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–+ servings
A white bowl of wild rice and mushroom soup garnished with thyme.

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.
5 from 1 vote
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Author Kori Butler
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup Recipes
Cuisine American
Servings 5
Calories 234 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 8 ounces onion (yellow or white, small diced)
  • 4 ounces shitake mushrooms (thinly sliced)
  • 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)
  • 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 and 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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