Wild Rice and Mushroom Soup
A thick, creamy soup of nutty wild rice and browned mushrooms with thyme, made rich with oat cream instead of dairy.
Made with Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £2.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tablespoon of the oil in a large pan over a high heat. Fry the mushrooms in two batches for 6 minutes each, without stirring too much, until deep golden. Set aside.
12 min - 2
Add the remaining oil to the pan with the onion, celery and carrot. Cook over a medium heat for 8 minutes until soft, then add the garlic and thyme and cook for 1 minute.
8 min - 3
Add the rinsed wild rice and pour in your ready made vegetable stock (see the base recipe). Bring to the boil, then simmer for 40 minutes, until the rice grains have split open and are tender.
40 min - 4
Return the mushrooms to the pan. Stir in the cornflour mixture and simmer for 3 minutes until the soup thickens.
3 min - 5
Take out the thyme stalks. Stir in the oat cream and season well with salt and pepper.
- 6
Warm through without boiling and serve topped with parsley.
Tips
- Brown the mushrooms in batches. Crowded mushrooms steam and turn grey rather than golden.
- Wild rice is a different grass seed to rice and keeps a pleasant chew. Cook it until most grains have split.
- If the soup thickens too much as it stands, thin it with hot stock or water.
Storing and freezing
Cool quickly and keep in the fridge for up to 3 days. It thickens, so loosen with hot water or stock when you reheat it until steaming hot all the way through. Freezing is possible for up to 2 months, but the cream can separate slightly.
Questions
Is oat cream nut free?
Most oat cream is nut free, but always check the label for a may contain nuts warning if you are cooking for someone with a nut allergy.
Can I use regular long grain rice?
Yes, but it will cook much faster, in about 15 minutes, and has a softer texture. Add it after the vegetables have simmered in the stock for 20 minutes.
Where can I find wild rice?
Most supermarkets stock it in the rice aisle, often as wild rice or in a wild rice blend with brown or basmati rice. A blend is fine here, but follow the cooking time on the pack.
More made with homemade vegetable stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.