Handwritten recipe card for Wild Rice Soup
by: salvagedrecipes

Wild Rice Soup with Mushrooms

Wild Rice Soup
This creamy wild rice soup reflects a classic Midwestern and American home-cooking style, where hearty grains, vegetables, and dairy come together in a single pot. Wild rice, long prized in northern regions for its nutty flavor and firm texture, forms the backbone of the dish, while butter, onions, celery, carrots, and mushrooms build a slow, savory base. Finished with beef stock, half-and-half, and a splash of sherry, the soup balances richness with warmth. It’s the kind of recipe written for practical kitchens—meant to simmer gently, fill the house with aroma, and deliver comfort in every spoonful, especially on cold days.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6
Calories 280 kcal

Ingredients
  

  • 2 tbsp butter
  • ½ cup onion (finely chopped)
  • ¼ cup celery (finely chopped)
  • ¼ cup carrot (finely chopped)
  • 1 ½ cup fresh mushrooms (sliced )
  • ¼ cup all-purpose flour
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1/4 tsp dried thyme
  • 2 cups beef stock
  • 1 cup half-and-half
  • 1 cup cooked wild rice
  • ⅛ tsp bitters
  • ½ cup fresh chervil (chopped)

Instructions
 

Step 1: Melt Butter

  • Melt butter in a deep saucepan over medium heat.

Step 2: Sauté Vegetables

  • Add onion, celery, and carrot.
  • Cook 3 minutes, stirring.
  • Add mushrooms and cook 3–4 minutes longer.

Step 3: Make Roux

  • Stir in flour, salt, pepper, and thyme.
  • Cook until mixture bubbles and turns slightly golden.

Step 4: Add Liquids

  • Slowly stir in beef stock.
  • Cook and stir until thickened.

Step 5: Finish Soup

  • Add half-and-half, chervil, bitters, and cooked wild rice.
  • Heat gently, do not boil.

Tips

  • Use chicken stock instead of beef for a lighter flavor
  • Add diced ham or chicken for extra protein
  • Substitute milk for half-and-half to reduce richness
  • Use olive oil instead of butter if preferred
  • Add garlic with the onions for depth
  • Stir in spinach at the end for color
  • Use leftover holiday wild rice
  • Double the batch for freezing
  • Add a splash of cream just before serving

Nutrition

Calories: 280kcalCarbohydrates: 28gProtein: 9gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 620mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 2800IUVitamin C: 6mgCalcium: 120mgIron: 1.8mg
Keyword comfort food, creamy soup, mushrooms, one pot meal, vintage recipe, wild rice soup, winter meals
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