November 13, 2024
Mushroom Wild Rice Soup
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!
Table of Contents
why you’ll love this recipe ingredients jump to recipe video step-by-step instructions tips and faqsWild Rice and Mushroom Soup Recipe: The Ultimate Cozy Dish
This Wild Rice and Mushroom Soup is the ultimate comfort food for chilly nights. It’s a creamy, one-pot meal that’s both satisfying and easy to make! Hearty wild rice is combined with a medley of mushrooms and fresh herbs, and simmered in a velvety broth that’s perfect for a main dish or starter! If you’re looking for the perfect cozy weeknight meal, this Mushroom Wild Rice Soup has it all!
Why You’ll Love This Wild Rice Mushroom Soup
- Hearty and Filling: Wild rice and mushrooms make this soup extra satisfying.
- One-Pot Recipe: Less cleanup, more flavor!
- Perfect for Meal Prep: This soup keeps well, making it ideal for make-ahead meals.
- Nutrient-Packed: Wild rice and mushrooms are full of fiber, vitamins, and antioxidants, making this a nourishing meal.
- Customizable: Easily adjust the mushroom types, spices, and even add extra veggies to suit your tastes.
- Freezer-Friendly: Make a big batch and freeze leftovers to enjoy a delicious meal on busy days.
What Goes in Wild Rice and Mushroom Soup
(for the full ingredients list, please see the recipe card at the bottom of this blog post)
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.
How to Make Mushroom and Wild Rice Soup
1. Prepare the Broth:
Place dried porcini mushrooms in hot water with bouillon to create a rich mushroom broth. Let sit for 15–20 minutes, then strain, reserving the broth.
2. Sauté the Mushrooms and Veggies:
Heat olive oil in a large pot, add both the fresh and rehydrated mushrooms, and season with salt and pepper. Sauté until the mushrooms release their moisture and reduce in size. Add diced onion, carrots, and celery, cooking until the onion is translucent. Add minced garlic, parsley, thyme, garlic powder, and sage.
3. Create the Base:
Sprinkle in flour, stirring for a few minutes, then pour in white wine and simmer until most of it evaporates.
4. Add the Rice and Broth:
Stir in the wild rice and the reserved broth, bring to a boil, then reduce to a simmer and cook for 35–45 minutes until the rice is tender.
5. Finish with Creaminess and Enjoy!
Add non-dairy milk and let the soup simmer, uncovered, for another 15 minutes. Adjust seasonings and serve with vegan parmesan and fresh parsley. Enjoy!
Tips and FAQs
- Use Quality Mushrooms: A mix of cremini, shiitake, and oyster mushrooms provides the best depth of flavor.
- Don’t Skip the Herbs: Fresh herbs make all the difference in a soup with subtle flavors.
- Simmer for Flavor: Allowing the soup to simmer helps the flavors develop and the wild rice to soften fully.
- Adjust the Broth Consistency: Wild rice continues to absorb liquid over time. If the soup thickens after sitting, add more broth or non-dairy milk to thin it out as needed.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days.
What can I substitute for white wine?
You can use vegetable broth or a splash of apple cider vinegar for acidity if you prefer not to use wine.
Can I freeze this soup?
Absolutely! Freeze for up to 3 months, then reheat on the stovetop. You may need to add a bit of broth or non-dairy milk to thin it out.
Can I use another type of rice instead of wild rice?
Yes, you can use other types of rice, but the texture and cook time will vary. Brown rice can be a good substitute; just check for doneness as it might cook faster.
Can I make this Mushroom and Wild Rice soup in my instant pot?
Of course! To make this soup in your in your instant pot:
- Prepare the Broth: Place the dried porcini mushrooms in a large bowl with 6 cups of hot water. Add the bouillon cubes or powder and whisk to combine. Set aside for 15-20 minutes to allow the mushrooms to rehydrate in the broth. Strain the mushrooms, chop them, and reserve the broth.
- Sauté the Mushrooms and Veggies:
- Select the Sauté function on the Instant Pot and add the olive oil.
- Once hot, add the mixed mushrooms, including the rehydrated porcini mushrooms, and season with salt and pepper. Sauté, stirring occasionally, until the mushrooms release their moisture, about 8-10 minutes.
- Add the diced onion, carrots, and celery, and sauté until the onion turns translucent, about 3-5 minutes.
- Stir in the minced garlic, parsley, thyme, garlic powder, and sage. Sauté for another 1-2 minutes, until fragrant.
- Add Flour and Wine:
- Sprinkle the flour over the veggies and mushrooms, stirring to coat them evenly. Cook for 2-3 minutes.
- Pour in the white wine and cook until most of it evaporates, about 2-3 minutes.
- Add Wild Rice and Broth:
- Add the uncooked wild rice and the reserved mushroom broth to the Instant Pot, stirring to combine.
- Pressure Cook:
- Secure the lid and set the Instant Pot to Pressure Cook (or Manual) on High Pressure for 25 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release for any remaining pressure.
- Add Non-Dairy Milk:
- Open the lid and stir in the non-dairy milk. If the soup is too thick, add extra broth or milk to reach your desired consistency.
- Taste and adjust seasonings as needed, adding more salt, pepper, or fresh herbs if desired.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley and vegan parmesan, and enjoy your creamy, comforting Wild Rice and Mushroom Soup!
Instant Pot Tips:
- To prevent burning: Avoid stirring the wild rice and mushroom mixture too much after adding the broth and before pressure cooking.
- For a thicker soup: Use the Sauté function after pressure cooking to simmer the soup uncovered for a few minutes until it reaches your preferred thickness.
Cozy Up with a Bowl of This Wild Rice and Mushroom Soup!
This Wild Rice and Mushroom Soup is the perfect way to wind down on a chilly evening. With its creamy texture, rich flavor, and hearty ingredients, it’s a bowl of pure comfort that’s also easy to make. Whether you’re sharing it with loved ones or savoring it solo, this soup is sure to warm you from the inside out! If you give it a try, 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!
Wild Rice and Mushroom Soup
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!
