Mushroom and Wild Rice Soup is the perfect hearty dish to serve this holiday season to warm you inside and out.

I really can’t believe I haven’t shared this recipe with y’all! This Mushroom and Wild Rice Soup has been a family favorite for at least 30 years. I remember the first time my mother made it.

We had new neighbors, and they were “foodies.” Something that wasn’t as popular in the 80’s as it is now. They were coming for dinner, so my mother searched for appropriately elegant food to serve. I think it was the wild rice that elevated this dish in her mind.

Although by today’s standards, it might not be super fancy, it still is absolutely delicious. And, this Mushroom and Wild Rice Soup is the perfect comfort food dish to serve this holiday season.

Mushroom and Wild Rice Soup

In a large dutch oven, brown the sausage. Once cooked through, add 1 lb. of the sliced mushrooms, onions, and celery. Cook until softened and greatly reduced in size, about 5-8 minutes.

Add in the wild rice and pour in the Swanson® Chicken Broth. Bring to a boil, then reduce heat to a low simmer. Cook covered for 30 minutes. Add in the Campbell’s® Condensed Cream of Mushroom Soups and stir. Cover again, and cook for an additional 30 minutes, or until simmer.

During the last 30 minutes of cooking, preheat the oven to 425 degrees Fahrenheit. Add remaining pound of sliced mushrooms to a rimmed baking pan. Add pats of butter, salt and seasoning to the mushrooms. Bake 20-25 minutes, stirring occasionally, until golden and fragrant.

Serve the soup, garnished with the brown butter mushroom chips. Enjoy and happy holidays!

Mushroom and Wild Rice Soup

Yield: 6-8 servings

Mushroom and Wild Rice Soup is the hearty dish to serve this holiday season to warm your soul. Buttered mushroom chips and sage sausage elevate this soup.

Ingredients

1 lb. sage pork sausage
2 lbs. mixed mushrooms, divided
2 onions, diced
3 stalks of celery, diced
1 cup of wild rice (not instant)
4 cups of Swanson® Chicken Broth
3 cans of Campbell's® Condensed Cream of Mushroom Soup
3 Tb. butter, cut into pats
salt and pepper to taste

Instructions

In a large dutch oven, brown the sausage. Once cooked through, add 1 lb. of the sliced mushrooms, onions, and celery. Cook until softened and greatly reduced in size, about 5-8 minutes.
Add in the wild rice and pour in the Swanson® Chicken Broth. Bring to a boil, then reduce heat to a low simmer. Cook covered for 30 minutes. Add in the Campbell's® Condensed Cream of Mushroom Soups and stir. Cover again, and cook for an additional 30 minutes, or until simmer.
During the last 30 minutes of cooking, preheat the oven to 425 degrees Fahrenheit. Add remaining pound of sliced mushrooms to a rimmed baking pan. Add pats of butter, salt and seasoning to the mushrooms. Bake 20-25 minutes, stirring occasionally, until golden and fragrant.

Serve the soup, garnished with the brown butter mushroom chips. Enjoy and happy holidays!

Mushroom and Wild Rice Soup is the hearty dish to serve this holiday season to warm your soul. Buttered mushroom chips and sage sausage elevate this soup.

Need some more holiday recipe inspiration? Try our Extra Cream Four Cheese Macaroni for a hearty casserole dinner. Serve it up with these Browned Butter Green Beans for a great seasonal dish!