BEST Wild Rice Soup – it is creamy, savory rich, hearty and comforting! A soul satisfying comfort food which feels like a warm hug in a bowl. Let me show you how to make this wholesome soup in Instant Pot, Stovetop or slow cooker!
If creamy cozy meals are what you crave, we have created an array of different soups and stews in our kitchen. Creamy Mushroom Pasta, White Beans and Spinach Soup or Stuffed Cabbage Stew are just to name a few.
Vegetarian Wild Rice Soup
Looking for an easy soup to help you beat the mid-week blahs? This creamy wild rice soup is loaded with vegetables and velvety creamy broth. It also is hearty and satisfying with chunky vegetables and savory seasoning. It is earthy, rich and delightful.
Arguably it is the BEST comfort food that the whole family will love. Try this versatile recipe on its own or check out more healthy recipes. Vegetable Barley Soup, Creamy Tomato Soup or Stuffed Pepper Soup are all delightful cozy meals.
One Pot Healthy Meal
This mushroom wild rice soup is a complete one pot meal. Besides chopping a bunch of veggies, there is no prep involved. So less effort, elbow grease and clean up. Don't you love these easy dinners ?
And speaking of creamy soups, let me tell you there is actually no heavy cream, flour roux or dairy hiding inside this delicious soup. It is a healthy meal I want you to enjoy everyday.
So this recipe is Vegetarian, Vegan, Dairy-free, Soy-free, Gluten-free and Eggless.
Serving Suggestions
As mentioned earlier, this soup is very filling and satisfying on it's own. So you don't need to make too many sides to serve with it.
Some garlic bread, fresh baguette with dipping oil or croutons and olive tapenade works well. You can also serve it with a simple green tossed salad, or a grilled cheese sandwich.
Ingredients
- Uncooked wild rice - I prefer to buy 100 % wild rice for this soup. I know it is expensive but you only need a cup to serve four. Also I do not like the wild rice blend because for the price, you get lot more white and brown rice and very little wild rice in that mix. You will also love our wonderful recipe of Wild Rice Pilaf Stuffing for holiday menu.
- Vegetables - I use an array of colorful fresh vegetables. Baby Bella mushrooms, white onion, garlic, celery, carrots, baby spinach and sweet potato are my favorites. These vegetables keep their form and don't mush out in cooking for long time. If you do not like mushed veggies in your soup, cook wild rice separately and then add in all the veggies and make soup that way.
- Flavors - I am using Italian seasoning along with salt , ground black pepper, chili pepper flakes to flavor the soup. Low sodium vegetable broth is also used. This soup is mild in flavors. But you can spice it up by adding more red pepper powder. You can use other seasonings like onion and garlic powder, old bay seasoning.
- Other Ingredients - A can of full fat coconut milk brings out velvety creamy texture and smoothness to the soup. You can use regular or other plant based milks as well. I do not use any flour to thicken the soup. Feel free to use it if you prefer thicker, dense soup.
Instant Pot Wild Rice Soup
Press SAUTE and add oil to the main steel insert of Instant Pot. Let the oil heat up for a minute. Add onions, sprinkle some salt and sauté for 2-3 minutes until onions become soft and translucent.
Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato and seasoning in the pot. Stir briefly to combine. Cancel SAUTE.
Put the lid on. Press MANUAL or PRESSURE COOK and choose (high pressure) 20 minutes. After it's done cooking, let the Instant Pot go to keep the KEEP WARM for 10 minutes. Then carefully remove the leftover pressure by a quick release method. Open the lid.
Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes as needed. Serve warm and enjoy!
Slow Cooker ( Crock-Pot ) Wild Rice Soup
Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
Slow cook on high for 1 to 2 hours, until the rice is cooked and tender. (cooking times can vary widely between different brands of slow cookers. So check the rice at 1 hour and then every 20 minutes afterwards ) You may have to add more liquid if it looks too dry.
Once rice is fully cooked and tender, add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes ( optional) as needed. Turn off the slow cooker. Serve warm and enjoy!
Stove Top Method
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, sprinkle some salt and sauté for 3 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional minute, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, and seasoning. Stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt, black pepper and red chili flakes( if using ) as needed. Serve warm and enjoy!
This warm and hearty wild rice soup with mushrooms create a hearty, creamy combination that will keep you warm all winter long. We love making variety of comfort food recipes, soups and stews all year round . Check out some of these delicious recipes.
- Moroccan Lentil Stew
- Creamy Mushroom Soup
- Loaded Potato Soup
- Butternut Squash Black Bean Stew
- Restaurant Style Risotto
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📖 Recipe
Instant Pot Wild Rice Soup
Ingredients
- 1 cup uncooked wild rice
- 8 ounces baby Bella mushrooms sliced
- 1 small white onion peeled and diced
- 3 cloves garlic minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 large sweet potato peeled and diced
- 4 cups vegetable stock or water
- 1 Tablespoon Italian or Old Bay seasoning
- 1 can 14 oz. coconut milk
- 1 cup packed baby spinach - roughly chopped
- salt ground black pepper, chili pepper flakes
Instructions
INSTANT POT (PRESSURE COOKER) METHOD:
- Press SAUTE. Add oil to the main steel insert of Instant Pot. Let the oil heat up for a minute. Add onions, sprinkle some salt and sauté for 2-3 minutes until onions become soft and translucent.
- Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato and seasoning in the pot. Stir briefly to combine. Cancel SAUTE.
- Put the lid on. Press MANUAL or PRESSURE COOK and choose (high pressure) for 20 minutes. After it's done cooking, let the Instant Pot go to keep the KEEP WARM for 10 minutes. Then carefully remove the leftover pressure by a quick release method. Open the lid.
- Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes as needed. Serve warm and enjoy!
CROCK-POT (SLOW COOKER) METHOD:
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
- Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (cooking times can vary a lot between different brands of slow cookers. So check the rice at 1 hour and then every 20 minutes afterwards ) You may have to add more liquid if it looks too dry.
- Once rice is fully cooked and tender, add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes ( optional) as needed. Turn off the slow cooker. Serve warm and enjoy!
STOVETOP METHOD:
- Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, sprinkle some salt and sauté for 3 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional minute, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, and seasoning. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt, black pepper and red chili flakes( if using ) as needed. Serve warm and enjoy!
NB
This soup is creamy, warm, and comforting on a cold winter day. Thank you!
Anonymous
Made it was amazingly delicious and easy to make.
keeping this as a go to soup
thanks
Jenn
can you freeze soup?
Prajakta Sukhatme
Yes. You can freeze this soup.
Heather
Can you use red potatoes instead of sweet?
Prajakta Sukhatme
Yes you can use red potatoes.
Kris
I plan to make this.
Chonny
Can I use another plant based milk instead of coconut?
Prajakta Sukhatme
Yes. You can use almond milk, oat milk or soy milk. However, soup may not thicken as much as coconut milk.
Thelma
Just made this one today (stovetop method) and it's so good!! Perfect for the "chilly" LA weather tonight. 😆
Suzanne
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