Minnesota-Inspired Wild Rice and Mushroom Soup
A hearty, earthy soup featuring regional wild rice and sautéed mushrooms in a creamy vegetable broth, perfect for a cozy meal. This american-inspired soups ready in about 75 minutes pairs wild rice, sliced cremini mushrooms, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 8 oz, sliced cremini mushrooms
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 1 medium, diced carrot
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp, chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse 3/4 cup wild rice and cook it in 2 cups water over medium heat for 40-45 minutes until tender and water is absorbed; set aside.
- Step 2: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 diced carrot. Sauté for 5-6 minutes until vegetables are softened and fragrant.
- Step 3: Add 8 oz sliced cremini mushrooms and 1 tsp chopped fresh thyme to the pot. Cook for 6-7 minutes until mushrooms release moisture and start to brown.
- Step 4: Stir in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly toasted — this will thicken the soup.
- Step 5: Gradually whisk in 4 cups vegetable broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 10 minutes to thicken.
- Step 6: Stir in the cooked wild rice and 1/2 cup heavy cream. Season with 1 tsp salt and 1/2 tsp black pepper. Heat through for 3-4 minutes until soup is creamy and warm. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minnesota-Inspired Wild Rice and Mushroom Soup take to make?
Total time is about 75 minutes (15 min prep + 60 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-Inspired 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 wild rice from drying out.
Can I substitute ingredients in Minnesota-Inspired 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 Minnesota-Inspired Wild Rice and 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-Inspired 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.
