Wild Rice, Mushroom and Kale Soup

Wild Rice and Mushroom and Kale Soup - Supper with Michelle


I have a confession to make. If you haven’t noticed by now, I’m completely in love with cream based soups and stews. So there’s no surprise that Half and Half Milk, Heavy Cream, and Coconut Milk get a lot of use in my house. And we will just have to add this delicious soup to the list. As far as appearances, this soup looks very similar to my Lemon and Spinach Orzo Soup. It has two types of rice (one being parboiled rice because it doesn’t expand or over cook like regular long grain rice and works great for this soup) in it, along with mushrooms and kale(spinach is also nice if you’re not a fan of kale). The broth for this soup is thin. I’ve made it thicker in the past, by adding in a couple tablespoons of flour when sautéing the veggies, but I wanted to keep this recipe on the thinner side. Feel free to try it both ways, because they’re both yummy. I also like to top this soup with rustic bread homemade croutons and parmesan cheese to give it that extra oomph! Fresh parsley is nice as well. 🙂


Wild Rice and Mushroom and Kale Soup - Supper with Michelle


Recipe: Serves 3 – 4


2 – 3 cups of Mushrooms (your choice/sliced)

2 – 3 medium Carrots (sliced)

2 Ribs of Celery (diced/sliced)

1 medium Onion (diced)

1/2 cup of Parboiled Rice

1/2 – 3/4 cup of Wild Rice

2 – 3 cups of Kale (lightly packed, cut into bite size pieces, hard stems removed) (Spinach is also a nice substitute)

2 – 3 cloves of Garlic (minced)

2 – 3 tablespoons of Olive Oil

3  cups of Vegetable Broth (low sodium) (or more depending on how thick you like your soup)

3 cups of Water ( you can use all vegetable broth or water if you prefer)

1/2 cup of Half and Half Milk (or a little more if you like)

Sea Salt and Pepper to taste



Wild Rice and Mushroom and Kale Soup - Supper with Michelle



In a large pot, heat oil on a medium heat and add in onions, carrots, and celery. Saute for about 5 – 10 minutes then add in mushrooms and garlic and saute for an additional 5 minutes. Then add in your broth, water, wild rice, and parboiled rice. Let simmer for about 40 – 50 minutes or just until your wild rice is done or begins to crack open. Then add in your kale, half and half milk, salt and pepper to taste and let simmer for another 5 minutes or so.  The rice will expand and soak up a lot of the broth as it cools, so feel free to add a little more water or broth if needed. Pretty simple right? Mhmm.. 🙂

**Please note: If you’d like your soup on the thicker side, you’ll need to add a good dusting or coating (about 2 tablespoons) of flour and possibly a little more oil  to your veggies prior to you adding your veggie broth/water. Let it mix in well to get that flour taste out and then add in veggie broth. Because you’re adding flour to this…you may also need additional water/milk because it will definitely thicken up some…so add some more if it gets too thick. **

Place into your bowls and top with whatever you’d like and then dig in.


Wild Rice and Mushroom and Kale Soup - Supper with Michelle

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  • Reply
    Lisa Engles
    December 20, 2016 at 6:48 pm

    3 of my favorite things can’t wait to try!

    • Reply
      December 29, 2016 at 8:15 am

      Oh wonderful! Thanks so much Lisa! 🙂

  • Reply
    valeire lombardo
    February 16, 2017 at 9:32 am

    Just wondering what mushrooms you used? And never knew what parboiled rice was? I heard of it but I didn’t know it retained it’s shape. Anyway,when I am looking for it does it say that on the bag, guess it would but I am so scatter brained grocery shopping with a toddler that I just need to grab and go. lol. Thanks in advance.

    • Reply
      February 16, 2017 at 10:15 am

      Hi there! I normally use baby portobello mushrooms or white mushrooms caps. But you can certainly use whatever type you enjoy. Parboiled rice can sometimes be found where your Caribbean or Spanish foods are in your grocery store. But most stores also stock them were the regular rice is. And the parboiled rice has a similar cooking time as the wild rice. It’s not a must, but if you choose to use regular long grained rice you may want to add it in maybe 10- 15 minutes after you’ve added your wild rice, so that you don’t have a big pot of rice mush is that makes since! Haha! Thanks again visiting my site. 🙂

  • Reply
    Joanne Esters-Brown
    February 26, 2017 at 6:15 pm

    I made this soup for dinner today. I absolutely loved it!! I didn’t use the parboiled rice because I didn’t have any. I used Jasmine rice instead. I did use the wild rice. I had a crusty Italian bread on the side–didn’t add it to the soup. I used portabello and shitake mushrooms. I used the green curly kale. I will definitely make this soup again. Many times. Thanks.

    • Reply
      March 2, 2017 at 1:42 pm

      Oh wonderful! So glad you enjoyed it. Jasmine Rice sounds really nice. Thanks so much for giving my recipe a try! All the best! 🙂

  • Reply
    August 23, 2017 at 3:34 pm

    Can I use coconut milk instead of half and half to make it dairy free?

    • Reply
      August 27, 2017 at 4:59 pm

      I haven’t used coconut milk with this recipe before, but it should be fine, as long as it’s unsweetened. 🙂

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