Wild Rice Mushroom Soup

5 from 29 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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This wild rice and mushroom soup combines hearty grains and a variety of mushrooms to create a meal that’s both nourishing and satisfying. It’s a straightforward dish that doesn’t demand much fuss – making this wild rice mushroom soup a practical choice for any day of the week. Wild rice, with its chewy texture, pairs perfectly with the earthy mushrooms, and the thyme offers just the right touch of herby freshness

Large bowl of mushroom soup with wild rice and spoon inside bowl
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What I love about this soup recipe is its simplicity and the depth of flavor you get from such common ingredients. The balsamic vinegar subtly enhances the mushrooms’ natural flavors, and the end result is an earthy and umami-rich flavorful Wild Rice Mushroom Soup. It’s one of those recipes that makes you appreciate the richness of nature’s produce, and it’s sure to become a favorite in your kitchen just as it is in mine.

Recipe at a glance

Cuisine Inspiration: American, rustic
Primary Cooking Method: One-pot, stovetop
Dietary Info: Vegan
Key Flavor: Earthy, umami
Skill Level: Easy


  • One-Pot Recipe: Everything comes together in a single pot, which means less cleanup and more flavor as the ingredients meld together.
  • Mushroom Variety: A blend of crimini, oyster, and shiitake mushrooms gives a complex, earthy flavor that’s hearty and satisfying.
  • Healthful Comfort: A warm bowl full of nutritious ingredients, it’s comfort food that feels as good as it tastes.
  • Easy Customization: Flexible with ingredients and easily tailored for different diets, this recipe is a canvas for your culinary creativity.

Ingredients to make wild rice mushroom soup

  • Oil: For sautéing. I use olive oil, but vegetable or avocado 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 wild rice soup

  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 the best 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

This wild rice and mushroom soup stands out for its straightforward approach and satisfying taste. It’s a one-pot soup recipe that brings together simple, good-quality ingredients to create a meal that feels like a hug in a bowl. Every time I make it, I’m reminded that great flavors don’t have to be complicated. It’s perfect for those chilly evenings when you need something filling but not too heavy, and it’s easy to tweak to your liking or dietary needs. Give this recipe a shot for your next dinner—it’s straightforward to make and even easier to enjoy.

More soup recipes to try:

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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 29 votes
Servings 4 servings
Course Soup
Calories 216
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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  • 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


  • 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.


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.


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.

Cuisine American
Course: Soup
5 from 29 votes (21 ratings without comment)

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Recipe Rating


  1. Rania S says:

    Easiest but most delicious mushroom soup out there! Very versatile and allows you to add extra ingredients if needs be. Would 100% recommend!

    1. Yumna J. says:

      Thank you so much!

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