Wild Rice and Mushroom Soup Recipe
Wild Rice and Mushroom Soup Recipe photo by Taste of Home

Wild Rice and Mushroom Soup Recipe

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Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth.—Danielle Noble, Ft. Thomas, Kentucky
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 8 servings


  • 1 pound baby portobello mushrooms, chopped
  • 2 tablespoons olive oil
  • 2 packages (6 ounces each) long grain and wild rice mix
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 2 cups heavy whipping cream

Nutritional Facts

1 cup equals 399 calories, 26 g fat (14 g saturated fat), 84 mg cholesterol, 803 mg sodium, 35 g carbohydrate, 1 g fiber, 8 g protein.


  1. In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through. Yield: 8 servings (2 quarts).
Originally published as Wild Rice and Mushroom Soup in Taste of Home Christmas Annual Annual 2012, p97

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Reviewed Feb. 26, 2013

"This soup was super good and quick and easy! I added a little parsley and basil too! And substituted 30 calorie almond milk for a lower calorie soup! Was delicious. I loved it!"

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