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Creamy Mushroom Wild Rice Soup

This Creamy Mushroom Wild Rice Soup features cremini mushrooms cooked down in butter until deeply flavorful, combined with a wild rice blend, aromatic vegetables, and cream for a rich, satisfying soup. Enhanced with balsamic vinegar and finished with fresh lemon juice, this recipe creates a comforting bowl with wonderful texture and layers of savory flavor.
Course Soup
Cuisine American
Keyword creamy mushroom wild rice soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Karen Gibson

Ingredients

  • 1 cup wild rice blend (such as Lundbergs)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound cremini mushrooms , sliced
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons poultry seasoning (dried herb blend*)
  • 1 teaspoon dried tarragon
  • 1 leek , cleaned and sliced (white and light green parts only)
  • 1 shallot , diced
  • 2 ribs celery , diced
  • 1 medium carrot , scrubbed, peeled, and diced
  • 4 cloves garlic , peeled and minced
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable or chicken broth
  • 2 teaspoons Better Than Bouillon , mushroom flavor
  • 1/2 cup heavy cream
  • Salt
  • Lemon juice or white wine vinegar (optional, for flavoring)
  • Dried parsley or fresh minced parsley for topping

Instructions

  • Prepare the rice according to the package’s directions in a medium pot with a tight-fitting lid while you start the rest of the soup. When finished, set the pot aside.
  • Heat the oil and butter in a 4- to 5-quart soup pot or Dutch oven over medium/medium-high until the butter has melted.
  • Add the mushrooms and stir well to coat with the fats. Cook, stirring occasionally, until the mushrooms have rendered their liquids and are dark and glossy. There may be a significant amount of liquid in the pot. This will take 10 to 15 minutes.
  • Add the vinegar and herbs and stir well. If you have a good sense of smell, the herbs should be quite fragrant.
  • Add the leeks, shallots, celery, and carrots to the pot, mixing well. Saute until the leeks and shallots have softened and started to become translucent. Stir in the garlic.
  • Spoon in the flour and mix very well with the vegetable mixture, which will become a little pasty. Continue cooking for 1 to 2 minutes, to cook off the rawness of the flour.
  • Pour in the vegetable broth and increase heat to high. Bring the soup to a boil, then reduce heat to maintain an active simmer. Stir in the Better Than Bouillon. Let the soup simmer for 10 minutes.
  • Stir in the cooked rice and reduce heat to low. When the soup stops bubbling, stir in the heavy cream.
  • Taste the soup. If it needs a little punch of flavor, stir in a big pinch of salt and a tablespoon of lemon juice or vinegar. Taste again, and adjust the seasonings to suit.
  • Sprinkle the parsley over the finished soup, and serve.

Notes

* Don’t confuse poultry seasoning with a spice rub for chicken. It’s actually a blend of dried herbs, such as thyme, sage, coriander, nutmeg, marjoram, not spices (e.g., paprika, garlic powder, onion powder, chiles, etc.). Most brands do call it “poultry seasoning” but when in doubt, check the ingredients to confirm it contains herbs.