Cream of Mushroom Wild Rice Soup

This Cream of Mushroom Wild Rice Soup is a small batch take on Minnesota wild rice soup, turning leftover ham into a rich and satisfying ham and wild rice soup made just for two. Creamy wild rice soup with mushrooms and potatoes, it's the kind of recipe that makes leftovers feel intentional.

When you're staring at a bit of leftover holiday baked ham and wondering what to do next, this cream of mushroom wild rice soup is your answer - and it's so good you might start baking ham just to make it again. Made with gluten free wild rice and a creamy potato base, this recipe comes from my good friend Laura, who recently made it for book club. It came together quickly and had everyone going back for seconds.

Her best advice? Use what you have. Ham, chicken, turkey, or even bacon all work beautifully, and some nights she even skips the mushrooms altogether. It's flexible, forgiving, and exactly the kind of soup that makes leftovers taste like a whole new meal.

Any time I have leftover ham, this Minnesota wild rice soup goes straight to the top of the list. If you need help getting that ham on the table in the first place, be sure to check out my post on how to cook a small ham, and if you find yourself with extra cooked wild rice, this wild rice spinach salad or curried wild rice salad are easy, flavorful ways to use it up.

Ingredients for Creamy Wild Rice Soup with Mushrooms

To keep this recipe flexible and friendly when cooking for two, everything here is adaptable based on what you already have.

• Protein - Ham, roasted chicken, turkey, or bacon - your choice, and perfect for using up a little leftover from last night's meal
• Wild Rice - If you can get your hands on real, hand-harvested wild rice, go for it. You'll often find it in the bulk section of a grocery store or food co-op, and it's well worth seeking out. Hand-harvested wild rice has a beautiful brown, variegated appearance and cooks relatively quickly - usually 15 to 20 minutes - making it great not only for soup but also for quick salad tosses.  Buying bulk also means you can buy just the right amount for this recipe without having rice floating in the back of your pantry waiting to be used in your next recipe calling for wild rice.
• Chicken Broth - Used to cook the wild rice and build flavor from the start
• Cream of Potato Soup - Adds a velvety, lightly textured base while keeping the soup naturally gluten free
• Mushrooms - About ½ cup; I grab just the right amount from the salad bar (another favorite cooking-for-two shopping hack)
• Half and Half - For richness and creaminess
• Cheese - Shredded cheddar, Colby, or American all work beautifully
• Onion - A sweet yellow onion to build the flavor base.  If you cannot find a small onion use a shallot to avoid storing leftover onion in the refrigerator.
• Butter & Olive Oil - For sautéing and depth of flavor

See recipe card for quantities.

Step-by-Step: Cream of Mushroom Wild Rice Soup

1. Prepare and Cook the Wild Rice

To soak the wild rice, use a ratio of about 1 cup wild rice to 4 cups warm water and let it soak for 3-4 hours or overnight. I like to use my 4-cup Pyrex glass measuring cup and simply let it sit on the counter - this soaking step helps the wild rice cook more evenly and speeds up the overall cooking process.

After soaking, rinse and drain the rice using a fine mesh sieve, then add it to a soup pot with about 4 cups of chicken broth, just enough to cover the rice. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.

Tip: All wild-grown wild rice in the U.S. comes from Minnesota lakes and is traditionally harvested by hand, often by Native American harvesters using methods passed down through generations. That said, Minnesota-cultivated wild rice is also an excellent option and much more widely available. Cultivated wild rice typically needs about twice as long to simmer (than hand-harvested), or you can soak it for 3-4 hours or overnight to help it cook faster and more evenly when making Minnesota wild rice soup.

2. Build the Flavor Base 

If using bacon, sauté until crispy, then remove and drain on a paper towel lined plate. Keep the bacon grease to saute the onions and mushrooms.

If not using bacon,add an equal amount of olive oil and butter to a pan and melt over medium heat. Add onions and mushrooms and cook until softened and lightly browned, about 5-7 minutes.

Add the onion and mushroom mixture to the pot with the wild rice. Stir in ham, chicken, turkey, and/or crumbled bacon.

3. Bring It All Together

Add the remaining ingredients - cream of potato soup, half and half, cheese, and season with some salt and pepper.  Simmer gently for 30 minutes, stirring occasionally.

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Black Rice vs. Wild Rice

Despite the name, wild rice isn't actually rice at all - it's a native aquatic grass traditionally harvested in Minnesota and surrounding regions. Black rice, on the other hand, is a true rice variety with a shorter cooking time and a slightly sweeter flavor. For this soup, true Minnesota wild rice is essential for its chewy texture and nutty depth.

What to Serve with Wild Rice Soup

• Simple Salad with Jam Vinaigrette
  A mixed green salad tossed with my jam vinaigrette balances the richness of the soup perfectly. In a large salad bowl, whisk together 1 tablespoon of a sweet and spicy hot pepper jelly, 1 ½ tablespoon olive oil, 1 ½ tablespoon apple cider vinegar, 1 diced shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper. Give it a taste-if you want more of that sweet-spicy kick, stir in more jam. Toss with your mixed greens and serve.
• Crusty Bread or Sweet Buttermilk Cornbread
  Ideal for dipping - try my sweet buttermilk cornbread recipe for a cozy pairing.
• Grilled Ham & Cheese or Croque Monsieur Sandwich
  Use up even more leftover ham with simple grilled sandwiches or this croque monsieur (the ultimate grown up grilled ham and cheese sandwich) for a comforting soup-and-sandwich night.

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