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Our Love Language is Food > Recipes > Soups & Sides

Published: Oct 29, 2023 · Modified: Jan 7, 2025 by Meredith · This post may contain affiliate links · 9 Comments

Vegetarian Wild Rice Soup

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Wild rice soup with mushrooms will warm you up and fill your belly on a cold fall or winter night. Two pounds of mushrooms, plenty of fresh veggies, and perfectly cooked wild rice come together to create this creamy and delicious vegetarian soup. It’s a Minnesota staple my family has been making for decades! 

If you’re born and raised in Minnesota (like me), you know wild rice is a staple at every family dinner table, restaurant, and grocery store. As Minnesota is one of the main producers of wild rice, you can even find it at gas stations up north! Wild rice is the official state grain, and there was a proposal to declare wild rice soup as the official state soup of Minnesota.

Wild rice soup was a staple at our annual ‘Souper New Year’ lunch. But when I spent a decade as a vegetarian, wild rice soup was one of the Midwest classics that I missed most (it often has meat in it).  I’ve done lots and lots of experimenting with classic soup recipes, and this vegetarian wild rice soup with mushrooms is just as good as the original and veg-friendly too!

Like my Tuscan White Bean and Lentil Soup, Vegetarian Tortellini Soup, and Vegetarian Three Bean Chili, this vegetarian wild rice mushroom soup is loaded with whole foods, fresh flavors, and it’s pretty darn nutritive, too!   

A white bowl filled with wild rice soup with a spoon in it.
Jump to:
  • Why you’ll love this Creamy Wild Rice Soup
  • Mushroom Wild Rice Soup Ingredients
  • How to make Wild Rice and Mushroom Soup
  • Vegetarian Wild Rice Soup Variations
  • Wild Rice Mushroom Soup Recipe Tips
  • What to serve with Mushroom Wild Rice Soup
  • Storing Creamy Wild Rice Soup
  • Recipe FAQs
  • Love This Recipe? You May Also Enjoy
  • Wild Rice Mushroom Soup Recipe

Why you’ll love this Creamy Wild Rice Soup

Wholesome ingredients. Midwesterners get a bad rap regarding the nutritional content of traditional, local recipes. Well, I’m here to change that! This mushroom wild rice soup incorporates high-fiber veggies, vegetable stock, wholesome dairy, and NO canned cream of anything! 

Easy to make. While the wild rice is cooking, you’ll prepare the rest of the soup in just a handful of recipe steps. Cooking wild rice is hands-off, and there’s a lot of hands-off time while the mushrooms cook down and the soup simmers. 

It’s a crowd pleaser! You don’t have to be from Minnesota to fall in love with this recipe. I’ve made this soup for plenty of non-native Minnesotans, and they all give it five stars! From the tender, caramelized mushrooms to the hearty and rustic wild rice, it hits the spot! 

Great texture. Mushrooms have a meaty texture that pairs perfectly with the smooth and creamy consistency of the soup. 

Mushroom Wild Rice Soup Ingredients

Ingredients needed to make vegetarian wild rice soup.
  • Wild Rice. Wild rice is perfect for soup because of its hearty, chewy texture and nutty flavor. It doesn’t get soft or soggy and holds up well to multiple rounds of reheating. Stick with 100% wild rice, and don’t try to make any substitutions with brown rice, white rice, forbidden rice, or a wild rice blend.
  • Yellow Onion. Onions form a flavorful foundation for the soup. They add to the rich and savory taste and caramelize while they cook down with the mushrooms. 
  • Carrots. Carrots are another soup staple. They contribute to the heartiness of the soup and provide a very mild, sweet flavor.  
  • Mushrooms. Choose either white, baby bella, cremini, or shitake, or use a mixture of all four types of mushrooms. Look for mushrooms that are firm to the touch without any brown spots. Avoid any mushrooms that appear to be slimy or mushy. Clean mushrooms by rinsing them in water and gently wiping them with a damp paper towel to remove any surface dirt. Avoid soaking them in water. 
  • Garlic. I add fresh garlic for its robust, earthy taste, complementing the flavor of the onions.
  • All-Purpose Flour. Flour acts as a thickener for the liquid ingredients. Milk or heavy cream will help to thicken the soup as well. 
  • White Wine. White wine deglazes the pan, ensuring all those yummy brown bits are mixed into the soup! Choose dry varieties like Sauvignon Blanc or Pinot Grigio. An unoaked Chardonnay would also work well. If preferred, you can use additional vegetable stock as an alcohol-free alternative. 
  • Vegetable Stock. Either vegetable stock or vegetable broth will work. If preferred, pick a low-sodium variety, so you have better control over the amount of added salt. You can always add more salt to taste!  
  • Fresh Herbs. Fresh oregano and rosemary enhance the overall flavor of the dish. Remove the oregano leaves from the stem and finely chop before adding them to the pot. The rosemary should stay on the stem.  
  • Whole Milk or Heavy Cream. Whole milk or heavy cream will thicken the soup, giving it a rich and creamy texture. Heavy cream will thicken the soup better than milk, but if you want to save some fat and calories, whole milk will work just fine.   
  • Apple Cider Vinegar. Apple cider vinegar adds a little bit of tang and balances the rich and savory flavors.  

See the recipe card below for a full list of ingredients and measurements.

How to make Wild Rice and Mushroom Soup

While the wild rice cooks, you can prepare the rest of the soup. 

Rinsed wild rice and water being added into a medium saucepan.

Step 1: Bring a large pot of water to a boil, add the rinsed, uncooked wild rice along with 1 teaspoon of salt, then reduce to a simmer. 

Step 2: Cook the rice for 40-50 minutes, until the rice is tender and the grains burst open. Drain to remove any excess liquid. 

Process shot showing sauteed olive oil, carrots, and onions in a large pot.

Step 3: Warm olive oil over medium-high heat in a stock pot or Dutch oven. Add the onions and carrots and cook until soft, about 3-5 minutes. 

Process shot showing salt being added to a large pot.

Step 4: Reduce the heat to medium and stir in the diced mushrooms and 1 teaspoon of salt. Cook the mushrooms for about 15-20 minutes, until they’ve released all their liquid and become dark golden brown.

Step 5: Add the garlic and oregano to the pot and cook until fragrant, about 30 seconds. 

Process shot showing how the flour absorbed the liquid from the sauteed onions, carrots, mushrooms, garlic, and oregano.

Step 6: Sprinkle the flour over the veggies and stir until the vegetables are thoroughly coated, sticky, and no dry flour remains. 

Process shot showing white wine being added to a large pot.

Step 7: Increase the heat to medium-high, then pour the white wine into the pot. Stir and scrape up the brown bits while the wine deglazes the pan. Continue simmering the wine until it has reduced by half and the liquid has started to thicken. 

Step 8: Add the bay leaf and vegetable stock, bring it up to a boil, then reduce to a simmer. Let the soup simmer for 20 minutes to allow the flavors to meld. 

Close up of the wild rice soup simmering in a large pot.

Step 9: Add the sprigs of rosemary, milk (or heavy cream), and cooked wild rice to the soup. Continue simmering the soup for another 10-15 minutes, until the soup has thickened to your liking.   

Step 10: Pour the apple cider vinegar in, give it a taste, and add more salt or vinegar if desired. Enjoy! 

Vegetarian Wild Rice Soup Variations

Try using different herbs. My favorite herbs are rosemary and oregano, but thyme and sage would be delicious as well! If it’s a savory herb traditionally used in Thanksgiving recipes, it’ll mix well with this soup.   

Add celery. If you can only bring yourself to make soup after starting with the classic Mirepoix base, go ahead and add celery! Either replace the carrots with celery, or add them in. Use 3-4 stalks, finely diced.

Add protein. While I prefer vegetarian wild rice and mushroom soup, there’s no reason you can’t include cooked chicken, turkey, or sausage! Use either diced or shredded meat and mix it in towards the end when you’re adding the cooked wild rice. 

Possible Dietary Restrictions?

This wild rice soup with mushrooms recipe is vegetarian as it’s written. To make this recipe vegan and dairy free, substitute the milk (or heavy cream) with coconut cream or cashew cream. Please note that this will change the flavor of the recipe.

This soup can easily be gluten free by substituting the all-purpose flour with gluten free all-purpose flour. 

Wild Rice Mushroom Soup Recipe Tips

Use authentic, Minnesota-grown wild rice. Minnesota wild rice, harvested from the lakes and rivers in northern Minnesota, will have the best taste, texture, and quality.

Thoroughly rinse the rice. Rinsing dry rice before cooking with it removes excess starch, prevents the rice from clumping, and slightly speeds up the cooking time.This is especially important with wild rice because it’s so earthy. When rinsing, the water should run clear (which can take a few minutes) before cooking.

Don’t rush the mushrooms! To get the deep, rich, umami flavor from the mushrooms, they need to release their liquid and cook down thoroughly. This will take up to 20 minutes. I promise, your patience will pay off and result in one heck of a good soup!

Add garnishes. Just before serving a hot bowl of wild rice soup with mushrooms, add garnishes such as fresh herbs, grated parmesan cheese, homemade croutons, or a drizzle of olive oil. 

What to serve with Mushroom Wild Rice Soup

Serving wild rice soup alongside your favorite crusty bread or crackers is always a great choice. Round out the meal with fresh, sauteed, boiled, or roasted vegetables. Keep it light and fresh with a simple green salad or a vinegar cucumber salad. Alternatively, pair it with green beans, broccoli, or asparagus prepared in your favorite way.

Storing Creamy Wild Rice Soup

Divide any leftover soup into small, airtight storage containers, then transfer them to the refrigerator. Leftovers will stay fresh for up to a week. 

You can freeze wild rice soup with mushrooms for up to 3 months. Transfer the soup to freezer-safe storage bags, squeeze out any air, and seal the bag tightly. Freeze in individual serving sizes for easier thawing and reheating!  

Reheat leftovers on the stovetop over low heat, stirring frequently, until heated through. 

Close of a person holding a plate with a bowl of wild rice soup on it.

Recipe FAQs

Is wild rice soup high in carbs?

While a cup of plain wild rice is high in carbs, wild rice soup only has a moderate amount of carbohydrates. Thanks to the broth and non-starchy veggies, the carb count is around just 25 carbs per one-cup serving. 

Can you cook wild rice in soup? 

Quick-cooking rice, like white rice, is perfect for cooking in soup. Due to wild rice having a much longer cooking time, it’s best to cook wild rice separately. 

How do you add rice to soup without it getting soggy?

Cook your rice separately from the soup to prevent the rice from becoming soggy. Add the rice at the end of the cooking time after the rest of the soup ingredients have had time to simmer. You could even leave the rice out of the soup until you’re ready to serve it.  

What is the difference between cream of mushroom and creamy mushroom soup?

Cream of mushroom is a canned, condensed soup made with mushrooms, cream, cornstarch, and various seasonings. It’s often used in casseroles and added to semi-homemade soups to make them creamier. Creamy mushroom soup is made from scratch mushroom soup that is less thick than the condensed canned version. Creamy mushroom wild rice soup is an alternative name for this wild rice soup recipe.  

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Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating & comment below! You can also tag @ourlovelanguageisfood on Instagram & Facebook. Be sure to subscribe to our weekly newsletter to get free recipes sent directly to your inbox!

A white bowl filled with wild rice soup, with crusty bread for serving.

Wild Rice Mushroom Soup Recipe

Meredith
Make this creamy vegetarian wild rice soup with mushrooms for authentic Minnesota comfort food that's packed with veggies and wholesome ingredients. The vegetarian version of a classic!
5 from 10 votes
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course, Soup
Servings 6 Servings
Calories 249 kcal

Equipment

  • Fine Mesh Sieve
  • Medium Saucepan
  • Cutting Board
  • Paring or Chefs Knife
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measuring Cup
  • Wooden Spoon
  • Large Pot or Dutch Oven

Ingredients
  

For the Wild Rice

  • 1 Cup dry wild rice, thoroughly rinsed
  • 3 Cups water
  • 1 teaspoon salt

For the Soup

  • 1 Tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 2 pounds mushrooms (baby bella, white, cremini, shitake, or a mixture)
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 teaspoon fresh oregano, de-stemmed and minced
  • 3 Tablespoons all-purpose flour
  • 1 Cup white wine (Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay)
  • 1 bay leaf
  • 4 Cups vegetable stock
  • 2 sprigs fresh rosemary
  • 1 Cup whole milk
  • 1 Tablespoon apple cider vinegar

Instructions
 

Cook the Wild Rice

  • Bring a pot of water to a boil. Add the wild rice and one teaspoon of salt, and reduce to a simmer. Cook for 40 to 50 minutes, until the rice has burst open and tastes tender. Drain to remove excess liquid.

Cook the Soup (while the rice is cooking)

  • Warm olive oil in a Dutch oven or stock pot over medium-high heat. Add the onions and carrots and cook until the onions have softened and turned translucent, 3 to 5 minutes.
  • Turn the heat down to medium and stir in the mushrooms and salt. Cook until the mushrooms have released all their liquid and turned dark golden- brown, 15 to 20 minutes. Don't rush this step! This is where the soup gets its deep, rich flavor.
  • Add the garlic and oregano, and cook until fragrant, about 30 seconds.
  • Sprinkle the flour over the veggies and stir until the vegetables become sticky and there is no more visibly dry flour.
  • Add the wine. Stir and scrape the brown bits from the bottom of the pan. Continue simmering until the wine has reduced by about half and the liquid has thickened a bit.
  • Add the bay leaf and stock. Simmer for 20 minutes to meld the flavors.
  • Add the sprigs of rosemary, milk, and cooked wild rice. Simmer for another 10 to 15 minutes, until the soup has thickened to your liking.
  • Stir in the apple cider vinegar. Taste and add more salt or vinegar to taste.

Notes

Recipe Variations and Substitutions 
  • Add celery. If you can only bring yourself to make soup after starting with the classic Mirepoix base, go ahead and add celery! Either replace the carrots with celery, or add them in. Use 3-4 stalks, finely diced.
  • Add protein. While I prefer vegetarian wild rice and mushroom soup, there’s no reason you can’t include cooked chicken, turkey, or sausage! Use either diced or shredded meat and mix it in towards the end when you’re adding the cooked wild rice. 
  • Try using different herbs. My favorite herbs are rosemary and oregano, but thyme and sage would be delicious as well! If it’s a savory herb traditionally used in Thanksgiving recipes, it’ll mix well with this soup.   
Storage and Reheating
  • Divide any leftover soup into small, airtight storage containers, then transfer them to the refrigerator. Leftovers will stay fresh for up to a week. 
  • You can freeze wild rice soup with mushrooms for up to 3 months. Transfer the soup to freezer-safe storage bags, squeeze out any air, and seal the bag tightly. Freeze in individual serving sizes for easier thawing and reheating!  
  • Reheat leftovers on the stovetop over low heat, stirring frequently, until heated through.

Nutrition

Calories: 249kcalCarbohydrates: 38gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 1458mgPotassium: 821mgFiber: 5gSugar: 9gVitamin A: 5759IUVitamin C: 6mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!

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    5 from 10 votes (5 ratings without comment)

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  1. Esme Slabbert says

    September 13, 2024 at 1:16 pm

    5 stars
    Soup, glorious soup. With our colder weather upon us, this is a must try, so bookmarked it
    Found your post on The Country Cook. My entries are Creamy Pasta Tomatoes and Spinach and Tennis Biscuit Peppermint Tart
    Hope you will join/share M-Sat at https://esmesalon.com/tag/seniorsalonpitstop/

    Reply
  2. Katie says

    November 13, 2023 at 3:13 pm

    5 stars
    This wild rice soup is a winner! It was the perfect Sunday soup recipe. I didn’t add any meat, and it was still so hearty and filling. It makes a huge batch, too. I ate it for lunch for an entire week.

    Reply
    • Meredith says

      November 15, 2023 at 11:38 am

      I’m so happy to hear you loved this hearty soup recipe too!! Thanks for giving the recipe a try Katie 🙂

      Reply
  3. Victoria says

    November 06, 2023 at 1:18 pm

    5 stars
    Mmmmm! How nice to have a vegetarian wild rice soup to add to my fall rotation! I wasn’t sure if you chopped the mushrooms, so I did and it turned out great! The little kick from the apple cider vinegar was a nice surprise! And thank you for the vocabulary lesson – I did not know the word Mirepoix…… and next time I will add the celery just to try that version. But the crazy thing was that the very next day after reading this recipe, the word Mirepoix was the right answer for a Jeopardy question! Thanks for another great recipe.

    Reply
    • Meredith says

      November 06, 2023 at 10:31 pm

      I’m so happy to hear you enjoyed this soup too Victoria! And that mirepoix is now your new favorite word 🙂

      Reply
  4. Vivienne says

    November 02, 2023 at 6:08 pm

    5 stars
    The. Best. Soup. Ever!

    Reply
    • Meredith says

      November 04, 2023 at 9:56 pm

      so happy to hear that you love this wild rice soup too!!

      Reply
  5. David says

    October 30, 2023 at 12:15 am

    5 stars
    Amazing. Love it every time!

    Reply
    • Meredith says

      October 30, 2023 at 10:36 am

      Glad you love this recipe too David 🙂

      Reply

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Hi, I'm Meredith!

I am a Midwest-based foodie and mom working full time by day and sharing my passion for all things food by night. Follow along for great recipes to share with your family and friends. I've got you covered for breakfast, dinner, snack-time, parties, desserts, drinks, and more!

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