Classic Minnesota Wild Rice Soup with Mushrooms and Cream
A comforting creamy soup featuring nutty wild rice and earthy mushrooms, perfect as a hearty starter or light meal. This american-inspired soups ready in about 65 minutes pairs rinsed wild rice, sliced button mushrooms, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed wild rice
- 8 oz, sliced button mushrooms
- 3 tbsp unsalted butter
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 1 medium, diced carrot
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp, chopped fresh thyme
- 1 1/2 tsp salt
- 3/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 3 cups water to a boil. Add 1 cup rinsed wild rice, cover, reduce heat to low, and simmer for 45 minutes until rice is tender and water is absorbed. Drain any excess water.
- Step 2: While rice cooks, melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, 1 diced carrot, and 8 oz sliced button mushrooms. Cook for 8-10 minutes until vegetables are soft and mushrooms release their moisture.
- Step 3: Stir in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly until a light roux forms and flour is fragrant.
- Step 4: Gradually whisk in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and cook for 10 minutes until the mixture thickens.
- Step 5: Add the cooked wild rice, 1 cup heavy cream, 1 tsp chopped fresh thyme, 1 1/2 tsp salt, and 3/4 tsp black pepper. Stir well and heat through for 5 minutes without boiling.
- Step 6: Adjust seasoning to taste and serve hot with crusty bread.
Frequently asked questions
How long does Classic Minnesota Wild Rice Soup with Mushrooms and Cream take to make?
Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Minnesota Wild Rice Soup with Mushrooms and Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed wild rice from drying out.
Can I substitute ingredients in Classic Minnesota Wild Rice Soup with Mushrooms and Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Minnesota Wild Rice Soup with Mushrooms and Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Minnesota Wild Rice Soup with Mushrooms and Cream?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
