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Mushroom and Wild Rice Soup

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“I LOVE mushrooms. I found this recipe on and modified it to the taste of my Lactose Intolerant boyfriend.”
1hr 35mins
7 cups

Ingredients Nutrition


  1. In a small saucepan, cook chicken broth and wild rice until rice is tender and liquid is absorbed, about 45 minutes.
  2. Meanwhile, soak mushrooms in hot water for 20 minutes. (You can try it with other types of mushrooms too.
  3. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
  4. In a 2 1/2 quart saucepan, melt 1 tablespoon margarine, add mushrooms and saute for 5 minutes. Place mushrooms in a small bowl.
  5. In the same pan, melt 1 tablespoon margarine, add onion, garlic, rosemary, thyme and salt and saute for 8 minutes.
  6. Add to the onion mixture the potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 13 minutes.
  7. Using a blender, puree soup until smooth. Return soup to saucepan. Stir in wild rice, mushrooms, and milk. Cover and simmer 15 minutes to blend flavors. Season with pepper.

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