Creamy Vegetarian Wild Rice and Mushroom Soup
This rich and hearty vegetarian wild rice and mushroom soup is loaded with earthy flavors, wholesome ingredients, and comes together easily on the stovetop or in a crockpot. The ultimate cozy bowl for chilly nights.
The Coziest Bowl of Wild Rice Mushroom Soup You Will Ever Make
There is something almost magical about a pot of wild mushroom and rice soup simmering on the stove on a cold afternoon. The deep, earthy aroma of golden-browned mushrooms, the nuttiness of chewy wild rice, and the gentle warmth of herbs filling the kitchen. This is the kind of recipe that makes your home feel like the best restaurant in town.
This creamy vegetarian wild rice soup checks every single box. It is hearty enough to be a full meal, elegant enough to serve to guests, naturally meat-free, and wildly easy to adapt for a vegan mushroom rice soup. Whether you are making it on the stovetop tonight or setting up a wild rice soup crockpot vegetarian situation tomorrow morning, you are in for something truly special.
Why This Wild Mushroom and Rice Soup Stands Apart
Not all vegetarian mushroom rice soup recipes are created equal. The secret to this one comes down to a few non-negotiable techniques:
- Searing the mushrooms properly. Do not crowd the pan and do not stir too soon. Let them sit and develop a golden crust. This is where the deepest, most savory flavor comes from.
- Building a roux. Cooking the flour into the softened vegetables before adding broth creates a silky, velvety body that sets this apart from thin, watery versions.
- Using a wild rice blend. Pure wild rice is beautiful but can be quite chewy and takes forever to cook. A blend with long grain brown or white rice gives you that characteristic nuttiness with a more approachable texture.
- Finishing with cream off the heat. Adding the cream gently at the end, over low heat without boiling, keeps the soup luxuriously smooth.
Chef's Tip: A splash of soy sauce added to the broth might seem unconventional, but it quietly supercharges the umami depth of this wildrice mushroom soup without making it taste remotely Asian. It is a trick used in professional kitchens all the time.
The Right Tools Really Do Matter Here
For a soup this good, a heavy-bottomed Dutch oven is your best friend. It distributes heat evenly so your mushrooms sear rather than steam, and it moves seamlessly from stovetop to oven if needed. The right low-sodium vegetable broth also makes a dramatic difference in the final flavor.
Ingredients Worth Talking About
The Mushrooms
This recipe calls for a combination of cremini and shiitake mushrooms, and that combination is intentional. Cremini bring a meaty bulk and familiar earthiness. Shiitake bring a more complex, almost smoky depth that elevates the whole pot into true wild mushroom soup territory. Together they make a wildly satisfying vegan mushroom rice soup base.
If you want to go even deeper, try soaking a small handful of dried porcini mushrooms in warm water for 20 minutes and adding both the rehydrated mushrooms and the soaking liquid (strained) to the broth. The difference is extraordinary.
The Wild Rice
Look for a wild rice blend at your grocery store rather than 100% wild rice. Most blends include long grain brown or white rice alongside the true wild rice, which results in a better overall texture and faster, more predictable cooking time. Rinse it well before cooking to remove any excess starch.
Can You Make This in a Crockpot?
Yes, and it is fantastic. The wild rice soup crockpot vegetarian method is perfect for busy days. Add everything except the flour, cream, and parsley to your slow cooker, cook on low all day, then stir in a quick flour slurry and the cream about 30 minutes before you are ready to eat. The flavors meld beautifully over those long, slow hours.
Make-Ahead Note: You can prep the vegetables and cook the wild rice up to two days ahead. Store them separately in the fridge and bring everything together when you are ready to finish the soup.
Ready to make the best bowl of wild rice soup vegetarian style that your kitchen has ever seen? Here is everything you need:
Creamy Vegetarian Wild Rice and Mushroom Soup
This rich and hearty vegetarian wild rice and mushroom soup is loaded with earthy flavors, wholesome ingredients, and comes together easily on the stovetop or in a crockpot. The ultimate cozy bowl for chilly nights.
Ingredients
- 1 cup wild rice blend, rinsed
- 16 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stems removed, sliced
- 3 tbsp unsalted butter, or vegan butter for fully vegan version
- 1 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 tsp fresh thyme, leaves only, or 0.5 tsp dried
- 1/2 tsp dried rosemary, crushed between fingers before adding
- 2 bay leaves, removed before serving
- 1 cup heavy cream, or full-fat coconut cream for vegan version
- 1 tbsp soy sauce, adds umami depth
- 1 tsp kosher salt, adjust to taste
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
In a medium saucepan, combine the rinsed wild rice blend with 2.5 cups of the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until the rice is tender and most of the liquid is absorbed. Set aside.
While the rice cooks, heat the butter and olive oil together in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the cremini and shiitake mushrooms in a single layer. Let them cook undisturbed for 3 to 4 minutes until they develop a deep golden-brown sear, then stir and cook for another 3 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 6 to 7 minutes until the vegetables have softened and the onion is translucent.
Add the minced garlic, thyme, and rosemary. Stir and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a light roux.
Slowly pour in the remaining 3.5 cups of vegetable broth, a little at a time, stirring continuously to prevent lumps. Add the soy sauce and bay leaves.
Bring the soup to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
Stir in the cooked wild rice and the seared mushrooms. Simmer together for 5 minutes so the flavors meld.
Reduce heat to low and pour in the heavy cream (or coconut cream). Stir gently to combine. Do not let the soup boil after adding the cream.
Remove and discard the bay leaves. Taste and adjust seasoning with salt and freshly ground black pepper.
Ladle into bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread.
Equipment
- Large Dutch oven or heavy-bottomed soup pot (6 qt)
- Medium saucepan (for cooking wild rice)
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Ladle
- Measuring cups and spoons
Notes
Serving and Storing Your Wild Rice Mushroom Soup
This soup is a full meal on its own, but it loves good company. Serve it with:
- A thick slice of crusty sourdough or a warm baguette
- A simple green salad with a bright lemon vinaigrette to cut through the richness
- Oyster crackers scattered over the top for a little crunch
Storage: Leftovers keep in the fridge for up to 4 days. The wild rice will absorb a lot of the liquid overnight, so the soup will thicken significantly. Just add a splash of broth when reheating and stir gently over low heat.
Freezing: Freeze this soup before adding the cream for best results. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, reheat gently, and stir in fresh cream right before serving.
Whether you are searching for vegetarian wild rice recipes for the first time or this is your fifteenth bowl of mushroom soup wild rice this winter, this recipe is one you will come back to again and again.
