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over the top shot of wild rice soup

Wild Rice Soup

This wild rice soup is so hearty and delicious and you can make it in less than half an hour.
Course Lunch
Cuisine American
Keyword mushroom soup, wild rice soup
Cook Time 20 minutes
Servings 4 servings
Calories 641kcal


  • 2 large carrots washed, peeled & sliced
  • 1/3 cup onions diced
  • 1/3 cup celery sliced
  • 3 slices bacon chopped
  • 2 tablespoons butter
  • 2 ½ cups mushrooms
  • 2 teaspoons rosemary
  • 2 teaspoons garlic paste
  • ¼ cup flour
  • 4 cups vegetable stock can sub chicken or beef
  • 1 cup milk or cream see notes if using milk
  • 1/3 cup sherry cooking wine optional
  • 2 cups wild rice precooked
  • Salt & Pepper to taste


  • Sautee celery, carrots, bacon and onions in butter over medium-high heat, in a large soup pot. About 4-5 minutes.
  • When vegetables have begun to soften and develop a little color, stir in mushrooms, rosemary and garlic paste. Cook for 2-3 more minutes, making sure to not burn the garlic.
  • Next stir in the flour. Cook for another 2-3 minutes.
  • Pour in cooking sherry, milk and stock. While pouring, stir vigorously to ensure the flour is dissolved completely. Bring to a boil and then after lowering the heat, simmer for 10 minutes or until soup is reduced to desired consistency.
  • Add precooked wild rice and simmer for another 5 minutes.
  • Serve warm and enjoy!


Freezing Tips: Can be frozen for up to 3 months. First chill soup then place in large ziplock, freezing it flat. When ready to reheat, microwave or warm over medium heat in a pot on the stove.


Calories: 641kcal | Carbohydrates: 78g | Protein: 16g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 1052mg | Potassium: 740mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6698IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg