Mushroom and Wild Rice Soup

A healthy vegetarian soup recipe, this mushroom and wild rice soup is the perfect dish to keep on hand for cold winter nights! It’s hearty, filling and packed-full of flavor. Plus it requires just 7 ingredients!

Does anyone else find themselves confusing “eat your vegetables” with “eat your greens”? Sometimes I’ll look down at my plate and feel badly that there isn’t a green vegetable on there. Suddenly, I think I’ve cheated myself in my daily quote of vegetables.

I have a feeling I’m not alone in this way of thinking… there is absolutely no doubt that green vegetables are amazing for you but why do we so quickly forget that there are so many other incredibly nutritious veggies that aren’t super vibrant in color?! Case in point: mushrooms.

Mushroom Nutrition

Mushrooms are one of the rare vegetable sources of vitamin D and can actually be a substantial source of iron. They also contain selenium, an essential trace mineral important for cognitive function and various immune-boosting antioxidants. Basically, brown is the new green. So next time you feel like you’re lacking a little green, remember to eat the rest of the rainbow. It certainly can’t hurt!

Mushroom Wild Rice Soup Ingredients

• Vegetables – yellow onion, celery stalks, mixed mushrooms
• Wild rice – I used Lundberg’s Wild Blend.
• Vegetable broth or stock – I like making my own!
• Olive oil
• Red wine vinegar
• Seasonings and spices – dried thyme, sea salt and pepper. 

How to Make Wild Rice Soup

STEP 1: Sauté onions in a large pot with olive oil over medium-high heat. Cook until fragrant and translucent.

STEP 2: Add the celery and cook for an additional minute before adding the mixture mix. Add the mushrooms and cook for about 10 minutes or until they have reduced in size and appear to be “sweating”.

STEP 3: Add the vegetable broth, wild rice, thyme, sea salt and pepper and bring the mixture to a boil. Lower the heat to a simmer, cover and cook for 30 minutes or until the rice is fully cooked.

STEP 4: Remove top, add the vinegar and simmer for another 10 minutes before serving warm.

Mushroom and Wild Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

A healthy vegetarian soup recipe, this mushroom and wild rice soup is the perfect dish to keep on hand for cold winter nights! It’s hearty, filling and packed-full of flavor. Plus it requires just 7 ingredients!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6-8 cups 1x
• Category: Soup
• Method: Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 1 lb mixed mushrooms, chopped (I used button, shitake, oyster, and cremini)
• 6 cups vegetable broth/stock
• 1 cup wild rice (I used Lundberg’s Wild Blend)
• 1 1/2 tsp dried thyme
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp red wine vinegar

Cook Mode Prevent your screen from going dark

Instructions

1. Add olive oil to a large pot on medium-high heat.
2. Add onions and sauté until translucent (about 5 mins).
3. Add celery and cook for another minute before adding mushrooms.
4. Let mushrooms cook for about 10 mins or until they’ve reduced in size. They will appear as if they are “sweating”.
5. Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.
6. Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.
7. Remove top, add vinegar and simmer for another 10 minutes
8. Serve warm.

Like this post? Here are more soup recipes you might enjoy:

• Tuscan White Bean Soup
• Detox Vegetable Soup
• Heirloom Carrot Ginger Soup
• Acorn Squash Soup
• Mushroom Millet Soup