Mushroom & Wild Rice Soup

As the weather gets cold, most of us crave comfort food. There’s nothing more comforting than a warm delicious bowl of soup after being out in the winter cold. I’ve shared great soups before, but today’s recipe is really special.  Mushrooms are the star of this creamy wild rice soup that will keep you warm all season long.  I’m using a mix of oyster and shitake mushrooms, but you can use a mix of baby bellas, white button, or a more exotic blends. The options are endless.

The recipe is based on a blend of  whole grain rice and wild rice like those made by Lundberg. Using a blend combines the nutty flavor of whole grain rice and the subtle earthiness of wild rice for a versatile and nutritious dish. Many of the blends use a combination of rices like wild, black, brown, and red.  Cooked wild rice has about 30 per cent fewer calories than brown rice as well as 40 per cent more protein. However, brown rice has six times as much manganese, a mineral needed for bone formation and metabolic function. Together they have great flavor, texture, and nutrition.





Mushroom & Wild Rice Soup

Use organic when available. Serves 7 to 8


Mushroom and Wild Rice Soup

This creamy mushroom and wild rice soup is a hearty, warming soup for a cold fall or winter night.
Course Main Course, Soup
Cuisine American
Keyword mushroom wild rice soup
Servings 8


  • 5 oz shiitake mushrooms, cleaned and sliced
  • 3 oz oyster mushrooms, cleaned and sliced
  • 1 cup uncooked wild rice blend (like Lundberg)
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp Worcestershire sauce
  • 1 cup diced yellow onion
  • 1 heaping cup chopped celery (about 3 stalks)
  • 1 cup Optional chopped carrots
  • 1 tbsp fresh parsley leaves
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic minced
  • 1 tsp rubbed sage
  • 1 tsp smoked paprika
  • 1 tsp + salt
  • 1/2 tsp+ pepper
  • 1/3 cup flour
  • 6 cups vegetable or beef/chicken broth
  • 1 cup half and half or whole milk
  • 1 tsp fresh thyme leaves for garnish


  • Add 2 tablespoons butter to large heavy cooking pot with lid
  • Place over medium-high heat
  • Add mushrooms and cook stirring occasionally
  • After 5 or 6 minutes the mushrooms will be tender and browned and have absorbed most of the liquid they've let off
  • Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more
  • Remove mushrooms to a plate and set aside
  • Add last tablespoon of butter and 1 tablespoons of olive oil to pot
  • Stir in onion and celery (carrots if using) and cook until veggies are soft about 5 minutes
  • Stir in garlic, thyme leaves, rubbed sage, smoked paprika, parsley, salt and pepper, and cook for another minute or two
  • Reduce heat to medium and sprinkle flour over vegetables
  • Stir and cook for 2 or 3 minutes
  • Continue to stir and slowly pour in broth
  • Add rice blend and return mushrooms to pot except for a small garnish reserve
  • Bring soup to a boil stirring occasionally
  • Cover and lower heat to low
  • Simmer for 45 to 50 minutes until rice is tender
  • Remove 1/4 cup soup and cool slightly
  • Add the 1/4 cup soup to the cup of half and half slowly while stirring
  • Add half and half mixture to pot of soup and remove from heat
  • Stir well and taste
  • Add salt and pepper as needed
  • Garnish with reserved mushroom slices and fresh thyme
  • Serve









This post was featured at:














Candy cane thanks for visiting


Get exclusive free printables & all the news straight to your mailbox!

[email-subscribers-advanced-form id=”1″]




Please see my Link Parties page for the parties where this post was shared.







I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

22 thoughts to “Mushroom & Wild Rice Soup”

  1. I love all kinds of mushrooms and their umami taste, but I never made mushroom soup. Your recipe looks very delicious, Carol and I pinned it to try it soon.

  2. I think you gave us another winner there Carol. Now it going cold (snow anyday) I must get some ingredients in the cupboard.

  3. You eat so healthy. I learned something today. I did not know that wild rice is not actually rice. That is good to know that it’s better for the diet. Thanks so much for sharing. This one I would like to try. Thanks for sharing at #aclwcc. Pinned and tweeted.

    1. It makes me happy that you’re going to try it. Thank you for your support and hope your having a great Tuesday!

    1. I’m so sorry I left it out of the recipes. You need 8 oz of sliced mushrooms. I like to do a combination of 2 mushrooms but you can use whatever mushrooms you choose.

I love to make new friends and get to know you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.