A classic! This Creamy Wild Rice and Mushroom Soup is both easy to make and wonderfully delicious! It is ready in about an hour and is hearty enough for a dinner soup, or it would be a great starter soup for Thanksgiving.
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.
Cook’s Notes for Creamy Wild Rice and Mushroom Soup
I am a big fan of cooking as much ahead as possible, especially for meals like Thanksgiving, but honestly, this soup just sits and simmers on the stove-top, without much need to attend to it, so it doesn’t add a lot to the mix to cook it up and serve it fresh. It’s totally worth it, as it is a treat of a soup!
Creamy Wild Rice and Mushroom Soup
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
Instructions
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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).
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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.
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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.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
I did not know rice was in the mushroom soup– It does have rice??
This one has rice :) Wild rice, to be exact. Classic mushroom soup, doesn’t have rice. This is just a variation on the classic.
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.
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.
I’ve been having some delicious soups during my travels and this one makes me wish I was home so I could cook it. :)
Thanks Karen :)
This looks so comforting and delicious. I love the addition of maple syrup! Have a great week!
Thanks Karen! The maple syrup adds such a nice note to this soup :)
This is such an elegant looking soup and it sounds so delicious. I love the addition of a touch of maple syrup.
Thanks so much, Chris :)
Wow does this look perfect, I would have never thought to add maple syrup!
Thanks so much, Sue :)
I’m beginning to crave cozy bowls of soup and this looks wonderful, especially with the maple syrup addition!
Thanks Laura. The touch of maple syrup is such a nice addition with mushrooms :)
A classic indeed! This soup sounds so creamy and looks wonderful!
Thanks so much, Katrina. It is a lovely, creamy soup :)
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.
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 ;)
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 :)
Thanks so much, Tricia :)
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!
Thanks Mary Ann :) It’s a favourite here and I think you’ll like the bit of maple syrup. A nice Canadian touch!