Creamy Tuscan Wild Rice & Mushroom Soup

Creamy Tuscan Wild Rice & Mushroom Soup

Cozy up with a bowl of this rich, velvety soup packed with earthy mushrooms, hearty wild rice, and a touch of Tuscan-inspired creaminess.

It’s comfort food at its finest—simple, satisfying, and loaded with flavor!

How to Make It

Note: This is an overview. See recipe card below for ingredient quantities and full instructions.

1. Sauté the Aromatics & Mushrooms
Heat olive oil in a large pot and cook onions, garlic, and mushrooms until golden and fragrant. This builds the deep, savory base of the soup.

2. Toast the Wild Rice
Stir in the wild rice and let it toast slightly—this enhances its nutty flavor. Then, add the broth and herbs, bringing everything to a gentle simmer.

3. Simmer Until Tender
Let the soup simmer until the rice is tender but still slightly chewy (about 45 minutes). Stir occasionally to prevent sticking.

4. Add Cream & Spinach
Once the rice is cooked, stir in heavy cream (or a dairy-free alternative) and fresh spinach. Let it wilt into the soup for a pop of color and freshness.

5. Finish with Parmesan & Seasoning
Off the heat, stir in grated Parmesan (if using), then season with salt, pepper, and a squeeze of lemon for brightness. Serve hot with crusty bread!

Pro Tips

• Mushroom Magic: Use a mix of wild mushrooms (like shiitake or cremini) for deeper flavor.
• Cream Swap: Coconut milk works beautifully for a dairy-free version.
• Rice Hack: Pre-cooked wild rice cuts the simmering time in half!
• Extra Flavor Boost: A splash of white wine deglazes the pot beautifully after sautéing the mushrooms.

Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze (without cream) for up to 3 months. Thaw, reheat, and stir in cream before serving.
• Reheat: Gently warm on the stove with a splash of broth to loosen.

Print Recipe

Creamy Tuscan Wild Rice & Mushroom Soup

Cooking Method: Sauteing, Simmering Cuisine: Italian Delights Courses: Soups & Stews

Difficulty: Beginner Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Servings: 6 Calories: 320

Best Season: Fall, Winter

Dietary:

Nut Free Vegetarian

Description

A luscious blend of wild rice, caramelized mushrooms, and creamy broth infused with garlic, herbs, and Parmesan. Perfect for chilly nights!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 12 oz mixed mushrooms (cremini, shiitake)
• 1 cup wild rice blend, uncooked
• 4 cups vegetable or chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup heavy cream (or coconut milk)
• 2 cups fresh spinach
• ¹⁄₂ cup grated Parmesan (optional)
• Salt, pepper, and lemon juice to taste

Instructions

1. Sauté Base:

   Heat oil in a large pot over medium heat. Add onion, garlic, and mushrooms. Cook 8–10 mins until golden.

2. Toast Rice:

   Stir in wild rice and cook 1 minute. Pour in broth and herbs. Bring to a boil, then reduce to a simmer.

3. Simmer:

   Cover and cook 45 mins, stirring occasionally, until rice is tender.

4. Cream & Greens:

   Stir in cream and spinach. Cook 2–3 mins until spinach wilts.

5. Finish:

   Off heat, stir in Parmesan (if using). Season with salt, pepper, and lemon juice.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 32g11%

Dietary Fiber 3g12%

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Gluten-Free: Ensure broth is certified GF.
• Vegan: Use coconut milk and omit Parmesan.
• Thicker Soup: Blend 1 cup of soup and stir back in.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Tuscan wild rice soup, creamy mushroom soup, easy comfort food