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You are here: Home / Recipes / Main Dish / Soups/Stews/Chili / Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

By Traci · Jump to Recipe · Jump to Video
This post may contain affiliate links. Please read my affiliate policy.

Earthy flavors, texture rich and flavor packed Wild Rice and Mushroom Soup is super cozy and so satisfying. Share with a big salad and Multigrain Sourdough Bread for dunking! This recipe is vegetarian but can be made dairy free. [ VIDEO in recipe card ]

A bowl with a spoon full of Mushroom Wild Rice Soup, with bread on the side, ready to eat.

Table of Contents

  • Comforting Wild Rice Mushroom Soup
  • What is Wild Rice?
  • Ingredients for Vegetarian Wild Rice Soup
  • How to Make Wild Rice Mushroom Soup
  • A Few Recipe Notes
  • More Hearty Soup Recipes to Love
  • Wild Rice and Mushroom Soup Recipe
  • Video

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.  Paired with a big salad and crusty bread for dippin’ this soup is hearty and satisfying. 

What is Wild Rice?

Wild rice is a seed of the native North American semi-aquatic marsh grass.Three varieties that grow naturally are found in the Great Lakes, gulf coast and central Texas regions. As its popularity increased over time, commercial cultivation made it widely available. Here in the U.S., wild rice is mostly grown commercially in paddy fields in California and Minnesota (DrWeil.com and Whole Grain Council).

Wild rice has an earthy, almost smoky flavor, is chewy and lends a distinct textural experience to any recipe it’s enjoyed in.

Dicing onions on a cutting board.    Wild rice in a bowl with thyme sprigs tied together on the side. Diced mushrooms in a bowl.    Dicing celery on a cutting board.

Ingredients for Vegetarian Wild Rice Soup

Look for long grain wild rice in the bulk bins for best value. Here’s what you’ll need to make this wild rice mushroom soup recipe:

  • Long Grain Wild Rice – look for it in bulk bins for best value
  • Yellow Onion
  • Celery
  • Garlic – fresh
  • Dry White Wine – I use dry Vermouth
  • Crimini Mushrooms – aka baby bella
  • Veggie Stock – I like Better than Bouillon veggie paste. 
  • Heavy Cream – or, unsweetened homemade cashew milk

Lemon, thyme and parsley are optional, but I find a quick squeeze of lemon brightens the soup and thyme adds to the flavor mix! 

Sauteeing onions and celery in a Dutch oven.    Transferring diced mushrooms into a Dutch oven. A Dutch oven with Mushroom Wild Rice Soup in it.   Pouring cream into a Dutch oven with mushrooms and wild rice. Stirring a vegetarian mushroom soup in a Dutch oven.   A ladle full of Wild Rice and Mushroom Soup.

How to Make Wild Rice Mushroom Soup

Start with cooking the wild rice first, separate from the soup pot, to maximize time spent on vegetable 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. In summary, here’s how to make this vegetarian wild rice soup (see recipe card for full details):

  • First, put the wild rice on to cook.
  • Second, saute the onion and celery.
  • Third, deglaze the pan with white wine then, cook the mushrooms and garlic with the onion and celery.
  • Next, pour in the veggie broth and simmer.
  • Last, add the cooked wild rice and cream. Warm through.

A squeeze of lemon brightens the soup, but is optional. Garnish with thyme or parsley and plenty of ground black pepper for a totally comforting and satisfying soup. Don’t forget the crusty bread!

A bowl with a spoon full of Mushroom Wild Rice Soup, with bread on the side, ready to eat.

A Few Recipe Notes

  • Look for long grain wild rice in the bulk bins where available for best value. 
  • Share with your favorite bread, like seedy sourdough bread, gluten free sourdough or soft dinner rolls for sopping up the rich broth. 
  • Dairy Free? Yes please! 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. 
  • 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.

More Hearty Soup Recipes to Love

  • Smoky White Bean and Wheat Berry Stew
  • Tuscan Chickpea Tomato Soup
  • Moroccan Chickpea and Lentil Stew
  • Slow Cooker Taco Soup
  • Unstuffed Cabbage Roll Soup

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Did you make this recipe? If so, please leave a comment and rating below as it helps others considering making this recipe. If you’re on Instagram, be sure to take a picture and tag me @VanillaAndBean so I can see and share in my stories!

A bowl with a spoon full of Mushroom Wild Rice Soup, with bread on the side, ready to eat.
Print Recipe

Wild Rice and Mushroom Soup Recipe

Prep Time:20 minutes
Cook Time:55 minutes
Total Time:1 hour 15 minutes
Servings:4 Servings
Calories:360kcal
Author:Traci York | Vanilla And Bean
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 C (100g) Long Grain Wild Rice
  • 3 1/2 C (825g) Water

Make the Soup:

  • 2 Tbs Olive Oil or butter
  • 1 1/4 C (155g) Yellow Onion diced small, about one small onion
  • 3/4 C (100g) Celery chopped small, about two ribs
  • 2 Fat Cloves of Garlic minced, about 2-3 tsp
  • 1/2 C (115g) Dry White Wine I like dry Vermouth
  • 1 lb (455g) Cremini Mushrooms
  • 5 C (1.2kg) Vegetable Broth
  • 2/3 C (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. 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
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for SabrinaSabrina

    March 29, 2022 at 12:50 pm

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      April 1, 2022 at 9:42 am

      Hiii Sabrina! SO happy to hear you enjoyed the soup and that it was a hit with the family! Thank you for your note.

      Reply
  2. Avatar for Camille HewlettCamille Hewlett

    January 23, 2022 at 5:09 pm

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      February 7, 2022 at 2:31 pm

      Hi Camille! Awh, thank you for your note and sending a smile! Whole milk yogurt sounds lovely – I’ll give it a go!

      Reply
  3. Avatar for Anne-CatherineAnne-Catherine

    March 14, 2021 at 1:31 am

    5 stars
    Superb recipe for a well balanced veggie meal!

    Reply
    • Avatar for TraciTraci

      March 14, 2021 at 11:14 am

      Hi Anne-Catherine! Thank you for your note, rating and giving the recipe a go…. Isn’t the soup so satisfying!

      Reply
  4. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    February 9, 2021 at 6:46 am

    Tom and I would both enjoy this soup Traci. Lunch or dinner with a glass of wine! So nice and hearty. I love how the recipe is only a short ingredient list too, most of which I usually have on hand. I’ll defintiely be giving your recipe a try!

    Reply
    • Avatar for TraciTraci

      February 10, 2021 at 2:55 pm

      Same, Mare… with wine, perfection! I hope you two enjoy the recipe!

      Reply
  5. Avatar for Katherine | Love In My OvenKatherine | Love In My Oven

    February 8, 2021 at 8:22 pm

    5 stars
    Looks delicious AND it gives me an excuse to crack open a bottle of white while cooking ;) I love mushrooms so much!

    Reply
    • Avatar for TraciTraci

      February 10, 2021 at 2:55 pm

      DO IT, Katherine! A good chardonnay would be lovely with this!

      Reply

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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