Wild Mushroom Rice Soup Recipe
Wild rice and mushroom soup made with mixed mushrooms, wild rice, vegetable broth, and a splash of cream for a simple one pot stovetop soup.
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 large carrots diced
- 16 ounces mushrooms chopped (like crimini, bella, oyster and shitake)
- 1 tablespoon fresh thyme chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup uncooked wild rice
- 4 cups low-sodium vegetable broth
- 3 tablespoons balsamic vinegar
- ½ cup whole milk or heavy cream
Instructions
- In a large pot over medium-high heat, heat the olive oil. Add the onions and carrots and cook until they start to soften, about 5 minutes.
- Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms start to brown, about 10 minutes. Add the rice and cook with the mushroom mixture for 1 minute.
- Add the broth and balsamic vinegar, stir to combine, and bring the soup to a boil.
- Reduce the heat to a simmer and continue cooking for 45 minutes, or until the rice is fully cooked.
- Stir in the milk or heavy cream before serving.
Notes
Nutrition label uses whole milk.
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 fresh thyme, chopped
3 tablespoons balsamic vinegar
1/2 cup wild rice
4 cups low-sodium 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.
- My Top Tip: Simmer the soup, don't boil it. Boiling the soup can dry out the mushrooms. You should have a couple of bubbles come to the surface every few seconds.
- Storage: Store leftovers in an airtight container in the fridge for 4–5 days. If you plan to have leftovers, I recommend keeping the rice separate from the soup so it stays fresh. Reheat in a pot on the stove over medium-low until warmed through. Or, reheat individual bowls in the microwave until warmed through. Serve with fresh wild rice.
- Freezing: Place the wild rice mushroom soup in an airtight, freezer-safe container. It'll last in the fridge for up to 3 months. For best results, freeze the soup without the rice. Thaw in the fridge overnight and reheat in a pot on the stove over medium-low until warmed through. Serve with fresh wild rice.
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 fresh thyme, chopped
3 tablespoons balsamic vinegar
1/2 cup wild rice
4 cups low-sodium 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.
Nutrition
Serving: 1.5cups | Calories: 234kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 340mg | Potassium: 837mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6153IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg
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