Thick, creamy and rich! This one-pot vegetarian wild rice soup with mushrooms is so hearty, you won’t miss the meat. It’s also easy, plant-based and family-friendly. Whip this up for a family meal or potluck. Don’t forget a crusty baguette ready to dunk in the risotto-like texture.
It was 7 degrees this morning, friends. We are at the top of a mountain in Colorado and the snow is blowing sideways. If that’s not a “soup day”, I don’t know what is! As you may have figured out, I’m obsessed with my Instant Pot. I love good food and I hate doing dishes. It’s a win for this mama!
This vegetarian wild rice soup is a unique recipe because I developed it to be especially thick, creamy and filling.
My sweet husband is out there with the snowblower, so he needs a dinner that will stick to his ribs. Wild rice is worth a
1 Minute Video: How to make Mushroom-Lovers Wild Rice Soup
One Pot and Done: Easy Vegetarian Wild Rice Soup Recipe
Grab These simple Plant-Based Ingredients
Guess what? I didn’t always like mushrooms. Pre-vegetarian, I thought they were slimy and weird. But the first few times I looked at my vegetarian options on restaurant menus, I knew. I had to learn to eat mushrooms. Well… “tolerate” was my first goal. Fast-forward 5 years, and I’m putting 3 cups of shiitake and crimini beauties in my soup. The flavor depth is so beautiful.
Feel free to use 3 cups of whatever mushrooms you adore (or have in the fridge). Carrots, onion, herbs are essential for complex flavors in a meatless mushroom wild rice soup.
Wild Rice & Native Food Economy
The other star of this vegetarian soup recipe is wild rice. You might hesitate at the grocery store. You might think, “Yeah, but the brown-wild rice mix is a bit cheaper”. Save that for another dish. Grab the wild rice for this mushroom soup. Or better yet, order it online!
Note: This is not a sponsored or ad/paid endorsement. It just matters a lot and is worth sharing.
The sovereign nation of the Red Lake Band of Chippewa grows and harvests wild rice in what is now northern Minnesota. They are the only tribe with this distinction. Wild rice is a protected crop there, and can only be harvested by Native peoples. If you’re looking for traditional, hand-harvested wild rice or cultivated wild rice, please consider ordering from the Red Lake Nation Foods online store. They are a Native-owned company and are dedicated to preserving the life-ways and sustainability of their traditional foods. Orders on their website benefit over 10,000 members of the Red Lake Nation. Interested in learning more? Check out the Native Wild Rice Coalition to learn more of the cultural significance of wild rice to the Ojibwe Nation.
Tips for using Instant Pot Saute Mode:
When I picked up my daughter from Ninja-Parkour after school (yep, it’s a thing), a friend asked how this soup was coming along. When I showed her the photos on my phone, she said matter-of-factly, “I’ve gotta get an Instant Pot.” And we commiserated about dishes and how easy it is to saute in the same pot.
My best tip for Saute mode: It gets HOT FAST. Pour your oil in, press saute, then wait about 1 minute. Don’t wait for 5 minutes like you would for your stovetop. Add your onions and they’ll start sizzling. I stir and stay close to the IP when it’s sauteeing just to make sure nothing burns.
Once your onion has softened, add: carrots, wild rice, herbs, and broth.
Lock the lid on your Instant Pot. Turn the knob to “Sealing”. Press “Manual” or “Pressure Cook” (depending on your model). Increase the cooking time to 45 minutes. It will take about 10 minutes for the IP to build pressure. Then it will beep once and begin counting down the 45 minutes.
After 45 minutes have passed and the Instant Pot has beeped, it’s ready to vent. I use a long wooden spoon to open the valve knob. The steam will spray out of the knob. After a couple of minutes, the pin will click as it drops. It’s now safe to open the lid.
This is what your mushroom wild rice soup looks like immediately after opening. It’s lovely! Taking the lid off the Instant Pot when making this cozy Tuscan tortellini soup is equally impressive!
If you like your soup like this, dig in! If you want it creamy and thick, then keep reading.
How to make Creamy Mushroom Wild Rice Soup:
For making creamy mushroom wild rice soup, whisk cornstarch and a little water. Pour it into the soup, then whisk the soup. The more cornstarch, the thicker your soup. I did 2 heaping tablespoons, and it made a lovely risotto-like texture.
There are lots of ways to thicken a wild rice soup. The most common method is a roux (whisking flour and oil over low heat in a sauce pan) and then adding milk. But, I’m a mama. I do not want to wash one more dish!
Can I make this Wild Rice Soup recipe vegan?
Another method for a vegan soup is to add coconut milk or coconut cream. This will add a coconut flavor to the soup. I have been developing this earthy, rich, fragrant, herbaceous soup and didn’t want the contrast of coconut milk or the work of a roux.
Enter: a spoonful of cream cheese! Whether dairy or vegan, this will add creaminess and just a little bit of “tang” that makes the flavors pop.
After stirring the wild rice soup gently but thoroughly, this is the lovely result.
Chewy but soft rice, creamy sauce, tender mushrooms and a sweet note from the carrots. Guys, you will love this easy meatless mushroom wild rice soup recipe!
Variations on this Mushroom Wild Rice Soup Recipe:
- Make this wild rice soup recipe vegan by using dairy-free cream cheese or omitting the cream cheese altogether. You could also choose coconut cream or add some coconut milk for extra dairy-free creaminess.
- I used a mix of shiitake and cremini mushrooms for this soup recipe but you could also go for button mushrooms.
- If you don’t want to use cornstarch, use tapioca flour. Arrowroot is not the best choice here as it becomes slimy when mixed with milk products.
Thick, creamy and rich! This one-pot mushroom and wild rice soup is so hearty, you won’t miss the meat. It’s also easy, plant-based and family-friendly. Whip this up for a family meal or potluck. Don’t forget a crusty baguette ready to dunk in the risotto-like texture.
- 2 Tbsp olive oil
- 1/2 onion diced
- 2 carrots, sliced
- 1 cup wild rice
- 3 cups mushrooms, sliced (I used shiitake and crimini)
- 1 tsp celery salt
- 1/2 tsp thyme (fresh or dried)
- 1/2 tsp rosemary (fresh or dried)
- 4 cups vegetable broth
- 2 Tbsp corn starch
- 1/4 cup water
- 1/4 cup cream cheese (non-dairy, for vegan)
- Set instant pot to “saute” mode.
- Add olive oil to pot and allow to heat for 1-2 minutes.
- Add onion. Stir. Allow to soften for 3 minutes.
- Add carrot, wild rice, mushrooms, seasonings and broth. Stir to combine.
- Cancel “saute” mode. Lock the lid. Turn valve knob to “sealing”.
- Set Instant Pot to “manual” or “pressure cook”. Increase time to 45 minutes.
- It will take about 10 minutes to reach pressure. Then it will count down 45 minutes.
- When it has completed 45 minutes and beeps, use a cooking utensil to push the valve knob to “venting”. After 1-2 minutes, the pin will drop and click. It’s now safe to remove the lid.
- In a small bowl, whisk water into cornstarch until well combined.
- Pour this slurry into the soup and continue whisking gently.
- Add cream cheese to the soup. Stir.
- Set Instant Pot to “saute” again. Allow the soup to come to a gentle boil for a minute.
- Shut off the Instant Pot.
- Serve with a crusty baguette!
Vegetarian: Recipe is vegetarian.
Vegan: Recipe can be vegan by using dairy-free cream cheese or omitting cream cheese.
Gluten-Free: Recipe is presumed to be gluten-free, however please read your cream cheese ingredients list to confirm.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot soup, mushroom wild rice soup, vegetarian instant pot