A classic! This creamy wild rice soup with mushrooms is both easy to make and wonderfully delicious! It is ready in about an hour and is hearty enough for a dinner soup.
Wild rice and mushrooms are just meant to be together and when combined with a creamy broth, they make the most delicious soup. This one is super easy to make to enjoy as for lunch or it is hearty enough for dinner, too. Just add a crusty bread and you’re all set!
Ingredients and Substitutions
Wild Rice – be sure to get all wild rice, not a mixture of rice.
Mushrooms – button or cremini mushrooms are perfect for this soup.
Chicken Broth – chicken broth adds nice flavour, but vegetable broth is fine if you’d like a vegetarian soup.
Half and Half Cream – this is the 10% b.f. cream. You could use whole milk, for a less creamy soup, but you may need to thicken the soup at the end of cooking with a cornstarch slurry, as it will be a bit thinner.
Maple Syrup – Perhaps my favourite part of this soup is the touch of maple syrup that is added. It’s a small thing, but brings such a nice note to the soup. You won’t want to skip that part :)
This soup is best enjoyed freshly made. As with all soups containing rice, if made ahead and refrigerated, the rice will absorb the liquid as it sits, resulting in a too-thick soup that will need to be thinned before serving. Thinning can be done with a little more stock and/or a splash of cream. It’s fine and if you really need to make it ahead, as it certainly won’t be disappointing.
Get the Recipe: Creamy Wild Rice and Mushroom Soup
- 4 cups chicken broth
- 1/2 cup wild rice
- 1/2 cup shallots, finely chopped or onion
- 1 1/2 cups half and half cream, 10% b.f.
- 2 Tablespoons all-purpose flour
- 1 1/2 teaspoon fresh thyme leaves, or 1/2 tsp. dried thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 1 cup thinly sliced button mushrooms
- 1 1/2 Tablespoons maple syrup
- Salt and additional freshly ground pepper, to taste
- In a large pot, bring stock and rice to a boil over medium-high heat. Reduce heat to medium, cover and cook, stirring once or twice (just to make sure there is no rice sticking to the bottom of the pan), for 40 minutes. Add shallots, stir and continue cooking, covered, until rice is tender, about 5-10 minutes more (a taste test of a grain or rice is the best way to check. Be sure it is tender before adding the cream).
- In a small bowl, whisk together the cream, flour, thyme and pepper. Add to soup, along with the sliced mushrooms. Lower heat to medium-low. Cook, uncovered, stirring, until soup thickens, about 15 minutes. Stir in maple syrup. Taste and add salt and pepper, to taste. Garnish with chives.
- If soup is too thick (or you've made it ahead and it has thickened, simply thin with a bit more chicken stock and/or cream.) Serve garnished with some chopped parsley or chives.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!