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
- ½ cup all- purpose flour, substitute for gluten-free flour.
- ½ 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.