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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. If you’re like me and are a fan of mushrooms, you are going to love this soup! I also recommend checking out this Easy Instant Pot Stuffed Pepper Soup recipe, my Instant Pot Vegan Minestrone Soup, or this Cream of Chicken Soup Substitute.
Why I Love Mushroom Wild Rice Soup
I love this Wild Rice and Mushroom Soup because it’s the kind of cozy, nourishing meal that feels like a hug in a bowl. It’s hearty, earthy, and perfect for chilly nights or meal prepping something warm and satisfying.
Enjoy!
– Becca
Ingredients in Wild Rice Mushroom Soup
See the recipe card for full information on ingredients and quantities.
- 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.
- Wild rice: Wild rice boasts impressive amounts of several nutrients, including protein, manganese, phosphorus, magnesium, and zinc.
How to make Rice and Mushroom Soup in the Instant Pot
Step 1: Gather the ingredients and then spray the bottom of the Instant Pot with nonstick cooking spray and press Sauté.
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.
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.
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.
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Recipe Tips
- 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.
Rice and Mushroom Soup FAQs
Yes, but the texture and cook time will vary. Wild rice has a chewy, nutty texture that makes this soup unique. If substituting, reduce the cook time and check rice doneness early—white rice cooks much faster.
Yes, this soup is both vegetarian and vegan!
Cremini, baby bella, or white button mushrooms are great everyday options. For deeper flavor, try a mix of wild mushrooms like shiitake, oyster, or portobello. I’ve used shiitake, oyster, and portobello mushrooms and they work wonderfully in this recipe.
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 Containers
Entire Recipe: 10.5 Green Containers, 10 Yellow Containers
Per Serving: 1.75 Green Containers, 1.5 Yellow Containers
Weight Watchers Points
3 2025 Plan Points
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Wild Rice and Mushroom Soup
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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
- 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.
Video
Notes
Nutrition
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SO delicious and filling