1-Hour One-Pot Beef, Mushroom & Wild Rice Soup for Ultimate Comfort

Oh, you’re in for a treat with this one! My One-Pot Beef, Mushroom & Wild Rice Soup has become a cold-weather staple in our house, the kind of meal that makes everyone come running when they catch that first whiff of savory beef and earthy mushrooms simmering away. I love how it’s fancy enough to feel special (hello, wild rice!) but easy enough for a busy weeknight. And can we talk about cleanup? One pot. That’s it. No piles of dishes, just a big, comforting bowl of goodness with tender beef, hearty rice, and those mushrooms soaking up all the delicious broth. Trust me, this soup tastes like it simmered all day, but it comes together in about an hour from start to finish.

Why You’ll Love This One-Pot Beef, Mushroom & Wild Rice Soup

This soup is pure magic, here’s why:

• One-pot wonder: Just brown, simmer, and serve, no fussing with multiple pans
• Deep, rich flavors: The beef and mushrooms create an umami bomb that’ll have you licking the bowl
• Weeknight easy: Ready in about an hour with mostly hands-off cooking
• Minimal cleanup: That single pot means more time enjoying dinner, less time scrubbing
• Comfort in a bowl: Hearty wild rice and tender beef make it the ultimate cozy meal

Seriously, this soup checks all the boxes for flavor, ease, and pure comfort food vibes.

Ingredients for One-Pot Beef, Mushroom & Wild Rice Soup

Gather these simple ingredients, I promise each one plays a special role in making this soup incredible:

• The Beef: 1 lb beef stew meat (cut into bite-sized pieces, I like chuck for its rich flavor)
• The Aromatics:
  • 1 onion, diced (yellow works great)
  • 2 carrots, diced (don’t skip these, they add natural sweetness)
  • 2 celery stalks, diced (the flavor backbone!)
  • 3 garlic cloves, minced (because everything’s better with garlic)
• The Stars:
  • 8 oz mushrooms, sliced (I use cremini, but any will work)
  • 1 cup wild rice blend, rinsed (that nutty texture is everything)
• The Liquid Gold: 6 cups beef broth (homemade if you’ve got it!)
• The Flavor Boosters:
  • 2 tbsp olive oil (for browning)
  • 1 tsp dried thyme (trust me, it makes a difference)
  • 1 tsp salt (plus more to taste)
  • ½ tsp black pepper (freshly ground if you can)

See? Nothing fancy, just good, honest ingredients that come together to create something magical. Pro tip: prep everything before you start cooking, it makes the process so smooth!

Equipment You’ll Need

Here’s all you’ll need to make this cozy soup happen:

• Large pot or Dutch oven: My trusty 6-quart is perfect for this recipe
• Wooden spoon: For stirring without scratching your pot

That’s seriously it, I told you this was an easy one!

How to Make One-Pot Beef, Mushroom & Wild Rice Soup

Alright, let’s get cooking! This soup comes together so easily. Just follow these simple steps, and you’ll have a pot of pure comfort ready in no time.

Browning the Beef

First, heat your olive oil in that big pot over medium-high heat. When it shimmers, add your beef pieces, don’t crowd them! We want that beautiful brown crust, not steaming. Let them sizzle undisturbed for about 2 minutes per side. You’ll know it’s perfect when those little caramelized bits start forming on the bottom of the pot; that’s flavor gold! Scoop the beef out and set it aside (don’t worry, it’s coming back soon).

Cooking the Vegetables

Now, toss in your diced onions, carrots, and celery. Oh, that sizzle! Stir them around until the onions turn translucent, about 5 minutes. Next, add your sliced mushrooms. They’ll drink up all those delicious beefy flavors left in the pot. Keep stirring until everything gets nice and soft, you’ll smell that amazing aroma building!

Combining Ingredients

Time for my favorite part, the garlic! Stir it in and let it work its magic for just 30 seconds until fragrant. Now return that beautiful browned beef to the party. Add your rinsed wild rice (don’t skip rinsing, it removes excess starch), beef broth, thyme, salt, and pepper. Give everything a good stir to combine. See how the colors and textures already look incredible? If you enjoy cooking with beef and vegetables, you might also like this one-pot beef carrot parsnip stew recipe.

Simmering the Soup

Bring the pot to a boil, then immediately reduce the heat to low. Cover it with a lid; this is when the real magic happens! Let it simmer gently for 35-40 minutes. About 30 minutes in, peek under the lid and taste a grain of rice; it should be tender but still have that wonderful nutty bite. The beef will be melt-in-your-mouth perfect by now, too!

Tips for Perfect One-Pot Beef, Mushroom & Wild Rice Soup

Here are my tried-and-true secrets for making this soup absolutely foolproof:

• Want it thicker? Simmer uncovered for the last 10 minutes; the extra evaporation makes a richer broth that coats the spoon beautifully.
• No wild rice? Brown rice works great (just add 10 extra minutes cooking time) or quinoa for a quicker-cooking option.
• Mushroom lovers unite! Double the mushrooms if you’re a fan; they shrink down anyway and add incredible umami depth.
• Make-ahead magic: This soup tastes even better the next day as flavors meld. Just add a splash of broth when reheating.
• Fresh herb finish: Stir in some chopped parsley or thyme leaves right before serving for a bright pop of color and flavor.

Remember, soup is forgiving! Taste as you go and adjust seasonings to your preference. For more inspiration on easy meals, check out recipesloop.

Serving Suggestions for One-Pot Beef, Mushroom & Wild Rice Soup

Oh, this soup deserves the perfect partners! I always serve it with a big hunk of crusty bread, perfect for sopping up every last drop of that rich broth. For fresh contrast, a simple arugula salad with lemon vinaigrette balances the heartiness beautifully. Sometimes I’ll add a dollop of sour cream or grated Parmesan on top for extra indulgence. And on really cold nights? A warm buttered biscuit on the side makes it pure comfort food heaven.

Storing and Reheating One-Pot Beef, Mushroom & Wild Rice Soup

This soup actually gets better the next day, all those flavors have time to really get to know each other! Just let it cool completely before popping it in the fridge (I use shallow containers so it chills faster). It’ll keep beautifully for 3-4 days. For longer storage, freeze it in portion-sized containers; the rice holds up surprisingly well for about 3 months. When reheating, go low and slow, microwave at 50% power or warm gently on the stove with a splash of broth to loosen it up. The rice might soak up some liquid overnight, so don’t panic if it thickens; just adjust with a little water or broth until it’s perfect again.

Nutritional Information

Each hearty bowl of this soup packs about 320 calories, with 25g of protein to keep you satisfied. You’re looking at 30g carbs (thanks to that wholesome wild rice) and 12g fat. Of course, these are estimates; exact numbers can vary based on your specific ingredients. But whether you’re counting or not, every spoonful delivers nourishing goodness!

FAQ About One-Pot Beef, Mushroom & Wild Rice Soup

Got questions? I’ve got answers! Here are the most common things people ask me about this cozy soup:

Can I use a different type of rice?
Absolutely! Brown rice works great, just add about 10 extra minutes to the simmering time. For something quicker, try quinoa (it’ll be ready in about 20 minutes). The texture will vary slightly, but the flavor will still be amazing.

My soup turned out too thick, help!
No worries at all! Just stir in a bit more beef broth or water until it reaches your perfect consistency. Remember, the rice keeps absorbing liquid even after cooking, so you might need to adjust when reheating leftovers, too.

What’s the best cut of beef to use?
I swear by chuck roast, it gets beautifully tender when simmered. But any good stew meat will work. If you’re feeling fancy, short ribs make it extra luxurious (just remove the bones before serving).

Can I make this vegetarian?
Sure thing! Swap the beef for extra mushrooms (maybe some meaty portobellos) and use vegetable broth. You’ll miss the beefy flavor, but it’ll still be hearty and delicious.

How do I know when the soup is done?
The rice should be tender but still have a slight chew, and the beef should pull apart easily. If in doubt, taste a piece of beef and a grain of rice, they’ll tell you when they’re ready!

One-Pot Beef, Mushroom & Wild Rice Soup

A hearty and flavorful soup made with beef, mushrooms, and wild rice, all cooked in one pot for easy preparation and cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 lb beef stew meat cut into bite-sized pieces
• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 8 oz mushrooms sliced
• 3 cloves garlic minced
• 1 cup wild rice blend rinsed
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Equipment

• Large pot or Dutch oven
• wooden spoon

Method

 

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove beef and set aside.
2. Add onion, carrots, celery, and mushrooms to the pot. Cook until vegetables soften, about 5 minutes.
3. Stir in garlic and cook for 1 minute, until fragrant.
4. Return the beef to the pot. Add wild rice, beef broth, thyme, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, until rice is tender and beef is cooked through.
6. Taste and adjust seasoning if needed. Serve hot.

Notes

For a thicker soup, simmer uncovered for the last 10 minutes of cooking. You can also substitute the wild rice blend with brown rice or quinoa.