Wild Rice and Mushroom Soup

5 from 1 rating

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

Prep Time10

Pressure23

Total Time43

Course: Soup

Cuisine: Healthy

Keyword: Wild Rice and Mushroom Soup

Servings: people

Calories: 195kcal

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.

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.

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.