Midwestern Wild Rice Soup with Mushrooms and Cream

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A comforting, creamy soup featuring nutty wild rice and earthy mushrooms, inspired by regional flavors of the northern Midwest. This American-inspired soup recipe, ready in about 65 minutes, pairs wild rice, chicken broth, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.