This cozy and creamy wild rice mushroom soup is hearty and full of amazing flavor. It’s the perfect soup for the colder weather. Serve with some freshly baked crusty bread and a side salad! You’ll definitely want to go for seconds.
Calling all mushroom lovers! This perfect-for-the-fall soup will have you feeling all warm and fuzzy with the first taste! Hearty and flavorful, this mushroom soup is filled with lots of veggies, wild rice, nourishing broth, and aromatic herbs. It’s full of protein from the chicken and mushrooms and can be customized easily to fit your needs. What a wonderful one pot meal for any day of the week!
If you are a mushrooms-lover like me you will appreciate that I added 3 types of mushrooms to this soup – Maitake, Oyster, and Shiitake. This is really not a requirement but I like to take my opportunity to add some super flavorful varieties to the soup. Any mushrooms will work here, friends! If you want to experiment though, this is the time.
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Why you’ll fall in love with this soup
- Delicious, creamy, cozy and dreamy!
- Healthy and nourishing
- Reheats and keeps in the fridge beautifully
- Easy to prep ahead so cooking is a breeze
What you need to make wild rice mushroom soup
To make the yummiest wild mushroom soup I like to start with cooking a whole pasture raised chicken to make super nourishing and delicious homemade broth. This step does take a while… but hear me out! If your little one is sick or if you simply want the best flavor and nutritional value it is definitely worth it if you have the time. You can make a large batch of broth AND have more than enough cooked chicken for adding to the soup at the end. Win-win. This recipe from Olga is amazing and I highly recommend it. If you must have this soup but you aren’t able to spend a few extra hours making broth, buy the low sodium chicken bone broth. Easy and yummy!
You will need all the below ingredients:
- Olive Oil – or another oil of your choice
- Unsalted butter
- Mushrooms – Baby Bella, Maitake, Oyster, Shiitake, or any other mushroom variety
- Chopped Veggies – sweet onion, carrot, celery stalk, garlic cloves
- All purpose flour
- Chicken broth – use homemade or low sodium chicken bone broth
- Wild rice – use the true black-colored wild rice, NOT the wild rice blend, brown rice, or any other
- Seasonings – thyme, rosemary, Italian parsley, sea salt, and black pepper
- Half and half – to thicken the soup
- Cooked chicken – pulled or chopped into bite-sized pieces. Optional, but adds extra flavor + protein
- A lemon wedge – to brighten up the flavors
How to make the Soup – Step by Step
Step 1: Sauté Veggies
Sauté the mushrooms until tender and golden, then set aside. Sauté the rest of the veggies in the same pot.
Step 2: Make a Roux
Add flour to the veggies and mix to make a thick mixture. Slowly add the chicken broth, stirring constantly on medium heat until the soup has thickened.
Step 3: Add Rice and Herbs
Add the wild rice, fresh herbs, and sea salt. Cover and simmer on low for a long while until the rice becomes tender and opens up.
Step 4: Finishing Touches
Now that your kitchen is smelling heavenly… last but not least, add the mushrooms back to the soup along with the chicken, half and half, little bit of freshly ground black pepper, a squeeze of lemon juice and some parsley. I always like to taste the soup at the end before serving to adjust the seasonings if needed. Enjoy a hot bowl of soup right away and refrigerate any leftovers for lunch or dinner the next day! SO good!
What to Serve with the Soup
It’s always a good idea to add some yummy sides. I recommend a rustic freshly baked loaf of bread and a simple salad with some baby greens.
I love making this Miracle No Knead Bread. It’s the easiest bread that comes out amazing every time.
Other Recipe you might like
- Roasted Cauliflower Potato Soup with Parmesan – incredibly delicious, creamy, and healthy soup filled with potatoes and roasted cauliflower, and seasoned with smoked paprika.
- Classic French Onion Soup – dreamy flavor and perfect cheesiness.
- Easy Slow Cooker Chili – hearty and delicious. A family favorite.
- Mushroom Parmesan Farro – filled with plenty of mushrooms, this nutty farro side dish has incredible flavor.
As always, let me know in the comments below how your soup came out and don’t forget to leave a rating! I always LOVE to hear from you 🙂 Bon Appetit!
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Wild Rice Mushroom Soup
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This cozy and creamy wild rice mushroom soup is hearty and full of amazing flavor. It’s the perfect soup for the colder weather. Serve with some freshly baked crusty bread and a side salad! You’ll definitely want seconds.
Ingredients
- 1 Tbsp olive oil
- 12 oz mushrooms, thinly sliced (Baby Bella, Maitake, Oyster, Shiitake, etc)
- 5 Tbsp unsalted butter
- 1 medium sweet onion, chopped
- 2 medium carrot, finely choppeed
- 2 medium celery stalk, finely chopped
- 3 garlic cloves, crushed and finely chopped
- 5 Tbsp all purpose flour
- 7–8 cups chicken broth *see note
- 3/4 cup wild rice*, rinsed
- Few sprigs fresh thyme (or 1 tsp ground dried thyme)
- Handful Fresh rosemary leaves, finely chopped
- 3/4 tsp sea salt
- 1 cup half and half
- Black pepper, to taste
- 2 1/2 cups cooked chicken, pulled or chopped into bite-sized pieces
- 3 Tbsp fresh Italian parsley, finely chopped
- A lemon wedge
Instructions
- Heat olive oil in a large pot with a heavy bottom over medium-high heat. Add mushrooms and cook, occasionally stirring, for about 6-7 minutes, or until soft. Transfer mushrooms to a clean plate and set aside.
- Melt butter in the same pot and add chopped onion, carrot, celery, and a pinch of salt and pepper. Cook over medium-high heat until the vegetables are soft and onion is translucent, about 6-7 minutes. Stir in garlic and cook for 30 seconds.
- Lower heat to medium. Sprinkle in flour and stir with a spoon until all the flour is incorporated and you have a thick mixture. Keep stirring as you slowly add the broth, a little at a time. As you keep stirring and adding more and more broth a creamy roux will form. Once you have added all the broth, add rice, thyme sprigs, chopped rosemary, and sea salt. Turn the heat up to bring the soup to a boil, then, cover, and lower the heat to medium-low to maintain a simmer. Cook for about 50 minutes, or until rice is tender (Rice will not be super soft but it should open up).
- Take out the thyme sprigs. Taste the soup to see if you need to adjust the seasoning (especially if you used homemade broth, since the saltiness can vary). Add the cooked mushrooms, chicken, half and half, black pepper, parsley, and a squeeze of lemon juice. Enjoy immediately with some crusty bread and simple salad.
Notes
- * I typically make a batch of homemade broth (from a whole chicken) the night before and use the chicken meat and broth for this soup. This makes the MOST delicious and nutritious batch of soup. Use low sodium bone broth if using store bought. I like to use about 7 cups for a thicker soup.
- Store any leftover soup in an airtight container in the refrigerator, to enjoy within 4 days.
- Make sure you are using the black-colored true wild rice, and not the wild rice blend.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: American
I made this and posted the final presentation and cooking process on Facebook. It is one of my favorites of her recipes. I have a looseleaf notebook where I keep her recipes. I want to try her pumpkin sausage pasta next. It sounds delicious.