Vegan Wild Rice and Mushroom Soup
A hearty and earthy soup featuring chewy wild rice and sautéed mushrooms in a savory vegetable broth, perfect for cozy evenings. This american-inspired vegan (vegan) 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
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 6 cups vegetable broth
- 1 tsp fresh thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup wild rice under cold water. In a large pot, bring 6 cups vegetable broth to a boil, add the rinsed wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften.
- Step 3: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms to the skillet. Cook for an additional 5 minutes until mushrooms are browned and fragrant.
- Step 4: Transfer the sautéed vegetables and mushrooms into the pot with the cooked wild rice and broth. Stir in 1 tsp fresh thyme leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes to blend flavors.
- Step 5: Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley before serving hot.
Frequently asked questions
How long does Vegan 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 Vegan 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 Vegan 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 Vegan 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 Vegan Wild Rice and Mushroom Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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