Wild Rice and Mushroom Soup

A bowl of soup in the center with wild rice and mushrooms on the left and a spoon on the right.

5 from 2 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Servings:

Calories: 111kcal

Author: Christine

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.

Notes

Don't skip the flour in this recipe because it helps the soup to thicken. See the substitution section in the blog post if you are looking for an alternative to flour.

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.

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.

Nutrition