Vegan Wild Rice and Mushroom Soup

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 recipe, ready in about 70 minutes, pairs wild rice, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley before serving hot.