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–+ servings
MUSHROOM AND WILD RICE SOUP
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5 from 1 vote

Mushroom and Wild Rice Soup

When the air turns crisp, nothing warms me up quite like a steaming bowl of Mushroom and Wild Rice Soup. The earthy mushrooms, hearty rice, and creamy broth come together in the coziest way. I love how this recipe feels wholesome and filling, yet it’s simple enough for a weeknight dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: Cozy Soup Recipe, Creamy Mushroom Wild Rice Soup, Easy Wild Rice Soup, Hearty Mushroom and Rice Soup, Mushroom and WIld Rice Soup
Servings: 6 people
Calories: 234kcal
Author: George - U Keep Cooking

Equipment

  • Large Dutch Oven

Ingredients

  • 6 Tbsp Butter
  • 16 ounces Button Mushrooms (cleaned and sliced)
  • 1 Tbsp Worcestershire Sauce
  • 1 Cup Onion (diced)
  • 1 Cup Celery chopped (about 3 stalks)
  • 1 Cup Carrots chopped (2 to 3 carrots)
  • 2 Tsp Garlic (8 cloves)(minced)
  • 1 Tsp Thyme (dried)
  • 1 Tsp Sage (ground)
  • 1 Tsp Smoked Paprika
  • 1 Tsp Salt (to taste)
  • ½ Tsp Ground Black Pepper (to taste)
  • ⅓ Cup Flour
  • 1 cup Wild Rice (uncooked)
  • 6 cups Chicken Broth
  • 1 cup Whole Milk

Instructions

  • Add 3 tablespoons butter to a Dutch oven and place over medium-high heat.
  • Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have released most of their liquid, about 5 to 6 minutes.
  • Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
  • Melt the remaining butter in the same Dutch oven over medium-high heat.
  • Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until vegetables have softened.
  • Add the garlic, thyme leaves, ground sage, smoked paprika, salt, and pepper, and cook for another two minutes, stirring well to coat the vegetables with the spices.
  • Reduce the heat to medium-low heat and sprinkle the flour over the vegetables. Cook and continue to stir for 2 to 3 minutes.
  • Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth.
  • Add the uncooked rice and return the mushrooms to the pot. Increase the heat and bring to a boil, stirring occasionally.
  • Cover, turn the heat down to low, and simmer for 45 to 50 minutes or until the rice is tender.
  • Add the whole milk. Stir until it is well incorporated and remove from the heat.
  • Taste and season with additional salt and pepper, if needed.

Nutrition

Calories: 234kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 1436mg | Potassium: 567mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4245IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg