Wild Mushroom and Wild Rice Soup

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, earthy soup made with foraged mushrooms and nutty wild rice, simmered with thyme and a touch of cream. This soup recipe, ready in about 65 minutes, pairs mixed wild mushrooms, wild rice, onion 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.

Prep: 20 min Cook: 45 min Serves 4 Comfort Food cuisine 310 cal/serving

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Ingredients

8 oz, sliced mixed wild mushrooms
1/2 cup wild rice
1 medium, finely diced onion
1 medium, finely diced carrot
2 stalks, finely diced celery
2 cloves, minced garlic
4 cups chicken stock
1 tsp finely chopped fresh thyme
1/4 cup heavy cream
1 tbsp unsalted butter
1/2 tsp salt
1/4 tsp freshly ground black pepper

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Instructions

Step 1: Melt 1 tbsp unsalted butter in a large pot over medium heat, add 1 diced onion, 1 diced carrot, and 2 diced celery stalks, then sauté for 5 minutes until softened and translucent.
Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 8 oz sliced mixed wild mushrooms and cook for 4-5 minutes until mushrooms release their liquid and begin to brown.
Step 3: Add 1/2 cup wild rice, 4 cups chicken stock, and 1 tsp chopped thyme, then bring to a gentle boil.
Step 4: Reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and the soup has thickened slightly.
Step 5: Stir in 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper, then simmer for 2 more minutes until heated through and the cream is incorporated.