Elegant Mushroom Lemon Basil Soup with Wild Rice

There is just something about this soup that is almost haunting. It is reminiscent of a Greek soup, yet the wild rice is clearly not a flavor normally found in the classic Greek soups. Just a lovely conglomeration of different flavors from around the globe (like so many of us are…) Easy, too.

Elegant Mushroom Lemon Basil Soup with Wild Rice
Elegant Mushroom Lemon Basil Soup with Wild Rice

This is not your ubiquitous gloppy Wild Rice soup so popular today, but it does have a can of condensed cream of chicken soup. I tried to replace it, but frankly, we liked the original version better. What can I say? And this has long been a family fave!

Hope you guys enjoy this as much as we do. Serve this with a hearty bread like Crusty Bread for a wonderful, light meal or perhaps a first course at a dinner party. By the way, you may notice there is no actual meat in the recipe, but this soup is good with a bit of left over chicken, turkey or ham. Maybe a cup or so.

Don’t forget to garnish – the lemon slice is really a key flavor and subtly lends it flavor to the broth, and don’t forget the Parmesan, either (which I often do) as its sharp nuttiness really makes the soup. Left over, this soup is even better – the rices swell a bit and the flavors blend, but it is thin enough to start with that broth is still beautiful.

Crusty Bread
Crusty Bread

Elegant Mushroom Lemon Basil Soup with Wild Rice

  • Servings: 6
  • Time: 50 minutes
  • Difficulty: easy
  • Print

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 2 stalks celery, diced
  • 1 pound mushrooms, sliced
  • 4 cloves garlic, crushed and minced
  • 10 cups chicken stock (see note)
  • 1 can condensed cream of chicken soup
  • 1 tablespoon dried basil or 1/4 cup of a fine chiffonade of fresh. If using fresh, add in at the end
  • 1 lemon, about 1/3 of the lemon squeezed into the soup, the rest thinly sliced for garnish
  • 1 teaspoon pepper
  • 1/2 cup of uncooked wild rice
  • 1/4 cup of uncooked rice
  • optional cup of left over turkey or chicken, or a half cup of slivered ham
  • Freshly grated Parmesan for topping soup, about a teaspoon per person

Heat oil in large pot. Saute onion, celery, mushrooms and carrots until slightly softened. (Add a bit of water, if needed.) Add garlic, stir, and cook for a minute or two longer.

Add broth, soup, basil (if using dried), pepper, rices, squeeze of lemon. Bring to a simmer, cover and simmer for 40 minutes until wild rice is tender. If using any left over ham, turkey or chicken, or the option for fresh basil, add at the end and allow to just heat through.

Note on Chicken Stock: This is not a “thick” soup, so if you’d like, hold back a bit on the some of the stock (say two cups) until the end and add it if you wish. It is also not so particular that if you are using canned or boxed stock that you can’t just approximate amounts so you don’t have any left over or aren’t opening another box or can for an ounce or so.

From the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money & time and managing this recipe.
Kitchen & Cooking Hack:

Freeze (Short term) long cooking grains and rice.

When you have something that takes a long time to cook, consider cooking more and stashing amounts for the recipes you use in the freezer.
When you have something that takes a long time to cook, consider cooking more and stashing amounts for the recipes you use in the freezer.

Put your own spin on it:

As mentioned before, you can make this with turkey or chicken.  Smoked turkey or chicken would be great, too.  If you’d like to substitute milk for the 1/2 & 1/2, you could do that.  The recipe would be a bit thinner.  Sautéed or jarred mushroom slices would be fine in this.

Elegant Wild Rice Soup made April 2012, repriced March 2014 for $4.97

4 thoughts on “Elegant Mushroom Lemon Basil Soup with Wild Rice”

  1. I made this last week, and then again this week, too! Thanks for posting it. I almost forgot the lemon the second time, and then remembered and you’re right – it makes a huge difference.

    1. Thanks for taking the time to comment! It’s appreciated, and that’s the best compliment of all, when someone makes something and then has to have it again! You’re so right – the lemon, although it sounds like a garnish, is actually an integral part of the soup. You don’t think it would add that much flavor but it does. I have another recipe on here, a skillet roasted lemon chicken, and the only lemon is the sliced lemon on the BOTTOM of the skillet, under the chicken. It’s perfectly lemony, too. Same principle I guess is what I’m trying to say! https://frugalhausfrau.wordpress.com/2014/08/19/skillet-roasted-lemon-chicken-4-65/

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