Wild Rice and Mushroom Soup
Wild rice and mushroom soup that’s sure to please everyone at your dinner table. A creamy, rich, hearty soup that’s full of deep earthy flavors. No one will ever know it’s vegetarian!
Perfect for staying warm this winter.
Why You’ll Love This
This wild rice mushroom soup has a creamy, velvety texture with a little bite from the wild rice. Easy to make and sure to please the entire family.
- Wild Rice – You want a wild rice blend, like Lundberg or Rice Select Royal Blend. These blends contain a nice assortment of black, brown, red, and wild rice that works great in soups and rice dishes.
- Mushrooms – We use cremini mushrooms for the flavor. They are sometimes called Baby Bella mushrooms or brown button mushrooms.
- Vegetables – This vegatarian wild rice soup calls for onions, carrots, celery, and garlic.
- Liquids – Vegetable broth, white wine, and heavy cream.
- Seasonings – Rosemary, thyme, bay leaf, salt, and pepper.
- Do you have leftover turkey from the holidays, toss it in!
- You can also use a gluten-free wild rice blend.
- Or make it vegan wild rice soup by using coconut milk instead of heavy cream.
How to Make Wild Rice and Mushroom Soup
Heat the olive oil in a large dutch oven over medium-high heat. Add the onion, celery, and carrots. Saute until soft about 10 minutes. Add the garlic, thyme, rosemary, salt, and pepper. Saute another minute.
Add the mushrooms and cook until they are slightly brown and released their liquids, about 15 minutes. Sprinkle the flour over the mushrooms and cook stirring continuously for 2-3 minutes, to cook the flour taste out.
Add the wine, scraping the bottom, and bring it back to a simmer until it thickens.
Add the wild rice and vegetable broth, bring to a boil and cook for 45 minutes or until the wild rice is tender and starts to burst.
The cook time can differ from brand to brand.
Stir in the heavy cream, cover, and simmer gently for another 5 minutes.
Season with salt and pepper to taste.
Serve with a warm, crusty loaf of earthy brown bread, and enjoy!
A mushroom wild rice soup is great for a meatless meal everyone will enjoy.
You all know I have to try to please my vegetarian daughter and meat-eating husband. This is a great recipe that pleased them both.
Wild rice holds up well in soup. It tends to be firmer than other varieties of rice.
Let the mushroom rice soup cool to room temperature, transfer to an air-tight container, and refrigerate for up to 4 days. It will thicken up during storage, you may want to add more vegetable stock when reheating.
Soups with dairy don’t fare well in the freezer. We recommend refrigerating. But if you are willing to give it a try, place it in a freezer-safe container, and freeze for up to 1 month.
More Vegetarian Recipes
Wild Rice and Mushroom Soup Recipe
- 2 tbsp. olive oil
- 1 medium onion diced
- 2 stalks stalks celery diced
- 2 medium carrots diced
- 2 cloves garlic
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 pound cremini mushrooms sliced
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup wild rice blend
- 6 cups vegetable broth
- 1/2 cup heavy cream
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the onion, celery, and carrots. Saute until soft, about 8–10 minutes.
- Add the garlic, rosemary, thyme, bay leaf, salt, and pepper saute for another minute.
- Add the mushrooms and cook until they start to turn brown and have released a lot of their liquids, about 12–15 minutes.
- Sprinkle the flour over the mushrooms, stirring continuously cook for 2–3 minutes.
- Add the white wine, stir and cook for a few minutes, until it’s bubbly and thick.
- Add the wild rice and vegetable broth, bring back to a boil.
- Simmer for 45 minutes or until wild rice starts to burst.
- Stir in the heavy cream, cover and cook gently for another 5 minutes.
- Season to taste with more salt and pepper.