Wild Rice and Mushroom Soup is warm, hearty and delicious. With tender pieces of wild rice and perfectly seasoned mushrooms, this soup will keep you coming back for more.
It's winter here in Northwest Ontario, Canada and the skies are grey with tiny flakes of snow falling to the ground. The temperatures are hovering below freezing and this has my belly screaming comfort foods. This Wild Rice and Mushroom Soup is the perfect way to warm up during these chilly days and nights.
I have always loved Wild Rice and Mushroom Soup but it's typically made with a heavy cream. I am lightening up this soup by using skim milk in place of the cream. While this soup may be lower in fat than a standard wild rice and mushroom soup, it definitely doesn't skimp on flavor. This soup will become a part of your meal rotation in those colder months of the year.
This soup recipe pairs well with Homemade Dinner Rolls and Homemade Garlic Butter Breadsticks.
If you are looking for other delicious soup recipes, try my Slow Cooker Chicken Noodle Soup or Slow Cooker Beef and Barley Soup.
Ingredients
- Unsalted Butter - Used to sauté the onion, garlic and vegetables.
- Onion and Garlic - These will be sauteed to add some good flavor to the soup.
- Celery and Carrot - Vegetables to make the soup hearty.
- Cremini Mushrooms - These are the brown colored mushrooms in the produce section of the grocery store.
- Salt, Oregano, Thyme, Ground Black Pepper, Ground Mustard - Spices to add some amazing flavor to the soup.
- All-Purpose Flour - Used to thicken the soup.
- Wild Rice - Make sure to use uncooked wild rice.
- Chicken Broth - I used no salt added chicken broth.
- Skim Milk - I used skim milk for this recipe.
See recipe card for quantities.
Instructions
Heat butter on the stovetop in a large pot over medium high heat.
Add onions, garlic, mushrooms, celery and carrots. Sautee until the onions are translucent.
Sprinkle vegetables with spices and flour. Use a large spoon to mix in the flour and spices until the flour starts to brown.
Add chicken broth and wild rice. Stir to combine. Bring to a boil and let simmer for 50-60 minutes or until the rice is tender.
Stir in milk. Cook for an additional 5 minutes or until the soup is heated through. Serve immediately. Makes 12 servings, one cup each.
Hint: Don't skip the flour in this recipe because it helps the soup to thicken. See the substitution section below if you are looking for an alternative to flour.
Substitutions
- Unsalted Butter- You can use salted butter instead of unsalted butter but be sure to omit the salt from the recipe.
- Cremini Mushrooms - You can substitute the cremini mushrooms with white mushrooms if your prefer. I like using cremini mushrooms because they add more flavor to the soup.
- All-Purpose Flour - You can use 2 tablespoons of cornstarch in place of the all-purpose flour.
- Skim Milk - You can use cream if you prefer or you may substitute with any type of plant based or non plant based milk.
Variations
- Spicy - add ½ teaspoon of red chili flakes to add some heat to this recipe.
Equipment
Minimal equipment is used in the this recipe! All you need is a knife to cut the vegetables, a large pot and a spoon to stir the soup with.
Storage
Wild Rice and Mushroom Soup can be stored in the fridge in an airtight container for up to four days. Heat soup on the stovetop or in the microwave when ready to eat.
Wild Rice and Mushroom Soup freezes well. I like to portion the soup into freezer safe containers before placing in the freezer so I can pull out a container for a quick meal on those busy days. This soup can be stored in the freezer for up to three months.
Top tip
Remove the pot from the heat immediately after cooking to prevent the rice from continuing to cook. The longer the rice cooks, the more liquid it will absorb.
FAQ
Yes! This recipe works well for meal prepping. The soup can be stored in the fridge for up to four days and in the freezer for up to three months. See the storage section above for more details.
No problem! You can still make this soup with white mushrooms.
Unfortunately not. This recipe was designed to use uncooked wild rice.
Did you forget to add the flour? Make sure to brown the flour after the vegetables sauté because this will allow the soup to thicken.
Related
Looking for other recipes like this? Try these:
Recipe
Wild Rice and Mushroom Soup
Ingredients
- 2 tablespoons butter unsalted
- ½ cup onion diced
- 3 cloves garlic minced
- 1 cup cremini mushrooms sliced
- 1 cup carrots chopped
- 1 cup celery chopped
- ¼ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon ground black pepper
- ½ teaspoon ground mustard
- ¼ cup all-purpose flour
- 1 cup wild rice uncooked
- 6 cups chicken broth
- 1 cup skim milk
Instructions
- Heat butter on the stovetop in a large pot over medium high heat.
- Add onions, garlic, mushrooms, celery and carrots. Sautee until the onions are translucent.
- Sprinkle vegetables with spices and flour. Use a large spoon to mix in the flour and spices until the flour starts to brown.
- Add chicken broth and wild rice. Stir to combine. Bring to a boil and let simmer for 50-60 minutes or until the rice is tender.
- Stir in milk. Cook for an additional 5 minutes or until the soup is heated through. Serve immediately. Makes 12 servings, one cup each.
arch beck says
makes you look forward to colder weather
Christine says
It sure is delicious!