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.

Overhead view of mushroom wild soup in two bowls, with bread dipped in the bowls.

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.

Overhead view of mushroom wild rice soup in a white bowl with a slice of bread dipped in.

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?!

Bowl of wild rice soup with a spoon scooping some soup out.

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!

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. via https://jessicainthekitchen.com
Overhead view of mushroom wild rice soup in bowl with spoon and bread

Creamy Mushroom Wild Rice Soup

This Mushroom Wild Rice Soup is creamy, satisfying, and made in one pot, so it's perfect for a weeknight dinner!
5 (from 47 ratings)

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, minched
  • 8 ounces baby Bella or white button mushrooms, sliced
  • 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 

  • 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, stirring every 10 minutes or so, 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!

Notes

  1. 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.
  2. 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.
  3. You can increase the servings of anything apart from the rice.
  4. This recipe can easily be doubled.
  5. 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.
  6. This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.
Calories: 157kcal, Carbohydrates: 16g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Sodium: 584mg, Potassium: 269mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2878IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.