Wild Rice Soup with Mushrooms

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Published by: by Cathy Carmichael · This post may contain affiliate links.

Wild rice soup with mushrooms Gluten-free, oil-free, nut-free, and fabulous. Loaded with vegetables in a thick, creamy, savory broth, this wild rice soup with mushroom recipe is simply mouthwatering. Cook on the stovetop, in the crockpot, or in the Instant Pot.

Wild rice soup with mushrooms in a bowl on the counter with a spoon

Nothing tastes better than wild rice soup with mushrooms on an autumn evening. Whenever I make a new mushroom soup recipe, I aim to create a delicious, veggie-filled, decadent recipe. However, this wild rice soup with mushroom recipe is so delicious that it melts in your mouth with every bite.

Jump:

So, today when the wind picked up, I decided to make wild rice soup with mushrooms in a creamy, thick broth. Like many other soup recipes, I cooked this in a pot so that the vegetables could be cooked through in stages.

I love thick and hearty soups like wild rice soup with mushrooms; How filling it is!

Soup ingredients

Mushrooms, carrots and celery on a cutting board

Since mushrooms are a part of the wild rice soup recipe, adding other vegetables enhances the soup’s nutrition and flavor.

Although you can choose your favorite vegetables, I decided on celery, carrots, onions and garlic.

  • White Onion: These onions have a sharper and tastier taste than yellow onions. They tend to be more tender and have a thinner, more papery skin.
  • Garlic: I like fresh garlic for a better flavor profile.
  • Celery: Celery adds a little crunch to a soup and maintains a fresh flavor while cooking.
  • Carrots: I love the brightness of the orange carrots in this wild rice soup with mushrooms.
  • Wild Rice Blend: Wild Blend is beautiful and versatile, so you can serve it year-round for everyday meals and special occasions, from winter soups to summer salads. Ingredients: Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Vehani Red Rice, Black Rice.
  • Vegetable Broth: I buy a lot of organic vegetable broth at Costco because I make a lot of soup recipes.
  • Nutrition Facts: The nutritional yeast in this soup gives it a cheesy flavor and acts as a thickener.
  • Chickpea flour: I chose chickpea flour because I love its fine texture and being gluten-free.
  • Unsweetened, unflavored plant milk: I chose oat milk because of its creamy texture.
  • Umami Spices: Umami Seasoning Blend Made from a divine blend of kosher salt, dried porcini and white button mushrooms, dried onions, mustard seeds, red and black pepper, and thyme. I love Trader Joe’s Umami Seasoning.
  • Poultry Seasoning: Poultry Seasoning Contains thyme, sage, marjoram, rosemary, black pepper and nutmeg. Other mixes may contain celery seed, celery salt, and sometimes ground cloves.
  • Do the salt and pepper test: Salt and pepper bring other flavors to soup recipes.
  • Parsley: Garnish soup with fresh, flavorful parsley.

Substitute soup ingredients

  • Yellow onion is a natural substitute for white onion.
  • A clove of fresh garlic is equal to ¼ teaspoon of granulated garlic powder. The correct conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
  • White or brown rice can be used instead of wild rice.
  • Choose any flour to use instead of gram flour.
  • Try any unflavored, unsweetened plant milk instead of oat milk.
  • Add more nutritional yeast or white miso paste instead of umami seasoning.
  • Substitute 1 tablespoon allspice and 1 teaspoon dried thyme or marjoram for 2 teaspoons sage.
  • If you don’t have parsley, I like basil as a garnish for this soup.

cooking options

Add the wild rice, carrots and celery to the soup pot.

Stove top instructions

  • Sauté onion and garlic until translucent (oil-free tip: use a small amount of vegetable stock or water to avoid sticking).
  • Then add mushrooms until browned.
  • Next, add all the remaining ingredients and bring to a boil.
  • Cover and reduce heat to simmer for 40 minutes.
  • Meanwhile, combine plant milk, flour and nutritional yeast in a high-speed blender and hold on high until smooth; Set aside
  • Once the rice is cooked, remove the lid and stir in the roux.
  • Add salt and pepper to taste.
Roux pour over wild rice soup with mushrooms recipe

Instant pot instructions

  • Combine vegetable broth, wild rice, mushrooms, garlic, carrots, celery, and onion in Instant Pot bowl. Stir briefly to combine.
  • Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and release the pressure normally for about 10 minutes. Then carefully open the vent and quickly release the remaining pressure. Remove the lid and discard the bay leaves.
  • Add the plant milk combined with the flour and nutritional yeast – season with the unami and chicken seasoning and stir. Add salt and pepper to taste and taste.

Slow Cooker/Crock Pot Instructions

  • Place the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, onion, unami and poultry seasoning in a crockpot base. Stir briefly to combine, then place the lid on the slow cooker.
  • Cook for 1 to 2 hours until the wild rice is tender.
  • Mix plant milk, nutritional yeast and flour. Stir the mixture into the soup. Add salt and pepper to taste.
Stir wild rice soup with mushrooms

Add parsley to each bowl for a little extra flavor and serve a cup of soup as a side dish or a bowl as an entree.

Wild rice soup with mushroom recipe served in a bowl and garnished with parsley.

Recipe FAQs

Why is wild rice so healthy?

Studies have shown that wild rice has powerful antioxidant and lipid-lowering properties. It is also a rich source of dietary fiber. Getting enough dietary fiber is essential to keeping cholesterol low. Also, wild rice is a good source of alpha lipoic acid (ALA).

Is wild rice inflammatory?

Instead of being acid-forming like most grains, wild rice is alkali-forming. The balance created by eating alkaline-forming foods helps your body treat and prevent all forms of inflammation.

Is wild rice a carb or protein?

White rice and wild rice contain carbohydrates, protein, no fat and essential vitamins and minerals. But looking closely we can see that one paddy is superior to the other.

advice

  • It is important to cook ingredients in sequence, so avoid overcooking or undercooking any ingredient.
  • Wild rice must not be washed before adding to the soup pot.
  • If you add other vegetables, you will also need to increase the amount of vegetable broth to accommodate the amount of ingredients included.
  • Store covered wild rice and mushroom soup in the refrigerator for 3-4 days.
  • Although you can freeze leftover soup, the cream may separate and become grainy.
  • I like to use Souper Cubes Freeze leftover soup
  • Consider making a double batch to freeze for future meals.
  • I recommend thawing frozen soup completely before reheating.

Gluten-free, nut-free, and full of vegetables, Wild Rice Soup with Mushrooms is a thick, flavorful, and hearty soup! So take a bite and smile.

Enjoy other vegan soup recipes

If you like this wild rice soup with mushroom recipe, give us a 5-star review and comment below. We want to hear from you!

📖 Recipe

Wild Rice Soup with Mushrooms

Wild Rice Soup with Mushrooms

Cathy Carmichael

Wild Rice Soup with Mushrooms is gluten-free, oil-free, nut-free and delicious. Loaded with vegetables in a thick, creamy, savory broth, this wild rice and mushroom soup is simply mouthwatering. Cook on the stovetop, in the crockpot, or in the Instant Pot.

Q. Time 10 minutes

cooking time 40 minutes

total time 50 minutes

course soup

cuisine US

serving 6 serving

calories 183 kcal

instructions

Stove top direction

  • Saute onion and garlic until translucent (oil-free tip: use a small amount of vegetable broth or water to avoid sticking)

  • Then add mushrooms until browned.

  • Next, add all the remaining ingredients and bring to a boil.

  • Cover and reduce heat to simmer for 40 minutes.

  • Combine the plant milk, flour and nutritional yeast and blend in a high-speed blender until smooth. Set aside.

  • When the rice is cooked, remove the cover and stir in the roux.

  • The soup will be thick.

  • Add salt and pepper to taste.

  • Garnish with parsley (optional)

Instant pot instructions

  • Combine vegetable broth, wild rice, mushrooms, garlic, carrots, celery, and onion in Instant Pot bowl.

  • Stir briefly to combine.

  • Cover and cook on manual (high pressure) for 25 minutes.

  • Let the Instant Pot rest and release the pressure normally for about 10 minutes.

  • Then carefully open the vent and quickly release the remaining pressure.

  • Combine the plant milk, flour and nutritional yeast and blend in a high-speed blender until smooth. Set aside.

  • Add plant milk combined with flour and nutritional yeast – season with unami and poultry seasoning.

  • Add salt and pepper to taste and taste.

Slow Cooker/Crock Pot Directions

  • Place the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, onion, unami and chicken seasoning in the bottom of a crock pot.

  • Stir briefly to combine, then place the lid on the slow cooker.

  • Cook on high for 2 hours until the wild rice is tender.

  • Mix plant milk, nutritional yeast and flour.

  • Stir the mixture into the soup. Add salt and pepper to taste.

Comment

  • It is important to cook ingredients in sequence, so avoid overcooking or undercooking any ingredient.
  • Wild rice does not need to be washed before adding to the soup pot.
  • If you add additional vegetables, you will also need to increase the amount of vegetable broth to accommodate the amount of ingredients included.
  • Cover and refrigerate wild rice and mushroom soup for 3-4 days.
  • Although you can freeze leftover soup, the cream may separate and become a little grainy.
  • I like to use Souper Cubes Freeze leftover soup
  • Consider making a double batch to freeze for future meals.
  • I recommend thawing frozen soup completely before reheating.

nutrition

Worship: 6gCalories: 183kcalSugars: 37gProtein: 8gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fats: 0.4gMonounsaturated Fat: 0.1gSodium: 1003mgPotassium: 521mgFiber: 5gSugar: 9gVitamin A: 5960IUVitamin C: 8mgCalcium: 99mgIron: 2mg



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