This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal! It’s so comforting, filling and incredibly easy to make.
I want to introduce you to the biggest rice lover on earth – my husband. No really, if you think you love rice more than him, you’re probably wrong. As a result, myself – a not so much rice lover, has tried so many different types of rices and as a result, I really do like it now. White, jasmine, jade, forbidden, wild rice and so much more. In fact, chances are we’ve tried every variety on the market.
So when I got some requests to make wild rice soup, I knew it was something that I could definitely handle and that Gav would love. The texture of wild rice is such that it’s almost like a party in your mouth. It’s fibrous, soft but firm, and fluffs up quite a lot. I’ve never had rice in soup before, so I was really interested in it. The Mushroom Wild Rice Soup is definitely perfect for the upcoming cold season. Although, you could enjoy it right now! It’s warm, comforting, filled with fibre and is so filling.
To say we loved this soup would be an understatement. I loved using mushrooms to “beef up” the soup, and they added such a delicious umami flavour to the soup itself. The rice is delicious in every bite and adds a beautiful texture. Plus, it’s so pretty, right?!
Mushroom Wild Rice Tips
If you’re making this – I would recommend using only wild rice. I saw lots of wild rice blends, but they will definitely cook at a different time than what I’m recommending, and might result in soggy or mushy rice. I’ll add a few tips down below so you can customise it for your own taste. But another top tip is if you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
Personally, I love a soup that’s a slightly thick, but still soup texture. Enjoy, friends!
Mushroom Wild Rice Soup - Creamy and One Pot
This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal! It's so comforting, filling and incredibly easy to make.
Ingredients
- 2 tablespoons coconut or olive oil or vegan butter
- 2 medium sized carrots finely diced
- 3 stalks celery chopped and bottoms removed
- 1 large red onion finely diced
- 2 cloves Garlic
- 8 ounces baby Bella or white button mushrooms
- 2 tablespoons flour*
- 1/2 cup Wild rice
- 4 ½ to 5 cups Vegetable broth*
- 1 teaspoon dried oregano
- 1 tablespoons fresh Thyme
- sea salt and black pepper
- 1 cup coconut milk or almond milk *
- crusty bread to serve with
Instructions
Instructions
- In a large pot over medium high heat, add the oil or vegan butter.
- Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
- Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
- Simmer for about 50 to 60 minutes, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
- Remove from stove and serve alongside some bread. Enjoy!
Video
NOTES
- If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
- I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
- You can increase the servings of anything apart from the rice.
- This recipe can easily be doubled.
- For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
by Jessica
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I love love love this soup. I’ve made it 3 times now. First I used coconut milk, then I tried almond milk, and lastly I tried light coconut milk. The light coconut milk was the best. Thanks for the recipe!
Kristy
Hi Kristy thank you so much! We’re happy that you enjoyed the recipe your kind words mean everything, I hope you have a great day.
Wow, this is delicious. I don’t know why I was craving soup on a hot day, but it was absolutely perfect. I was a bit hesitant to put the milk in there (I only had cashew milk and the soup tasted great without it), but it made it even better. Thank you for the recipe!
Made this soup three times so far!!! It’s a family favorite and in our weekly dinner rotation!!! Tried with coconut milk and almond milk, both ways are delicious!!! Thank you for sharing!!!
Hey Kat,
Oh that’s incredible!! I am so very happy to hear that :)!! You’re so very welcome!
We all loved this soup! Glad I doubled it! We had it for two meals and I gave a quart to my Mom. She also loved it!
Hi Susan,
Oh yay!! I am so happy to hear that!! Yes doubling this soup is a great idea haha. Thank you so much for your feedback!! 🙂
Made it and loved it! I will be making this every week. Thanks for a delicious and simple recipe.
Thank you Marg we’re so happy that you like the post!
Love, love, love this recipe!!! My family, who hates mushrooms, enjoy this soup. I did add kale this last time I made it. Turned out well. Already made this numerous times!!!
Oh thats incredible Kat! We’re so happy that you and your family love it!
I made this soup for dinner last night. Must say I was pleasantly surprised. I didn’t miss any of the fat and cream found in traditional wild rice and mushroom soups. I didn’t use the whole purple onion, about half or a bit more, I thought it would be overpowering.
Hi, Stephanie we’re happy that you found our soup creamy enough! We’re so happy that you enjoyed it! Thank you for reading.
This is my go-to recipe – always. We don’t even add the coconut milk. And, hahaha, we double the wild rice. It becomes a stew on day 2. Guess what we are making for dinner tonight?! Thanks so much!
Hi Thank you so much. Jessica is laughing as we read this. We’re so happy you enjoy this recipe!
Made this last night. It was delicious!
Awesome Dawn I’m really glad you enjoyed it! Thank you so much for reading!
Oh gosh! This is soooooo delicious. Totally blew my mind. I love mushrooms and soup and rice and this satisfies all my needs. The consistency was perfect and I agree that using wild rice makes a huge difference to the end product. Rest assured that I will be making this soup often.
This is one of the most flavorful comfort soups I’ve ever made! Scratch that..it’s THE most flavorful comfort soup! I could probably eat it every day! Easy to make with relatively few ingredients and ready in under an hour! I made this soup to eat throughout the week and every night I couldn’t wait to dig in! 10/10!
Awesome thanks so much for this sweet comment Emily. We’re so happy you enjoyed our soup!