Mushroom and Wild Rice Soup Recipe

In winter, when there is a shortage of fresh local produce in many areas, some of us turn to mushrooms for a meaty, earthy taste treat. Mushrooms are such a great stand-in for those who avoid meat: Chewy and robust, but with no cholesterol or saturated fat. This recipe also uses nutty, satisfying wild rice, which isnít actually a rice but a kind of grass introduced to American settlers by the indigenous people.

The soup is quick to make, has a rich mushroom flavor, and is definitely low in fat.

1 medium onion, finely chopped
1 tablespoon butter
1/3 cup wild rice
6 to 7 cups vegetable stock
4 cloves garlic, chopped
4 to 6 ounces each of three kinds of fresh dark mushrooms (shiitake, oyster, Portobello, etc) or 1 ounce each if using dry mushrooms
1 carrot, peeled and cut into matchstick-sized strips
Salt and freshly-ground black pepper, to taste

1. Saute the onion and wild rice for 2 minutes in the butter in a medium-sized saucepan. Stir in the vegetable stock. Cover and simmer 25 minutes, stirring occasionally.

2. Add chopped garlic, cover again, and simmer another 15 minutes, until the rice is almost tender. Add the mushrooms and simmer, covered, for another 10 minutes. (You can make the soup up to this point a day ahead and refrigerate.)

3. Just before serving, stir the carrot strips into the soup and simmer for 2 minutes until the carrots are crisp and tender. Season with salt and pepper.

Serves 6.

Adapted from The New Family Cookbook, by Bill Eichner, M.D. (Chelsea Green Publishing, 2000). Copyright (c) 2000 by Bill Eichner. Reprinted by permission of Chelsea Green Publishing.
Adapted from The New Family Cookbook, by Bill Eichner, M.D. (Chelsea Green Publishing, 2000).

Love This? Never Miss Another Story.


Yvonne Wey
Yvonne AWAYabout a year ago

Looks great I must try this out soon, thank you for sharing

Sue L.
Sue L.1 years ago

I love mushrooms of all kinds and this sounds delicious and very easy to make. I'll be trying it soon!

Ellen J.
Ellen J.1 years ago

Our temps are chilly right now in Jan. and this recipe reads like it'll taste really good once I make the soup. YUM. Thanks for the recommendation C2 and thanks for the recipe Annie Bond.

Julie Cordner
Julie Cordner2 years ago

Perfect for us in Oz right now: Autumn leading into Winter. And for us Vegans, just a matter of changing the butter to a non-animal-based substitute...easy as...!

JL A.2 years ago


Terry V.
Terry V.2 years ago


Edvanir L.
Edvanir L.2 years ago

I'll try it soon!

Sonia Minwer-Barakat Requ

Sounds so yummy.Wish I've found it in autum :).Now I'll wait till october/november to try it

Emelie Hangsel
Past Member 2 years ago

I've put this on book mark list, looks really really tasty!

Robert O.
Robert O.2 years ago

Thank you Annie.