Wild Rice, Mushroom and Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 113.8
  • Total Fat: 2.5 g
  • Cholesterol: 14.1 mg
  • Sodium: 406.5 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.0 g

View full nutritional breakdown of Wild Rice, Mushroom and Chicken Soup calories by ingredient

Number of Servings: 14


    1 cup uncooked wild rice
    2 chicken boullion cubes
    4 cups water
    1 can 49.5 oz. (6 cups) chicken broth
    1 cup chopped celery
    1 cup diced onion
    1/2 cup grated carrots
    1 lb. portabella mushrooms, sliced
    2 tablespoons olive oil
    2 tablespoons flour
    1 oz. dried porcini or other dried mushrooms
    1-1/2 cup boiling water


By deleting the chicken and using vegetable broth, this soup can be made vegetarian. I added garlic and basil for additional flavor.


Combine the rice, boullion cubes and 4 cups water. Bring to a boil, cover and simmer slowly until rice is done, about 1 hour.
In a 2 cup measing cup, pour 1-1/2 cups of boiling water over the dried mushrooms.
In a heavy saucepan, saute the carrots, onion, celery, and portabella mushrooms until the mushrooms have lost their moisture and that liquid is evaporated, about 10 minutes. Sprinkle the vegetables with the flour and cook, stirring until the flour is incorporated well, about three minutes. Scoop the dried mushrooms out of the water and chop them. Add enough water to the water that the mushrooms were soaking in to make 2 cups. Slowly add broth, dried mushrooms, mushroom "water", and chicken to the saucepan. Simmer for about 20 minutes until the vegetables are thoroughly cooked and flavors are blended. Add the wild rice and cook until hot.

Serving Size: Makes 14 1-cup servings, 114 calories each