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mushroom wild rice soup

Low-Calorie Mushroom Soup

A delicous, savory mushroom wild-rice soup.
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Soup
Cuisine American
Servings 18 cups
Calories 75 kcal


  • Kitchen knife
  • 6-8 quart pot


  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter (optional)
  • 1 onion large (or 2 medium)
  • 24 oz white mushrooms
  • 24 oz any other type of mushrooms
  • 8 cups chicken broth low sodium
  • 8 cups vegetable broth
  • 2 cups water
  • 2-4 stems thyme fresh
  • 1-4 bay leaves
  • 1 cup wild rice (or wild rice blend) dry
  • salt and pepper to taste


  • Heat a large pot and add the olive oil and butter (omit butter to keep recipe to 75 caloires/cup)
  • Dice onion and sauté in the oil on medium heat until soft, stirring frequently
  • Add sliced mushrooms, thyme, bay leaves, salt and pepper to the pot. Sauté and stir on medium heat until soft (10-15 minutes).
  • Add broth and water to pot and increase heat.
  • Bring to a boil, then reduce heat and simmer for at least 20 minutes
  • Remove thyme stems and bay leaves.
  • Bring back to boiling and add dry rice. Reduce heat and simmer according to the package instructions on the rice (about 45 minutes).


We serve this soup warm with a side of sliced apples, salad, or even a toasted English muffin topped with shredded parmesan cheese and Greek seasoning. 
We love pepper and will add about a tablespoon when we cook this recipe.
Keyword soup