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    Home » Recipes » Soup Recipes

    Creamy Wild Rice and Mushroom Soup

    Sep 29, 2016 | by Jennifer | Last Updated: Dec 1, 2021

    Jump to Recipe

    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 mushroom soup in white bowl

    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!

    Cook's Notes

    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 cooked. 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, it certainly won't be disappointing. It's just that it's at it's best freshly made, is all.

    wild rice mushroom soup in white bowl

    wild rice mushroom soup in white bowl

    Creamy Wild Rice and Mushroom Soup

    A delicious, classic pairing of wild rice and mushrooms, in a creamy broth. Hearty enough for a dinner soup or an excellent starter soup.
    Author: Jennifer
    5 stars from 1 rating
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    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Course Soup
    Servings 5 servings

    Ingredients
     

    • 4 cups chicken stock
    • 1/2 cup wild rice
    • 1/2 cup shallots, finely chopped
    • 1 1/2 cups half and half (10%) cream
    • 2 Tbsp all-purpose flour
    • 1 1/2 tsp fresh thyme leaves, (or 1/2 tsp. dried)
    • 1/4 tsp freshly ground black pepper
    • 1 cup thinly sliced button mushrooms
    • 1 1/2 Tbsp maple syrup
    • Salt and additional freshly ground pepper, to taste
    Prevent screen from going dark

    Instructions
     

    • 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.

    Notes

    Be sure to read the "Cook's Notes" above the Recipe Card, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Calories: 252kcal | Carbohydrates: 29g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 307mg | Potassium: 438mg | Fiber: 1g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 1.8mg | Calcium: 92mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Tried this Recipe?
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    Reader Interactions

    Comments

    1. Larysa Theriault says

      March 08, 2018 at 4:19 pm

      I did not know rice was in the mushroom soup-- It does have rice??

      Reply
      • Jennifer says

        March 08, 2018 at 6:44 pm

        This one has rice :) Wild rice, to be exact. Classic mushroom soup, doesn't have rice. This is just a variation on the classic.

        Reply
    2. LindyO says

      November 02, 2016 at 10:01 am

      5 stars
      I made this soup and it was yummy, especially the next day. Enjoyed the soup with a baguette and some roasted garlic. EASY to make. I even added a few shitakes. Definitely worth trying.

      Reply
      • Jennifer says

        November 02, 2016 at 10:10 am

        So glad you enjoyed it! I love how easy this soup is, too :) I've thrown in a few dried mushrooms at times, as well. They re-hydrate beautifully as the soup simmers and add great flavour.

        Reply
    3. Karen (Back Road Journal) says

      October 30, 2016 at 5:18 pm

      I've been having some delicious soups during my travels and this one makes me wish I was home so I could cook it. :)

      Reply
      • Jennifer says

        October 31, 2016 at 8:14 am

        Thanks Karen :)

        Reply
    4. Karen @ Seasonal Cravings says

      October 24, 2016 at 11:20 am

      This looks so comforting and delicious. I love the addition of maple syrup! Have a great week!

      Reply
      • Jennifer says

        October 24, 2016 at 12:41 pm

        Thanks Karen! The maple syrup adds such a nice note to this soup :)

        Reply
    5. Chris Scheuer says

      October 02, 2016 at 2:36 pm

      This is such an elegant looking soup and it sounds so delicious. I love the addition of a touch of maple syrup.

      Reply
      • Jennifer says

        October 02, 2016 at 7:37 pm

        Thanks so much, Chris :)

        Reply
    6. sue | theviewfromgreatisland says

      September 30, 2016 at 12:02 pm

      Wow does this look perfect, I would have never thought to add maple syrup!

      Reply
      • Jennifer says

        October 01, 2016 at 5:09 pm

        Thanks so much, Sue :)

        Reply
    7. Laura | Tutti Dolci says

      September 29, 2016 at 8:03 pm

      I'm beginning to crave cozy bowls of soup and this looks wonderful, especially with the maple syrup addition!

      Reply
      • Jennifer says

        September 30, 2016 at 7:25 am

        Thanks Laura. The touch of maple syrup is such a nice addition with mushrooms :)

        Reply
    8. Katrina says

      September 29, 2016 at 10:36 am

      A classic indeed! This soup sounds so creamy and looks wonderful!

      Reply
      • Jennifer says

        September 29, 2016 at 2:09 pm

        Thanks so much, Katrina. It is a lovely, creamy soup :)

        Reply
    9. Ellen says

      September 29, 2016 at 10:34 am

      I'm confused--you don't sauté the shallots or mushrooms before adding to liquid? I've never seen a recipe like this. How is texture of mushrooms when boiled? I'm intrigued.

      Reply
      • Jennifer says

        September 29, 2016 at 2:08 pm

        I understand your confusion Ellen. It really is a different preparation method than any other mushroom soup make, but trust me, it turns out beautifully! Made me wonder why I was sauteeing before ;)

        Reply
    10. Tricia @ Saving room for dessert says

      September 29, 2016 at 10:01 am

      That touch of sweetness from the maple syrup is brilliant Jennifer! I have to try this one - especially since it is one of my favorite soups! Hope you have a wonderful weekend and good luck on the Thanksgiving prep :)

      Reply
      • Jennifer says

        October 01, 2016 at 5:09 pm

        Thanks so much, Tricia :)

        Reply
    11. Mary Ann | The Beach House Kitchen says

      September 29, 2016 at 9:44 am

      You beat me to this one Jennifer! This is a favorite at our house. I love adding the rice, so it's hearty enough for a dinner. I'll need to try adding the maple syrup! That sounds like a tasty addition!

      Reply
      • Jennifer says

        September 29, 2016 at 9:46 am

        Thanks Mary Ann :) It's a favourite here and I think you'll like the bit of maple syrup. A nice Canadian touch!

        Reply

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