Love this? Pin it for later! đź“Ś
There’s a moment every October—usually the first truly chilly evening—when I abandon salads without apology and start craving something that feels like a wool sweater in food form. For me, that something is this wild-rice mushroom soup: velvety, thyme-scented, and so loaded with mushrooms that my grocery cashier once asked if I was starting a farm. My mom first stirred a similar pot when I was eight, spooning it over steaming bowls while we played gin rummy at the kitchen table. Two decades later, I’ve made it meatless, week-night friendly, and every bit as nostalgic. Whether you’re feeding a table of ravenous teenagers, looking for an elegant starter for Friends-giving, or simply need an excuse to light the fireplace, this soup wraps around you like that forgotten cardigan you rediscover each fall.
Why This Recipe Works
- Double mushroom power: A mix of cremini and dried porcini creates layers of umami without a speck of meat.
- Wild rice first: Pre-cooking the rice in vegetable broth infuses every grain with flavor and prevents mushy soup.
- Coconut cream finish: A modest splash of full-fat coconut milk delivers silkiness without overwhelming coconut taste.
- Thyme & tamari: Fresh herbs plus a whisper of fermented soy amplify savoriness and deepen color.
- One-pot wonder: Minimal dishes, maximum coziness—perfect for weeknights or lazy Sundays.
- Freezer friendly: Batch-cook and freeze portions; the rice stays pleasantly chewy even after thawing.
- Vegetarian & gluten-free: Comfort food that everyone at the table can enjoy.
Ingredients You'll Need
Each component here pulls its weight. Buy mushrooms that still feel firm and smell forest-fresh; avoid any with slimy spots. Wild rice should be midnight black and glossy—broken grains indicate age and longer cooking times. I reach for full-fat coconut milk in a can; light versions can separate and taste watery. Finally, a quick splash of good tamari (or soy sauce) is the secret handshake between mushrooms and your taste buds.
How to Make Cozy Creamy Mushroom and Wild Rice Soup That is Vegetarian
Rinse 1 cup wild rice under cold water until the water runs mostly clear. In a medium saucepan combine rice with 3 cups low-sodium vegetable broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 40 minutes. Check at 35 minutes: grains should be just split and tender-chewy. Drain if necessary and set aside. (This step can be done up to 3 days ahead; refrigerate rice in an airtight container.)
Place ½ oz dried porcini mushrooms in a heat-proof bowl and cover with 1½ cups just-boiled water. Steep 15 minutes. Using your fingers, lift mushrooms out, letting grit settle. Strain soaking liquid through a coffee filter or paper towel; reserve the amber stock. Finely chop porcini and set both components aside.
In a heavy 5-quart Dutch oven warm 2 Tbsp olive oil and 1 Tbsp butter over medium heat. Add 1 large diced onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté 6–7 minutes until edges turn translucent. Stir in 3 minced garlic cloves, 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried), ½ tsp salt, and ¼ tsp freshly ground black pepper; cook 1 minute more.
Increase heat to medium-high. Add 1 lb sliced cremini mushrooms and reserved chopped porcini. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, 8–10 minutes. The fond (those dark, stuck bits) equals flavor—do not rush this step.
Sprinkle 3 Tbsp all-purpose flour (or rice flour for gluten-free) over vegetables. Stir constantly 2 minutes to coat and remove raw taste. Pour in reserved porcini soaking liquid plus an additional 3 cups vegetable broth, scraping browned bits with a wooden spoon. Bring to a gentle boil; soup will thicken slightly.
Reduce heat to low, cover partially, and simmer 15 minutes. Stir in 1 bay leaf and 1 Tbsp tamari. Taste and adjust salt. The soup should be thick enough to coat a spoon but still spoonable; thin with extra broth if desired.
Fold in pre-cooked wild rice and ½ cup full-fat coconut milk (shake can first). Simmer 5 minutes more to heat through. Remove bay leaf.
Off heat, stir in 1 tsp fresh lemon juice and 2 Tbsp chopped flat-leaf parsley. Ladle into warm bowls, drizzle with extra coconut milk or a swirl of cream, and crack fresh black pepper on top. Serve with crusty sourdough or grilled cheese triangles.
Expert Tips
Control salt last
Broth and tamari vary in sodium; taste after simmering and adjust.
Non-coconut option
Swap coconut milk with ½ cup evaporated milk or ⅓ cup cashew cream.
Quick cool for fridge
Spread soup in a shallow pan to drop temperature fast and safely.
Make it vegan
Replace butter with more olive oil and confirm tamari is gluten-free.
Revive leftovers
Add splash of broth when reheating; rice continues to absorb liquid.
Budget tip
Sub half the cremini with white button mushrooms—flavor stays robust.
Variations to Try
- Spinach & white bean: Stir in 3 cups baby spinach and 1 can rinsed cannellini beans during final 3 minutes for greens and protein.
- Chipotle kick: Add ½ minced chipotle in adobo with garlic for a smoky, spicy twist.
- Butternut bliss: Fold in 1 cup roasted butternut squash cubes for autumn sweetness and golden color.
- Truffle luxe: Finish with ½ tsp white truffle oil just before serving—small amount, big impact.
Storage Tips
Refrigerator: Cool completely and refrigerate in sealed containers up to 4 days. Stir in additional broth when reheating on stovetop over medium-low, about 10 minutes.
Freezer: Portion into pint-size freezer bags, lay flat to freeze up to 3 months. Thaw overnight in fridge, then reheat gently, adding broth as needed.
Make-ahead rice: Cook rice 2 days ahead, toss with a teaspoon of oil, and refrigerate separately to prevent bloating.
Frequently Asked Questions
Cozy Creamy Mushroom and Wild Rice Soup That is Vegetarian
Ingredients
Instructions
- Cook wild rice: Combine rice with 3 cups broth, simmer 35–40 min until tender; drain if needed.
- Bloom porcini: Soak in 1½ cups hot water 15 min; strain and chop, reserving liquid.
- Sauté vegetables: Warm oil & butter, cook onion, carrot, celery 6–7 min. Add garlic, thyme, salt, pepper; cook 1 min.
- Brown mushrooms: Add cremini and porcini; cook 8–10 min until browned.
- Thicken: Sprinkle flour over mixture; stir 2 min. Gradually whisk in porcini liquid and remaining 3 cups broth; simmer 15 min.
- Finish: Stir in cooked rice, coconut milk, tamari; heat 5 min. Off heat add lemon juice and parsley. Serve hot.
Recipe Notes
Avoid boiling after adding coconut milk to prevent curdling. Soup thickens as it sits; thin with broth when reheating.
