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5.0 from 30 votes

Creamy Mushroom Wild Rice Soup

This EASY and creamy mushroom wild rice soup recipe is made in one pot on the stovetop, ready in no time, and perfect for chilly weather!!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 591 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 to 4 tablespoons olive oil
  • 1 large sweet Vidalia onion diced small
  • 1 ½ cups carrots from about 2 to 3 large carrots, peeled and diced into small half moons
  • 1 ½ cups celery from about 2 to 3 large stalks, diced into small half moons
  • 10 ounces sliced cremini mushrooms
  • 4 garlic cloves peeled and finely minced or pressed
  • ⅓ cup all-purpose flour
  • 1 to 3 teaspoons kosher salt or to taste
  • 1 teaspoon poultry seasoning
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 cup uncooked wild rice rinsed (I used Trader Joe’s; do not use a wild rice ‘blend’ or a quick-cook version)
  • 64 ounces 8 cups low-sodium vegetable broth (chicken broth may be substituted)
  • 3 bay leaves
  • 1 cup half-and-half or heavy cream
  • 2 to 3 tablespoons fresh Italian flat-leaf or regular parsley finely minced
  • 1 tablespoon lemon juice optional (brightens up the flavor)
  • pinch sugar optional and to taste (balances acidity and rounds out the flavor)

Instructions

    Cup of Yum
  1. To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  2. Add the mushrooms, garlic, and sauté for 1 to 2 minutes, or until fragrant. Stir nearly continuously.
  3. Evenly sprinkle the flour, stir to combine, and cook for 1 to 2 minutes. Stir nearly continuously.
  4. Add 1 teaspoon salt, poultry seasoning, thyme, rosemary, pepper, rice, broth, bay leaves, and bring to a boil. Allow soup to boil fairly rapidly for about 30 minutes, or until liquid volume has reduced by nearly half. Stir intermittently, making sure to scrape up rice that will have a tendency to stick to the bottom.
  5. Turn the heat to medium low, cover, and allow soup to simmer covered for about 25 minutes, or until rice is as done as desired. Note – Wild rice has much more chewiness than other rice and even when it’s done it’s very ‘al dente’.
  6. Uncover, add the cream, stir to combine, and allow soup to simmer gently uncovered for about 10 minutes, or until slightly thickened. After adding the cream, don’t allow soup to boil too aggressively because the cream can ‘break’. The soup will thicken as it cools and I find that as the leftover soup sits in the fridge, the rice continues to absorb the liquid over a few days so don’t worry if it looks a little brothy at this point.
  7. Remove the bay leaves, add the parsley, and stir to combine.
  8. Taste soup and optionally add the lemon juice, optional sugar, additional salt, pepper, etc. as desired. Amount of salt will vary based on how salty the brand of vegetable broth used is and personal preference. Serve immediately.

Notes

  • *Wild Rice - Make sure you use real wild rice. Not a wild rice blend, not a quick-cooking wild rice, but real wild rice.
  • Storage - Soup will keep airtight in the fridge for up to 1 week.

Nutrition Information

Serving 1 Calories 591kcal (30%) Carbohydrates 74g (25%) Protein 17g (34%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 15g Cholesterol 30mg (10%) Sodium 12391mg (516%) Fiber 5g (20%) Sugar 32g (64%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 591

% Daily Value*

Serving 1
Calories 591kcal 30%
Carbohydrates 74g 25%
Protein 17g 34%
Fat 26g 40%
Saturated Fat 9g 45%
Polyunsaturated Fat 15g 88%
Cholesterol 30mg 10%
Sodium 12391mg 516%
Fiber 5g 20%
Sugar 32g 64%

* Percent Daily Values are based on a 2,000 calorie diet.