Soup Recipes

Mushroom Wild Rice Soup

Soup Season is my favorite season, and THIS one tops them all. Creamy Mushroom Wild Rice Soup has all the good stuff – wild rice, plenty of veggies, and a creamy roux to bring it all together.


  • 10 oz. Wild Rice
  • 3 cups chicken broth
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter
  • ½ large onion – chopped
  • 4 large carrots – chopped
  • 3 large celery stalks – chopped
  • 3 cloves garlic – diced
  • 16 oz. sliced mushrooms – either regular white or Baby Bella
  • kosher salt and freshly ground black pepper – to taste
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 3/4 cup all-purpose flour
  • 8-9 cups low sodium chicken broth
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • extra broth for leftovers (if needed)


  • In a medium stock pot, bring 3 cups chicken broth to a boil. Add wild rice, and reduce heat to a fast simmer (medium low heat). Place lid on tightly and cook until rice is el dente, or approximately 45-50 minutes (or possibly a few extra minutes). Check towards the end to make sure there is enough broth and that the pan doesn’t burn. You may need to add just a bit more broth. Fluff with a fork.
  • In a large stock pot, heat olive oil and butter over medium heat. Add onion, carrots, celery, mushrooms, and spices (onion powder, rosemary, thyme, kosher salt and pepper). Sauté for 5-6 minutes or until the veggies begin to soften. Add garlic during the last 30 seconds.
  • Then add flour and stir for 3 minutes, to fully incorporate the flour. Add approximately 8 cups chicken broth and bring to a  boil. Reduce heat to a simmer and stir until thickened, approximately 15-20 minutes.
  • Add cooked wild rice to the soup, along with the milk and the half and half, and let simmer for another 10-15 minutes.
  • Serve hot.


  1. To make homemade cashew cream, pour ⅔ cup boiling water over ⅓ cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine.
  2. To Store: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
  3. To Reheat: Reheat gently on the stovetop over medium heat until warm throughout. You can also reheat this soup in the microwave, however be sure to stop and stir it every 30 to 45 seconds. This helps promote even reheating so the top layer isn’t scolding and bottom is still cold.
  4. To Freeze: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.


Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 37g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Sodium: 725mg | Fiber: 5g | Sugar: 3g

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