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–+ servings
Bowl of creamy vegan wild rice and mushroom soup garnished with fresh parsley and vegan parmesan cheese.

Wild Rice and Mushroom Soup

Ashley
This Mushroom Wild Rice Soup is cozy, comforting, and perfect for chilly nights! Hearty wild rice and meaty mushrooms are simmered in a delicious creamy and velvety broth that’s all made in just one pot!
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Course Lunch/Dinner, Main, Main Course, Soup, Starter
Cuisine American
Servings 6

Ingredients
  

  • ½ ounce dried porcini mushrooms
  • 4 vegetable bouillon cubes or 6 teaspoons vegetable bouillon powder or paste
  • 2 tablespoons olive oil
  • 1 ½ pounds 24 oz mixed mushrooms (I typically use cremini, shiitake, and oyster), stems removed and roughly chopped
  • 1 ½ teaspoons salt, plus more to taste
  • 1 teaspoon fresh cracked black pepper, plus more to taste
  • 1 white onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 8 cloves fresh minced garlic
  • 2 tablespoons fresh minced parsley, plus more for garnish
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons garlic powder
  • 1 teaspoon rubbed sage
  • 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

Instructions
 

  • 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 15 to 20 minutes so the dried mushrooms can rehydrate in the broth.
  • Once the dried mushrooms are rehydrated, remove them from the broth, and roughly chop. Reserve the broth.
  • Meanwhile, heat the olive oil in a large Dutch oven or heavy-bottom pot over medium heat. Once the oil is hot, add the mixed and rehydrated 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, 10 to 15 minutes.
  • Add the onion, carrots, and celery and continue to cook until the onion is translucent, 3 to 5 minutes.
  • Next, add the garlic, parsley, thyme, sage and garlic powder, and continue to cook until the garlic is fragrant, another 1 to 2 minutes.
  • Sprinkle in the flour and mix to thoroughly to combine. Cook, while stirring, for 2 to 3 more minutes.
  • Pour in the wine and simmer until most of it cooks out, 3 to 5 minutes.
  • Mix in the wild rice and reserved broth. Increase the heat and bring the mixture to a light boil.
  • Reduce the heat to low, cover and simmer until the rice is tender, 35 to 45 minutes.
  • Pour in the non-dairy milk and simmer, uncovered, another 15 minutes. Taste and adjust seasonings if necessary. Serve immediately with vegan parmesan and fresh parsley and enjoy!
Keyword creamy mushroom wild rice soup, dairy-free mushroom soup, easy vegan soup recipe, hearty vegan soup, mushroom soup with wild rice, one-pot mushroom recipe, vegam comfort food soup, vegan mushroom soup, wild rice mushroom soup
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