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Wild Rice and Mushroom Soup

Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    8 servings (2 quarts)


  • 1 pound baby portobello mushrooms, chopped
  • 2 tablespoons olive oil
  • 2 packages (6 ounces each) long grain and wild rice mix
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 1/2 cup water
  • 2 cups heavy whipping cream


  • In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
Nutrition Facts
1 cup: 399 calories, 26g fat (14g saturated fat), 84mg cholesterol, 803mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.

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Average Rating:
  • Olga
    Feb 28, 2021

    No comment left

  • bernerlover
    Jul 30, 2020

    this was really good. Only change I made was I sliced the mushrooms thinly instead of chopped and I wound up adding almost double the broth as it was really thick, and this turned out wonderfully (just the right thickness). I'll definitely make again

  • Robin
    Feb 12, 2019

    The water is the amount listed on the boxes of rice you use.

  • Carol
    Nov 8, 2017

    In the directions it says to add water,yet there is no amount listed.

  • Carol
    Nov 8, 2017

    It’s the directions it says to add water,yet there is no amount listed.

  • angela32
    Oct 31, 2017

    I made this for dinner tonight and it was awesome! Even my non mushroom loving husband had two bowls and asked me to make it again. Total Winner!

  • sampierson
    Feb 26, 2013

    This soup was super good and quick and easy! I added a little parsley and basil too! And substituted 30 calorie almond milk for a lower calorie soup! Was delicious. I loved it!