Mushroom & Wild Rice Soup

Posted by on 11 January 2018

Mushroom & Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 8 oz. (2 sticks) unsalted butter *
  • 1 lg onion, chopped
  • 2 lb. assorted fresh mushrooms, sliced (we like at least half to be baby bellas)
  • 4 c. (1 32oz box) chicken stock
  • 1 c. (dry) wild rice, rinsed and pre-cooked
  • 1 pt. half & half
  • 1 tsp nutmeg
  • 2 Tbsp. fresh parsley, chopped
  • salt & pepper to taste
  • cornstarch, arrowroot, etc. for thickening


  1. Melt butter in a large stock pot over low heat until foaming. Add onion and sauté until translucent. Add mushrooms and cook for 5 minutes on medium-low heat, stirring frequently. Season with salt and pepper. Add stock and bring to a boil.
  2. Reduce heat and simmer for 45 minutes, stirring occasionally. While soup is simmering, cook 1 c. (dry) wild rice and drain; a rice cooker or similar is very helpful here.
  3. Add rice to soup and heat through.
  4. Check seasonings; you'll probably need to add salt, since we use stock instead of broth, but don't go crazy with it, as you can correct it at the end.
  5. Make a slurry of your thickening agent (start with about 1 Tbsp. cornstarch in 3 Tbsp. water) and add slowly to soup. Allow to simmer 5-10 minutes to thicken. Add more thickener as desired.
  6. Stir in half & half and nutmeg. Correct seasonings.
  7. Sprinkle with parsley before serving.


* We have successfully reduced the butter to 4 oz. (1 stick); the soup seems to taste about the same, but it requires more care to keep the onions and mushrooms stirred thoroughly while sautéeing.

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