Rice and Mushroom Soup

overhead of a bowl of mushroom and rice soup served with crisp baguette slices

4.88 from 8 votes

My creamy mushroom and wild rice soup is a hearty and cozy meal packed with all the good stuff in a soul-warming broth. Perfect for a cozy family dinner.

Prep Time10

Cook Time55

Total Time1 5

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 452kcal

Author: Eden Westbrook

Ingredients

8 tablespoon salted butter divided
8 ounces cremini mushrooms cleaned and quartered
4 ounces oyster mushrooms cleaned and torn apart
1 medium yellow onion small dice
2 medium carrots peeled and small diced
2 celery ribs small dice
4 garlic cloves minced
1 teaspoon dried thyme
1 teaspoon dried oregano
½ tablespoon kosher salt as needed
1 teaspoon freshly ground black pepper
¼ cup all purpose flour
7 cups low-sodium chicken broth
1 cup wild rice or wild rice blend
1 cup heavy cream
½ cup freshly grated parmesan cheese with more for garnish

Instructions

In a 5 qt dutch oven, melt 4 tablespoon of butter over medium heat and add the cleaned mushrooms. Cook the water out of them, sprinkling with about ½ teaspoon kosher salt and pepper and stirring, letting them gain a little color for 5 minutes. Remove the mushrooms into a bowl and set them aside.
8 tablespoon salted butter, 8 ounces cremini mushrooms, 4 ounces oyster mushrooms, ½ tablespoon kosher salt, 1 teaspoon freshly ground black pepper
Melt the other 4 tablespoon of butter into the pot, then sauté the onions, carrots, and celery in the butter. Stir occasionally for 4-5 minutes, seasoning with 1 teaspoon of salt, we want to get a golden brown color on the onions' edges and have the celery and onions turn a little translucent.
1 medium yellow onion, 2 medium carrots, 2 celery ribs
Once the onions have golden brown edges, add the herbs and garlic. Stir them well and let them cook for two minutes, we don't want the garlic to burn.
4 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme
Stir in the flour, coating the veggies in the flour, and cook for a minute to get rid of the raw flour taste, stirring continuously.
¼ cup all purpose flour
Slowly splash in the chicken broth, stirring while adding so the flour doesn't clump up (it will thicken and seize at first but keep going).
7 cups low-sodium chicken broth
When all the chicken broth is in the pot, add those cooked mushrooms back into the pot and pour in the wild rice. Bring the pot to a boil over medium-high heat. Once at a boil, bring the heat down to medium, cover the pot with a lid, and simmer the soup for 45 minutes OR as the wild rice's package directs.
1 cup wild rice or wild rice blend
When the rice is done, it'll be chewy and tender, not hard. Stir in the heavy cream, then turn off the heat. Mix in the parmesan cheese, then taste and season with salt and black pepper as needed.
1 cup heavy cream, ½ cup freshly grated parmesan cheese
Serve hot with rolls or bread, garnished with more parmesan cheese.

Notes

Pro Tips

Less Prep Work - having your ingredients prepped way before cooking makes everything faster and easier. Buy fresh sliced mushrooms, frozen diced carrots and diced onions are easily found at any local grocery store.

Wash Your Rice - I can't stress it enough! Wash it! Rice can have stones, bugs, damaged rice, you name it. Washing lets you both get the excess starch off and examine the rice before you cook it.

Storage, Freezing, and Reheating Instructions

Let the soup cool to room temperature before putting into a deli container or zip-top bag and in the fridge for 4 days or into the freezer.

Freeze the soup in deli container or freezer-safe zip top bag for up to 3 months. Pro Tip: freeze the soup in portion sizes! Refreezing and thawing food repeatedly can cause bacteria to grow and ruin your food.

Nutrition