Mushroom Wild Rice Soup – Vegan, Creamy and One Pot
Recipes | October 5, 2018
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
- 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!
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
Just made this for lunch, so good!
Hi Lisa, YAY! So happy to hear that & thanks so much for sharing!!
I made this today. Great flavor! However, it didn’t seem like much rice. I used 1/2 wild rice trader Joe’s brand, not the blended kind. Used 5 cups broth so that may have been the reason. It seemed to be way more liquid then veggies and rice. So I’ll cut back on the broth next time. I’ll definitely be trying more of your recipes.
Hey Danielle so glad you enjoyed!! I’m not sure if I understood your comment re it not seeming like rice? It’s definitely way more of a soup than a rice dish, if that’s what you meant! The rice basically enhances the soup! I’m so happy you’ll be trying more of my recipes!!
Made your soup for dinner this evening and thought it was very good! Thank you for sharing..
Hi Pauline,
Aww thank you sooo much!! You’re so very welcome!!
Hi Pauline,
Thank you SO much for letting me know!!
How does this do for freezing?
Hi Aja,
I haven’t tried that but I suspect that the rice wouldn’t freeze well in the soup since it might be a bit mushy. Maybe you can freeze the whole broth without the rice, then do that step once thawed! I hope that helps!
This looks delish! Before I make it, can you please clarify if you’re referring to coconut milk in the can or the box.
Hi Mary,
I actually used boxed so honestly either one works!
I made this soup today and it’s delicious! Your soup has a beautiful color to it….mine turned out more brown. What did I do wrong?
Thank you!
HI Liz,
So glad you enjoyed!! It’s probably the mushrooms you used, or maybe you browned the roux a bit more! It could even be the colour of your vegetable broth. No worries, you didn’t do nothing wrong!
That wild rice mushroom soup is phenomenal! I brought it for lunch and couldn’t wait to get home to have it for dinner! It will probably be breakfast, too. I just can’t get over how beyond delicious it is!!!
Awesome! Thank you so much Jennifer! We’re so happy that you like it. Thanks so much for reading.
This dish is so delicious. I added oyster mushrooms leftover from another meal and a dash of cayenne. When I tell you so good; OMG!!!,
Thank you for sharing
Thank you so much Karon! We’re so happy that you enjoyed the recipe!
The Best soup!! Love it !
Jeanne
Thanks for the kind words Jeanne! We really appreciate it!
Can I use chick pea flour?
Hi Christine! Yes you can!. You may have to experiment with how much you add though because it may be a little more than the suggested flour. Thanks for reading and I hope this helps!
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.
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!