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Wild Rice Soup with Mushrooms
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4.58 from 14 votes

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 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: Vegan
Servings: 6 servings
Calories: 183kcal

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 I used Trader Joe's Chickenless Seasoning
  • 2 teaspoons Unami Seasoning

OIL-FREE ROUX (COMBINE IN A BLENDER)

  • 1 cup oat milk plant-based milk of choice
  • 2 Tablespoons chickpea flour or flour of choice
  • 2 Tablespoons nutritional yeast
  • 3 Tablespoons parsley Garnish

Instructions

STOVETOP

  • 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

  • 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/CROCKPOT

  • Put vegetable broth, wild rice, mushrooms, garlic, carrots, celery, onion, Unami, and poultry seasoning in the base of a crockpot.  
  • 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

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. 

Nutrition

Calories: 183kcal | Carbohydrates: 37g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1003mg | Potassium: 521mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5960IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 2mg