Wild Rice and Mushroom Soup

This simple, easy-to-prepare soup uses quick-cooking rice, canned chicken broth, and matchstick-cut carrots to speed preparation.

Notes: Garnish soup with parsley.

Yield: Makes 7 cups; 4 or 5 main-dish servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 30%
  • Protein: 10g
  • Fat: 7.9g
  • Saturated fat: 4.6g
  • Carbohydrate: 27g
  • Fiber: 3.5g
  • Sodium: 116mg
  • Cholesterol: 21mg


  • 3 1/4 cups fat-skimmed chicken or beef broth
  • 1/4 cup wild rice
  • 1 cup dried shiitake mushrooms
  • 2 tablespoons butter or margarine
  • 1 onion (1/2 lb.), peeled and chopped
  • 1/2 pound sliced common mushrooms
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 russet potato (1/2 lb.), peeled and chopped
  • 1/2 cup dry sherry
  • 1/2 cup half-and-half (light cream) or whipping cream
  • Salt and pepper


  1. 1. In a 1- to 2-quart pan, bring 1 1/4 cups broth and rice to a boil over high heat. Reduce heat, cover, and simmer until rice is just tender to bite, 45 to 50 minutes.
  2. 2. Meanwhile, in a bowl, soak shiitake mushrooms in 1 1/2 cups hot water until pliable, about 20 minutes. Squeeze mushrooms in water to loosen grit. Lift out mushrooms, reserving liquid. Cut off and discard stems, then thinly slice caps.
  3. 3. In a 5- to 6-quart pan over medium-high heat, stir shiitakes in 1 tablespoon butter until golden brown, about 5 minutes. With a slotted spoon, transfer shiitakes to a small bowl.
  4. 4. To large pan, add remaining 1 tablespoon butter, onion, common mushrooms, garlic, rosemary, and thyme; stir often until vegetables are golden, about 10 minutes.
  5. 5. Carefully pour shiitake soaking liquid into pan, discarding grit in bottom of bowl. To pan, add potato and remaining 2 cups broth. Cover, bring to a boil over high heat, then reduce heat and simmer until potato mashes easily when pressed, about 20 minutes.
  6. 6. In a blender, whirl soup, a portion at a time, until very smooth. Return to pan. Add shiitakes, wild rice with liquid, sherry, and half-and-half. Stir often over high heat until hot, about 2 minutes.
  7. 7. Ladle into bowls and season to taste with salt and pepper.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wild Rice and Mushroom Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy