Wild Rice and Mushroom Soup Recipe

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
Wild Rice and Mushroom Soup

Few dishes are as comforting and satisfying as a steaming bowl of soup. This wholesome recipe brings together the earthy richness of cremini mushrooms, the nutty texture of wild rice, and a medley of aromatic herbs and spices to create a dish that’s both nourishing and flavorful.

Perfect for a cozy winter evening or a light yet hearty lunch, this Wild Rice and Mushroom Soup ticks all the right boxes. Packed with vibrant vegetables and complex carbs, it’s not only delicious but also a smart choice for anyone looking to eat healthier or support their weight loss goals.

A Healthy Soup Recipe for Any Season

This wild rice and mushroom soup combines rich flavors, great texture and nutrition. The nutty chewiness of wild rice pairs perfectly with tender mushrooms and a fragrant mix of thyme, sage and paprika.

At just 155 calories per serving, it’s a comforting, guilt-free option. Wild rice, a high-fiber whole grain, keeps you full, while mushrooms bring antioxidants and a savory umami flavor. Serve it as a vegetarian main or add shredded chicken for extra protein.

Counting as one SmartCarb, one Vegetable and one Extra on Nutrisystem, this soup is ideal for healthy eating and weight loss. Plus, it’s easy to customize—add chicken for a heartier dish or tweak the herbs to your liking. Pair it with crusty bread, salad or roasted veggies for a comforting, nutritious meal.

How to Make Wild Rice and Mushroom Soup

While it may sound like a complex recipe, making wild rice and mushroom soup is easier than you might think! With just a few simple steps and some basic ingredients, you can create a soup that’s packed with flavor and nutrition.

  1. Start with the Veggies: Begin by sautéing finely chopped onion, carrots and celery in olive oil. This creates a flavorful base for the soup and ensures the vegetables are soft and tender.
  2. Add the Mushrooms and Garlic: Once the veggies are softened, add sliced cremini mushrooms and minced garlic. Cook until the mushrooms release their juices and develop a golden color.
  3. Season Generously: Incorporate fresh thyme, dried sage, paprika and black pepper to enhance the earthy flavors of the soup.
  4. Thicken with Flour: Stir in whole wheat flour to create a roux that gives the soup its slightly creamy consistency.
  5. Simmer with Wild Rice and Broth: Add low-sodium vegetable broth and uncooked wild rice, then simmer the soup until the rice is tender and flavorful.

The result? A delicious bowl of mushroom and wild rice soup that’s ready to be enjoyed!

Serving Suggestions

This hearty soup can be a meal on its own, but pairing it with complementary sides can elevate your dining experience. Here are a few ideas:

Customization Ideas

One of the best things about this wild rice and mushroom soup recipe is its flexibility. Here are a few ways to make it your own:

  • Add Protein: Transform it into chicken mushroom and wild rice soup by stirring in cooked, shredded chicken or turkey.
  • Make It Creamier: For a richer texture, add a splash of almond milk, coconut milk or half-and-half during the last few minutes of cooking.
  • Switch Up the Herbs: Experiment with different herbs, like rosemary or parsley, for a unique twist.

Seasonal Tips

This soup is perfect year-round, but it’s especially delightful in the fall and winter months when you’re craving warm, hearty meals.

During mushroom season, try using a mix of wild mushrooms like chanterelles or porcini for an even deeper flavor. You can also incorporate seasonal vegetables like parsnips or leeks to make the soup more festive.

In warmer months, serve this soup as a lighter dinner option alongside a crisp, chilled salad.

Ready to Try It?

Whether you’re craving a cozy meal for a chilly evening or looking for a nourishing dish to support your health goals, this wild rice and mushroom soup recipe is sure to deliver. With its earthy flavors, hearty ingredients and endless customization options, it’s a soup recipe you’ll turn to again and again. Serve it with your favorite sides, enjoy it as a standalone meal, and feel good knowing you’re fueling your body with wholesome ingredients.

Servings: 8

Calories per Serving: 155

On Nutrisystem, Count As: 1 SmartCarb, 1 Vegetable and 1 Extra

Ingredients:

  • 2 Tbsp. olive oil, divided
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 16 oz. cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 1 tsp. dried sage
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • ¹⁄₃ cup whole wheat flour
  • 8 cups vegetable broth, low sodium
  • 1 cup uncooked wild rice

Directions:

  1. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Once hot, add the onion, carrots and celery. Cook for 6-8 minutes, until soft.
  2. Add mushrooms and garlic. Stir to combine. Cook for another 6-8 minutes.
  3. Add thyme, sage, paprika and black pepper. Stir to combine.
  4. Stir in the whole wheat flour.
  5. Stir in the vegetable broth and wild rice. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45-60 minutes, until the rice is soft.
Click to rate this recipe!
[Total: 1 Average: 5]