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BackStreet Café's Mushroom Wild Rice Soup

Course Soup


  • 2 tablespoons butter
  • 1 small onion peeled and chopped
  • 2 carrots peeled and chopped
  • 4 ribs celery chopped
  • 3 cups sliced mushrooms
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • Pinch of grated nutmeg
  • ½ cup white wine optional
  • 6 cups chicken stock see note
  • 1 cup cooked wild rice
  • ½ cup heavy whipping cream
  • Fresh chopped parsley for garnish


  • In a large pot over medium heat, melt butter. Add onion, carrots, celery and mushrooms. Sauté until onions are translucent and mushrooms have browned, 3 to 5 minutes. Add garlic, salt, pepper, thyme and nutmeg. Stir in until garlic releases its fragrance, about 30 seconds.
  • Add wine if using and deglaze pan for 2 to 3 minutes. Add stock and cook on medium low heat until celery and carrots are tender, 5 to 10 minutes.
  • Add rice and cream. Continue to cook until soup thickens slightly. Garnish with parsley.


Less stock can be added for a thicker soup