Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

Course: Soup
Cuisine: American
Keyword: wild rice and mushroom soup recipe, wild rice soup recipe
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 5 servings
Energy: 252 kcal
Author: Jennifer
A delicious, classic pairing of wild rice and mushrooms, in a creamy broth. Hearty enough for a dinner soup or an excellent starter soup.


  • 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


  1. 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).
  2. 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.
  3. 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!