This Wild Rice Mushroom Soup is a hearty, comforting dish that brings together the earthy flavors of mushrooms and the nutty texture of wild rice in a creamy, savory broth. It’s the perfect meal for a chilly day or when I want something cozy yet satisfying. This soup is naturally vegetarian and can easily be made vegan or gluten-free with a few simple swaps.
Why You’ll Love This Recipe
I love how this soup is rich in flavor but light on effort. It uses simple, wholesome ingredients and comes together in one pot. The wild rice gives it a chewy bite, while the mushrooms add a deep, umami taste that makes every spoonful satisfying. It’s a fantastic recipe for meal prep, and the flavors get even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 tablespoon butter (or plant-based butter for vegan option)
1 medium yellow onion, diced
2 garlic cloves, minced
3 carrots, peeled and diced
2 celery stalks, diced
8 oz cremini or white mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
3/4 cup uncooked wild rice
6 cups vegetable broth
1 cup full-fat coconut milk (or heavy cream for non-vegan option)
I start by heating the olive oil and butter in a large pot over medium heat.
Then I add the onion, garlic, carrots, and celery. I sauté them for about 5–7 minutes until they begin to soften.
Next, I stir in the mushrooms and cook for another 5 minutes until they release their moisture and become tender.
I season the mixture with thyme, rosemary, salt, and pepper, and stir well.
I add the wild rice and pour in the vegetable broth, then bring everything to a boil.
Once boiling, I reduce the heat to low, cover the pot, and simmer for about 45–50 minutes, until the rice is fully cooked.
In a small bowl, I whisk together the coconut milk, flour, and soy sauce until smooth.
I stir this mixture into the soup and let it simmer for another 5–10 minutes, stirring occasionally until the soup thickens slightly.
I taste and adjust the seasoning if needed before serving hot.
Servings and timing
This recipe serves 6 hearty bowls and takes about 1 hour total to prepare:
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Variations
I sometimes add chopped kale or spinach in the last 10 minutes for extra greens.
For a protein boost, I mix in cooked white beans or shredded rotisserie chicken (if not keeping it vegetarian).
To make it gluten-free, I simply swap the flour with gluten-free all-purpose flour and use tamari instead of soy sauce.
I like to blend part of the soup with an immersion blender for a creamier texture while still keeping some chunks.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The wild rice continues to absorb liquid, so I usually add a splash of water or broth before reheating. To reheat, I warm it over medium heat on the stove or microwave individual servings for 1–2 minutes until hot.
FAQs
How can I make this soup creamier without using dairy?
I like using full-fat coconut milk as a creamy alternative. It adds a rich texture without overpowering the flavor.
Can I use a wild rice blend instead of pure wild rice?
Yes, I can use a blend, but I adjust the cooking time as some blends cook faster than pure wild rice.
What type of mushrooms work best?
I usually go with cremini or white mushrooms, but shiitake or a mix of wild mushrooms work great for deeper flavor.
Can I freeze this soup?
Yes, I can freeze it for up to 2 months. I let it cool completely, then store it in freezer-safe containers. I thaw in the fridge overnight and reheat on the stove.
Is this soup healthy?
Definitely. It’s loaded with vegetables, whole grains, and healthy fats. If I want to cut back on fat, I can use light coconut milk or a plant-based milk alternative.
Conclusion
This Wild Rice Mushroom Soup is everything I want in a comforting bowl—nourishing, flavorful, and incredibly satisfying. It’s easy to make and even easier to love, whether I serve it fresh or enjoy the leftovers throughout the week.
A hearty and comforting Wild Rice Mushroom Soup that combines earthy mushrooms and nutty wild rice in a creamy, savory broth. Vegetarian, and easily made vegan or gluten-free.
Ingredients
1 tablespoon olive oil
1 tablespoon butter (or plant-based butter for vegan option)
1 medium yellow onion, diced
2 garlic cloves, minced
3 carrots, peeled and diced
2 celery stalks, diced
8 oz cremini or white mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
3/4 cup uncooked wild rice
6 cups vegetable broth
1 cup full-fat coconut milk (or heavy cream for non-vegan option)
