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This hearty and flavorful wild rice and mushroom soup is a perfect balance of rich mushrooms, nutty wild rice, and a vegetable broth, making it the ultimate cozy vegan meal.

Any time I’m craving healthy comfort food, this mushroom soup with wild rice comes to mind. The first time I made this soup, I cooked it in the Instant Pot, but it’s also easy to make right on the stovetop. If you’re like me and are a fan of mushrooms, you are going to love this soup!

two images and text of Wild Rice and Mushroom Soup for pinterest

Where’s the recipe?

Here at My Crazy Good Life, we have readers of all comfort levels in the kitchen. Whether you’re a new cook or an experienced chef, we strive to make our recipes easy for anyone to follow.

In this post you’ll find lots of information about the recipe ingredients, you’ll see detailed cooking instructions, as well as recipe tips and calculations for popular healthy eating plans. If you’d like to skip past that, please scroll to the bottom of the page where you will find the printable recipe for this soup with wild rice.

Ingredients

  • Mushrooms: Mushrooms are packed with fiber, vitamins, and minerals. I use baby bella mushrooms in this wild rice soup, but cremini, shiitake, or mixed mushrooms would also work.
  • Zucchini: Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several benefits, ranging from improved digestion to a lower risk of heart disease.
  • Celery: Celery contributes a mild, earthy, and slightly peppery taste that enhances the overall flavor profile of this mushroom wild rice soup.
  • Garlic: Garlic adds a rich and savory depth of flavor to this vegan soup.
  • Herbs: Using thyme, oregano, sage, and marjoram adds a delicious depth and complexity of flavor in this wild rice soup recipe.
  • Salt: Salt enhances the natural flavors of the ingredients in this wild rice mushroom soup.
  • Wild rice: Wild rice boasts impressive amounts of several nutrients, including protein, manganese, phosphorus, magnesium, and zinc. I love to use wild rice, but you could also use white or brown rice or a wild rice blend. 
  • Cannellini beans: Cannellini beans have a mild, nutty flavor and a creamy, tender texture that I love in this vegan mushroom soup recipe. You could easily swap this with chickpeas.
  • Vegetable broth: I use low-sodium vegetable broth in this vegan mushroom soup recipe. If you aren’t vegan or vegetarian, you can use low-sodium chicken broth.
ingredients for Wild Rice and Mushroom Soup in glass bowls

Instant Pot Directions

ingredients for Wild Rice and Mushroom Soup in glass bowls

Step 1: Gather your ingredients and then spray the bottom of the Instant Pot with nonstick cooking spray and press Saute. 

diced vegetables and herbs in the instant pot

Step 2: Add mushrooms, zucchini, celery, garlic, thyme, oregano, sage, marjoram, and salt to the pot and allow to cook for 2-3 minutes, just until fragrant. 

rice, mushrooms, and beans shown in an instant pot

Step 3: Add the rice, beans, and broth to the pot. Close and lock the lid and turn the valve to sealing. Select Pressure Cook (high) and set the cook time for 23 minutes.

Wild Rice and Mushroom Soup being cooked in the instant pot

Step 4: When the cook time is complete, allow the pressure to naturally release, then remove the lid. Serve warm or let cool and store in eight equal servings into meal prep bowls.

Make Wild Rice Soup on the Stovetop

  1. In a medium pot, cook the wild rice according to package directions, or until the rice is tender. Drain any excess water and set the rice aside.
  2. While the rice cooks, heat olive oil or avocado oil in a large pot or dutch oven over medium heat. Add mushrooms, zucchini, celery, garlic, thyme, oregano, sage, marjoram, and salt, and then stir for 2-3 minutes, just until fragrant.
  3. Add the beans and then pour in the vegetable broth and bring the mixture to a simmer. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.
  4. When the rice is cooked, stir it into the soup and continue to simmer the soup for another 10-15 minutes, letting the rice absorb the flavorful broth. Adjust salt and pepper to taste.
  5. Ladle the soup into bowls and serve warm, or allow the soup to cool and store in eight equal servings in meal prep bowls.

Recipe Tips

  • Wild Rice Variations: You can use a mix of wild rice and white rice if you prefer a softer texture. However, wild rice provides a unique flavor and heartiness that I personally love, so it’s worth the extra effort in my opinion.
  • Mushroom Selection: Experiment with different types of mushrooms for varied textures and flavors. I’ve used shiitake, oyster, and portobello mushrooms and they work wonderfully in this recipe.
  • Add Protein: Some days I like to make this soup more filling by adding tofu or lentils. You can also consider adding cooked chicken if you are not vegetarian.
  • Creamy Broth Option: If you prefer a creamy broth base, feel free to add a splash of coconut milk, cashew cream, or heavy cream if you’re not vegan.
  • Texture: If you prefer a thicker soup, blend a portion of the soup with an immersion blender and then stir it back in. This will give it a velvety, creamy texture while maintaining the hearty chunks of vegetables and rice.
  • Meal Prep: This soup stores beautifully in the fridge for up to 6 days and also freezes well for up to 2 months. Simply reheat on the stove or microwave each serving for 1-1:30 minutes. *Pro tip: Store the soup in individual serving-size containers.

Healthy Eating Plans

21 Day Fix Wild Rice and Mushroom Soup

Entire Recipe: 10.5 Green Containers, 10 Yellow Containers

Per Serving: 1.75 Green Containers, 1.5 Yellow Containers

Weight Watchers

3 2025 Plan Points

four meal prep bowls filled with mushroom soup

More Vegetarian Recipes

close up of Wild Rice and Mushroom Soup in a meal prep bowl
5 from 1 rating
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Wild Rice and Mushroom Soup

Created by: Becca Ludlum
Prep Time 10 minutes
Pressure 23 minutes
Total Time 43 minutes
Approximate Serving Size: 1 2/3 cup
Servings 6 people
A light but flavorful soup with garlic, thyme, and oregano. Whole grain wild rice, hearty mushrooms, and zucchini make this a filling meal!

Equipment

  • Instant Pot 6 qt
  • Kitchen Knife
  • Cutting Board

Ingredients 

  • 1 pound baby portobello mushrooms sliced
  • 1 small zucchini diced
  • 2 stalks of celery diced
  • 2 tbsp garlic minced
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1 tsp sage
  • 1 tsp marjoram
  • ½ tsp salt
  • 1 cup of wild rice
  • 1 14 oz can cannellini beans drained
  • 64 ounces low sodium vegetable broth

Instructions

Instant Pot Directions:

  • Spray the bottom of the Instant Pot with nonstick cooking spray and press Saute.
  • Add mushrooms, zucchini, celery, garlic, thyme, oregano, sage, marjoram, and salt to the pot and allow to cook for 2-3 minutes, just until fragrant. 1 pound baby portobello mushrooms 1 small zucchini 2 stalks of celery 2 tbsp garlic 1 tbsp thyme 1 tbsp oregano 1 tsp sage 1 tsp marjoram ½ tsp salt
  • Add the rice, beans, and broth to the pot. 1 cup of wild rice 1 14 oz can cannellini beans 64 ounces low sodium vegetable broth
  • Close and lock the lid and turn the valve to sealing. Select Pressure Cook (high) and set the cook time for 23 minutes.
  • When the cook time is complete, allow the pressure to naturally release, then remove the lid. Scoop out eight equal servings into meal prep bowls.

Stovetop Directions:

  • In a medium pot, cook the wild rice according to package directions, or until the rice is tender. Drain any excess water and set the rice aside. 1 cup of wild rice
  • While the rice cooks, heat olive oil or avocado oil in a large pot or dutch oven over medium heat. Add mushrooms, zucchini, celery, garlic, thyme, oregano, sage, marjoram, and salt, and then stir for 2-3 minutes, just until fragrant. 1 pound baby portobello mushrooms 1 small zucchini 2 stalks of celery 2 tbsp garlic 1 tbsp thyme 1 tbsp oregano 1 tsp sage 1 tsp marjoram ½ tsp salt
  • Add the beans and then pour in the vegetable broth and bring the mixture to a simmer. Let the soup simmer for about 15 minutes, allowing the flavors to meld together. 1 14 oz can cannellini beans 64 ounces low sodium vegetable broth
  • When the rice is cooked, stir it into the soup and continue to simmer the soup for another 10-15 minutes, letting the rice absorb the flavorful broth. Adjust salt and pepper to taste.
  • Ladle the soup into bowls and serve warm, or allow the soup to cool and store in eight equal servings in meal prep bowls.

Notes

Healthy Eating Plans
21 Day Fix
Entire Recipe: 10.5 Green Containers, 10 Yellow Containers
Per Serving: 1.75 Green Containers, 1.5 Yellow Containers
Weight Watchers
3 2025 Plan Points
Recipe Tips
  • Wild Rice Variations: You can use a mix of wild rice and white rice if you prefer a softer texture. However, wild rice provides a unique flavor and heartiness, so it’s worth the extra effort.
  • Mushroom Selection: Experiment with different types of mushrooms for varied textures and flavors. Shiitake, oyster, and portobello mushrooms work wonderfully in this recipe.
  • Add Protein: If you’d like to make the soup more filling, consider adding cooked chicken, tofu, or lentils.
  • Creamy Broth Option: If you prefer a creamy broth base, feel free to add a splash of coconut milk, cashew cream, or heavy cream if you’re not vegan.
  • Texture: If you prefer a thicker soup, blend a portion of the soup with an immersion blender and then stir it back in. This will give it a velvety, creamy texture while maintaining the hearty chunks of vegetables and rice.
  • Meal Prep: This soup stores beautifully in the fridge for up to 6 days and also freezes well for up to 2 months. Simply reheat on the stove or microwave each serving for 1-1:30 minutes. *Pro tip: Store the soup in individual serving-size containers.

Nutrition

Calories: 195kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 359mg | Potassium: 508mg | Fiber: 8g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 3mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

Healthy recipe creator, self-confessed food snob, and certified Level 1 Precision Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a homemade brownie. ;)

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One Comment

  1. 5 stars
    SO delicious and filling

    Reply
5 from 1 vote

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