Cream of mushroom and wild/brown rice soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 15.1 g
  • Cholesterol: 43.1 mg
  • Sodium: 321.3 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Cream of mushroom and wild/brown rice soup calories by ingredient


Easy, delicious and filling soup, could be made vegan as well. Easy, delicious and filling soup, could be made vegan as well.
Number of Servings: 8


    3 serving Baby Bella Mushrooms (3 oz)
    .5 cup Wild Rice
    .5 cup Brown Rice, long grain
    4 clove Garlic
    1 cup, chopped Onions, raw
    .5 cup Butter, salted
    1 cup Half and Half Cream
    1 tsp Thyme, ground
    32 oz Kirkland Chicken Stock


If there are leftovers rice will absorb some of the liquid. To eat as soup add more liquid of choice or serve as a side dish similar to risotto.


Saute onions in 1/4 c. butter until beginning to soften, add garlic and cook 2 minutes longer, add all of rice and stir to coat then add the chicken stock and thyme, bring to a boil and then cover and simmer until rice is tender. While rice is cooking, chop mushrooms and saute in 1/4 c. butter. When rice is cooked add the mushrooms and half and half and heat through. Serve. Salt and pepper to individual taste.

NOTE: Any left overs that are refrigerated may require more stock, cream, or water to be added as rice will absorb liquid, but it can also be served as a side dish, kind of like a risotto, as well.

Serving Size: 8, 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user AMYVANDERPOEST.