Midwestern Wild Rice Soup with Mushrooms and Cream
A comforting, creamy soup featuring nutty wild rice and earthy mushrooms, inspired by regional flavors of the northern Midwest. This american-inspired soups ready in about 65 minutes pairs wild rice, chicken broth, sliced button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 wild rice
- 6 cups chicken broth
- 8 oz, sliced button mushrooms
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 1 large, diced carrot
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Rinse 1 cup wild rice under cold water. In a large pot, combine the rice with 6 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
- Step 2: While the rice cooks, melt 3 tbsp butter in a skillet over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 diced large carrot. Sauté for 5 minutes until softened, then add 8 oz sliced button mushrooms and cook for another 5 minutes until mushrooms release their moisture and become tender.
- Step 3: Stir 3 tbsp all-purpose flour into the vegetables and cook for 2 minutes to form a roux. Slowly whisk in 1 cup heavy cream and continue whisking until the sauce thickens and coats the back of the spoon.
- Step 4: Add the creamy vegetable mixture to the pot with the cooked wild rice. Stir well, season with 1 tsp salt and 1/2 tsp black pepper, and heat through for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Midwestern Wild Rice Soup with Mushrooms and Cream take to make?
Total time is about 65 minutes (15 min prep + 50 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 Midwestern 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 wild rice from drying out.
Can I substitute ingredients in Midwestern 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 Midwestern 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 Midwestern 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.
