Damn Delicious

Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup - Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

Wild Rice and Mushroom Soup - Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

It’s been 3 days since we returned from Europe. And I’ve had this soup 3 days in a row now.

It just feels like pure comfort food without leaving me too heavy.

Although, personally, I wouldn’t mind some of that jamón ibérico and manchego cheese I had in Barcelona.

No, but really, this soup has everything I need post-vacation.

It has all the veggies and all the goodness of caramelized mushrooms in a light, hearty soup. Plus, the wild rice keeps you cozy and full all night long.

I’ve had 2 bowls already and I’m ready for a third!

Hello, summer bod is just around the corner, right?

Wild Rice and Mushroom Soup - Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

Wild Rice and Mushroom Soup

Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

20 minutes35 minutes

Ingredients:

  • 2/3 cup whole grain & wild blend brown rice (such as Lundberg Farms)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1 (3.5-ounce) package shiitake mushrooms, sliced
  • 1 leek, white and light green parts thinly sliced
  • 1 carrot, peeled diced
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry sherry
  • 6 cups low sodium chicken broth
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 cup heavy whipping cream
  • 3 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
  4. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
  5. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
  6. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 247.0 Calories from Fat 117
% Daily Value*
Total Fat 13.0g 20%
Saturated Fat 7.0g 35%
Trans Fat 0g
Cholesterol 37.0mg 12%
Sodium 268.0mg 11%
Total Carbohydrate 22.0g 7%
Dietary Fiber 2.0g 8%
Sugars 0g
Protein 8.0g 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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38 comments

  1. Rated 5 out of 5

    An addition to the comfort food menu! My mom has a really hard time digesting most foods but this was so easy on her stomach and absolutely delicious too! With this quarantine going on, I had to substitute a few ingredients but the base flavour was still full of depth. I subbed fresh mushrooms with canned, fresh carrot with frozen peas and carrots, omitted kale and subbed brown rice with wild rice. I look forward to the next time when I can faithfully follow the recipe, but I found the wild rice to be lovely so I’ll keep that! Thank you for the great meal!

  2. Rated 5 out of 5

    Made this tonight and it was “damn delicious”!! Didn’t have any kale so threw in some spinach instead. Tasted great anyway! The seasoning was just right too. Thanks for the great recipe!

  3. Rated 5 out of 5

    Incredible! Changed it a bit, but turned out oh so yummy! Thank you so much

  4. Rated 5 out of 5

    This recipe is fantastic. I substituted white wine for the sherry and it turned out beautifully. The kale also cooks down so nicely, and is a wonderful addition of texture, taste, and nutrients! 

  5. Rated 5 out of 5

    This soup was amazing! I will also be eating it for three days in a row! I love kale in soup, so I doubled up on it, but otherwise followed the recipe as is.
    Chopped veggies one day and it was a quick after work hearty meal the next!

  6. Rated 5 out of 5

    I made this today and it came out awesome! The only thing I changed was using red wine vinegar instead of the dry sherry. Perfect for the weather we’ve been having!

  7. Rated 5 out of 5

    This flavors in this soup are absolutely amazing!  I used three different types of mushrooms and tripled the quantity because they cook down so much.  Make sure to use fresh thyme and parsley.  Also, spinach can be used in place of kale; however, the spinach will cook down and not be as firm.

    I served this soup with a gluten-free baguette and it made a complete meal!

  8. Rated 5 out of 5

    delicious

  9. Could I use green onion instead of leeks…and brown rice vs wild rice? Thanks

    • Hi Nicky, yes you can make those substitutions. However, green onions taste very differently to leeks and the consistency of brown rice is very different from wild rice. So just be mindful when making those modifications and please use your best judgement.

  10. Sure would love nutritional info as I am always looking for recipes for my diabetic husband who has to also follow a renal diet. I love your recipes!!

  11. Here is a simple quick tip I rinse and then soak my rice until I read to use it and it does swell and takes far less cooking time. I stumbled on this by accident when preparing for one of my rice dishes and have been doing this every since. 

  12. This one supports my theory that soups are year rounders 🙂 Thank you !

  13. Is there anything that can replace the sherry/any wines, possibly more stock? I would be using veggie broth in place of the chicken stock too.

  14. You only cook the rice from 7-13 minutes. I find it hard to believe it would be done in that time.

  15. Would love to see a dairy free version.  I wonder if almond milk would work?  Not a fan of coconut 

  16. Will this soup freeze and store well for future meals?

    • I would omit the dairy for freezing and add when you’re reheating for a better outcome. But since we have never tried freezing this ourselves we cannot answer this with complete certainty. Please use your best judgment for freezing and reheating.

  17. Hi, 
    I was wondering if you supply nutritional information for your wonderful recipes? 
    Thanks!
    M.~

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  18. I can’t have coconut milk, or anything with soy products.
    How do you substitute for them??

    • Hi Joyce, we can’t give advice when it comes to dietary restrictions. I would follow the recipe as closely as you can, but substitute the products that don’t suit your needs. Sorry we can’t be of more help!

  19. Is there an instant pot version of this wild rice mushroom soup?

  20. Can I replace the kale with spinach? I can’t get on the kale train. 

  21. Delicious! Going to make this tomorrow! Thanks for the recipe!

  22. Hi. Is there any way to make this without the heavy cream to make it less fattening?