Mushroom Wild Rice Soup – Vegan, Creamy and One Pot

By Jessica Hylton - - Updated

This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal! It’s so comforting, filling and incredibly easy to make.

Overhead view of mushroom wild soup in two bowls, with bread dipped in the bowls.

I want to introduce you to the biggest rice lover on earth – my husband. No really, if you think you love rice more than him, you’re probably wrong. As a result, myself – a not so much rice lover, has tried so many different types of rices and as a result, I really do like it now. White, jasmine, jade, forbidden, wild rice and so much more. In fact, chances are we’ve tried every variety on the market.

Overhead view of mushroom wild rice soup in a white bowl with a slice of bread dipped in.

So when I got some requests to make wild rice soup, I knew it was something that I could definitely handle and that Gav would love. The texture of wild rice is such that it’s almost like a party in your mouth. It’s fibrous, soft but firm, and fluffs up quite a lot. I’ve never had rice in soup before, so I was really interested in it. The Mushroom Wild Rice Soup is definitely perfect for the upcoming cold season. Although, you could enjoy it right now! It’s warm, comforting, filled with fibre and is so filling.

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

Bowl of wild rice soup with a spoon scooping some soup out.

Mushroom Wild Rice Tips

If you’re making this – I would recommend using only wild rice. I saw lots of wild rice blends, but they will definitely cook at a different time than what I’m recommending, and might result in soggy or mushy rice. I’ll add a few tips down below so you can customise it for your own taste. But another top tip is 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.

Personally, I love a soup that’s a slightly thick, but still soup texture. Enjoy, friends!

This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal! It's so comforting, filling and incredibly easy to make. via https://jessicainthekitchen.com
Mushroom wild rice soup with a spoon.

Mushroom Wild Rice Soup - Creamy and One Pot

This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal! It's so comforting, filling and incredibly easy to make.
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Course Dinner, Soups
Cuisine American
Ingredients
  • 2 tablespoons coconut or olive oil or vegan butter
  • 2 medium sized carrots finely diced
  • 3 stalks celery chopped and bottoms removed
  • 1 large red onion finely diced
  • 2 cloves Garlic
  • 8 ounces baby Bella or white button mushrooms
  • 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

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, 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!

Video

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.

Nutrition

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
by Jessica

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Recipe Rating




70 comments

  1. Allison Russell says:

    5 stars
    This recipe is so so good!
    It’s easy to make and very hearty. My husband isn’t big on soup but he loves this one.
    I used canned coconut and added a bit more carrots. This will be a regular meal in our house!

  2. Rachel says:

    5 stars
    Delicious! Curious about how the soup is so yellow in the picture? Mine came out as a pale brown lol. Still delightful and creamy and would definitely make again! 🙂

    • Gavin | Jessica in the Kitchen says:

      Hi, Rachel so happy to hear that you enjoyed it. It’s probably the lighting that was present when we photographed it lol.

  3. Walter Eugene Hopper Sr. says:

    I seen this picture on Instagram and planning on making some. Even in Southern California it has Been around 90 degrees out side. Something warm on a hot day does really cool me off. As drinking a cup of some warm coffee before a workout or a short 30 minute brisk walk. It use to be jogging for 30 minutes but I am now wearing KAF’Os. <

    • I hope you enjoy it, Walter! I like to have something warm whenever I feel for it no matter what the temperature is outside. I really hope it cools you down 🙂

  4. Not Beehive says:

    I made this and loved it. I couldn’t find just wild rice so had to settle for a mixture of brown rice, farro, and wild rice. Next time I’ll use all wild rice if I can find it.

  5. Heather Kemp says:

    5 stars
    This is officially my new favourite soup recipe! So simple to make and so creamy and delicious. A great soup for meal prep as well! Another fantastic recipe – thank you, Jessica!

    • Gavin | Jessica in the Kitchen says:

      Awesome this is so great to read Heather. We’re so happy that you like it this much!

  6. Rachel says:

    This looks amazing! Does it freeze well? If so, I definitely want to try and make this soon.

  7. JANET says:

    Do you think this would freeze well? Not sure how rice does in the freezer?

    • Gavin | Jessica in the Kitchen says:

      Hi Janet, thank you so much for reading this recipe. It actually freezes quite well! I hope this helps.

      • Janet says:

        5 stars
        Made this yesterday, came together super easy and is really flavorful! Mine actually looks exactly like your photo so I was pleased. I did throw in a bit of nutritional yeast and red pepper flakes as I like things with a bit of spice. Looking forward to having it for lunch today!!!

        • Gavin | Jessica in the Kitchen says:

          I’m so happy that it worked and you liked it, Janet! Enjoy your day and thank you so much for leaving a nice review.

  8. 5 stars
    Love this recipe so much!! So easy and so delicious!! Also great for weight loss. I used almond milk. Can’t wait to make more of your recipes!!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much! We’re really happy that you love it!

  9. Tiffany smith says:

    5 stars
    Thank you so much!!! So easy… and without a insta pot! Wow perfect.

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it, Tiffany! Thanks so much for reading!

  10. Ken James says:

    5 stars
    This recipe was amazing! Thanks so much. Quick question: I just finished making it and I notice that yours has a yellowish tint — almost as if you used Turmuric or something similar. How are you getting that yellowish color when mine is pretty neutral looking pallette-wise?

    • Gavin | Jessica in the Kitchen says:

      Hi, Ken thank you so much for leaving this great review. It’s all dependent on your vegetable broth. We used some homemade vegetable broth that was pretty deep in color. I hope this helps!

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