Creamy Wild Rice & Mushroom Soup Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you’re done cooking.


40 mins


40 mins




  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced celery
  • 1 cup chopped carrots
  • ½ cup chopped onions
  • 8 ounces button mushrooms, sliced
  • ¼ cup all-purpose flour
  • ½ teaspoon ground pepper
  • ½ teaspoon salt
  • 4 cups low-sodium vegetable broth
  • 2 cups cooked wild rice
  • ½ cup heavy cream
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh parsley


    Step 1

    Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.

    Step 2

    Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.

Nutrition Facts

Serving Size: about 2 cups Per Serving: 298 calories; fat 15g; cholesterol 34mg; sodium 479mg; carbohydrates 35g; dietary fiber 5g; protein 7g; sugars 6g; niacin equivalents 4mg; saturated fat 7g; vitamin a iu 7313IU; potassium 514mg.


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