Wild Rice and Mushroom Soup

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!

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.
• 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.

Instant Pot Wild Rice Soup

1. Spray the bottom of the Instant Pot with nonstick cooking spray and press Saute. 
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. 
3. Add the rice, beans, and broth to the pot. 
4. Close and lock the lid and turn the valve to sealing. Select Pressure Cook (high) and set the cook time for 23 minutes.
5. 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, 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.

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

Looking for more vegan recipes?

• Sweet and Sticky Sesame Chickpeas & Veggies: Sweet and Sticky Sesame Chickpeas & Veggies is a hearty vegan meal when you are wanting something healthy and packed full of flavor!
• Teriyaki Tofu Stir Fry Bowls with Brown Rice: These Teriyaki Tofu Stir Fry Bowls with Brown Rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. This recipe is vegan and gluten-free, and it is packed with protein and nutrients. 
• Healthy Cream of Asparagus Soup: This Healthy Cream of Asparagus Soup recipe is a refreshingly light and delicious soup made with simple ingredients. This one pot meal has a creamy vegan soup base and 
• Dairy Free Butternut Squash Soup: I love this recipe for dairy free butternut squash soup! The soup tastes like fall but it delicious any time of year.
• Vegan Minestrone Soup: This easy Minestrone Vegan Soup recipe is packed full of fresh veggies like carrots, zucchini, spinach, and celery. 

No ratings yet

click the stars to rate!

Wild Rice and Mushroom Soup

Created by: Becca Ludlum

Prep Time 10 minutes mins

Pressure 23 minutes mins

Total Time 43 minutes mins

Approximate Serving Size: 1 2/3 cup

Servings 6 people

Print

Pin

Save Collections

Add to List Go to Shopping List

A light but flavorful soup with garlic, thyme, and oregano. Whole grain wild rice, hearty mushrooms, and zucchini make this a filling meal!

Cook ModePrevent your screen from going dark

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