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Creamy Mushroom Wild Rice Soup Recipe

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3.9 from 65 reviews

Creamy Mushroom Wild Rice Soup is a hearty and comforting American soup featuring tender wild rice, a medley of sautéed vegetables, mushrooms, and a rich, creamy roux-based broth seasoned with fragrant herbs. Perfect for cozying up during soup season, this recipe offers a delicious balance of textures and wholesome ingredients.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

For the Rice:

  • 10 oz. Wild Rice
  • 3 cups chicken broth

For the Veggies:

  • 1/4 cup olive oil
  • 1/4 cup unsalted butter
  • ½ large onion, chopped
  • 4 large carrots, chopped
  • 3 large celery stalks, chopped
  • 3 cloves garlic, diced
  • 16 oz. sliced mushrooms (regular white or Baby Bella)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary
  • 1 teaspoon thyme

The Remaining:

  • 3/4 cup all-purpose flour
  • 8-9 cups low sodium chicken broth
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • Extra broth for leftovers (if needed)

Instructions

  1. Cook the Wild Rice: In a medium stock pot, bring 3 cups chicken broth to a boil. Add wild rice, then reduce heat to a fast simmer (medium-low heat). Place lid on tightly and cook until rice is al dente, approximately 45-50 minutes, stirring occasionally and adding more broth if needed to prevent burning. Fluff with a fork when done.
  2. Sauté Vegetables and Mushrooms: In a large stock pot, heat olive oil and unsalted butter over medium heat. Add chopped onion, carrots, celery, sliced mushrooms, kosher salt, black pepper, onion powder, rosemary, and thyme. Sauté for 5-6 minutes until veggies soften. Add diced garlic during the last 30 seconds and stir briefly.
  3. Create the Roux and Add Broth: Stir in the flour to the vegetable mixture and cook for 3 minutes, ensuring the flour is fully incorporated. Gradually add about 8 cups of low sodium chicken broth while stirring constantly. Bring the mixture to a boil, then reduce heat to a simmer and cook until the soup thickens, about 15-20 minutes.
  4. Combine Rice and Dairy: Add the cooked wild rice to the pot. Stir in the milk and half and half. Allow the soup to simmer gently for an additional 10-15 minutes to meld flavors and heat through.
  5. Serve: Adjust the seasoning if needed, then ladle hot soup into bowls and serve immediately. Keep extra broth handy for thinning leftovers as desired.

Notes

  • Make sure to check the wild rice while cooking to prevent it from drying out or burning; add extra broth as needed.
  • Sautéing the vegetables before adding flour helps develop rich flavor in the soup base.
  • The creamy base is made with a roux and milk plus half and half, creating a velvety texture without heavy cream.
  • This soup reheats well; add broth when reheating if it thickens too much.
  • You can substitute vegetable broth for chicken broth to make it vegetarian.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-mushroom-wild-rice-soup-recipe/