This Mushroom and Wild Rice Soup is cozy, hearty, and weeknight-friendly. I developed it to be creamy without relying on heavy cream, using either coconut milk or a quick cashew cream for a silky finish. I’ve tested this recipe twice with cremini and once with a cremini–shiitake mix; the shiitake version had the most umami, while cremini alone kept things budget-friendly. If you love a comforting bowl that tastes like fall, this mushroom and wild rice soup delivers.
At a Glance
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Difficulty: Easy
- Estimated Cost: $10–$14
Ingredients (for Mushroom and Wild Rice Soup)
- Olive oil, 2 tbsp (30 ml)
- Unsalted butter or olive oil, 1 tbsp (14 g / 15 ml) — optional for richness
- Yellow onion, 1 medium, diced (about 1 ½ cups / 200 g)
- Carrots, 2 medium, diced (1 cup / 130 g)
- Celery, 2 ribs, diced (¾ cup / 80 g)
- Garlic, 4 cloves, minced
- Cremini (baby bella) mushrooms, 1 lb (450 g), sliced (mix in 3–4 oz / 85–115 g shiitake if you like)
- Wild rice (true wild rice or blend), ¾ cup (150 g), rinsed
- Low-sodium vegetable broth, 6 cups (1.4 L)
- Dried thyme, 1 tsp
- Bay leaf, 1
- Fine sea salt, 1 ½ tsp (or to taste)
- Black pepper, ½ tsp
- Coconut milk (full-fat) or cashew cream*, 1 cup (240 ml)
- Soy sauce or tamari, 1–2 tsp (for depth; optional, GF if tamari)
- Lemon juice, 1–2 tsp (to brighten)
- Fresh parsley, ¼ cup (10 g), chopped
*Cashew cream: blend ½ cup (70 g) raw cashews with ¾ cup (180 ml) hot water until smooth.
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Swap/Note |
|---|---|
| Dairy-free | Use olive oil instead of butter; finish with coconut milk or cashew cream. |
| Gluten-free | Use certified GF wild rice and GF broth; choose tamari (not soy sauce). |
| Extra protein | Add 1 ½ cups (255 g) cooked white beans or 2 cups (280 g) diced cooked chicken at the end. |
| Lower fat | Use light coconut milk; the soup will be slightly less creamy. |
| Umami boost | 1 tsp white miso or an extra ½ tsp tamari stirred in at the end. |
| Rice choice | True wild rice stays toothy; blends cook a bit faster and get creamier. |
Step-by-Step Instructions
- Sauté aromatics & mushrooms: Heat olive oil (and optional butter) in a large pot over medium. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic 30 seconds. Add mushrooms; cook 7–10 minutes, stirring, until they release moisture and edges begin to brown.
- Season & toast: Stir in thyme, salt, and pepper. Add wild rice; cook 1 minute to toast lightly.
- Simmer: Add broth and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the rice is tender, 45–55 minutes (check at 40).
- Make it creamy: Fish out the bay leaf. Stir in coconut milk (or cashew cream), soy sauce/tamari (if using), and lemon juice. Simmer 2–3 minutes to meld.
- Finish: Taste and adjust salt, pepper, and lemon. Stir in parsley. Let rest 5 minutes and serve.
Pro Tips & Variations
- Brown the mushrooms well. Let them sit undisturbed 2–3 minutes per side for deeper flavor.
- Timing matters. True wild rice can need the full 55 minutes; blends may be done around 40–45 minutes.
- Creamy but light. Cashew cream gives body without heaviness. If you prefer ultra-silky, blend 1 cup of the soup (no mushrooms) and stir back in.
- Instant Pot (6 qt): Sauté as written. Add rice, broth, bay leaf. Pressure cook 35 minutes (High), natural release 10 minutes. Stir in coconut milk/cashew cream, lemon, parsley.
- Slow Cooker: Sauté veggies/mushrooms on the stovetop. Transfer to slow cooker with rice, broth, bay leaf. Cook Low 5–6 hours or High 2½–3 hours. Finish creamy step as written.
- Protein ideas: White beans keep it vegetarian; cooked chicken works if you eat poultry.
- Herb swap: Rosemary (½ tsp dried) or a sprig of fresh thyme works well.
Serving Suggestions
- Ladle into warm bowls and top with extra parsley or chives.
- Add crunch with toasted pumpkin seeds or a slice of crusty bread.
- Pair with a simple green salad (lemon vinaigrette) for a full meal.
Storage & Reheating
- Cool fast: Refrigerate within 2 hours; cool to ≤40°F (4°C) promptly.
- Fridge: 3–4 days in airtight containers.
- Freezer: Up to 2–3 months. Wild rice holds up well; the soup may thicken—loosen with broth after thawing.
- Reheat: Stovetop over low until 165°F (74°C), stirring occasionally. Add a splash of broth if thick.
Quick Storage Guide
| Where | Time | Notes |
|---|---|---|
| Fridge | 3–4 days | Add broth when reheating if thick. |
| Freezer | 2–3 months | Thaw overnight; reheat to 165°F (74°C). |
Troubleshooting
- Too thick? Stir in warm broth ¼ cup at a time.
- Too thin? Simmer uncovered 5–10 minutes, or stir in 1–2 tsp cornstarch mixed with 2 tbsp water; simmer 2 minutes.
- Rice still firm: Keep simmering, checking every 5 minutes; add ½ cup broth if needed.
- Mushrooms rubbery: Cook them longer up front to brown; salt after browning to avoid steaming.
FAQs
Q1: Can I use white or brown rice instead of wild rice?
A1: Yes. Brown rice works best; simmer 35–45 minutes. White rice cooks faster (15–20 minutes) and will yield a softer, less toothy soup.
Q2: What mushrooms are best?
A2: Cremini are affordable and flavorful. A mix (cremini + shiitake/oyster) adds savory depth.
Q3: How do I make this fully vegan and dairy-free?
A3: Use olive oil only, and finish with coconut milk or cashew cream. Choose tamari and GF broth if needed.
Q4: Can I prep this ahead?
A4: Yes. The flavor improves by day two. Reheat gently and add a splash of broth to loosen.
Q5: Is there a way to reduce sodium?
A5: Use low-sodium broth, season in stages, and skip the soy sauce—or use just ½ tsp.
Nutrition (per serving)
Calories: ~260; Protein: ~8 g; Carbs: ~36 g; Fat: ~9 g