Earthy flavors, texture rich and flavor packed Wild Rice and Mushroom Soup is super cozy and so satisfying. It features onions, celery and mushrooms sautéed then simmered in a rich broth. Cooked wild rice is dropped in and the soup is finished with a touch of heavy cream and fresh thyme. Share with a big salad and Multigrain Sourdough Bread for dunking! This recipe is vegetarian but can easily be made dairy free. [ VIDEO in recipe card ]
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Everyone in my family loves mushroom soup, so I’m always looking for new recipes & this one did not disappoint! It was packed with so many flavours & the wild rice took it to another level.” ~ Sabrina
Comforting Wild Rice Mushroom Soup
Two of the most comforting and earthy flavors are included in this recipe: wild rice and mushrooms. Paired with simple flavor builders like garlic, celery and onion, this recipe is on regular rotation once the temperatures dip.
Wild rice has an earthy, almost smoky flavor, is chewy and lends a distinct textural experience to any recipe it’s enjoyed in.
This Recipe Is
- rich and hearty
- simple
- umami filled
If you make homemade soup recipes, and mushrooms, you’ll enjoy this texture rich soup.
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How to Make Vegetarian Wild Rice and Mushroom Soup
step by step
About the Key Ingredients
- Long Grain Wild Rice: adds an earthy flavor and chewy texture to the soup. Look for it in bulk bins for best value.
- Dry White Wine: I use dry Vermouth. It adds a rich and complex flavor to soup.
- Crimini Mushrooms: also known as baby bella, these mushrooms are meaty and add texture and umami flavor.
- Veggie Stock: use a high quality veggie broth that tastes good to you. I use low sodium Better than Bouillon concentrated veggie paste.
- Heavy Cream: thickens and adds richness to the soup. Dairy free? Omit the cream and add unsweetened homemade cashew milk! It’s thicker and richer than store bought plant milks, so it’s an ideal stand in for cream in this recipe.
Lemon, thyme and parsley are optional, but I find a quick squeeze of lemon brightens the soup and thyme adds to the flavor mix!
Start with cooking the wild rice first, separate from the soup pot, to maximize time spent on veggie prep and cooking, since wild rice takes about 50 minutes to cook. Once the remaining ingredients are ready in the soup pot, the rice is done cooking and then can be dropped in with the other ingredients.
Traci’s Tips
- Share with your favorite bread, like seedy sourdough bread, gluten free sourdough or soft sourdough dinner rolls for sopping up the rich broth.
- Avoid a broken broth! Adding cream directly to the soup pot can lead to a broken broth. To avoid this, simply temper the cream first by adding a bit of hot broth to the cold cream, then pouring the mixture into the soup.
- For meal prep, the rice can be cooked and frozen up to two weeks in advance. Thaw in the fridge overnight.
Wild Rice and Mushroom Soup
Servings:4 Servings
Calories:360kcal
Earthy flavors shine in this hearty, texture rich and flavor packed Wild Rice and Mushroom Soup. Share with a big salad and crusty sourdough for dunking! This recipe is vegetarian but can also be made dairy free.
Ingredients
Cook the Rice:
- 1/2 cup (100g) Long Grain Wild Rice
- 3 1/2 cups (825g) Water
Make the Soup:
- 2 tablespoons Olive Oil or butter
- 1 1/4 cups (155g) Yellow Onion diced small, about one small onion
- 3/4 cup (100g) Celery chopped small, about two ribs
- 2 Fat Cloves of Garlic minced, about 2-3 tsp
- 1/2 cup (115g) Dry White Wine I like dry Vermouth
- 1 pound (455g) Cremini Mushrooms
- 5 cups (1.2kg) Low Sodium Vegetable Broth
- 2/3 cup (145g) Heavy Cream *see note for dairy free
- Squeeze of Lemon optional
- Salt to Taste
For Serving:
- Fresh Thyme or Parsley
- Fresh Black Pepper
Instructions
Cook the Rice:
- In a medium sauce pan bring the water and a heavy pinch of salt to a boil. Meanwhile rinse the rice. Once the water is boiling, add the rice. Reduce heat to medium and gently simmer, uncovered, for 40-50 minutes. When done, the rice will be chewy yet tender with many grains split open. Drain any remaining water and set aside.
Make the Soup:
- While the rice is cooking, in a medium Dutch oven or stock pot, heat the oil or melt the butter on medium heat. Saute' the onions and celery for 8-10 minutes, until softened and the onions start to turn brown. Meanwhile, trim and dice the mushrooms, medium.
- Add the wine to the celery and onions and cook until there's about 2 Tbs. left, about 2-3 minutes.
- Add the mushrooms and garlic to the pot. Cook mushrooms on medium heat for 10-15 minutes, or until mushrooms have shrunk and almost all their juices have cooked off.
- Pour the veggie broth into the pot and gently simmer, uncovered, for 15-20 minutes.
- Turn heat to lowest setting. Transfer the cooked wild rice to the soup pot, stir. Measure the cream in a spouted measuring cup and transfer 1/2 C soup broth to the cream. Stir. (This tempers the cream and helps prevent breaking once added to the soup). Transfer the cream mixture to the soup. Stir and warm though on lowest heat, about 5 minutes (do not boil or simmer as this could lead to the broth breaking/curdling).
- Remove from heat. Give the soup a squeeze of lemon juice, about 1/4 of a lemon (optional). Taste for salt and add a few grinds of fresh ground black pepper to taste. Garnish with fresh thyme leaves and/or parsley if desired.
To Store:
- Store in a lidded container for up to three days in the refrigerator.
Video
Notes
*To make this soup dairy free, I tested this recipe with unsweetened, plain homemade cashew milk (1C Cashews + 3C water blended in a high speed blender).
For a more economical price, look for long grain wild rice in the bulk bins where available.
Recipe adapted from The Dinner Co-Op.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 360kcal | Carbohydrates: 31g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 1228mg | Potassium: 773mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1299IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg
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Everyone in my family loves mushroom soup, so I’m always looking for new recipes & this one did not disappoint! It was packed with so many flavours & the wild rice took it to another level. It’s become a family favourite now. Thanks for sharing!
Hiii Sabrina! SO happy to hear you enjoyed the soup and that it was a hit with the family! Thank you for your note.
Another winner!
Made this delicious soup and I was delighted.
Used whole milk yogurt instead of cream and I had red quinoa on hand but no wild rice. No problem.
I love how adaptable and satisfying your recipes are to me. Always worth the effort!
Hi Camille! Awh, thank you for your note and sending a smile! Whole milk yogurt sounds lovely – I’ll give it a go!
Superb recipe for a well balanced veggie meal!
Hi Anne-Catherine! Thank you for your note, rating and giving the recipe a go…. Isn’t the soup so satisfying!