Wild rice soup with mushrooms is gluten-free, oil-free, nut-free, and fabulous. Loaded with veggies in a thick, creamy, savory broth, this wild rice soup with mushrooms recipe is simply mouthwatering. Cook it on the stovetop, in the crockpot, or in the Instant Pot.
Nothing tastes better on a fall evening than wild rice soup with mushrooms. Whenever I make a new mushroom soup recipe, I aim to create a savory, veggie-filled, decadent recipe. However, this wild rice soup with mushrooms recipe is so delicious that it melts in your mouth with each bite.
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So, when the wind picked up today, I decided to make a wild rice soup with mushrooms in a creamy, thick broth. Like many other soup recipes, I cooked it in one pot to cook the vegetables perfectly in stages.
I love thick and hearty soups, like wild rice soup with mushrooms; how filling it is!
Soup Ingredients
Since mushrooms are a part of the wild rice soup recipe, adding other vegetables enhances the soup's nutrients and flavors.
Even though you can choose your favorite vegetables, I decided on celery, carrots, onions, and garlic.
- White Onion: These onions have a sharper and savory flavor than yellow onions. They also tend to be more tender and have thinner, more papery skin.
- Garlic: I prefer fresh garlic for a better flavor profile.
- Celery: Celery maintains a slight crunchiness in a soup and a fresh flavor when cooked.
- Carrots: I love the brightness of 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, Wehani Red Rice, Black Rice.
- Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I make so many soup recipes.
- Nutritional Yeast: Nutritional yeast in this soup gives it a cheesy taste and acts as a thickener.
- Chickpea Flour: I chose chickpea flour because I like its fine texture and gluten-free.
- Unsweetened, Unflavored Plant Milk: I chose oat milk because of its creamy texture.
- Umami Seasoning: Umami Seasoning Blend is made from a divine mixture of kosher salt, dried porcini and white button mushrooms, dried onion, mustard seed, red and black pepper, and thyme. I like Trader Joe's Umami Seasoning.
- Poultry Seasoning: Poultry seasoning contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Other blends may contain celery seed, celery salt, and occasionally ground cloves.
- Salt and Pepper to Taste: Salt and pepper bring out the other flavors in the soup recipe.
- Parsley: Garnish the soup with fresh, tasty parsley.
Soup Ingredient Substitutions
- Yellow onion is a natural substitution for white onions.
- One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact 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 chickpea flour.
- Try any unflavored, unsweetened plant milk instead of oat milk.
- Add more nutritional yeast or white miso paste to substitute for umami seasoning.
- Substitute 1 Tablespoon of poultry seasoning for 2 teaspoons of sage and 1 teaspoon of either dried thyme or marjoram.
- I also like basil as a garnish for this soup if you don't have parsley.
Cooking Options
Stove Top Instructions
- Saute the onions and garlic until translucent (Oil-Free Tip: Use a small amount of vegetable broth or water to avoid sticking).
- Then add the mushrooms until browned.
- Next, add all the remaining ingredients, and bring to a boil.
- Cover and reduce heat and simmer for 40 minutes.
- In the meantime, combine the 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 cover and stir in the roux.
- Add salt and pepper to taste.
Instant Pot Instructions
- Combine the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, and onion in the Instant Pot bowl. Stir briefly to combine.
- Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for approximately 10 minutes. Then carefully open the vent and quickly release the remaining pressure. Remove the lid and discard the bay leaf.
- Add the plant milk combined with the flour and nutritional yeast—season with Unami and poultry seasoning and stir. Taste and add salt and pepper to taste.
Slow Cooker/Crock Pot Instructions
- Put vegetable broth, wild rice, mushrooms, garlic, carrots, celery, onion, Unami, and poultry seasonings in a crockpot base. Stir briefly to combine, then place the lid on the slow cooker.
- Cook on high for 1 to 2 hours until the wild rice is tender.
- Blend the plant milk, nutritional yeast, and flour. Stir the mixture into the soup. Add salt and pepper to taste.
- Add parsley to each bowl for a little added color, and serve a cup of soup as a side dish or a bowl as an entree.
Recipe FAQs
Research has shown that wild rice has powerful antioxidant and lipid-lowering properties. It's also a rich source of dietary fiber. Getting sufficient dietary fiber is essential for keeping cholesterol low. In addition, wild rice is a good source of Alpha Lipoic Acid (ALA).
Instead of acid-forming like most grains, wild rice is alkaline-forming. The balance created by consuming alkaline-forming foods helps your body treat and prevent all sorts of inflammation.
White Rice and Wild Rice comprise carbs, protein, no fat, and essential vitamins and minerals. But looking closely, we can see that one rice is superior to the other.
Tips
- Cooking the ingredients in order is essential, so avoid overcooking or undercooking any of the ingredients.
- The wild rice must not be rinsed before adding the soup pot.
- If you add other vegetables, you may also need to increase the amount of vegetable broth to accommodate the amount of the ingredients included.
- Refrigerate the covered wild rice and mushroom soup and store for 3-4 days.
- Though you can freeze leftover soup, the cream may separate and become grainy.
- I like using Souper Cubes to freeze leftover soup.
- Consider making a double batch to freeze for future meals.
- I suggest thawing the frozen soup completely before reheating it.
Gluten-free, nut-free, and full of veggies, wild rice mushroom soup is a thick, savory, and hearty soup! So take a bite and smile.
Enjoy Other Vegan Soup Recipe
If you love this wild rice soup with mushrooms recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Wild Rice Soup with Mushrooms
Ingredients
Soup Ingredients
- 1 white onion diced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced thin
- 3 stalks celery diced
- 3 carrots sliced into equal pieces
- 1 cup wild rice blend
- 6 cups vegetable broth
- 1 Tablespoon poultry seasoning
- 2 teaspoons Umami Seasoning
Oil-Free Roux
- 1 cup oat milk or plant based milk of choice
- 2 Tablespoons chickpea flour or flour of choice
- 2 Tablespoons nutritional yeast
- 3 Tablespoons parsley Garnish
Instructions
Stove Top Directions
- Saute the onions and garlic until translucent (Oil-Free Tip: Use a small amount of vegetable broth or water to avoid sticking).
- Then add the mushrooms until browned.
- Next, add all the remaining ingredients, and bring to a boil.
- Cover and reduce heat and simmer for 40 minutes.
- Combine the plant milk, flour, and nutritional yeast and blend in a high-speed blender until smooth. Set aside.
- Once the rice is cooked through, remove the cover and stir in the roux.
- The soup will thicken.
- Add salt and pepper to taste.
- Garnish with parsley (optional)
Instant Pot Directions
- Combine the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, and onion in the Instant Pot bowl.
- Stir briefly to combine.
- Cover and cook on manual (high pressure) for 25 minutes.
- Let the Instant Pot rest and naturally release the pressure for approximately 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 the plant milk combined with the flour and nutritional yeast—season with Unami and poultry seasoning.
- Taste and add salt and pepper to taste.
Slow Cooker/Crock Pot Directions
- Put vegetable broth, wild rice, mushrooms, garlic, carrots, celery, onion, Unami, and poultry seasoning in the base 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.
- Blend the plant milk, nutritional yeast, and flour.
- Stir the mixture into the soup. Add salt and pepper to taste.
Video
Notes
- Cooking the ingredients in order is important, so avoid overcooking or undercooking any of the ingredients.
- The wild rice does not need to be rinsed before adding the soup pot.
- If you add additional vegetables, you may need to also increase the amount of vegetable broth to accommodate the amount of the ingredients included.
- Refrigerate the wild rice and mushroom soup covered and store for 3-4 days.
- Though you can freeze leftover soup the cream in it may separate and become a little grainy.
- I like using Souper Cubes to freeze leftover soup.
- Consider making a double batch to freeze for future meals.
- I suggest thawing the frozen soup completely before reheating it.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Karen Owen
Thank you for your wonderful recipes!!! I made the soup in a slow cooker and next time I will sauté the mushrooms prior to cooking. I didn’t have the umami powder and added some vegan Worcestershire. I love having soup available. Thanks again! ❤️
Kathy Carmichael
Hi Karen, thank you for taking the time to comment and rate the recipe. I'm so glad you enjoyed the soup. Worcestershire sauce is a great substitute for the umami powder. You can also use soy sauce.
Diane
Delicious! This is a hardy and satisfying soup. This will go into my fall/winter soup rotation. Thank you!
Kathy Carmichael
Hi Diane, I'm so glad you enjoyed the wild rice soup with mushrooms.Thank you for taking the time to comment and rate the recipe.
Jetta
Looks great will be making tomorrow,
Kathy Carmichael
Hi Jetta. Let me know what you think.
Joyce Riddel
Where did u buy this wild rice blend? What store please? Thanks in advance
Kathy Carmichael
Hi Joyce, I bought the wild rice blend at Fry's (Kroger), but all grocery stores have it. Or, here is an Amazon link https://amzn.to/3YHyHyZ
Karen Pace
I haven't made it yet but want to! I see you put poultry seasonings. That this mean it isn't vegan?
Also;I love all your recipes I've tried & would like a physical recipe book. When are you going to do this????? PLEEESE (':
Kathy Carmichael
Hi Karen, yes, poultry seasoning is vegan; the spice blend typically includes sage, thyme, celery seed, marjoram, black pepper, and nutmeg. I'm so glad you are enjoying the recipes.
Karen Pace
Thank you Kathy, It's a perfect day to make today
Kathy Carmichael
Hi Karen, I hope you enjoy it. Let me know what you think. I ook forward to hearing from you.
Tricia
This. Is. DELICIOUS!! I used 3 large garlic cloves and substituted thyme and parsley for poultry spice. I used unsweetened coconut milk and almond flour. (I wish I had some chickpea flour!). Thanks for sharing!
Kathy Carmichael
Hi Tricia, I'm so glad you enjoyed the soup. Thank you for the feedback. I appreciate it.
Fran
Would you be able to omit the nutritional yeast? Or would that take away too much of the flavour you think?
Kathy Carmichael
Hi Fran. Yes, you can skip teh nutritional yeast. If you are worried about losing flavor, substitute the nutritional yeast with soy sauce or Tamari. Use ½ tablespoon of soy sauce for every tablespoon of nutritional yeast.
fruitcrmble
this looks so good and comforting. But i don't have a bender could i make the roux with a whisk?
thanks
jacquie
Kathy Carmichael
Yes! You just need to pretend you are the blender and move fast...haha. You don't want any clumps.
Steve
Can you recommend a sub for Trader Joe's Chickenless Seasoning.... no longer available. Thanks
Kathy Carmichael
Hi Steve, any poultry seasoning works. It's all vegan; it's just a combination of spices. I don't know why they call it poultry seasoning.
Alison
If I'm out of wild rice could I use brown rice?
Kathy Carmichael
Hi Alison, yes, you can use brown rice. The rice I used was a wild rice blend. The wild rice has a variety of textures, but the soup is just as good with brown rice only. I hope you enjoy the soup.
Shellie
Love the recipe, Kathy. Delicious. I did end up buying the wild rice blend, but next time I'm going all wild rice. This weekend I'm trying your Pad Thai. Thanks!
Kathy Carmichael
Hi Shellie, I'm so glad you enjoyed the wild rice soup recipe. Let me know what you think of the pad Thai and which sauce you use. I appreciate the feedback. Have a great weekend.
Cindy Young
Made this today and it came together so easily! I used the stovetop method which was perfect on this rainy September day in West Michigan. We loved it and I sent some home for my daughter as well! YUM!
5 STARS!!!
Kathy Carmichael
Hi Cindy, thank you so much for the shout-out. I appreciate you letting me know you enjoyed the recipe. I used to live in Grand Haven. I miss the beautiful fall colors.
Shellie
This sounds great and I would like to make it tonight. I don't have the rice blend, but I do have wild rice. Can that be substituted or am I heading to the store? 🙂
Kathy Carmichael
Hi Shellie, I think it would work. I couldn't find anything but the blend when I wanted to make it, so I was stuck with the blend 🙂 Let me know if you enjoy the recipe. Thanks for reaching out.
Deb Bonham
Looks really yummy, will defintely make for hubby. He loves wild rice soup. (Two typos I think, did you mean Umami seasoning not Unami and "that it melts in youth with each bite" ?)
Kathy Carmichael
Deb, thanks. I need you as my editor 🙂
Susan
Incredibly flavourful! Another keeper recipe. I also added leftover corn giblets.
Kathy Carmichael
Hi Susan, I'm so glad you enjoyed the soup. Great idea adding corn! I'm making wild rice and roasted vegetable casserole this week, so don't use up all that wild rice 🙂
Melissa Sturgis
I made this soup for us tonight--we live up in Alaska and it's been 10 degrees ALL DAY. This soup was PERFECT. I made it in my InstaPot on the slow cook mode. It was fabulous. It definitely needed extra seasoning so we added more cracked pepper before we ate the soup. We've been eating WFPB since May and this by far is one of THE Best recipes. Keep them coming! I am one of your biggest fans <3