Oh so comforting Wild Rice Mushroom Soup. Loaded with wild rice, hearty mushrooms, and tender veggies. The perfect simple and easy recipe to make for lunch or dinner.
Soup is one of my favorite foods to make in the winter. It’s a great way to eat a lot of veggies without even noticing how many are actually in your soup. This recipe makes 4 servings of soup. However, if you are like me and love leftovers, make a double batch and save the rest for leftovers for later in the week.
For this creamy soup I used vegetables like celery, carrots, onions, and mushrooms. You can get really creative when making this soup by adding any type of veggies you want. Some others that I like to use include leeks, kale, and squash. The only thing you will want to do is make sure you add the veggies to the soup at the right time so they don’t over or under cook. For example, if you add kale you would want to add it to the soup the same time as the mushroom since kale cools really quickly.
I originally wanted to just use wild rice but I was not able to find it at my local grocery store. So I decided to go with the next best thing which is a wild rice blend. This wild rice blend is combined with long brown rice, sweet brown rice, wild rice, red rice, and black rice. The blend of rice ended up tasting wonderful. You just don’t want to use a soft rice that would get mushy after cooking it with the soup.
HOW TO THICKEN YOUR SOUP
Do you want your soup to be thicker? Heat a small saucepan on medium heat. Add ¼ cup butter to the pan. Once it has melted add ¼ cup of all-purpose flour and mix it with the butter (it should be a sticky mixture). Slowly whisk the milk with the butter flour mixture. Immediately add that mixture with your pot of soup whisking it and cook for an additional 5-10 minutes. You will notice after about 5 minutes your soup will start to thicken.
This Wild Rice Mushroom Soup is:
When you make this soup I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Wild RIce Mushroom Soup
Comforting and creamy Wild Rice Mushroom Soup. Loaded with wild rice, hearty mushrooms, and tender veggies.
- 1 cup of wild rice, I used a gluten-free wild rice blend.
- 1 container of mushrooms (8 ounces), chopped
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 3 stalks of celery, chopped
- 4 cups of veggie broth
- 1/3 cup all- purpose flour, substitute for gluten-free flour.
- 1/3 cup dairy-free butter
- 3 cups of dairy-free milk, I used oat milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- ½ tsp garlic powder
- Cook the wild rice according to the back of the package. Drain and set aside.
- Heat a large pot on medium heat. Once warm, add the butter, onion, carrots, and celery. Cook for 5 minutes or until the onions are translucent.
- Add the flour to the pot and mix covering the vegetables in flour.
- Slowly add the veggie broth, salt, pepper, basil, oregano, thyme, garlic powder and stir.
- Bring soup to a boil then simmer for 5 minutes on low heat stirring occasionally.
- Combine the rice, mushrooms, and milk to the pot. Cook for an additional 10 minutes on low heat or until the mushrooms are fully cooked.
- Divide soup into bowls and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- As your soup cools it will slowly start to thicken up. If it gets too thick add additional veggie broth to thin the soup.
- You can get creative when it comes to adding veggies to your soup. Some other great veggies include kale, squash, and leeks.
- Making this soup for the entire family? Double the recipe. This recipe will make enough soup for 4 adults.
OMG this soup looks DIVINE. I looooooove mushroom soup, nothing can compare to homemade!!
I’m so so so grateful for your plant-based WHOLE food recipes. I have eczema so I have to watch what I put in my body-anything processed especially sugar. These recipes are my favourite. Thank you so much for sharing♡♡♡
I am so happy you like it Jenni!
Hi there!! We made this soup tonight. We didn’t have celery, but it was fine without it. I only had red wild rice (not a mixture), but it ended up delicious!! I also used almost twice the mushrooms because we 🤎 mushrooms!! Thanks for the nice recipe!! 🙂
Hi Marina! I am so happy you enjoyed it. Thank you for making it.
Hi this is a great receipe, however I like things alittle more spice. I added paprika, lemon pepper and fresh basil. Just wonderful. Thank you for this receipe.
I am so happy you liked it Mary Ann 🙂
Could you clarify if it is 1 cup of cooked or uncooked rice?
Hi Michael! Cook the rice before adding it to the soup. You can also use brown rice as well.
I have celeriac and wanted to know how to incorporate it. Thank you so much!
Hi Susan, for this recipe I would use gluten-free flour and make sure the rice is GF as well.
What dairy-free milk do you recommend for this recipe?
I recommend unsweetened almond or soy.
I just finished making a pot off this for dinner tonight from my many taste tests it is fabulous! I put some fresh spinach in it because it needed use ,other than that pretty much stuck to recipe. Ty👏🏻
Just made this soup tonight.added another 8 oz. of mushrooms (including shiitake and portobello’s) and doubled the wild rice.With that I added in another cup of veg broth. I topped it off with fresh spinach as well. I love the thickness and can’t wait to taste it tomorrow when all the flavors have settled in.
This was the most delicious soup I’ve ever had. I made it before I received a vaccine the vaccine made me totally sick and this soup got me through it it was so delicious so flavorful it is totally going to be my go to thank you for creating such a masterpiece in soup!
HI Janet! I am so happy to hear that you loved it. Thanks for sharing.