Minneapolis-Style Wild Rice and Mushroom Soup
A hearty soup featuring nutty wild rice and earthy mushrooms, inspired by regional Midwestern flavors around Minneapolis. This american-inspired soups ready in about 65 minutes pairs unsalted butter, yellow onion, diced, carrots, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 3 tbsp unsalted butter
- 1 cup yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery stalk, diced
- 3 cloves garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 3/4 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup half-and-half cream
- 2 tbsp fresh parsley, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 cup diced yellow onion, 1/2 cup diced carrots, 1/2 cup diced celery, and 3 minced garlic cloves. Sauté for 5-6 minutes until vegetables soften and onion is translucent.
- Step 2: Add 8 oz sliced cremini mushrooms to the pot and cook for 4 minutes until mushrooms release moisture and begin to brown.
- Step 3: Stir in 3/4 cup rinsed wild rice, 6 cups vegetable broth, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until the rice is tender.
- Step 4: Stir in 1 cup half-and-half cream and heat through for 5 minutes until the soup thickens slightly. Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top before serving warm.
Frequently asked questions
How long does Minneapolis-Style Wild Rice and Mushroom Soup 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 Minneapolis-Style Wild Rice and Mushroom Soup?
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 unsalted butter from drying out.
Can I substitute ingredients in Minneapolis-Style Wild Rice and Mushroom Soup?
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 Minneapolis-Style Wild Rice and Mushroom Soup 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 Minneapolis-Style Wild Rice and Mushroom Soup?
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.
