Creamy Mushroom and Wild Rice Soup


Brimming with rich, earthy flavor, this cozy soup is exactly what we crave when the weather gets cool.

Creamy Mushroom and Wild Rice Soup
Makes about 2 quarts
  • 2 tablespoons unsalted butter
  • 3 large carrots, halved lengthwise and chopped crosswise
  • 2 stalks celery, halved lengthwise and chopped crosswise
  • 1½ cups chopped leeks (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 cup wild rice blend*
  • 1 (32-ounce) carton chicken stock
  • 2 cups water
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (8-ounce) package sliced baby portobello mushrooms
  • 1 (10.5-ounce) can cream of mushroom soup
  • 2 tablespoons chopped fresh parsley
  1. In a Dutch oven, melt butter over medium-high heat. Add carrots, celery, leeks, and garlic; cook, stirring frequently, until leeks are softened, 5 to 6 minutes. Stir in rice; cook, stirring frequently, for 3 minutes. Stir in stock, 2 cups water, thyme, salt, and pepper, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. Stir in mushrooms and mushroom soup; simmer, uncovered, until rice is tender, 20 to 25 minutes. Stir in parsley just before serving.
*We used Lundberg Wild Blend Rice.