Rich and comforting, wild rice and mushroom soup is a great go-to for a hearty weekday lunch or dinner. If you're a vegetarian—or you're cooking for one—just swap in vegetable stock for the beef broth.
Wild Rice and Mushroom Soup
Updated on Sep. 11, 2024
When soup season hits, it’s time to pull out a classic: wild rice and mushroom soup. If you’re looking for a hearty, flavorful soup that’s quick and easy to make, this dish should absolutely make it into your lunch or dinner lineup. It’s great because, after sauteing the portobello mushrooms, you pretty much just dump the rest of the ingredients into the pot and let everything simmer till it’s done. The result is a luxuriously creamy, impossibly tasty soup that’ll have you racing back to the kitchen for seconds (and thirds).
Ingredients for Wild Rice and Mushroom Soup
- Portobello mushrooms: We like baby portobello mushrooms in this recipe, but feel free to sub in basically any type of mushroom you like.
- Long grain and wild rice mix: A heartier rice mix works better than white rice for this soup, as white rice will become mushy during cooking (as well as not being as healthy).
- Beef broth: Choose a carton of reduced-sodium beef broth, and if you want to make this soup vegan, swap out the beef broth for veggie broth and skip the cream.
- Heavy whipping cream: Make sure to not add the cream until the very end of the cooking process, otherwise it will curdle.
Directions
Step 1: Saute the mushrooms
In a Dutch oven, saute the mushrooms in oil until tender.
Editor’s Tip: The more caramelized the mushrooms, the better their flavor will be. Add the mushrooms in one layer and leave them until they start to get some color, about five minutes. Then stir them and spread them back into a layer on the other side so they get evenly browned.
Step 2: Add the rice
Add the rice and the contents of the seasoning packets, along with the broth and water, then bring everything to a boil. Reduce the heat, cover and simmer for 25 minutes.
Step 3: Add the cream
Right before serving, add the cream and heat through.
Wild Rice and Mushroom Soup Variations
- Add veggies: Celery and carrots would make excellent additions to this soup; add them along with the mushrooms.
- Try it with meat: If you want to add some protein, shredded chicken would be tasty in this soup.
- Cook with white wine: Adding a splash of white wine while sauteing the mushrooms will help add flavor.
How to Store Wild Rice and Mushroom Soup
After it’s cooled down, you can store your mushroom and wild rice soup in an airtight container in the refrigerator.
How long does wild rice and mushroom soup last?
This soup will last for at least three days if stored properly in the fridge.
Wild Rice and Mushroom Soup Tips
Do I have to use a Dutch oven for this soup?
You don’t need to use a Dutch oven. You could also use a heavy soup pot for this wild rice and mushroom soup recipe. However, the cast-iron core of a Dutch oven does a great job of cooking the mushrooms, which is why that’s what this recipe uses.
What should I serve with this creamy wild rice and mushroom soup?
A hunk of crusty bread and a leafy green salad pair particularly well with this soup.
How can I make this soup more nutritious?
Add in extra veggies, like celery and carrots, and skip the heavy cream at the end if you want to make this soup healthier.
Wild Rice and Mushroom Soup
Prep Time
10 min
Cook Time
35 min
Yield
8 servings (2 quarts)
Ingredients
- 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
- 1/2 cup water
- 2 cups heavy whipping cream
Directions
- 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.
Nutrition Facts
1 cup: 399 calories, 26g fat (14g saturated fat), 84mg cholesterol, 803mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.
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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
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