Creamy Vegetarian Wild Rice and Mushroom Soup
This cozy vegetarian wild rice and mushroom soup is thick, creamy, and deeply savory, made effortlessly in a crockpot or on the stovetop for a satisfying weeknight dinner.
The Coziest Bowl of Wild Rice Mushroom Soup You Will Ever Make
Some recipes just feel like a hug in a bowl, and this creamy vegetarian wild rice and mushroom soup is exactly that. It is hearty without being heavy, deeply savory without any meat, and the kind of thing you will want to make on repeat all through fall and winter. Whether you are looking for a satisfying meatless Monday dinner or a showstopping vegetarian option to bring to a potluck, this is the recipe that earns you compliments every single time.
What makes this wild mushroom and rice soup so special is the layering of flavors. We use two types of mushrooms (cremini for body, shiitake for depth), a splash of soy sauce that sneaks in serious umami without tasting remotely Asian-fusion, and fresh thyme and rosemary that make your kitchen smell absolutely incredible. The wild rice blend brings a nutty chewiness that holds up perfectly in the creamy broth, giving every spoonful something to sink into.
Using the right pot makes a genuine difference with soups like this. A wide, heavy-bottomed Dutch oven gives you even heat distribution for browning the mushrooms properly, and a good chef's knife makes quick work of all that chopping. These are the kitchen tools and pantry staples that make this recipe easier and better:
Why You Will Love This Vegetarian Wild Rice Soup
There are dozens of wild rice soup recipes out there, but here is why this one stands apart:
- No canned cream of mushroom soup. Everything is made from scratch, and you can absolutely taste the difference.
- Naturally thickened. A simple butter-and-flour roux gives the broth that silky, restaurant-style body.
- Flexible for any diet. With two easy swaps (olive oil and coconut milk), this becomes a fully vegan mushroom rice soup.
- Crockpot friendly. See the notes section below for a hands-off slow cooker version that is perfect for busy weekdays.
- Meal-prep approved. This soup keeps for four days in the fridge and freezes beautifully.
The Secret to the Best Mushroom Flavor
The single most important technique in this recipe is properly browning your mushrooms. Do not rush this step. Add the mushrooms to a hot pan and resist the urge to stir them constantly. Let them sit, develop a golden crust, and release their moisture. This is where all that deep, savory flavor comes from.
Using a combination of cremini and shiitake mushrooms gives you the best of both worlds: cremini mushrooms bring a familiar, hearty flavor, while shiitake mushrooms add a more intense, almost meaty quality that makes this vegetarian mushroom rice soup taste genuinely satisfying.
Chef's Tip: If you can find dried porcini mushrooms, rehydrate a small handful in hot water for 15 minutes and add both the mushrooms and the soaking liquid (strained through a fine mesh sieve) to the soup. It adds an extraordinary depth of flavor to any wild rice soup recipe.
Crockpot Vegetarian Wild Rice Soup
One of the best things about this recipe is how well it adapts to the slow cooker. For a wild rice soup crockpot vegetarian version, simply saute the aromatics and mushrooms on the stovetop first (this step is worth it, trust us), then transfer everything to your crockpot along with the broth, rice, and seasonings. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Stir in the cream just before serving. It is the ultimate set-it-and-forget-it comfort food.
Ready to make the most satisfying bowl of soup you have had all season? Here is everything you need:
Creamy Vegetarian Wild Rice and Mushroom Soup
This cozy vegetarian wild rice and mushroom soup is thick, creamy, and deeply savory, made effortlessly in a crockpot or on the stovetop for a satisfying weeknight dinner.
Ingredients
- 1 cup wild rice blend, rinsed
- 16 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stems removed, sliced
- 1 yellow onion, diced
- 3 celery stalks, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 3 tbsp unsalted butter, or use olive oil for vegan
- 1/4 cup all-purpose flour
- 6 cups vegetable broth, low sodium preferred
- 3/4 cup heavy cream, or use full-fat coconut milk for vegan
- 1 tbsp fresh thyme, or 1 tsp dried
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp soy sauce, adds depth of flavor
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, for 6 to 8 minutes until softened.
Add the garlic and cook for 1 minute until fragrant. Add the cremini and shiitake mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they have released their liquid and turned golden brown.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes to remove the raw flour taste.
Pour in the vegetable broth gradually, stirring constantly to avoid lumps. Add the rinsed wild rice, thyme, rosemary, soy sauce, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 to 55 minutes, stirring occasionally, until the wild rice is tender and has begun to split open.
Reduce the heat to the lowest setting and stir in the heavy cream. Let the soup warm gently for 5 minutes. Do not boil after adding the cream.
Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve immediately.
Equipment
- Large Dutch oven or heavy-bottomed pot (6-quart or larger)
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Ladle
- Measuring cups and spoons
Notes
Serving, Storing, and Making It Your Own
Serve this wild rice soup with a thick slice of crusty sourdough or warm, buttered focaccia for a complete and deeply comforting meal. A simple green salad on the side rounds things out nicely.
For storage, transfer cooled soup to airtight containers and refrigerate for up to four days. The rice will continue to absorb broth as it sits, so add a splash of vegetable broth when reheating. To freeze, leave out the cream and add it fresh when you reheat. The soup will keep in the freezer for up to three months.
Want to mix it up? Here are a few easy variations:
- Stir in a handful of fresh baby spinach right before serving for added greens.
- Add a squeeze of fresh lemon juice at the end to brighten the whole bowl.
- For extra protein, stir in a can of drained white beans alongside the broth.
However you serve it, this vegetarian wild rice soup is the kind of recipe that becomes a staple. Make it once, and you will understand why.
