Rustic Ashland County Wild Rice and Mushroom Soup
A hearty, earthy soup combining locally foraged mushrooms with nutritious wild rice, perfect for cozy Wisconsin evenings. This american-inspired soups ready in about 70 minutes pairs wild rice, cremini mushrooms, sliced, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 stalks celery stalk, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable broth
- 2 tbsp olive oil
- 3 sprigs fresh thyme sprigs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
Instructions
- Step 1: Rinse 1 cup wild rice under cold water and soak in warm water for 20 minutes, then drain.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 5 minutes until softened.
- Step 3: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms. Cook for 6-7 minutes until mushrooms release moisture and start to brown.
- Step 4: Stir in the drained wild rice, then pour in 6 cups vegetable broth and add 3 fresh thyme sprigs.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until wild rice is tender.
- Step 6: Remove thyme sprigs, then stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Heat through for 3 minutes without boiling.
- Step 7: Serve hot garnished with fresh thyme if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Ashland County Wild Rice and Mushroom Soup take to make?
Total time is about 70 minutes (15 min prep + 55 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 Rustic Ashland County 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 Rustic Ashland County 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 Rustic Ashland County 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 Rustic Ashland County 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.
