Go Back
–+ servings
A bowl of garnished wild rice mushroom soup with a spoon.
Print Recipe
5 from 5 votes

Wild Rice Mushroom Soup

This Wild Rice Mushroom Soup is hearty and full of rich, nutty flavor. The rice cooks while you simultaneously cook the other ingredients to save you time and ensure you can prep and serve the soup as quickly as possible.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: rice and mushroom soup, wild rice mushroom soup, wild rice soup
Servings: 6 servings
Author: Sara Nelson

Ingredients

  • 4 cups chicken broth or vegetable broth
  • 2 cups water
  • 1 cup 180 grams wild rice, rinsed and drained
  • 1 Tablespoon 15 milliliters olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 pound mushrooms sliced (cremini, baby bella, etc.)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon pepper plus more to taste
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 cup 236 milliliters whole milk or 2% milk

Optional Additions/Garnishes:

  • 1-3 teaspoons lemon juice
  • Chopped fresh parsley
  • Grated Parmesan cheese omit for vegetarian

Instructions

  • Cook Rice: In a saucepan over medium-high heat, bring 4 cups of broth and 2 cups of water to a boil. Add rice, reduce stovetop heat to low, cover saucepan with lid, and cook until rice is tender, about 40-45 minutes. (After cooking this, do not drain broth.)
  • Sauté Onions and Garlic: While rice cooks, heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until translucent, about 3-5 minutes.
  • Stir in Mushrooms and Herbs: Stir in mushrooms, thyme, rosemary, salt, and pepper and cook until mushrooms are soft and their liquid has mostly evaporated, about 8-10 minutes, stirring occasionally.
  • Stir in Carrots and Celery: Stir in carrots and celery, and cook until timer for rice has about 7-10 minutes left. (Allow at least 5 minutes for carrots and celery to cook, but it can be longer.)
  • Prepare Instant Roux: Add butter to pot and let it melt. Sprinkle flour over sautéed vegetables and stir well to combine. Cook for 1 minute.
  • Add Milk: Slowly add milk to pot, stirring continuously to avoid lumps. Continue stirring as mixture thickens; simmer until rice has finished cooking.
  • Add Rice Then Simmer: Once rice is done cooking, carefully pour or ladle scoops of cooked rice and broth into pot and stir to combine. Bring to a gentle simmer and let cook for additional 5 minutes to allow flavors to meld together. Remove pot from stovetop heat, then carefully taste and add salt and pepper, based on taste preferences. Optionally, stir in some lemon juice to brighten up the flavors.
  • Garnish and Serve: Ladle soup into bowls, garnish with parsley and grated Parmesan cheese, then serve.

Video

Notes

Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator. Ensure it’s cooled down to room temperature before refrigerating, and then store for up to 3-4 days.
Freezer Storage: Allow the soup to cool completely, then transfer it to an airtight container or storage bag, leaving some space for expansion, and transfer it to the freezer to freeze for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating Instructions: Warm the stored soup on the stovetop over low to medium heat, stirring occasionally until it reaches your desired temperature. Avoid boiling to maintain the creamy consistency. Or, microwave in 30-second increments until warmed throughout.