Julie Clark
Posted:
Wild Rice Mushroom Soup
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Creamy Wild Rice Mushroom Soup is a hearty, from scratch soup that features the earthy flavors of fresh mushrooms and nutty wild rice.
Set aside the canned soup for this easy recipe! This creamy mushroom soup features a combination of two types of mushrooms. It’s easily made vegetarian by using vegetable stock, or you can make it heartier and add rotisserie chicken for a chicken wild rice soup.
This Creamy Mushroom Soup Beats Anything from a Can
When fall hits, I love making soup for lunch and dinner both. Opening a can is easy, but I love the challenge of making a popular flavor of soup completely from scratch at home.
A few favorites are chicken noodle soup, tomato bisque soup, split pea soup, vegetable beef soup and cream of chicken soup.
This wild rice mushroom soup is a newer soup to our family. I haven’t always loved mushrooms, but as I get older, I do enjoy a few in dishes like mushroom alfredo sauce, chicken stroganoff and Instant Pot cube steaks.
This creamy soup is loaded with texture, but you’ll love the tender veggies paired with the sautéed mushrooms and creamy sauce.
Pair it with a side salad and parmesan breadsticks or apple cornbread.
Enjoy! -Julie
Ingredients
The ingredient list may look long, but most items are pantry staples and very common ingredients. I love buying a large bag of wild rice blend at Costco for soups just like this.
Wild Rice Mushroom Soup
Wild Rice Mushroom Soup is a hearty, from scratch soup that features the earthy flavors of fresh mushrooms and nutty wild rice.
Servings 6
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Ingredients
- 3/4 cup uncooked wild rice blend rinsed
- 3 cups low-sodium chicken stock or vegetable broth
- 2 tablespoons unsalted butter
- 2 cups yellow onion finely chopped
- 2 celery ribs finely diced
- 1 large carrot finely diced
- 2 cloves garlic minced
- 16 ounces mixed fresh mushrooms cremini, baby bella, button, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary crushed
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken stock
- 3/4 cup heavy cream
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the rice by combining the wild rice and chicken broth into a medium sized saucepan. Bring to a boil, then reduce the heat to low and simmer, covered for about 40 minutes until the rice is tender. ¾ cup uncooked wild rice blend, 3 cups low-sodium chicken stock
- Begin making the soup while the rice is cooking. In a large Dutch oven or pot, melt the butter over medium heat. Add in the onion, celery, and carrots until they begin to soften, about 5 minutes. Add in the garlic and cook for another 2 minutes. 2 tablespoons unsalted butter, 2 cups yellow onion, 2 celery ribs, 1 large carrot, 2 cloves garlic
- Place the mushrooms, thyme, oregano and rosemary into the mixture and cook until the mushrooms have shrunk down and released some moisture, about 8-9 minutes. Sprinkle the flour over the vegetables and mix well until you can no longer tell there is any flour, about 1-2 minutes. 16 ounces mixed fresh mushrooms, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, ¼ cup all-purpose flour
- Pour in the chicken stock while continuously mixing. Allow the soup to simmer for about 10 minutes, stirring occasionally. The soup will begin to thicken at this point. 5 cups low-sodium chicken stock
- If the rice has not finished cooking, turn off any heat to the soup and just allow it to sit. When your rice is ready, stir it into the soup. Then add the heavy cream and soy sauce and stir until combined. Turn the heat to low and allow the soup to simmer for another 2-3 minutes. Taste the soup and season with salt and pepper to your desired level. ¾ cup heavy cream, 1 tablespoon soy sauce, Salt and black pepper
- Serve the soup in bowls and garnish with some fresh parsley, if you would like. Chopped fresh parsley
Notes
If you want a thicker soup, you can continue to simmer before adding the heavy cream. The soup will reduce down even more and thicken. If the soup got too thick, add in more broth or water, until it’s the consistency you want.
For dairy free, use coconut cream or cashew cream.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb some liquid, so you may want to add a splash of broth when reheating. You can also freeze it for up to 1 month. Thaw and reheat in the microwave or on the stovetop.
Refer to the article above for more tips and tricks.
The calories shown are based on the soup serving 6, with 1 serving being ⅙ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 322kcal | Carbohydrates: 33g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 288mg | Potassium: 763mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2576IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg
How to Make Wild Rice Mushroom Soup: Step by Step
Start by cooking the rice. Combine the wild rice and chicken broth into a medium sized saucepan. Bring to a boil, then reduce the heat to low and simmer, covered for about 40 minutes until the rice is tender.
Start the soup. In a large Dutch oven or pot, melt the butter over medium heat. Add in the onion, celery, and carrots until they begin to soften, about 5 minutes. Add in the garlic and cook for another 2 minutes.
Add the mushrooms. Add the mushrooms, thyme, oregano and rosemary into the veggie mixture and cook until the mushrooms have shrunk down and released some moisture, about 8-9 minutes. Sprinkle the flour over the vegetables and mix well.
Add the stock and rice. Pour in the chicken stock while continuously mixing. Allow the soup to simmer for about 10 minutes, stirring occasionally. The soup will begin to thicken at this point. When your rice is ready, stir it into the soup. Then add the heavy cream and soy sauce and stir until combined. Turn the heat to low and allow the soup to simmer for another 2-3 minutes until the wild rice mushroom soup is heated through.
