Wild Rice Soup with Mushrooms

4.69 from 19 votes

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 and mushroom soup is simply mouthwatering. Cook it on the stovetop, in the crockpot, or the Instant Pot.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Soups

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 183kcal

Author: Kathy Carmichael

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.

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