Wild Rice Mushroom Soup

Lora Bloomquist
by Lora Bloomquist
10 servings
1 hr 20 min

This Wild Rice Mushroom Soup recipe is a subtle blend of flavors and textures; perfect for a weekday meal, elegant enough for a party

Years ago a friend served this wonderful soup to our gathering of college buds. I’ve been making it for my family ever since, and it’s become one of my favorite recipes. I’ve adapted it a little to suit my taste. Wild Rice is a classic northern ingredient. Enjoy this Wild Rice Mushroom Soup recipe!

Wild Rice Mushroom Soup

The original recipe only called for 4 oz of mushrooms, but I love mushrooms and wanted to use the whole package. Any type of onion can be used. I just happened to have a purple onion available.

Cooked chicken is optional, but I like to serve this as a meal and want the hardiness of the protein.

I cook my wild rice from raw, but canned wild rice is available, too.

Yes, this soup is delicious in the Fall and Winter, but honestly I make it all year long. It’s perfect accompanied with crusty bread and a light salad.

More of my family’s favorite recipes can be found HERE.

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Recipe details
  • 10  servings
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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  • 2 cups cooked wild rice
  • 2 cups cooked, shredded chicken
  • 1/2 cup butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 8 oz chopped mushrooms
  • 1 cup flour
  • pinch parsley flakes
  • 8 cups chicken stock
  • 3/4 cup cream
  • 2 Tb. sherry
  • salt and pepper

Melt butter in large stockpot
Saute onion, celery and mushrooms until soft.
Sprinkle in flour and blend.
Add chicken stock and parsley flakes
Stir until thickened on medium heat.
Add cooked wild rice, chicken, cream and sherry.
Add salt and pepper to taste.
Lora Bloomquist
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