Mushroom & Wild Rice Soup
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This Mushroom & Wild Rice Soup is a veggie filled vegan soup recipe that makes an amazing side dish or light lunch. If you're not vegan, you can easily add in chicken for a more protein packed meal.
If you love soup, be sure to check out some of my other favorite soup recipes like my Broccoli Cheddar Soup, Meyer Lemon Chicken & Wild Rice Soup, or my Vegan Roasted Cauliflower Pumpkin Soup.
Table of Contents
This Mushroom & Wild Rice Soup is loaded with veggies and can be served as a side dish or as a meal. I used big chunks of mushrooms in this soup recipe along with wild rice, carrots, celery, onion, kale, and herbs for a flavorful vegan soup.
This soup recipe can be made with leftover rice, which makes it an easy recipe to throw together with ingredients you probably already have in your fridge! If you want to add more protein to this soup and are not vegan, then you can make this with Kettle & Fire Bone Broth instead of vegetable stock. Use code MIMIBAKESCOOKIES for 20% off your order.
Why You'll Love This Recipe
Rich and Earthy Flavor: This Mushroom & Wild Rice Soup boasts a deep, savory flavor profile that comes from the umami-rich mushrooms and the nutty, hearty wild rice. The combination creates a comforting and satisfying dish that's perfect for any time of year.
Nutrient-Dense and Wholesome: This soup is packed with essential nutrients. Mushrooms provide vitamins like B and D, as well as antioxidants, while wild rice is a great source of fiber and protein. Together, they make a nourishing meal that's both delicious and good for you.
Vega: Mushroom & Wild Rice Soup can easily be adapted to fit various dietary needs. It's naturally gluten-free and can be made vegan or vegetarian by using vegetable broth and omitting any dairy. This makes it a versatile dish that can be enjoyed by almost anyone, regardless of dietary restrictions.
Ingredients & Health Benefits
Mushrooms: Organic mushrooms have vitamins like B and D, as well as antioxidants. I use baby Bellas in this recipe.
Wild Rice: Organic wild rice is a great healthy carb, it also has fiber and protein.
Carrots: I love using organic carrots in soup as they are a hearty vegetable that holds up well. They also have lots of vitamin A.
White Onion: I use organic white onion for flavor. Onions have lots of antioxidants!
Kale: Organic kale is a cruciferous veggie that's great for gut health. It's best lightly cooked such as in this soup!
Celery: Adding organic celery to soup gives it great texture! Celery is anti-inflammatory and it helps regular blood pressure.
Vegetable Stock: I use Kettle and Fire Organic Vegetable Broth for this recipe, get 20% off your order with code MIMIBAKESCOOKIES.
Spices: I use a mix of organic dried thyme, rosemary, sage, celery salt, pepper, and salt.
Garlic: You can use whole organic garlic cloves or minced garlic, either will work! Garlic is anti-inflammatory and antimicrobial.
Tools Needed
5.5-Quart Dutch Oven (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
Make sure the rice is cooked first, if you have to do that, then start that first. Otherwise you can use leftover rice as well.
Step 2
In a 4-quart pot, add the vegetable stock, water, sea salt, black pepper, thyme, rosemary, sage, celery salt, and garlic. Stir to combine completely.
Step 3
Add the mushrooms, carrots, celery, and onions, and bring to a boil. Once boiling, turn to medium heat and simmer for about 15 to 20 minutes, or until the veggies are done to your liking. I like mine a little more al dente than really soft, so you can cook a little longer if you'd like.
Step 4
Add the cooked rice and kale and stir to combine completely. Cook for another couple minutes to warm the rice and kale. Remove from heat, serve immediately.
Easy Substitutions
- You can use any veggies you have on hand. Zucchini, bell peppers, or squash would also be great options.
- If you're not vegan and want additional protein, you can use bone broth in place of vegetable broth.
- Feel free to add chicken for added protein.
FAQ's
Yes, you can use chicken stock or bone broth for the base in place of vegetable stock if you're not vegan.
Store in an airtight container in the fridge for up to 5 days.
Craving More?
Mushroom & Wild Rice Soup
Equipment
Ingredients
- 1 cup cooked wild rice
- 1 quart vegetable broth
- 2 cups water
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried sage
- ⅛ teaspoon celery salt
- 1 clove garlic (minced)
- 8 ounces mushrooms (quartered)
- 3 large carrots (sliced)
- 3 stalks celery (sliced)
- ½ white onion (sliced)
- 3 large kale leaves (de-stemmed and roughly chopped)
Instructions
- Make sure the rice is cooked first, if you have to do that, then start that first. Otherwise you can use leftover rice as well.
- In a 4-quart pot, add the vegetable stock, water, sea salt, black pepper, thyme, rosemary, sage, celery salt, and garlic. Stir to combine completely.
- Add the mushrooms, carrots, celery, and onions, and bring to a boil. Once boiling, turn to medium heat and simmer for about 15 to 20 minutes, or until the veggies are done to your liking. I like mine a little more al dente than really soft, so you can cook a little longer if you'd like.
- Add the cooked rice and kale and stir to combine completely. Cook for another couple minutes to warm the rice and kale. Remove from heat, serve immediately.
- Store in the fridge in an airtight container for up to 7 days.
Notes
Nutrition
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