Recipe

Vegetarian Wild Rice and Mushroom Soup

Servings:
6
Total Time:
1
hr
5
min
Jump to Recipebowl of mushroom wild rice soup with bread on top

There aren’t many recipes as comforting as a bowl of mushroom and wild rice soup. This recipe is my take on the classic. You can make this recipe vegetarian or vegan. I make it on the stovetop and it takes about 1 - 1 1/2 hours all together depending on how long the rice takes to cook.

What mushrooms to use in a mushroom soup?

For this recipe I stick with baby bella mushrooms. They have a great flavor, they are easy to find, and they cook perfectly in a soup. I have tried this recipe with wild mushrooms and mixed mushrooms and I don’t think it turned out as well.

Do I need to use “wild” rice?

Yes, I feel like this recipe needs to be made with wild rice. If you use white or brown rice it gets a little too mushy. You can find wild rice at most local grocery stores.

I also love using wild rice because of it’s nutrition density. It is higher in protein, fiber, and folate than other rices.

mushroom soup with a french baguette

How to make wild rice and mushroom soup?

Most of the cook time on this recipe is hands off. Here are the basic steps to making the soup:

  1. Cook vegetables in a pot with olive oil.
  2. Add broth and rice. Cook for about 1 hour.
  3. Make the roux and add it to the soup.
  4. Enjoy!

How to make this mushroom wild rice soup vegan?

To make a vegan wild rice and mushroom soup, just used a plant based milk and vegan butter in the roux. I have not tried using olive oil instead of vegan butter, but let me know if you try it.

What to serve with wild rice soup?

I love serving this with a slice of nice crispy toasted bread. You can also serve this soup with a salad or roasted veggie. I love serving it with this Simple Kale Salad.

bowl of soup in a white bowl

How to store leftovers?

Keep soup in an airtight container in the fridge for up to 5 days. You can also freeze the soup and store it for a month.

Vegetarian Wild Rice and Mushroom Soup

5 stars4 stars
(
1
)
Servings:
6
Prep Time:
10
min
Cook Time:
1
hr
55
min
Total Time:
1
hr
5
min
bowl of mushroom wild rice soup with bread on top
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Ingredients

Soup Base

  • 1 tbsp of olive oil
  • 4 medium carrots, chopped
  • 5 stalks celery, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 8 ounces fresh mushrooms, sliced
  • 1 cup uncooked wild rice
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 tsp dried sage (optional)

Roux

  • 4 tbsp unsalted butter
  • 1/3 cup of all purpose flour
  • 1 1/2 cup milk (any type of milk, I’ve used almond milk and regular)

Directions

  1. Prep your food by chopping up all of your veggies.
  2. Add olive oil to a large pot over medium heat. Once warm, add in carrots, celery, and onion. Cook for 5 minutes
  3. Add in garlic and mushrooms and cook for an additional 2 minutes.
  4. Now add in wild rice, vegetable broth, water, salt, and thyme. Bring to a boil and then simmer for 45 minutes to 1 hour. Taste the rice for doneness.
  5. When the soup is almost done simmering, make your roux. To a small sauce pan over low-medium heat, melt the butter and mix in the flour until a smooth paste forms. Then slowly pour in the milk and whisk together. (I can’t use a whisk in my pans so I just use a wooden spoon and it works fine.)
  6. Once the soup is done, add in the roux and mix together.

Notes

Modified from Instant Pot Wild Rice Soup from Pinch of Yum

Products Used

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