Creamy Vegetarian Wild Rice and Mushroom Soup
This hearty vegetarian wild rice and mushroom soup is rich, earthy, and deeply satisfying, made effortlessly on the stovetop or in a crockpot with simple pantry ingredients.
The Coziest Bowl of Vegetarian Wild Rice and Mushroom Soup
Some recipes are just built for slow, gray afternoons when you want something that smells incredible simmering on the stove and fills the whole house with warmth. This creamy vegetarian wild rice and mushroom soup is exactly that kind of recipe. It is earthy, rich, deeply savory, and the kind of thing you will want to make on repeat all fall and winter long.
Wild rice gets an unfair reputation for being fussy or time-consuming, but here it becomes the backbone of a genuinely hearty vegetarian dinner. Paired with a double layer of mushrooms (cremini for bulk, shiitake for depth), a velvety cream base, and a hit of fresh thyme, this soup lands somewhere between a weeknight staple and something you would proudly serve at a dinner party.
Why This Recipe Works So Well
The secret here is in two small techniques that make a big difference in the final bowl:
- Sear the mushrooms first. Resist the urge to crowd the pan and stir constantly. Let the mushrooms sit, develop golden color, and build that deep, savory flavor before adding anything else.
- Use a flour roux. Stirring flour into the softened vegetables before adding the broth creates a naturally thick, luscious base without any cornstarch slurry or heavy-handed cream.
Together, these two steps transform a simple vegetarian mushroom rice soup into something that tastes like it simmered for hours, even on a busy weeknight.
Chef's Tip: A splash of soy sauce (or tamari for gluten-free) stirred in with the broth adds a quiet, savory depth that you cannot quite put your finger on. It does not make the soup taste like Asian cuisine at all. It just makes everything taste more like itself.
Stovetop or Crockpot? You Choose
One of the best things about this recipe is its flexibility. The stovetop version takes about an hour start to finish and gives you a little more control over texture. But if you prefer a wild rice soup crockpot vegetarian approach, it adapts beautifully. Saute the aromatics and mushrooms first (this step is worth the extra pan), then dump everything except the cream into your slow cooker and let it work its magic on LOW for 6 to 7 hours. Stir in the cream at the very end.
For a fully plant-based version, swap in vegan butter and use full-fat coconut cream in place of heavy cream. The result is a genuinely satisfying vegan mushroom rice soup that nobody at the table will miss the dairy in.
What You Need for the Best Results
Having the right setup makes this soup go from good to great. A heavy-bottomed Dutch oven distributes heat evenly so the mushrooms sear instead of steam, and the soup simmers gently without any hot spots.
Using a quality low-sodium vegetable broth also makes a meaningful difference here since it is the backbone of the entire dish. These are the tools and ingredients that genuinely elevate this recipe:
A Quick Note on Wild Rice
True wild rice is not actually rice at all. It is an aquatic grass seed native to North America, and it has a wonderful nutty, slightly chewy texture that holds up beautifully in long-simmered soups. For this recipe, a wild rice blend (which typically includes long grain brown rice, red rice, and true wild rice) is perfect because it cooks more evenly and gives you a nice variety of textures.
Look for it in the grains or health food aisle of most grocery stores. It is widely available and worth keeping in your pantry for vegetarian wild rice recipes all season long.
Heads up: Wild rice takes longer to cook than white rice, so resist the urge to rush it. Taste around the 40-minute mark. The grains should be tender with some beginning to burst open. That burst is your signal it is ready.
Ready to Dig In?
This wild mushroom and rice soup is the definition of a crowd-pleasing, make-ahead friendly meal. It stores like a dream, reheats beautifully with a splash of broth, and somehow tastes even better on day two. Here is everything you need to make it:
Creamy Vegetarian Wild Rice and Mushroom Soup
This hearty vegetarian wild rice and mushroom soup is rich, earthy, and deeply satisfying, made effortlessly on the stovetop or in a crockpot with simple pantry ingredients.
Ingredients
- 1 cup wild rice blend, rinsed
- 16 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stems removed, caps sliced
- 3 tbsp unsalted butter, or vegan butter for fully plant-based
- 2 tbsp olive oil, extra virgin
- 1 yellow onion, finely diced
- 3 celery stalks, thinly sliced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 3/8 cup all-purpose flour, use gluten-free 1:1 flour if needed
- 6 cups vegetable broth, low-sodium preferred
- 1 cup heavy cream, or full-fat coconut cream for vegan
- 1 tbsp fresh thyme, leaves only, or 1 tsp dried
- 1/2 tsp dried rosemary
- 1 tbsp soy sauce, or tamari for gluten-free
- 1 1/2 tsp kosher salt, adjust to taste
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Rinse the wild rice blend under cold water and set aside.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter together over medium-high heat.
Add the sliced cremini and shiitake mushrooms in a single layer. Cook without stirring for 3 to 4 minutes until deeply golden on one side, then stir and cook for another 2 minutes. Transfer mushrooms to a plate and set aside.
Reduce heat to medium. Add the diced onion, celery, and carrots to the same pot. Cook, stirring occasionally, for 5 to 6 minutes until softened.
Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 to 2 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Bring to a gentle boil.
Add the rinsed wild rice, soy sauce, salt, and pepper. Stir to combine.
Reduce heat to low, cover, and simmer for 40 to 45 minutes, stirring occasionally, until the wild rice is tender and some grains have burst open.
Return the sauteed mushrooms to the pot. Stir in the heavy cream (or coconut cream) and cook over low heat for 5 minutes. Do not boil after adding the cream.
Taste and adjust seasoning with additional salt and pepper as needed.
Ladle into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread.
Equipment
- Large Dutch oven or heavy-bottomed soup pot (at least 6-quart)
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
Notes
Serving and Storing Tips
Serve this soup with:
- A thick slice of crusty sourdough or a seeded whole grain loaf
- A simple arugula salad with lemon vinaigrette to cut through the richness
- A sprinkle of freshly grated Parmesan on top if you are not keeping it vegan
For storage, transfer cooled soup into airtight containers and refrigerate for up to 4 days. The wild rice will soak up more broth as it sits, so always add a generous splash of vegetable broth when reheating and warm it gently over medium-low heat.
To freeze, leave out the cream and add it fresh when you reheat. The soup will keep in the freezer for up to 2 months and is a wonderful thing to have tucked away for a hectic night.
