Slow-Simmered Wild Rice and Mushroom Soup
A comforting bowl of soup featuring earthy wild rice and forest mushrooms, simmered to perfection with a hint of thyme. This american-inspired soups ready in about 75 minutes pairs dried mushrooms, water, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 1/4 cup dried mushrooms
- 1/2 cup water
- 4 cups chicken broth
- 1 medium, diced onion
- 1 medium, diced carrot
- 2 stalks, diced celery
- 2 cloves, minced garlic
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp butter
Instructions
- Step 1: Place 1/4 cup dried mushrooms in a small bowl, cover with 1/2 cup warm water, and let steep for 15 minutes. Drain the mushrooms, chop them, and set aside the soaking liquid. Bring the soaking liquid to a simmer and add to 4 cups chicken broth in a large pot.
- Step 2: Heat 2 tbsp olive oil and 1 tbsp butter in the pot over medium heat. Add 1 medium diced onion, 1 medium diced carrot, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
- Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in the 1/4 cup chopped dried mushrooms and 1 tsp dried thyme, and cook for 1 minute.
- Step 4: Add 1 cup uncooked wild rice, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 45 minutes until the wild rice is tender and the broth has thickened slightly.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, and simmer uncovered for 5 more minutes. Remove from heat and let stand for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Wild Rice and Mushroom Soup take to make?
Total time is about 75 minutes (20 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 Slow-Simmered 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 dried mushrooms from drying out.
Can I substitute ingredients in Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered 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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★☆
Very good for a 55-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
