Vegetarian Wild Rice and Mushroom Soup

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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

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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)


  • 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)


  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.


Modified from Instant Pot Wild Rice Soup from Pinch of Yum

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