Mushroom & Rice Soup

Being from MN, it’s a requirement that I have a stack of various wild rice soup recipes. For occasions just like this one.

Although this is technically a wild rice soup recipe I often swap the wild rice for a pouch of microwave rice blend. So, I call this a Mushroom Rice soup. :) Sometimes a Mushroom Wild Rice Soup. Depending on the day.

And, my friend, this is made with coconut milk which takes the soup to a whole new creamy, flavorful level. Coconut milk is my FAVORITE ingredient for soups. It. is. so. good.

I bring to you…

Mushroom + Sometimes Wild sometimes Normal Rice Soup!

mushroom and rice soup

Ugh. I am drooling. I mean, I make the stuff and can just go make another pot whenever I want but still…so. good.

When are they going to have a thing that allows you to taste via internet? I want that to happen soon because I wish I could give each of you a spoonful. I really do.

Are you looking for a yummy, creamy soup? Try my traditional Wild Rice Soup or my Roasted Cauliflower soup. Both are creamy AF!

ingredients for mushroom + rice soup

KEY Ingredients:

  • Wild rice. Honestly, guys…most of the time I grab a couple of pouches of rice medley that you make in the microwave to throw into this soup. Easy!
  • Carrot. Just a quick chop chop on a carrot adds nutrition and lovely color.
  • Onion. Make sure you saute the onion with the mushroom!
  • Mushrooms. I use plain ol’ bella but be fancy, if you like.
  • Vegetable broth or Chicken broth. Either work just fine.
  • Coconut milk. Y’all…this is EVERYTHING to this soup. Don’t skip it unless you actively dislike coconut.
  • Parmesan Cheese. Throwing in a bit of parm adds some salt + creaminess to the final result. You’ll be glad you dit it!

How to make Mushroom & Rice Soup:

  • Cook whatever rice you choose to use according to the package ingredients. You want to end up with about 3-4 cups of cooked rice.
  • Saute the carrots and then the onion + mushrooms until soft.
  • Melt in some butter + add in your herbs + garlic.
  • Pour vegetable broth and bring to a simmer.
  • Pour in coconut milk and add parmesan. Stir to combine.
  • Add rice, stir, bring to a simmer until hot and switch off the heat.
  • Serve immediately. Yum!

Can it be made ahead?

The wild rice can be made ahead. Allow to cool down then refrigerate. It stores well for up to 5 days.

The soup can be made 3 days before and stored in the refrigerator.

How to store leftovers

Allow the soup to cool down completely. Place in an airtight container and the refrigerator for up to 3 days.

How to freeze

Freeze soup per portion in a ziplock bag or airtight container. Defrost completely before reheating.

How to reheat

Reheat soup in a pot on medium heat. Add a bit of vegetable stock powder and cheese if you have to boost the taste again.

Creamy Mushroom Wild Rice Soup

| 4 servings
Prep Time | 15 minutes
Cook Time | 15 minutes
Print Recipe Pin Recipe
Full of yummy rice, mushroom, and coconut broth…this is an easy and creamy soup that you'll have on repeat.


  • 3-4 cups rice medley cooked
  • 2 tablespoons extra virgin olive oil
  • 1 cup about 1 large carrot, cut in small cubes
  • 1 small white onion minced
  • 8 oz pkg mushrooms sliced (or more if you love mushrooms like I do)
  • 2 tablespoons unsalted butter use olive oil if dairy-free is needed.
  • 3 garlic cloves minced
  • 4 fresh thyme sprigs
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • 4 cups vegetable broth
  • 1 can coconut milk
  • ½ cup parmesan cheese, finely grated if dairy-free, skip this and add 1 tablespoon of nutritional yeast.
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Cook the wild rice by following the instructions on the package. I cook mine with a 1:2 ratio. For 1 cup, I use 2 cups of water.
  • Heat a large pot on medium heat with olive oil. Cook carrots for about 1 minute then add onion and mushrooms. Cook until tender. It will take about 1-2 minutes.
  • Now add butter and let it melt. Add thyme, parsley, oregano and stir.
  • Pour vegetable broth and bring to a simmer. Turn to low heat and let cook for 2 minutes.
  • Pour in coconut milk and add parmesan. Stir to combine.
  • Add rice, stir, then turn to medium heat. Bring to a simmer until hot and switch off the heat. Serve immediately.


Sometimes I skip making the wild rice in this recipe and use one of those rice blends that come in pouches and can be made in the microwave. You know? I usually use 2 of them. I love the rice blend versions for this recipe.


Calories: 589kcalCarbohydrates: 48gProtein: 15gFat: 40gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 24mgSodium: 1187mgPotassium: 876mgFiber: 7gSugar: 10gVitamin A: 6352IUVitamin C: 12mgCalcium: 220mgIron: 3mg

1 thought on “Mushroom & Rice Soup”

5 from 1 vote

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top

Looking for something more?

If you’re a blogger or business owner in need of marketing support and resources, you’re in the right place!

Learn more about Janel Hutton’s expert marketing guidance, support, and resources at the link below.