Creamy Mushroom Wild Rice Soup

4.82 from 44 votes

Creamy Mushroom Wild Rice Soup

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.

Course Soup

Cuisine American

Keyword creamy soup, wild rice soup

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 400kcal

Author Sue Ringsdorf

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 - 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

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

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.
3 cups chicken broth, 10 oz. Wild Rice
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.
1/4 cup olive oil, 1/4 cup unsalted butter, ½ large onion, 4 large carrots, 3 large celery stalks, 16 oz. sliced mushrooms, kosher salt and freshly ground black pepper, 1 teaspoon onion powder, 1 teaspoon rosemary, 1 teaspoon thyme, 3 cloves garlic
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.
3/4 cup all-purpose flour, 8-9 cups low sodium chicken broth
Add cooked wild rice to the soup, along with the milk and the half and half, and let simmer for another 10-15 minutes.
1 1/2 cups milk, 1/2 cup half and half
Serve hot.

Notes

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!

Nutrition