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Mushroom & Wild Rice Soup

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
  • Total Time
    Prep: 25 min. + standing Cook: 45 min.
  • Makes
    12 servings (2-1/4 quarts)


  • 2-1/2 cups water
  • 1 ounce dried porcini mushrooms
  • 1 ounce dried shiitake mushrooms
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound sliced baby portobello mushrooms
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup cold water
  • 4 teaspoons cornstarch
  • 1 cup heavy whipping cream


  • In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.
  • Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
  • Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.
  • In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts
3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Ellen
    Feb 1, 2021

    Delicious! Used two boxes of Rice-a-Roni Long Grain and Wild Rice with the Seasoning Packets. Just delicious.

  • No_Time_To_Cook
    Feb 7, 2019

    Very good and will make again. It did need more seasoning though.

  • Dolores
    Oct 19, 2017

    This looks really delish but can I use only puffball mushrooms in this recipe?

  • Lisa
    Oct 18, 2017

    Great recipe. I use my log grown shiitake mushrooms and it was delicious. It is going to be a winter favorite.

  • siftar2
    Oct 17, 2016

    Help with a Question! On step # 4 the directions say to Stir in broth, rice mix with contents of seasoning packet... The ingredients don't say anything about a seasoning packet. Is this something that is supposed to come with the rice? If so, what brand? I'm used to just buying/cooking rice and adding seasonings.

  • Jentwyn2
    Jan 13, 2016

    This soup was delicious. The only thing i did different was add some chopped rotisserie chicken and I didn't have a box of rice mix but I did have a bag of Wild rice I just added it and some garlic powder. onion powder parsley flakes and let it simmer until the rice was tender, about 30 minutes longer.

  • EileenCu
    Aug 11, 2015

    LOVE this recipe! I had leftover cooked mushrooms -- so omitted the directions for the dried mushrooms. It was EXCELLENT! Will make again with a different variety using the dried, but definitely a good way to use leftovers up.

  • cindihartline
    Feb 13, 2015

    Absolutely delicious!

  • Margo44
    Jan 10, 2015

    Like everyone else says This is the best Mushroom soup EVER !! Next time I'm going to try a bit of sherry.

  • momof2inpa
    Dec 3, 2014

    Delicious! I've made this twice now and my only recommendation is using an all natural or organic wild rice mix such as Lundbergs. The overall taste of the soup was better and it wasn't as salty as when I made it with Uncle Bens.