You will love this hearty and healthy plant-based wild rice and mushroom soup - it's savory, nutty, and earthy - and chock full of flavor and comforting aromas. This recipe is vegan, dairy-free, nut-free, egg-free, sugar-free, and gluten-free.
Best Soup with Wild Rice and Mushrooms!
- Best Flavor. I think you will love the flavor combinations - it's savory, nutty, and even slightly buttery.
- Comforting. A cozy, comforting, hearty soup perfect for a chilly day!
- Healthy. This recipe is plant-based and vegan. It also no added sugar and it's gluten free, dairy-free, nut-free, and egg-free. Shiitake mushrooms are very healthy, containing B5 and copper. They also have a similar amino acid profile to meat. Wild rice is naturally gluten-free, but please check the packaging to make sure.
What You'll Need
This wild rice and mushroom soup has so much flavor! Here are the ingredients you'll need. Check out the substitutions and variations below if you can't find fennel and shiitake mushrooms.
Ingredients
- Olive Oil
- Mirepoix: onion, carrots, and celery
- Vegetables: fennel and shiitake mushrooms
- Vegetable Stock: you can use regular vegetable stock or a roasted vegetable stock. A roasted vegetable stock will be darker in color and have more depth of flavor but it's not always easy to find. Use what you can find and add herbs to boost the flavor profile.
- Wild Rice
- Seasoning: kosher salt and pepper
- Fresh Herbs: parsley, thyme, and chives.
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- If you can't find fresh Shiitake mushrooms, use dried Shiitake or fresh portobello mushrooms
- To substitute for fennel, use leeks or additional celery then add in fennel seed for flavor
- Use any combination of your favorite fresh herbs - marjoram, thyme, chives, tarragon. Rosemary would be wonderful but it is quite strong, so start with less and add more as needed.
- Brown rice or a rice blend can be substituted for wild rice.
- White wine vinegar or even sherry can be used in place of lemon juice. Adjust to taste.
Be sure to pin this pin to Pinterest for later! 😉
How To Make Mushroom and Wild Rice Soup
Follow these simple steps to make the best soup!
Printable recipe card below.
- Saute: Saute onions and mushrooms
- Sweat: Reduce heat. Stir carrot, celery, and fennel. Cover with a lid for 5 minutes.
- Simmer: Add vegetable stock and wild rice. Simmer until rice is tender.
- Finish: Add in fresh herbs and lemon juice. Adjust seasoning to taste. Serve.
How To Serve It
- Serve it with a fresh green salad tossed with a favorite vinaigrette.
- Pair with crusty bread, breadsticks, or a favorite cracker - all are perfect for soaking up extra juices.
Kori's Tips
- Wild rice will never be fully soft like white rice - it will be tender but still have a slightly chewy texture.
- Adjust any of the seasoning and herbs to your taste preferences.
Storage and Reheating Tips
- Leftovers. Cool any leftover soup as quickly as possible and then refrigerate in an air-tight container for up to 4 days.
- Freezing. This soup can be frozen up to 4 months if store in a freezer safe container. Leave about 1" of head space at the top before sealing. Thaw in the refrigerator.
- Reheating. Reheat slowly on a stovetop or in a microwave on 50% power stirring frequently.
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Wild Rice and Mushroom Soup
You will love this hearty and healthy plant-based wild rice and mushroom soup! It's savory, nutty, and earthy- so full of flavor and comforting aromas. This recipe is vegan, dairy-free, sugar-free, and gluten-free.
Ingredients
- 2 tablespoons olive oil
- 8 ounces onion (yellow or white, small diced)
- 4 ounces carrot (peeled, small diced)
- 4 ounces celery (small diced)
- 4 ounces fennel bulb (small dice just the bulb, save the fronds for garnish)
- 4 ounces shitake mushrooms (thinly sliced)
- 2 quarts vegetable stock
- 1 cup wild rice (rinsed and drained)
- 1 teaspoon kosher salt (plus extra to taste)
- ½ teaspoon ground black pepper (plus extra to taste)
- 2 tablespoons fresh parsley (chopped)
- ½ tablespoon fresh thyme (chopped)
- 1 ounce lemon juice
Instructions
- Heat the olive oil in a 4-quart soup pot of medium heat. Add the onion and mushrooms and cook until golden brown and soft, about 8 to 10 minutes.
- Add the carrot, celery, and fennel. Stir to combine with the onions. Reduce heat to low. Cover with a lid to sweat the vegetables for approximately 5 minutes.
- Add vegetable stock and wild rice. Increase heat to medium-high to bring to a simmer. Continue simmering until the rice is tender, about 45 minutes. Adjust heat as needed to maintain the simmer. (Note: wild rice, when tender, will still be a bit chewy. It will never get fully soft like white rice will.)
- Add in fresh herbs and lemon juice. Adjust seasoning to taste with salt and pepper and additional lemon juice if needed.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: If you can't find fresh Shiitake mushrooms, use dried Shiitake or fresh portobello mushrooms; to substitute for fennel, use leeks or additional celery then add in fennel seed for flavor; use any combination of favorite fresh herbs - marjoram, thyme, chives, tarragon; brown rice or a rice blend can be substituted for wild rice; white wine vinegar can be used in place of lemon juice.
- TIPS: Wild rice will never be fully soft like white rice - it will be tender but still have a slightly chewy texture.
- SERVING SUGGESTIONS: Serve with a green salad and a side of crusty bread or breadsticks.
Nutrition
Calories: 234kcalCarbohydrates: 40gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 2032mgPotassium: 517mgFiber: 5gSugar: 9gVitamin A: 4903IUVitamin C: 11mgCalcium: 52mgIron: 1mg
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