked, remove herbs and turn heat to low. Stir in grated Parmesan cheese, heavy cream, and pinch of nutmeg. Allow to simmer another minute or two until warmed through. Season with salt and pepper to taste and serve with crusty bread.

Tips & Recipe Notes:

Serve soup with a fresh side salad and crusty bread for dipping.

If you like the taste of mushrooms but don’t love the texture, roughly chop mushrooms into small bits rather than slices. This will add all of the flavor without the overwhelming mushroom texture.

To clean mushrooms before slicing, use a damp paper towel to gently wipe away any dirt. This way mushrooms don’t adsorb too much water before cooking and brown easier.

Leftovers:

Store– store leftovers in the refrigerator in an airtight container for up to 3 days.
- Cream may separate in leftover soup. This is normal and totally fine to eat. Just give it a good stir while reheating to combine.
- Rice may soak up some broth in the refrigerator. Add broth as needed when reheating.

If making ahead, leave out cream, nutmeg, and grated Parmesan until reheating.

Reheat– the best method is on a stove-top over medium heat, stirring often until warmed through. If microwaving, stir every 30 seconds for an even temperature.

To Freeze– store cooled soup in an airtight freezer-safe container in the freezer for up to 1 month. Allow soup to thaw in the refrigerator before reheating.

creamy mushroom parmesan and wild rice soup

More Soup & Stew Recipes You Will Love:

creamy mushroom and wild rice soup with parmesan

If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!