Vegetarian Wild Rice and Mushroom Soup
A hearty, earthy soup blending nutty wild rice with sautéed mushrooms and fresh herbs for a nourishing vegetarian meal. This american-inspired soups (vegetarian) ready in about 75 minutes pairs wild rice, cremini mushrooms, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, 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
- 3/4 cup wild rice
- 8 oz cremini mushrooms
- 1 medium yellow onion
- 1 medium carrot
- 2 celery stalks
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Rinse 3/4 cup wild rice under cold water. Cook rice in 3 cups vegetable broth in a medium saucepan over medium heat for 45 minutes until tender. Drain any excess liquid.
- Step 2: While rice cooks, dice 1 medium yellow onion, 1 medium carrot, and 2 celery stalks into small pieces. Slice 8 oz cremini mushrooms thinly.
- Step 3: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrot, and celery and sauté for 5-6 minutes until vegetables soften and onion is translucent.
- Step 4: Add sliced mushrooms and 1 tbsp chopped fresh thyme to the pot. Cook for 7-8 minutes, stirring occasionally, until mushrooms release moisture and become golden brown.
- Step 5: Pour remaining 3 cups vegetable broth into the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes to meld flavors.
- Step 6: Stir in cooked wild rice, 1 tsp salt, and 1/2 tsp black pepper. Simmer for an additional 5 minutes.
- Step 7: Remove from heat and stir in 2 tbsp chopped fresh parsley before ladling into bowls and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Wild Rice and Mushroom Soup take to make?
Total time is about 75 minutes (15 min prep + 60 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 Vegetarian 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 Vegetarian 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 Vegetarian Wild Rice and Mushroom Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetarian 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.
