Go Back Email Link
–+ servings
Wild rice and mushroom soup in a white bowl.
Print Recipe
5 from 2 votes

Wild Rice and Mushroom Soup Recipe

Wild Rice and Mushroom Soup - A creamy, rich, hearty soup that's full of deep earthy flavors. Perfect for staying warm this winter.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main, Soup
Cuisine: American
Keyword: mushroom, soup, Vegetarian, wild rice
Servings: 6
Calories: 279kcal
Author: Leigh Harris

Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 2 stalks stalks celery diced
  • 2 medium carrots diced
  • 2 cloves garlic
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 pound cremini mushrooms sliced
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup wild rice blend
  • 6 cups vegetable broth
  • 1/2 cup heavy cream
US Customary - Metric

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
  • Add the onion, celery, and carrots. Saute until soft, about 8–10 minutes.
  • Add the garlic, rosemary, thyme, bay leaf, salt, and pepper saute for another minute.
  • Add the mushrooms and cook until they start to turn brown and have released a lot of their liquids, about 12–15 minutes.
  • Sprinkle the flour over the mushrooms, stirring continuously cook for 2–3 minutes.
  • Add the white wine, stir and cook for a few minutes, until it's bubbly and thick.
  • Add the wild rice and vegetable broth, bring back to a boil.
  • Simmer for 45 minutes or until wild rice starts to burst.
  • Stir in the heavy cream, cover and cook gently for another 5 minutes.
  • Season to taste with more salt and pepper.

Nutrition

Calories: 279kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1358mg | Potassium: 573mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4189IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg