Minnesota Harvest Wild Rice & Mushroom Soup
A hearty, earthy soup featuring locally foraged mushrooms and wild rice, perfect for Minnesota's harvest season. This american-inspired soups ready in about 85 minutes pairs Wild rice, Dried porcini mushrooms, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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
- 3/4 cup Wild rice
- 1/4 cup Dried porcini mushrooms
- 4 cups Chicken broth
- 1 medium Yellow onion
- 1 medium Carrot
- 2 Celery stalks
- 3 tbsp All-purpose flour
- 1/2 cup Heavy cream
- 2 tbsp Unsalted butter
- 1/2 tsp Dried thyme
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Rinse 3/4 cup wild rice under cold water, then combine with 1/4 cup dried porcini mushrooms in a pot with 4 cups chicken broth. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until rice is tender.
- Step 2: Dice 1 medium yellow onion, 1 medium carrot, and 2 celery stalks into 1/4-inch pieces. Melt 2 tbsp unsalted butter in a separate pan over medium heat, add vegetables, and cook for 8 minutes until softened and golden.
- Step 3: Whisk 3 tbsp all-purpose flour into the vegetable mixture until smooth, then slowly pour in 1 cup of the simmered broth from the rice pot, stirring constantly to prevent lumps.
- Step 4: Return the mixture to the main pot with the rice and broth, add 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes until slightly thickened.
- Step 5: Stir in 1/2 cup heavy cream and cook for 2 more minutes until warmed through but not boiling, then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minnesota Harvest Wild Rice & Mushroom Soup take to make?
Total time is about 85 minutes (20 min prep + 65 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 Minnesota Harvest Wild Rice & 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 wild rice from drying out.
Can I substitute ingredients in Minnesota Harvest Wild Rice & 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 Minnesota Harvest Wild Rice & Mushroom Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Minnesota Harvest Wild Rice & 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
