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If you want hearty, nutritious comfort in a bowl, you need to make this vegan mushroom and wild rice soup. I combine savory mushrooms, earthy wild rice, and creamy plant-based milk to create a textured and fulfilling soup that is ready in just 1 hour. This soup should be a part of everyone’s winter menu.
There is not a single winter that goes by without me making this vegan mushroom and wild rice soup. It is the perfect easy meal that has the ability to warm you up even on the coldest days. And unlike some soups, this one contains wholesome rice, which keeps you fuller for longer. If you or your kids prefer smoother, classic soups, I recommend making my vegan tomato soup. Try it out with a warm slice of bread the next time it is cold and rainy.
I have made this vegan mushroom and wild rice soup more times than I can count. Luckily, my family loves it and never gets tired of it. A couple of years ago, I decided to make my vegan mushroom risotto instead, keeping all the flavor but changing the menu slightly. I had just dished the risotto into bowls when I heard my youngest whisper to themselves, “Uh oh, Mom let the soup boil for too long.” I laughed out loud and explained that it was a different dish.
My vegan mushroom and wild rice soup is a timeless comfort meal that is always satisfying, without the heaviness of traditionally creamy soups. The combination of savory mushrooms with tender yet slightly chewy fiber-rich wild rice and aromatic vegetables provides essential vitamins, and that appeals to me as a mom and a health coach. This soup is also great for gut microbiome support.
The cooking technique is key to developing the incredible flavor in this recipe. I begin by sauteing the vegetables and mushrooms to build a savory base before adding the broth and wild rice. Simmering these ingredients together softens the rice while absorbing the broth. Finally, the flour and plant milk create the smooth, creamy texture associated with classic mushroom soups.
One night while making this dish, my eldest quizzed me about wild rice. First, it was how wild rice was captured, since the name suggests that it exists in a jungle paddy somewhere remote. Ha! Then I was asked why I do not use calm rice, because surely that variety must also exist. And finally, I was questioned whether eating wild rice would make a person act wild. Later, I explained that mushroom and wild rice soup had its roots in Indigenous foods and North American foraging. If you like a bit of trivia with your meals, I recommend making this soup.
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🥘 Ingredients
I use simple wholesome ingredients for this vegan mushroom and wild rice soup. Together, they all build a nourishing and flavorful meal. This is what I use:
Olive oil: I use this to cook my vegetables and develop a rich flavor.
Vegetables: Diced carrots, celery, and onion build a classic soup base.
Garlic: I use fresh garlic to enhance the savory notes in the mushroom.
Mushrooms: For this soup, I use cremini mushrooms for their hearty texture and deep, earthy flavor.
Herbs: I use dried thyme and dried sage to add a herbal warmth.
Flour: Flour acts as a thickener that turns the broth into a creamy consistency.
Vegetable broth: I use vegetable broth as the base for my soup and for cooking the rice.
Wild rice: This adds a chewy texture and nutty flavor, making my soup more satisfying.
Plant-based milk: I add plant milk to create a creamy finish, while keeping the soup vegan and dairy-free
🔪 How To Make
This soup comes together in one pot, keeping the steps simple and easy to follow. This is how I make my vegan mushroom and wild rice soup:
Rinse rice, saute vegetables: I start by rinsing and draining the rice, and set it aside. Then I heat the oil in a large pot, and add the carrots, celery, onion, and minced garlic. I saute for 3-4 minutes until softened.
Saute mushrooms: Next, I add the sliced mushrooms and saute for 3-4 minutes until cooked.
Add herbs and flour: Once the veggies are soft, I sprinkle in the dried thyme and sage, along with the all-purpose flour. I stir and continue to cook for another 2-3 minutes.
Add broth and rice: Then, while stirring, I add the vegetable broth and wild rice to the pot.
Simmer: I bring everything to a boil over a medium-high heat, then reduce to a low heat, cover, and simmer for 20 minutes.
Add milk, simmer: Then, I remove the lid and pour in the milk. I continue to simmer the soup for 20 minutes, stirring throughout to avoid burning.
Serve: I serve the soup hot, with some crusty bread. Enjoy!
My #1 Secret Tip for this vegan mushroom and wild rice soup recipe is to saute the mushrooms until they start browning. I do this so that the mushrooms release their moisture and deepen their flavor profile. Skipping this step may lead to watery-tasting mushrooms.
Other Tips To Keep In Mind:
- Stick with wild rice: I always use wild rice for this recipe, as it holds its texture well during long simmering. It is also more nutrient-dense than white rice.
- Slice mushrooms evenly: My mushrooms are sliced into similar sizes, so they cook at the same rate.
- Do not crowd mushrooms: A large pot also ensures that my mushrooms are not overcrowded while sauteing, giving them a better chance to brown.
- Adjust thickness: If my soup thickens too much, I stir in an additional splash of vegetable broth or milk until it has reached my desired consistency.
- Stir to avoid burning: The gluten in the flour will stick to the base of the pot and burn as it continues cooking. To avoid this, I make sure to stir throughout the second stage of simmering.
📖 Variations
I have experimented with this soup, and these are 3 variations I have tried and loved:
Protein boost: During the last 5 minutes of cooking, I add 1 cup of cooked white beans, chickpeas, or lentils to the soup. The texture of the pulses adds another dimension to the soup, while making it a more complete meal.
Creamy cashew: For an extra creamy and nutty richness, I add 1/2 cup of my vegan cashew cream sauce into the soup, and continue cooking for a few minutes until thick. My husband is a cashew fanatic and insists on this addition whenever I make this soup.
Extra vegetables: For some added color and freshness, I add 1 cup of chopped kale or spinach into the soup during the final 3 minutes of cooking. I have also added 1/2 cup diced zucchini, which I saute in the pot before the mushrooms.
🍽 Serving Suggestions
In my experience, people either love or hate mushrooms. And then there is a rare breed of person who will tolerate anything regardless of personal preferences. The anti-picky eater, if you will. For this kind of person, I recommend serving this soup with some of my homemade gluten-free croutons. But if you are a lover of edible fungi, I highly recommend pairing this soup with a side of mushroom toast!
A friend of mine who is a late-in-life vegan told me that his favorite flavor combination used to be bacon, mushroom, and garlic. On pizza, on pasta, on EVERYTHING! Last week I had him over for dinner, and the gloomy weather was begging for a hearty soup. I took this opportunity to serve this soup with pieces of vegan mushroom bacon and a side of my vegan garlic bread. Obviously, it was not the same as his previous combination, but in his words, it was “pretty darn close!”
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover soup in an airtight container in the refrigerator for up to 5 days.
Freezing: For freezing, I first allow the soup to cool completely, then store it in freezer-safe containers in the freezer for up to 1 month.
Reheating: If frozen, I allow the soup to thaw in the refrigerator overnight. To reheat, I warm the soup in a saucepan over medium heat while stirring occasionally. If it has become too thick, I loosen it up with vegetable broth or plant milk.
❓Recipe FAQs
Wild rice has a much firmer outer layer that requires a longer cooking time compared to other types of rice. That is why I like it for this soup. I simmer it for long enough so that it cooks, but it retains the signature chewy texture and does not become mushy.
Sometimes I like using a medley of mushrooms in this soup, depending on what is available. For a soup, I like using white mushrooms, oyster mushrooms, and shiitake mushrooms. Dried mushrooms add an incredible intensity, and the soaking liquid can be used as a broth in the soup.
If my soup is too thin, I simmer it for a bit longer, without the lid. This gives the rice a chance to release more starch into the broth and thicken it as it reduces. Alternatively, I create a cornstarch slurry and whisk it into the soup while it is on the heat. I recommend using 1 heaped tablespoon of cornstarch that has been thoroughly mixed into 2 tablespoons of water.
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📋 Recipe Card
Vegan Mushroom And Wild Rice Soup
If you want hearty, nutritious comfort in a bowl, you need to make this vegan mushroom and wild rice soup. I combine savory mushrooms, earthy wild rice, and creamy plant-based milk to create a textured and fulfilling soup that is ready in just 1 hour. This soup should be a part of everyone’s winter menu.
Servings: 4
Calories: 207kcal
- My #1 Secret Tip for this vegan mushroom and wild rice soup recipe is to saute the mushrooms until they start browning. I do this so that the mushrooms release their moisture and deepen their flavor profile. Skipping this step may lead to watery-tasting mushrooms.
- Stick with wild rice: I always use wild rice for this recipe, as it holds its texture well during long simmering. It is also more nutrient-dense than white rice.
- Slice mushrooms evenly: My mushrooms are sliced into similar sizes, so they cook at the same rate.
- Do not crowd mushrooms: A large pot also ensures that my mushrooms are not overcrowded while sauteing, giving them a better chance to brown.
- Adjust thickness: If my soup thickens too much, I stir in an additional splash of vegetable broth or milk until it has reached my desired consistency.
- Stir to avoid burning: The gluten in the flour will stick to the base of the pot and burn as it continues cooking. To avoid this, I make sure to stir throughout the second stage of simmering.
Calories: 207kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1040mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g