Wild Rice Soup

Craving something that's comforting, but healthy? Make this creamy wild rice soup! Autumn veggies and herbs pack it with rich, savory flavor.

Wild rice soup

The next time you have a day when all you want to do is pull on your biggest sweater and curl up on the couch, make this creamy wild rice soup. If you ask me, it’s the best kind of comfort food. It’s creamy and cozy, but it’s nourishing too. Colorful autumn veggies like carrots, celery, and mushrooms fleck its surface, and nutty wild rice and white beans make it nice and hearty. And as for that creamy broth? Well, there’s actually no heavy cream or dairy hiding inside it. Instead, it’s a wholesome, flavorful blend of white beans, cashews, almond milk, and white miso paste. It’s not at all traditional, but you’ll be heading back for a second bowl before you know it.

Wild Rice mushroom Soup

Wild Rice Soup Recipe Ingredients

If you’ve gotten this far, you know that this isn’t your average wild rice soup recipe. Classic creamy chicken and wild rice soup is filled with ingredients that I don’t usually use – chicken, of course, chicken broth, and even heavy cream. At its core, though, traditional wild rice soup contains a base of delicious fall vegetables and rice, so it’s not hard to imagine a vegetarian version. Here’s what I use in mine:

  • Wild rice! I love its nutty flavor with the savory broth and hearty autumn veggies.
  • White beans – I blend some into the soup’s creamy base and leave the rest whole. They add plenty of plant-based protein to this nourishing soup. No chicken necessary!
  • Cashews and almond milk – They blend together with the white beans to create the soup’s delicious creamy texture.
  • Miso paste and Dijon mustard – They might be unconventional, but they make this recipe really exceptional, adding savory, umami flavor to the lightly creamy broth.
  • A whole lotta veggies – You’ll find scallions, mushrooms, celery, carrots, garlic, AND kale in this creamy wild rice soup! The kale adds a wonderful fresh pop of color, while the rest of the veggies deepen the soup’s rich, savory flavor.
  • Fresh rosemary and thyme – Their cozy flavors make this wild rice soup perfect for fall!
  • Lemon juice – To brighten it all up.

Finish it off with sea salt and freshly ground black pepper to make all the flavors pop!

Find the complete with measurements below.

Wild Rice Soup Recipe

Wild Rice Soup Serving Suggestions

Thanks to the rice, beans, cashews, and mushrooms, this wild rice mushroom soup is a satisfying vegetarian main course. We often pair it with a big hunk of crusty bread or rosemary focaccia and call it dinner, but if you’re in the mood for a larger meal, you have plenty of options. It’d be wonderful with a side of maple roasted acorn squash, roasted butternut squash, or my Delicata Squash with Apples and Sage. Pair it with a classic baked potato or baked sweet potato, or serve it with a hearty autumn salad like one of these:

For more salad ideas, check out this post!

If you have leftover wild rice soup, you’re in luck! This recipe tastes fantastic on days 2 and 3. It also freezes perfectly for up to 2 months. Check out this post for my best tips on freezing soups and stews!

creamy wild rice soup in a Dutch oven

More Favorite Soup Recipes

If you love this recipe, try one of these nourishing soups next:

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Wild Rice Soup

rate this recipe:
4.95 from 59 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves 4
This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it's the perfect nourishing meal for a cool fall night.


Creamy base



  • Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
  • Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
  • Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
  • Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.


Note: If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.


This post is in partnership with Le Creuset. Thank you for supporting the sponsors that keep us cooking!


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Rate this recipe (after making it)

  1. Megan

    I made this soup and was wondering about the nutritional facts. I track my macros and would just like a rough estimate on carbs, fat, and protein. I know it’ll vary but just like to get an idea

    • Jeanine Donofrio

      Hi Megan, I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.

  2. Dipika

    5 stars
    This was a super delicious recipe- my daughter and I loved it! The only thing I would ask you to include is the Nutritional Information like calories, protein, carbs, etc. Otherwise easy to follow recipe:)

  3. Debbie

    I made this tonight for my family (including two kids!) and it was a hit! Thank you so much for this hearty, delicious, and filling wholesome meal!

  4. ermw

    5 stars
    This recipe is great. The nuttiness of the wild rice goes really well with the lightly creamy, flavorful mushroom broth. So good! I subbed 1/2 a leek for the scallions because that’s what I had. I’ve never commented on a recipe before, but I had to for this one. Total winner!

    • Jeanine Donofrio

      I’m so glad you loved the soup!

  5. Lea

    5 stars
    Wow! This was delicious. The only change I made was to do half broth and half water instead of all water. I also wish the recipe was written in a different order, but I should have read it through all the way first. The creamy base can be made while the soup is simmering for about 20 min. No need to do that step first at all. Also, cook the wild rice before you start any part of this soup. Overall, this is absolutely delicious; I will definitely be making this more often!

    • Jeanine Donofrio

      I’m so glad you loved it! Thank you for the feedback.

  6. Amanda

    5 stars
    This absolutely delicious! It is like fall in a bowl. I would never have thought that Dijon mustard and miso would work so well as a base. It’s also super creamy and silky.

  7. Carolyn

    I look forward to trying this recipe! When do you add in the rice? I don’t see that step in the instructions and want to cook it properly 🙂

    • Carolyn

      I see it now- sorry!!!

  8. Jasmine

    5 stars
    Delicious and nutritious

  9. Ljuba

    5 stars
    Absolutely delicious and easy to make! It exceeded all my expectations. I used 1 cup of cow milk and replaced cashews nuts with 200 ml cream because of nut allergy.
    Thanks so much for your wonderful recipes!

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. Karen Lipsey

    Made this tonight and it both looked beautiful and tasted delicious. I used vegetable broth instead of water and added a little extra broth. Thanks for a terrific recipe. Definitely “make again!”

  11. Jen

    5 stars
    Thank you, this was delicious! I was short a few scallions so added some leek and used a 10oz bag of frozen sliced mixed mushrooms; dried rosemary since I couldn’t get fresh (half the amount). Prep time was a lot longer than 10 min, but that was a given from reading the recipe. This will go on repeat!

  12. Leah

    5 stars
    Even better then we expected! My husband and I both loved it.

  13. Jackie

    5 stars
    Will make this again and again! I have never left a review/comment on a recipe before but I felt like I really had to for this soup! I roast the garlic prior for a deeper flavor 🙂

  14. sami

    This look delicious. I don’t have any cremini mushrooms o hand, but i have dried porcini. Do you think i could rehydrate and use them? Thanks for your opinion. Sami

  15. Suzy McAllister

    5 stars
    This soup is absolutely delicious – a firm favourite, I made double so I can freeze some. Couple of slight changes – I sauteed a mix of different mushrooms in garlic & parsley before adding, and also threw in a handful of petis pois – I do love peas :). Looking forward to trying some more of your lovely looking recipes. thank you.

    • Jeanine Donofrio

      Hi Suzy, I’m so glad you loved it!

  16. Lauren

    5 stars
    This was a really delicious soup and it didn’t take long to cook/develop flavor. The one thing I did wrong was that I let it sit before I ate it and it thickened up. Then I saw the note (after eating) that if it thickens you can add more water to thin it out. Will definitely make again though. Even the thick version tasted great.

  17. Heather

    5 stars
    So, so, sooo good! Flavorful and aromatic and warming–perfect for a cool fall night! At first I was a bit skeptical about the mustard add-in, but it really did bring it all together. Thanks, Jeanine!

  18. ali from sevencastles.life

    I spent the better part of a rainy Sunday afternoon taking my time to make this soup and it made my house smell so good. This soup is everything I love about vegan cooking (and I’m not even vegan). This creamy base is so rich and delicious but so much healthier and lighter than a cream base soup. I loved the rich savory flavor and the heartiness of this soup. Another great one! Thank youi!

  19. Da Cipriano

    5 stars
    Hello Jeanine
    This soup looks very delicious and I’m definitely gonna try it soon. Great site, congratulations. Keep in touch and good luck. Alessandro

  20. Hemant lalwani

    I saw the video but I could not see the use of rice . I am not clear how to use the rice here in this recipe

    • Jeanine Donofrio

      Hi, the cooked rice goes into the recipe in step 4 (the full recipe is in the recipe card at the bottom of the post).

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.