October 25, 2022
Mushroom Wild Rice Soup
The coziest Mushroom Wild Rice Soup – so easy and prepared in just one pot! Hearty wild rice, earthy, meaty mushrooms, and a delicious creamy broth! The perfect dish for fall/winter nights!
mushroom wild rice soup
If you love cozy soups, earthy mushrooms, and hearty rice, then this Mushroom Wild Rice Soup is exactly what you need in your arsenal of fall and winter recipes! It’s comforting, rich, and loaded with meaty mushrooms and fresh veggies! Everything you need for the perfect bowl of soup!
Grab a drink and let’s get to cooking the best Mushroom Wild Rice Soup!
what goes in mushroom wild rice soup
Mushroom and wild rice (of course), plus a few other pantry and fridge staples! Here’s what you need to make it:
Mushrooms: I like to use dried porcini mushrooms for the broth – they add an umami bomb of richness, so I don’t recommend skipping! You can also used dried shiitake mushrooms. Check your local asian market and specialty food stores like Whole Foods, that’s where I typically get mine. If I can’t find them there, I buy these on Amazon. For fresh mushrooms, I like to use a variety! In this recipe, I used trumpet, cremini, maitake, and shiitake, but use whatever is accessible to you! You can use just 1 varietal if you’d like as well!
Vegetable bouillon: for this recipe, I like to use bouillon cubes, powder, or paste. I find these most flavorful, and I like being able to add as many or as little as I want to my hot water. You can definitely sub the 6 cups of water for vegetable broth! If doing so, make sure to rehydrate the dried mushrooms in some hater water for about 20 minutes, drain, and them add them into the soup when you add the broth.
Aromatics: You’ve got your usual suspects: onions, carrots, celery, and garlic, plus the addition of fresh herbs like thyme, rosemary, and parsley.
Non-dairy milk: I like to use soy milk or extra creamy oat milk for this recipe, but feel free to use your favorite non-dairy milk. Just make sure it’s unflavored and unsweetened!
Wild Rice: technically, Wilde rice is actually not rice, so therefor there are no substitutions here.
White cooking wine: if you prefer not cook with wine, you can sub it for equal portions vegetable broth mixed with 1/4 cup of fresh lemon juice.
Flour
how to make it
This mushroom wild rice soup is easy to prepare and the best part is that you can make it all in one pot! Here’s how:
1. mushrooms:
Place the dried porcini mushrooms in large bowl with 6 cups of hot water. Whisk in the bouillon cubes or powder until combined. Set aside for the dried mushrooms to rehydrate in the broth. Meanwhile, heat the avocado oil and butter in a large Dutch oven or heavy-bottom pot over medium heat. Once the butter is melted, add the mushrooms and season with salt and pepper. Cook, stirring often, until the mushrooms release most of their moisture – they should cook down quite a bit.
2. the rest of the aromatics go in:
Add the onions, carrots, and celery and cook until the onion is translucent. Add the garlic, thyme, rosemary, and parsley, give it another good mix and continue to cook until the garlic is fragrant.
3. flour and wine time:
Sprinkle in the flour and mix to thoroughly combine. Cook, while stirring, for 2 to 3 more minutes. Pour in the wine and simmer until about half of it cooks down.
4. rice, broth, simmer:
Add the wild rice and reserved broth and rehydrated mushrooms. Reduce the heat to low, cover and simmer until the rice is tender.
5. finish, serve, and enjoy!
Pour in the non-dairy milk, stirring to combine. Simmer another few minutes uncovered. Taste and adjust seasonings if necessary. Serve immediately with vegan parmesan and fresh parsley and enjoy!
tools you need
more soup recipes to try
if you love mushrooms, try these recipes:
the coziest mushroom wild rice soup
I hope you love this Mushroom Wild Rice Soup as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
- • ½ ounce dried porcini mushrooms
- • 4 vegetable bouillon cubes or 6 teaspoons vegetable bouillon powder/paste
- • 1 tablespoons avocado oil
- • 1 tablespoons vegan butter
- • 1 ½ pounds mixed mushrooms (such as cremini, shiitake, and oyster), stems removed and roughly chopped
- • 1 teaspoon salt, plus more to taste
- • 1 teaspoon fresh cracked black pepper, plus more to taste
- • ½ large white onion, diced
- • 2 carrots, diced
- • 2 stalks celery, diced
- • 8 cloves fresh minced garlic
- • 2 sprigs fresh thyme
- • 2 sprigs fresh rosemary
- • 2 tablespoons fresh parsley, minced, plus more for garnish
- • 2 tablespoons all-purpose flour
- • 1 cup vegan-friendly dry white wine
- • 1 cup uncooked wild rice
- • 2 cups unflavored and unsweetened non-dairy milk
- • Vegan parmesan, optional, for serving
- Place the dried porcini mushrooms in large bowl with 6 cups of hot water. Whisk in the bouillon cubes or powder until combined. Set aside for the dried mushrooms to rehydrate in the broth.
- Meanwhile, heat the avocado oil and butter in a large Dutch oven or heavy-bottom pot over medium heat. Once the butter is melted, add the mushrooms and season with salt and pepper. Cook, stirring often, until the mushrooms release most of their moisture – they should cook down quite a bit.
- Add the onions, carrots, and celery and cook until the onion is translucent, 3 to 5 minutes. Add the garlic, thyme, rosemary, and parsley, give it another good mix and continue to cook until the garlic is fragrant, another 1 to 2 minutes.
- Sprinkle in the flour and mix to thoroughly combine. Cook, while stirring, for 2 to 3 more minutes. Pour in the wine and simmer until about half of it cooks down, 4 to 6 minutes. Add the wild rice and reserved broth and rehydrated mushrooms. Reduce the heat to low, cover and simmer until the rice is tender, 30 to 45 minutes.
- Pour in the non-dairy milk, stirring to combine. Simmer another 15 minutes uncovered. Taste and adjust seasonings if necessary. Serve immediately with vegan parmesan and fresh parsley and enjoy!
• To freeze, store cooked and cooled leftovers in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
