Wild Rice Mushroom Soup
Oct 25, 2025 01:40 AM
Creamy Wild Rice Mushroom Soup is a hearty, from scratch soup that features the earthy flavors of fresh mushrooms and nutty wild rice.
Set aside the canned soup for this easy recipe! This creamy mushroom soup features a combination of two types of mushrooms. It’s easily made vegetarian by using vegetable stock, or you can make it heartier and add rotisserie chicken for a chicken wild rice soup.
When fall hits, I love making soup for lunch and dinner both. Opening a can is easy, but I love the challenge of making a popular flavor of soup completely from scratch at home.
A few favorites are chicken noodle soup, tomato bisque soup, split pea soup, vegetable beef soup and cream of chicken soup.
This wild rice mushroom soup is a newer soup to our family. I haven’t always loved mushrooms, but as I get older, I do enjoy a few in dishes like mushroom alfredo sauce, chicken stroganoff and Instant Pot cube steaks.
This creamy soup is loaded with texture, but you’ll love the tender veggies paired with the sautéed mushrooms and creamy sauce.
Pair it with a side salad and parmesan breadsticks or apple cornbread.
Ingredients:
- 3/4 cup uncooked wild rice blend rinsed
- 3 cups low-sodium chicken stock or vegetable broth
- 2 tablespoons unsalted butter
- 2 cups yellow onion finely chopped
- 2 celery ribs finely diced
- 1 large carrot finely diced
- 2 cloves garlic minced
- 16 ounces mixed fresh mushrooms cremini, baby bella, button, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary crushed
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken stock
- 3/4 cup heavy cream
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Prep Time:
12 minutes
Cook Time:
45 minutes
Total Time:
57 minutes
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