Brenda Gantt

Wild Rice and Portobello Soup

Indulge in the earthy richness of this Wild Rice and Portobello Soup, a comforting bowl of goodness that’s perfect for any season. This recipe showcases the versatility of rice by incorporating hearty wild rice and savory portobello mushrooms, creating a delicious, nutrient-packed meal. Plus, you can easily adapt this soup by using white or brown rice if that’s what you have on hand. Whether you’re a seasoned chef or a beginner, this soup is a delightful addition to your culinary repertoire.


  • 1/2 yellow onion, diced
  • 2 small carrots, peeled and diced
  • 2 ribs celery, sliced
  • 1 cup chopped portobello mushrooms
  • 1/2 cup uncooked wild rice
  • 4 cups Vegetable Broth
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon pepper



  1. In a 4-quart slow cooker, combine all the ingredients. This includes the diced yellow onion, carrots, sliced celery, chopped portobello mushrooms, uncooked wild rice, Vegetable Broth, bay leaf, rosemary sprig, salt, and pepper. Stir to ensure all the ingredients are well combined.
  2. Cover the slow cooker and set it to cook over low heat for 6 hours. This extended cooking time allows the flavors to meld together and the wild rice to become tender and aromatic.
  3. After the 6-hour cooking period, carefully remove the bay leaf and rosemary sprig from the soup. Discard these aromatic elements as they’ve infused the soup with their flavors.
  4. Your Wild Rice and Portobello Soup is now ready to serve. Ladle the warm and hearty soup into bowls, and savor the delightful combination of tender wild rice, savory portobello mushrooms, and aromatic herbs.
  5. Enjoy this nourishing soup as a wholesome meal for lunch or dinner, and don’t forget to appreciate the fact that you can use any variety of rice you have on hand to make this dish truly yours.



  • ce Variations: As mentioned in the introduction, feel free to substitute wild rice with white rice or brown rice if you prefer or if that’s what you have on hand. Each rice variety will offer a slightly different texture and flavor to the soup.
  • Mushroom Selection: While portobello mushrooms provide a robust flavor, you can experiment with other mushroom varieties such as cremini or shiitake for unique taste profiles. Mix and match mushrooms to suit your preferences.
  • Chopping Consistency: Ensure that you dice the vegetables uniformly. This will help them cook evenly and result in a more balanced texture in the soup.
  • Broth Choice: If you don’t have homemade Vegetable Broth, store-bought broth or bouillon cubes diluted in water can be used as a substitute. Adjust the seasoning (salt and pepper) accordingly to taste.
  • Herb Freshness: Using fresh rosemary and bay leaves will enhance the flavor of the soup. If you don’t have fresh herbs, dried herbs can be used, but use them sparingly, as they tend to be more potent.
  • Slow Cooker Variations: If you’re short on time, you can also make this soup on the stovetop. Simply saut√© the onions, carrots, and celery in a large pot until softened, add the mushrooms and continue cooking for a few minutes. Then, add the remaining ingredients and simmer until the rice is tender, which may take about 45-60 minutes.


This recipe serves 4, making it ideal for a cozy family meal or a gathering with friends. It’s a comforting and versatile soup that’s sure to satisfy your taste buds and warm your heart.

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