Creamy Vegan Mushroom Wild Rice Soup

This vegan Mushroom Wild Rice Soup is creamy, satisfying, and made in a single pot, so it’s perfect for a weeknight dinner! 

Some soups are more properly classified as pureed salads served warm in a bowl.

Don’t get me wrong, veggie soups are delicious, but it’s hard to make a meal out of them without adding some protein or maybe a sandwich on the side. This vegan mushroom wild rice soup is another story, though—with the meaty mushrooms, hearty wild rice, and creamy broth, it’s super satisfying and definitely meal-worthy! 

To say we enjoyed this soup would be an understatement. I loved using mushrooms to “beef up” the soup, and they add such a delicious umami flavour. The earthy, chewy wild rice is delicious in every bite and adds a beautiful texture to this soup. Plus, it’s so pretty, right?!

Is Wild Rice Actually Rice?

So technically speaking, wild rice isn’t actually rice. It’s the seed of an aquatic grass that’s native to North America. It has a chewy texture and nutty flavour that you’ll love.

You can find wild rice in most grocery stores these days, but if you can’t find it (or don’t want to use it), you can substitute brown rice, black rice, red rice, or even quinoa or wheat berries. Just note that the cooking time will be different if you substitute another ingredient for the wild rice.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Coconut oil, olive oil, or vegan butter
• Carrots
• Celery
• Red onion – Shallots or a yellow onion can be used if you prefer.
• Garlic
• Baby Bella or white button mushrooms
• Flour – Use gluten-free flour to make this recipe gluten-free. I like Bob’s Red Mill.
• Wild rice
• Vegetable broth – Use store-bought or homemade vegetable broth.
• Dried oregano
• Fresh thyme
• Sea salt and black pepper
• Coconut milk or almond milk

What’s the Difference Between White Mushrooms and Baby Bella Mushrooms?

White mushrooms are the most common type of mushroom, and they have a mild taste and firm texture. They’re also the most inexpensive mushroom variety!

Baby bella mushrooms are a slightly larger, darker version of white mushrooms—they’re still pretty mild in flavour, but they do have a more robust taste. As their name suggests, they fall somewhere in between white mushrooms and portobellos in appearance and flavour.

How to Make Vegan Mushroom Wild Rice Soup

Ready for a delicious dinner? Here’s what you’ll need to do!

Cook the vegetables. Heat the oil or vegan butter in a large pot set over medium-high heat. Add the carrots, celery, onions, garlic, and mushrooms and sauté for about 8 minutes.

Add most of the remaining ingredients. Sprinkle the flour over the vegetables, and stir to coat. Next, add the wild rice, vegetable broth, dried oregano, and thyme. Season with salt and pepper, then bring the soup to a boil.

Simmer. Once the soup has come to a boil, reduce the heat and simmer for 50 to 60 minutes, stirring about every 10 minutes. The soup will be done when the wild rice is fluffy and tender. 

Finish. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes, or until heated through. Remove from the heat and season to taste.

Tips for Success

This soup is easy to make, but these tips will help make sure your vegan Mushroom Wild Rice Soup turns out perfect!

• Use full-fat coconut milk for the creamiest results. Almond milk or lite coconut milk work too, but full-fat coconut milk is best for matching the consistency of a soup made with heavy dairy cream.
• Want a thicker soup? Stir together a tablespoon or two of flour with some of the hot broth, then pour this mixture into the soup.
• Prefer a thinner soup? Add extra broth and adjust the seasonings accordingly.

How to Store and Reheat

This soup will keep in the fridge for up to 5 days when stored in an airtight container. You can reheat it in the microwave or on the stovetop.

Can This Recipe Be Frozen?

Yes, this recipe can be frozen in an airtight container for up to 3 months. You can either reheat it from frozen or let it thaw in the refrigerator, which will shorten the time needed to warm it up in the microwave or on the stove.

Enjoy friends! If you make this vegan mushroom wild rice soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Creamy Mushroom Wild Rice Soup

Servings: 8 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 25 minutes mins

This Mushroom Wild Rice Soup is creamy, satisfying, and made in one pot, so it's perfect for a weeknight dinner!

5 (from 112 ratings)

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Ingredients

• 2 tablespoons coconut oil, olive oil or vegan butter
• 2 medium carrots, finely diced
• 3 stalks celery, chopped and bottoms removed
• 1 large red onion, finely diced
• 2 cloves garlic, minched
• 8 ounces baby Bella or white button mushrooms, sliced
• 2 tablespoons flour*
• 1/2 cup wild rice
• 4 ½ to 5 cups vegetable broth*
• 1 teaspoon dried oregano
• 1 tablespoons fresh thyme
• sea salt and black pepper
• 1 cup coconut milk *, or almond milk
• crusty bread, to serve with

Instructions 

• In a large pot over medium high heat, add the oil or vegan butter.
• Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
• Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
• Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
• Remove from stove and serve alongside some bread. Enjoy!

Notes

1. If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into  a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
2. I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
3. You can increase the servings of anything apart from the rice.
4. This recipe can easily be doubled.
5. For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
6. This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.

Calories: 157kcal, Carbohydrates: 16g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Sodium: 584mg, Potassium: 269mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2878IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Dinner, Soups

Author: Jessica Hylton