Wild Rice and Mushroom Soup That Tastes Like a Cozy Fall Night.

This wild rice and mushroom soup is cozy, earthy and full of flavor. Nutty wild rice, golden shiitake mushrooms and a classic veggie base simmer together in one pot for a hearty, plant-based bowl that feels like a warm blanket on a chilly day.

It's a must-make.

This mushroom wild rice soup checks every box for a cozy weeknight dinner:

• Hearty without meat. Wild rice and meaty shiitakes make it filling and satisfying.
• One pot, easy cleanup. Everything simmers together, so there is barely anything to wash.
• Naturally gluten-free. Wild rice is gluten-free, just check the package to be sure.
• Great for meal prep. It keeps well all week and freezes beautifully.

Let’s talk texture and flavor.

Every bite has a little chew from the wild rice, balanced by tender vegetables and silky mushrooms. The broth is savory and earthy from the browned shiitakes, with a gentle sweetness from the fennel and carrots. Fresh herbs and a squeeze of lemon at the end brighten it all up.

What you'll need.

Here is what you need to make this wild rice and mushroom soup:

• Olive oil – for sautéing the vegetables.
• Onion, carrots and celery – the classic soup base.
• Shiitake mushrooms – they brown beautifully and add deep, savory flavor.
• Fennel bulb – adds a subtle sweetness. Save the fronds for garnish.
• Vegetable stock – a roasted vegetable stock adds even more depth if you can find it.
• Wild rice – rinse it well before adding it to the pot.
• Fresh parsley, thyme and chives – for a fresh, herby finish.
• Lemon juice – brightens the whole pot.
• Kosher salt and black pepper – to season.

For exact ingredient quantities, please see the recipe card below!

Customize it your way.

Make this soup your own with whatever you have on hand:

• Other mushrooms – swap in cremini, portobello or rehydrated dried shiitakes.
• No fennel – use leeks or extra celery plus a pinch of fennel seed.
• Rice swap – brown rice or a wild rice blend works too. Adjust the cooking time.
• Add greens – stir in a handful of spinach or chopped kale at the end.
• Herb mix – try marjoram, tarragon or a little rosemary. Rosemary is strong, so start small.

Flexible dietary swaps.

Easy swaps to fit the way you eat:

• Creamy version – stir in a splash of coconut milk or cashew cream at the end.
• Extra plant protein – add a can of drained white beans or chickpeas.
• No lemon – use white wine vinegar or a splash of sherry.
• Low sodium – use low-sodium stock and season to taste at the end.

How to make mushroom wild rice soup.

This one-pot soup comes together in four simple steps:

How to serve it.

This soup is a meal on its own, but it is even better with a few extras:

• Serve with crusty bread or breadsticks for dunking.
• Pair with a green salad tossed in a lemony vinaigrette.
• Top with toasted pepitas or croutons for crunch.
• Garnish with the reserved fennel fronds and extra herbs.
• Make it flex – stir in shredded rotisserie chicken or diced cooked turkey during the last few minutes of simmering.

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