Creamy Mushroom Wild Rice Soup
This Mushroom Wild Rice Soup is a warm, cozy, and nutrient-packed dish perfect for busy weeknights, cold weather, or meal prep. Loaded with earthy mushrooms, tender veggies, and hearty wild rice, this creamy soup delivers big flavor, plant-powered nutrition, and simple cooking steps making it a must-add recipe to your weekly rotation.
Benefits of Mushroom Wild Rice Soup:
Rich in fiber thanks to wild rice, helping with digestion and long-lasting energy
Immune-boosting mushrooms packed with antioxidants
Vegetarian & easily vegan with simple swaps
Naturally gluten-free option with cornstarch roux
Great for meal prep flavors get even better the next day
Comforting and hearty without being heavy
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
Soup Base
3 medium carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
4 oz fresh mushrooms, sliced
3 cups vegetable broth
1 tsp salt
1 tsp Italian herb mix
A handful of greens (spinach or kale)
Roux (Traditional)
6 tbsp butter or olive oil
1/4 cup all-purpose flour
1 cup milk or plant-based milk
Gluten-Free Roux
1.5 tbsp cornstarch
1 cup cold milk
For Serving
Artisan crunchy bread slices
Pepper flakes or cheese (optional)
Instructions:
Step 1: Prepare the Soup Base
Add all soup base ingredients veggies, garlic, mushrooms, wild rice, broth, salt, and herbs into your pressure cooker.
Seal the lid and pressure cook on HIGH for 45 minutes, then perform a quick release.
Step 2: Make the Roux
During the last 5 minutes of cooking:
Heat butter (or oil) on the stovetop.
Add the flour and whisk.
Slowly add milk while whisking continuously until a creamy sauce forms.
(For gluten-free: whisk cornstarch into cold milk until smooth.)
Step 3: Combine & Add Greens
Pour the creamy roux into the cooked soup base.
Add spinach or kale and stir well to combine.
Step 4: Garnish & Serve
Sprinkle pepper flakes, shredded cheese, or serve with artisan bread for dipping.
Slow Cooker Instructions:
Add all soup base ingredients to the slow cooker. Cook on LOW for 4–6 hours.
Prepare the roux in a saucepan during the last 30 minutes and stir it in.
Cook covered for the remaining time, then enjoy!
Helpful Notes:
Always rinse or soak wild rice before cooking for even texture.
Use 100% wild rice, not a blend, for the best flavor and chew.
For a vegan version, use olive oil and plant milk.
Fresh vegetables improve flavor and texture significantly.
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Warm, hearty, and creamy, this Mushroom Wild Rice Soup is the perfect comfort food! Packed with mushrooms, veggies, and tender wild rice, this easy one-pot recipe is vegetarian, with gluten-free and vegan options. A cozy, nutritious soup ready in under an hour!
