Soup Season is my favorite season, and THIS one tops them all. Creamy Mushroom Wild Rice Soup has all the good stuff – wild rice, plenty of veggies, and a creamy roux to bring it all together.
Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Chicken Tortilla Soup, a creamy Autumn Squash Soup, or a hearty Beef Barley Vegetable Soup on any given night of the week!
Wild Rice Soup
What’s for dinner, ya’ll? If you ask me, I’ll probably say soup (if it’s “winter”) because we pretty much live on it. Now that we are almost empty nesters, I’m making less casseroles and big meaty meals, that’s for certain. My hubby and I are pretty happy with soup, salad, and maybe a sliced up mixture of oranges and apples.
THIS soup. It’s SO good!
My Creamy Mushroom Wild Rice Soup is:
- Wild Rice – Use actual wild rice, not the mix of wild and brown rice. The wild rice produces the best, nutty taste for this soup.
- Broth – Lower sodium chicken broth is constantly being restocked in my pantry, and is what I use for all of my MANY soups. 😀
- Fats – I used a combo of olive oil and butter, but you could definitely use all butter as well.
- Veggies – Use onions, carrots, celery, mushrooms, and garlic. Using white mushrooms or Baby Bella both work, and I’ve used them interchangeably in this recipe.
- Seasonings – Onion powder, rosemary, thyme, kosher salt, and freshly ground black pepper.
- Flour – Three-fourths of a cup of all-purpose flour is needed to thicken the soup.
- More Broth – More chicken broth please.
- Dairy – I use a combo of 2% milk and heavy cream to help get the soup nice and creamy.
Making a roux is the key to creaminess in soups and other dishes. Skip the canned “cream of whatever” and make it with real ingredients.
How to make a roux:
- Start with fats (like butter and oils) and heat until melted.
- Add flour and whisk to absorb and smoothen.
- Then add liquids, and simmer until thickened.
The longer you whisk the fats and flour, the thinner the thickening agent becomes, and the darker it gets. For this soup, I whisked for just a couple of minutes.
How to make Creamy Mushroom Wild Rice Soup:
Cook the rice. In a medium stockpot, bring about 3 cups of chicken broth to a boil. Add the rinsed wild rice and turn heat down to a simmer. Place the lid on the pan so that it’s almost fully covered (but not quite) and simmer for 45 minutes to an hour. You want the rice to be al dente, or have a little bite to it. Remove from heat, and strain any excess broth.
Sauté the veggies. In a large stock pot, melt the butter and oil over medium-high heat, and add the veggies – the onions, carrots, celery, and mushrooms. Cook for 5-6 minutes or until slightly softened.
Add garlic and seasonings. Next add the garlic and seasonings – onion powder, rosemary, thyme, and salt and pepper. Stir for about one minute.
Incorporate flour. Add the flour to the pan, and stir constantly over medium heat. Stir until the flour is fully absorbed for a couple of minutes.
Add broth. Next add the remaining chicken broth (about 8-9 cups) and turn up heat slightly. Bring the mixture to a rolling simmer, and cook until thickened, approximately 15 minutes.
Add back the rice and dairy. Pour in the cooked wild rice and the milk/half and half to the pot. Stir well, and simmer for another 10-15 minutes to get everything nice and hot.
Let rest. Remove the pan from the heat and let it sit for about 20 minutes so that the soup continues to thicken. Serve.
Benefits of using wild rice:
- The nutty flavor is amazing.
- It provides three grams of fiber in every serving.
- Wild rice has lots of protein – this soup has five grams in every bowl.
If desired, add ham or chicken to this Creamy Wild Rice Soup for a full meal.
What to serve with this soup
- Chewy French Bread – To dip and soak up all of that goodness!
- Arugula Caprese Salad – The easiest salad.
- Frozen Vodka Slush Recipe – A great large-batch cocktail to serve before dinner!
Other soup recipes
Enjoy soup season. It’s the best!
Kitchen Tools Used: (affiliate links)
Creamy Mushroom Wild Rice Soup
- 10 oz. Wild Rice
- 3 cups chicken broth
- 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 – either regular white or Baby Bella
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon onion powder
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 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)
- In a medium stock pot, bring 3 cups chicken broth to a boil. Add wild rice, and reduce heat to a fast simmer (medium low heat). Place lid on tightly and cook until rice is el dente, or approximately 45-50 minutes (or possibly a few extra minutes). Check towards the end to make sure there is enough broth and that the pan doesn't burn. You may need to add just a bit more broth. Fluff with a fork.
- In a large stock pot, heat olive oil and butter over medium heat. Add onion, carrots, celery, mushrooms, and spices (onion powder, rosemary, thyme, kosher salt and pepper). Sauté for 5-6 minutes or until the veggies begin to soften. Add garlic during the last 30 seconds.
- Then add flour and stir for 3 minutes, to fully incorporate the flour. Add approximately 8 cups chicken broth and bring to a boil. Reduce heat to a simmer and stir until thickened, approximately 15-20 minutes.
- Add cooked wild rice to the soup, along with the milk and the half and half, and let simmer for another 10-15 minutes.
- Serve hot.
- In the roux, you could change up the ratio of milk to half and half, depending on how rich you like your soup.
- Keep some extra broth handy, because the rice expands, and your leftovers may need some liquid.
- Leftovers are great for up to four days!