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Wild Rice and Mixed Mushroom Soup | dishingouthealth.com

Wild Rice and Mixed Mushroom Soup

Wild rice and mixed mushroom soup is hearty, comforting, and sure to become a fall and winter staple.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 5 servings
Calories 236kcal


  • 1 cup wild rice
  • 1 Tbsp. olive oil
  • 1 cup diced onions
  • 3/4 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1 1/2 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper
  • 3 garlic cloves minced
  • 1 lb. mixed mushrooms I used 8 oz. baby bella, 5 oz. shiitake, and 3 oz. oyster mushrooms
  • 6 thyme sprigs
  • 2 Tbsp. all-purpose flour
  • 1 cup white wine
  • 4 cups reduced-sodium vegetable broth
  • 1 cup whole milk
  • Freshly grated parmesan cheese for garnish optional


  • Bring a pot of water to a boil over medium-high. Add rice, and reduce to a simmer. Cover and cook 40 to 50 minutes, until the rice has burst open and is tender. Drain, and set aside.
  • Heat oil in a Dutch oven or stock pot over medium heat. Add onions, carrots, celery, and 1/2 tsp. of the salt; cook 8 to 10 minutes, until softened. Add garlic, mushrooms, thyme sprigs, black pepper, and remaining 1 tsp. salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turn golden-brown, about 15 minutes.
  • Add flour and stir until the vegetables become sticky and there is no more visible dry flour. Increase heat to medium-high and add wine. Stir and scrape the brown bits from the bottom of the pan. Continue simmering until the wine has reduced by about half.
  • Add vegetable broth, bring mixture to a boil, then reduce to a simmer. Simmer, uncovered, for 20 minutes.
  • Add milk and cooked wild rice; stir to combine. Simmer for another 10 minutes. Remove leftover thyme sprigs. Garnish with cheese, if desired.


Calories: 236kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 738mg | Fiber: 5g | Sugar: 9g