Wild Rice and Morel Mushroom Soup

Why You’ll Love This Recipe

This Wild Rice and Morel Mushroom Soup is more than just a meal—it’s a sensory experience. The wild rice adds a pleasantly chewy texture and nutty flavor, while morel mushrooms bring a unique, woodsy aroma that can’t be replicated by other varieties. The addition of thyme, allspice, and Worcestershire sauce gives the broth a complex, savory depth. Finished with a touch of cream, it’s a bowl of pure comfort that works equally well as a cozy weeknight dinner or an elegant starter for a special meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup wild rice
2 cups water
2 tablespoons butter
1 cup diced onion
1 cup diced celery
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground allspice
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
4 cups morel mushrooms (or a mix of morels and cremini/button mushrooms)
1 tablespoon Worcestershire sauce (or ½ tbsp tamari + ½ tbsp balsamic vinegar for gluten-free)
4 cups beef or mushroom broth
1 cup heavy cream or whipping cream

Directions

1. Rinse the wild rice under cold water. Combine with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for 30–45 minutes, or until the rice splits and becomes tender. Drain and set aside.

2. In a heavy-bottomed saucepan, melt butter over medium heat. Sauté onions and celery until translucent, about 5 minutes.

3. Slice the morel caps and set aside. Chop the morel stems and any additional button mushrooms.

4. Add garlic, salt, pepper, allspice, thyme, and chopped mushrooms to the sautéed onion and celery. Cook for 5 minutes, stirring occasionally.

5. Stir in Worcestershire sauce (or tamari + balsamic), the drained wild rice, and broth. Bring to a boil. Cover and simmer for 10 minutes.

6. Add the sliced morel caps and simmer for another 5 minutes.

7. Stir in the heavy cream, remove from heat, and serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Use shiitake or chanterelle mushrooms if morels aren’t available.

• Replace heavy cream with coconut cream for a dairy-free version.

• Add shredded cooked chicken for extra protein.

• Use vegetable broth for a fully vegetarian version.

• Stir in spinach or kale in the last 2 minutes of cooking for added greens.

storage/reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If the soup thickens too much during storage, add a splash of broth or water before reheating. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use dried morel mushrooms?

Yes. Rehydrate them in warm water for about 20 minutes before using, and save the soaking liquid to add extra flavor to the broth.

Can I make this recipe dairy-free?

Yes. Replace the butter with olive oil and use coconut cream or a plant-based cream alternative.

How do I know when wild rice is cooked?

Wild rice is done when the grains have split open and are tender yet slightly chewy.

Can I make this soup ahead of time?

Absolutely. The flavors deepen after resting, so making it a day ahead can enhance the taste.

Can I substitute another type of rice?

Yes, but the cooking time and texture will change. Brown rice is a good alternative, though it lacks wild rice’s distinct flavor.

How do I clean morel mushrooms properly?

Rinse them gently under cool water and pat dry. Morels can trap dirt and insects in their honeycomb caps, so inspect them carefully.

Is this soup gluten-free?

Yes, as long as you use tamari instead of Worcestershire sauce or choose a gluten-free Worcestershire brand.

Can I freeze soup with cream in it?

Yes, but stir well after reheating as the cream may separate slightly. Freezing before adding cream is another option.

What should I serve with this soup?

Crusty bread, a green salad, or roasted vegetables make excellent accompaniments.

Conclusion

Wild Rice and Morel Mushroom Soup is a dish that captures the warmth of comfort food while celebrating the beauty of seasonal, earthy flavors. With its rich broth, tender mushrooms, and hearty wild rice, it’s a recipe you’ll return to again and again—perfect for slow evenings, family gatherings, or any time you need a nourishing bowl to warm you from the inside out.

Wild Rice and Morel Mushroom Soup

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

A rich and hearty Wild Rice and Morel Mushroom Soup featuring the nutty chew of wild rice, earthy morel mushrooms, and a creamy, herb-infused broth—perfect for cozy evenings or elegant starters.

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Ingredients

1/2 cup wild rice

2 cups water

2 tablespoons butter (or olive oil for dairy-free)

1 cup diced onion

1 cup diced celery

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

4 cups morel mushrooms (or a mix of morels and cremini/button mushrooms)

1 tablespoon Worcestershire sauce (or 1/2 tbsp tamari + 1/2 tbsp balsamic vinegar for gluten-free)

4 cups beef or mushroom broth

1 cup heavy cream or whipping cream (or coconut cream for dairy-free)

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Instructions

1. Rinse wild rice under cold water. Combine with 2 cups water in a pot, bring to a boil, reduce heat, cover, and simmer 30–45 minutes until rice splits and is tender. Drain and set aside.
2. In a heavy-bottomed saucepan, melt butter over medium heat. Sauté onion and celery until translucent, about 5 minutes.
3. Slice morel caps and set aside. Chop the morel stems and any additional button mushrooms.
4. Add garlic, salt, pepper, allspice, thyme, and chopped mushrooms to onion and celery. Cook for 5 minutes, stirring occasionally.
5. Stir in Worcestershire sauce (or tamari + balsamic), drained wild rice, and broth. Bring to a boil. Cover and simmer for 10 minutes.
6. Add sliced morel caps and simmer for another 5 minutes.
7. Stir in cream, remove from heat, and serve hot.

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Notes

Use shiitake or chanterelle mushrooms if morels aren’t available.

Replace heavy cream with coconut cream for a dairy-free version.

Add shredded cooked chicken for more protein.

Use vegetable broth for a vegetarian soup.

Stir in spinach or kale at the end for added greens.

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Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 720mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 55mg