Wild Rice Soup with Mushrooms

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 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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• Soup Ingredients
• Soup Ingredient Substitutions
• Cooking Options
• Recipe FAQs
• Tips
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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

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 soup with mushrooms is a thick, savory, and hearty soup! So take a bite and smile.

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