Wild Rice Mushroom Soup - 2 Guiding Stars
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A little leftover rice can go a long way in bringing together a simple soup that makes a satisfying meal for cold weather. Wild rice provides a nice texture and visual interest, but if you what you’ve got leftover is brown or even white, those will serve well too.

Tip: If you don’t want to use wine in your cooking, you can replace the wine in this with an equal amount of broth. If you want to make this vegetarian or vegan, mushroom broth is a good alternative to chicken broth here.


  • 1 Tbsp. olive oil
  • ½ onion, chopped
  • ¼ cup chopped celery
  • ¼ cup chopped carrots
  • 1½ cups sliced mushrooms
  • ½ cup white wine
  • 2½ cups low-sodium, fat-free chicken broth
  • 1 cup evaporated skim milk
  • 2 Tbsp. flour
  • ¼ tsp. thyme
  • Pepper to taste
  • 1 cup cooked wild rice


  1. Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery, and carrots. Cook until tender (5-6 minutes)
  2. Add mushrooms, white wine, and chicken broth. Cover and simmer until mushrooms are cooked (25-30 minutes).
  3. Separately, whisk together evaporated skim milk, flour, thyme, and pepper. Stir in cooked wild rice.
  4. Slowly rice mixture into pot. Simmer over medium, stirring continually, until thick (5-7 minutes).
Nutritional analysis per serving: Calories 200; Total Fat 4.5g (6% Daily Value); Saturated Fat 1g (4% DV); Trans Fat 0g; Cholesterol 3mg (1% DV); Sodium 135mg (6% DV); Total Carbohydrate 25g (9% DV); Dietary Fiber 1.5g (6% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 6% DV; Calcium 15% DV; Iron 8% DV; Potassium 10% DV; Niacin 35% DV; Riboflavin 30% DV; Biotin 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/wild-rice-mushrooom-soup/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796