Northern-Inspired Wild Rice and Mushroom Soup
A warming and earthy wild rice soup with sautéed mushrooms and aromatic herbs, reflecting the flavors of northern forests. This american-inspired soups (vegetarian) ready in about 70 minutes pairs wild rice, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup wild rice
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 2 medium, diced carrots
- 2, diced celery stalks
- 6 cups vegetable broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Rinse 1 cup wild rice under cold water. In a large pot, bring 6 cups vegetable broth to a boil, add wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender but chewy.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables soften and onion turns translucent.
- Step 3: Add 8 oz sliced cremini mushrooms to the skillet and cook for another 5 minutes until mushrooms release moisture and start to brown.
- Step 4: When the rice is done, add the sautéed vegetables and mushrooms to the pot along with 3 fresh thyme sprigs, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp black pepper. Simmer together for 10 minutes to meld flavors.
- Step 5: Remove thyme sprigs and bay leaf, stir in 2 tbsp chopped fresh parsley, and adjust seasoning to taste before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern-Inspired Wild Rice and Mushroom Soup take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Northern-Inspired Wild Rice and Mushroom Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice from drying out.
Can I substitute ingredients in Northern-Inspired Wild Rice and Mushroom Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Northern-Inspired Wild Rice and Mushroom Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Northern-Inspired Wild Rice and Mushroom Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
