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• What Is Wild Mushroom and Wild Rice Soup?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Wild Mushroom and Wild Rice Soup with Crispy Fried Leeks Recipe

There’s something about a bowl of creamy wild mushroom and wild rice soup that feels like a warm hug on a cold day. This version takes things up a notch with a crown of golden, crispy fried leeks that add crunch and a subtle sweetness to every spoonful. It’s rustic, deeply savory, and exactly the kind of soup you’ll want on repeat all winter long.

What Is Wild Mushroom and Wild Rice Soup?

Wild mushroom and wild rice soup is a hearty, earthy soup that combines the nutty chew of wild rice with the deep umami flavor of mushrooms, all brought together in a creamy, savory broth. It’s a classic Midwestern comfort food, often found on menus in the fall and winter months, especially in states like Minnesota where wild rice is a regional staple.

Traditionally made with a mix of button mushrooms and more flavorful wild varieties like shiitake or porcini, this soup leans on butter, cream, and fresh herbs like thyme to create a luxurious base. The addition of crispy fried leeks here isn’t traditional, but it adds a textural contrast and a slightly sweet, oniony crunch that takes the soup from good to unforgettable.

Tips for Cooking and Prepping

#1: Use a mix of mushroom varieties

Combining cremini or button mushrooms with dried porcini or fresh shiitake gives the soup layers of flavor you just can’t get from one type alone. Rehydrate dried mushrooms in warm water first and save that soaking liquid — it’s liquid gold for the broth.

#2: Cook the wild rice separately

Wild rice can take anywhere from 40 to 60 minutes to cook fully, and cooking times vary by brand, so it’s best to simmer it on its own until tender rather than adding it raw to the soup pot. This also keeps the soup from turning starchy or overly thick.

#3: Don’t rush the mushroom sear

Give your mushrooms plenty of room in the pan and let them sit undisturbed for a few minutes before stirring. This helps them release moisture and then brown properly, deepening their flavor instead of just steaming.

#4: Slice leeks thin and dry them well

For truly crispy fried leeks, slice them into thin rings and pat them completely dry with paper towels before frying. Any excess moisture will cause dangerous oil splatter and prevent them from crisping up properly.

#5: Fry leeks in small batches

Overcrowding the pan drops the oil temperature and leads to soggy, unevenly cooked leeks. Fry in small batches over medium heat and transfer to a paper-towel-lined plate to drain immediately.

#6: Finish the soup with a splash of acid

A small squeeze of lemon juice or splash of sherry vinegar right before serving brightens up all that rich, earthy flavor and keeps the soup from tasting flat.

Recipe Variations and Substitutes

If you can’t find wild rice, a wild rice blend or even farro can work in a pinch, though the texture and cook time will differ slightly. For a dairy-free version, swap the heavy cream for full-fat coconut milk or a cashew cream, and use olive oil instead of butter. Vegetarians can use vegetable broth instead of chicken stock, and mushroom lovers can experiment with maitake, oyster, or chanterelle mushrooms depending on what’s in season.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but a slice of crusty sourdough or a warm baguette is perfect for soaking up every last bit of broth. A simple side salad with a sharp vinaigrette helps cut through the richness, and a glass of dry white wine or light-bodied red pairs beautifully with the earthy mushroom flavors.

Storing, Make-Ahead, and Freezing Tips

The soup base (without the fried leeks) stores well in the fridge for up to 4 days in an airtight container and can be frozen for up to 3 months. Fried leeks are best made fresh, but if needed, you can re-crisp them in a dry skillet or 350°F oven for a few minutes before serving. Avoid freezing the soup with cream already added if possible — for best texture, freeze the base and stir in cream after reheating.

FAQs

Can I make this soup ahead of time?

Yes, the soup itself keeps and reheats beautifully, making it a great make-ahead meal. Just wait to fry the leeks until right before serving so they stay crispy.

Can I freeze wild mushroom and wild rice soup?

You can freeze it, though the texture of the cream may change slightly upon thawing. For best results, freeze the soup before adding the cream, then stir it in fresh when reheating.

What’s the best way to reheat this soup?

Reheat gently on the stovetop over low-medium heat, stirring occasionally, and add a splash of broth or cream if it’s thickened too much in the fridge. Avoid microwaving on high heat, which can cause the cream to separate.

Do I have to use wild rice, or can I use white or brown rice instead?

Wild rice gives this soup its signature chewy texture and nutty flavor, so it’s worth seeking out, but a wild rice blend or brown rice can be substituted if needed. Keep in mind cook times will vary, so cook the rice separately and check for doneness before combining.

Why are my fried leeks soggy instead of crispy?

Soggy leeks are almost always caused by excess moisture or overcrowding the pan. Make sure to pat the leeks completely dry before frying and cook them in small batches so the oil temperature stays high enough to crisp them properly.

Wild Mushroom and Wild Rice Soup with Crispy Fried Leeks Recipe

Prep time: 20 min | Cook time: 60 min | Total time: 80 min | Servings: 6

Ingredients

For the Soup

• 1 cup wild rice, uncooked
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb cremini mushrooms, sliced
• 1 oz dried porcini mushrooms, rehydrated and chopped (soaking liquid reserved)
• 2 tbsp all-purpose flour
• 6 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice or sherry vinegar

For the Crispy Fried Leeks

• 2 large leeks, white and light green parts only
• 1 cup vegetable oil, for frying
• 1/4 cup all-purpose flour
• Pinch of salt

Instructions

1. Cook the wild rice according to package instructions in a separate pot, then set aside once tender.
2. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the cremini mushrooms and rehydrated porcini mushrooms, and cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and any liquid has evaporated.
5. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste.
6. Slowly pour in the broth and reserved mushroom soaking liquid (straining out any grit), stirring constantly to prevent lumps.
7. Add the thyme and bay leaf, bring to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
8. Stir in the cooked wild rice and heavy cream, and simmer for another 5-10 minutes until heated through and slightly thickened.
9. Remove the bay leaf, then season with salt, pepper, and the lemon juice or sherry vinegar to taste.
10. While the soup simmers, prepare the fried leeks: slice the leeks into thin rings, rinse well to remove grit, and pat completely dry with paper towels.
11. Toss the dry leeks with flour and a pinch of salt to lightly coat.
12. Heat the vegetable oil in a skillet over medium heat until shimmering. Fry the leeks in small batches for 2-3 minutes until golden and crispy, stirring occasionally.
13. Transfer the fried leeks to a paper-towel-lined plate to drain and season with a little extra salt while hot.
14. Ladle the soup into bowls and top generously with the crispy fried leeks just before serving.

For an extra layer of flavor, deglaze the pot with a splash of dry sherry or white wine after browning the mushrooms, letting it cook off before adding the broth.