Wild Rice and Mushroom Soup Recipe

by Kaitlynn Fenley
a hand taking one white bowl of wild rice and mushroom soup

There’s nothing like a warm, healthy and hearty soup on a cold day! This wild rice and mushroom soup is my favorite soup this fall. It’s hearty, flavorful, and full of fiber-rich foods. Our wild rice and mushroom soup recipe is a quick and easy recipe, you can even use it for a healthy meal-prep!

Wild Rice and Mushroom Soup Ingredients

I love making soup because it’s so easy to just throw all your ingredients in one pot. There’s no need for lots of dishes, and the clean up is simple. For this recipe though, I pre-cook the rice in my rice cooker. So there are two dishes to wash haha.

two white bowls with Wild Rice and Mushroom soup and pieces of sourdough toast.

Here’s a layout of the ingredients I used. However, you can switch things up! Feel free to use any type of rice, barley, or farro instead of wild rice. You can also add any kind of mushroom you like.

  • Wild Rice: I used organic wild rice from the bulk section at Whole Foods. This recipe is wonderful with any type of grain though. You can use quinoa, brown rice, farro or barley.
  • Mushrooms: Here we used crimini mushrooms, but any type of mushroom will work!
  • Vegetable Broth: We use vegetable broth to keep our recipes vegan, but chicken and beef broth work wonderfully in this recipe too.
  • Miso: Miso adds a lot of depth and flavor to this recipe. When it comes to soup, the broth flavor is the most important. I used chickpea miso from Whole Foods but any type of miso will do.
  • White Beans: To add a little protein to this hearty soup, we added in canned white beans. Any bean will do though. I love when recipes are adaptable to ingredients you may have on hand, so don’t be afraid to switch it up. I think this would be great with pinto beans, chickpeas or adzuki beans too.

Making the Soup

  1. Cook your wild rice in a separate pot or rice cooker first. I’m not a fan of cooking the rice IN the soup. I add it after the broth is cooked.
  2. Cook aromatics (garlic, onion, and celery) in a bit of olive oil in your stockpot.
  3. Add the broth base to the aromatics (i.e. veggie stock, chicken stock or beef stock), herbs, seasoning, and miso paste.
  4. Simmer for 1 hour, taste and add salt if necessary.
  5. Add in the beans, and mushrooms then simmer for 30 more minutes. Add in the rice last.
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Wild Rice and Mushroom Soup

There’s nothing like a warm, healthy and hearty soup on a cold day! This wild rice and mushroom soup is my favorite soup this fall. It’s hearty, flavorful, and full of fiber-rich foods. Our wild rice and mushroom soup recipe is a quick and easy recipe, you can even use it for a healthy meal-prep!

  • Author: Kaitlynn Fenley
  • Prep Time: 30 Minutes
  • Cook Time: 90 Minutes
  • Total Time: 2 Hours
  • Yield: 4 Servings 1x
  • Category: Entrée
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 Cups Wild Rice, Cooked
  • 2 Cans White Beans
  • 2 Cups Mushrooms, Chopped
  • 2 Tablespoons Olive Oil
  • 1 Onion, peeled and Chopped
  • 2 Tablespoons Minced Garlic
  • 1/2 Cup Celery, Chopped
  • 1 Cup Carrots, Finely Chopped
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Thyme
  • 1/2 Teaspoon Smoked Paprika
  • 1 Teaspoon ground black pepper
  • 1 Tablespoon Miso Paste
  • 6 Cups Vegetable Stock

Instructions

  1. In a large stockpot over medium heat add olive oil, onion, garlic, celery, and carrots. Cook aromatics until they are soft and slightly browned. 
  2. Add in the basil, rosemary, oregano, thyme, paprika, and black pepper with 1/4 Cup of the vegetable stock. Bring to a simmer.
  3. Add in the miso paste, and stir until evenly combined. 
  4. Add in the rest of the vegetable stock and stir. Simmer covered on low heat for 20 minutes. Taste and add salt if needed. 
  5. After simmering, add in the beans and mushrooms. Simmer for 20 more minutes.
  6. Last, add in the cooked wild rice and simmer for 5 more minutes. 
  7. Serve in bowls topped with fresh thyme. This soup is great with some sourdough bread on the side too! 

Notes

I love customizing this recipe by adding in spinach and kale sometimes too! 

Keywords: wild,rice,mushroom,soup

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3 comments

anlsie February 22, 2020 - 12:09 pm

Can I do this in a crockpot? adding the rice at the last minute?

Reply
Kaitlynn Fenley February 25, 2020 - 10:45 pm

Absolutely!

Reply
Lou Daigle December 4, 2020 - 2:49 am

This is a very nice soup with lots of bold flavor especially the second day when I reheated the left overs! I substituted Jasmine Brown Rice because I had that on hand. I also substituted Soy Sauce for the Miso Paste. Miso Paste is something I’ve never tried before so I’m not sure if I want to buy it for just this one recipe. Maybe as I get more experienced with plant-based cooking I’ll find some other uses for it. Anyhow, this recipe is definitely a keeper for us!

Reply

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