Wild Rice Mushroom Soup

5 from 10 votes

Warming and hearty, this wild rice mushroom soup is simple and easy to make. Made with a medley of mushrooms, this vegan one pot meal is full of flavor.

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Soup season is here, and this vegan wild rice mushroom soup is sure to warm you up from the inside out! Rich, earthy and full of flavor, this simple soup recipe will be your new fall favorite!

Large bowl of mushroom soup with wild rice and spoon inside bowl

Ingredients to make mushroom soup

  • Oil: For sautéing. I use olive oil, but vegetable or canola will work well.
  • Onions: To create a base flavor for the soup. Finely dice it for the best flavor.
  • Mushrooms: I like to use a mix of crimini, oyster and shitake mushrooms.
  • Thyme: Mushrooms and thyme work together so well! The earthy flavors of the thyme really compliment the mushrooms.
  • Balsamic vinegar: To add a little tang and cut through the creaminess.
  • Broth: I use vegetable broth to keep this soup vegan, you can use chicken if you prefer.
  • Milk: To keep this soup plant based I used oat milk, but dairy, almond or hemp will all work well.
Ingredients to make the recipe

How to make mushroom with wild rice

  1. Sauté the onions until lightly golden.
  2. Add in the mushrooms and thyme and sauté until the mushrooms start to brown.
  3. Stir in the balsamic vinegar and add in the rice.
  4. Add the broth.
  5. Bring to a boil and let simmer.
  6. Stir in the milk.
6 image collage to show to make the soup recipe all in one pot
  • When it’s ready you can use an immersion blender to make it more creamy. But I like seeing the small chunks of mushrooms and onions in there, so I prefer to leave as is.
Pot of the final mushroom soup with ladle inside

Tips for making mushroom soup

  1. Use a variety of mushrooms for the best flavor. I used crimini, oyster and shitake which all have slightly different flavors and textures to create a rich soup. You can mix and match your mushrooms.
  2. Blend with immersion blender if you want it less chunky. Once you have stirred in the milk, you can use the stick blender to blend it in the pot. alternatively, you can transfer it to a stand blender in batches, but be careful as it will be very hot.
  3. Use fresh thyme or any herbs if possible. Their freshness lends a wonderful fragrance to the soup and just adds so much more flavor as compared to dried thyme.
  4. Simmer the soup, don’t boil it. Boiling the soup can cause the mushrooms to dry out. You should have a couple of bubbles come to the surface every few seconds.

Frequently asked questions

Can you make it ahead of time?

Soup makes for a great make ahead meal. Once it has cooled, transfer it to an airtight container and it will keep well in the fridge for up to 4 to 5 days.

When it sits, the rice will absorb a lot of the liquid, so when you reheat it, stir in a little extra broth or water to help loosen it back up.

Can you make this with white rice?

It’s best to make this mushroom soup with wild rice as it has a longer cooking time and this allows the soup to get really flavorful from the mushrooms. If you do use white or brown rice, you won’t need to simmer it for as long.

Do you simmer the soup with the lid on or off?

Simmer the soup with the lid off. This will allow the soup to steam and get rid of any excess liquid so that you end up with a thick soup.

Mushroom wild rice soup with fresh thyme on top

More soup recipes to try:

If you’ve tried this healthy-ish feel good Wild Rice Mushroom Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Wild Mushroom Rice Soup

Warming and hearty, this wild rice mushroom soup is simple and easy to make. Made with a medley of mushrooms, this vegan one pot meal is full of flavor.
5 from 10 votes
Servings 4 servings
Course Soup
Calories 216
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 8 ounces crimini mushrooms chopped
  • 4 ounces fresh oyster mushrooms chopped
  • 4 ounces fresh shiitake mushrooms stemmed, caps chopped
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons balsamic vinegar
  • 1/2 cup wild rice
  • 4 cups vegetable broth
  • ½ cup unsweetened oat milk or any milk/creamer

Instructions

  • In a large pot over medium-high heat, heat the olive oil. Add the onions; sauté until lightly golden, about 5 minutes.
  • Add all the mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes.
  • Add balsamic vinegar and stir to combine. Mix in the rice and stir for an additional minute. Pour the broth and bring the soup to a boil.
  • Reduce heat; simmer covered for 45 minutes, until the rice is fully cooked.
  • Stir in the milk before serving.

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can use chicken broth rather than vegetable.
  • You can use any kind of milk or creamer.
  • If you don’t have thyme, feel free to use oregano, parsley, cilantro or other herbs.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Calories: 216kcal, Carbohydrates: 32g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Sodium: 971mg, Potassium: 624mg, Fiber: 4g, Sugar: 10g, Vitamin A: 659IU, Vitamin C: 5mg, Calcium: 74mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Large bowl of mushroom soup with wild rice and spoon inside bowl

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Comments

  1. Wow, this soup is amazing! It is so hearty despite not having any meat. I loved the flavor and it was very simple to make. Definitely going to be making this one again!

  2. Hi, I made your mushroom soup. I used the cauliflower rice and added a big scotch bonnet pepper 😁🔥. IT WAS DELICIOUS. Love this recipe.

  3. This recipe was very easy to make and sooooo delicious! The only change for the next time is I may slightly reduce the Balsamic Vinegar, as I prefer less sweetness. I also added baked Tofu for protein.

  4. OMGGGGGGG I just made this soup …. it’s out of this world! I used some goat cheese on top. Delishhhhhhh! Thanks!!!! 🤗🤗🤗 love from Mexico!

  5. Hi Yumna, I added 3 tablespoons of vinegar per your recipe and it makes the soup taste really really sour. it’s not eatable. I used good quality balsamic vinegar Is there anything I can do to fix the acidity?

    thank you, Ina

    1. Can you check the acidity of your balsamic vinegar? They range from 5% to 7% and it’s possible yours may be more acidic. Traditionally wine is used but I swap it for the vinegar. To fix the acidity, I recommend adding sweetness like honey or cream/milk.

  6. Made this recipe yesterday, was craving something warm and hearty and this soup combines my two favorite things : mushrooms & rice. SOO GOOD, every spoonful was full of flavor. I used heavy cream instead of oat milk and it turned out great! I’m gonna be making this again & again & again!!