Creamy Mushroom and Wild Rice Soup

5 from 3 reviews


  • 2 tablespoons butter or ghee
  • 5oz cremini mushrooms, quartered
  • 5oz white button mushrooms, quartered
  • 5oz shiitake mushrooms, sliced
  • 5oz baby bella mushrooms, quartered
  • 1 teaspoon salt, divided
  • 2 large carrots, diced
  • 3 stalks of celery, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon of salt, or to taste
  • 1/4 cup gluten free flour
  • 48oz chicken bone broth
  • 1 cup wild rice
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream
  • juice of 1/2 lemon


  1. Add two tablespoons of butter or ghee to a heavy bottomed dutch oven or pot, over medium heat. Add mushrooms and cook down for 10 minutes, tossing every couple of minutes, until golden brown and reduced. Add 1/2 teaspoon of salt and mix to combined. Remove from pot and set aside.
  2. Add 2 more tablespoons of butter or ghee to the pan then add the carrots, celery and yellow onion. Cook for 7 minutes, mixing throughout so they cook evenly, then add the garlic, rosemary, dried thyme, dried oregano, and red pepper flakes, and cook for another 3 minutes. I added 1/2 teaspoon of salt here, but that’s completely up to you. I like it salty!
  3. Add the gluten free flour along with the mushrooms and mix to coat all the veggies. Then add the bone broth and wild rice. Mix to combined the cover. Bring to boil then reduce to medium-low heat and cook for about 1 hour, mixing every 15 minutes to ensure nothing sticks to the bottom of the pot.
  4. Once the rice is tender, remove from heat and add black pepper, heavy cream, and lemon juice before serving!

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