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This vegan mushroom and wild rice soup is full of comforting, savory flavor! Hearty wild rice, meaty mushrooms, and fresh vegetables combine in a creamy broth making for one of the best soups ever. Plus, it can easily be made gluten-free and oil free.
Whenever soup season comes around I always crave a big bowl of cozy soup to warm me up! This creamy mushroom rice soup is a go-to for me since it requires minimal effort with an easy cooking process. Honestly, no matter the time of year you'll love this great recipe!
The next time you're craving soup with rich flavors and creamy texture give this vegan mushroom wild rice soup recipe a try! It is a fast and healthy option perfect as a starter, side, or main meal. Keep reading to see some of my favorite serving suggestions and variations.
👩🏽🍳 Why You'll Love Vegan Mushroom And Wild Rice Soup
- Quick & Easy: This creamy soup comes together in just 1 hour, with 10 minutes of prep time and 50 minutes of cooking time.
- Nourishing: The hearty mushrooms and chewy wild rice provide a ton of vitamins and minerals for this mushroom and rice soup. It is a great source of vitamin B, magnesium, and antioxidants!
- Plant-Based: Accommodate family members or guests who prefer a dairy-free diet! This soup uses vegan milk for the perfect level of creaminess without animal products.
- One-Pot Recipe: You'll just need one pot for this vegan mushroom soup recipe. It is perfect for busy days when you want easy cleanup.
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🥘 Ingredients
This dairy free mushroom soup recipe uses nourishing, simple ingredients easily found at any grocery store! See the recipe card at the bottom of the post for the nutritional information.
- Olive Oil: Use extra virgin olive oil to saute the vegetables, bringing out the best flavors for this vegetarian wild rice mushroom soup.
- Veggies: Use diced carrots, celery, white onion, and garlic for this delicious soup.
- Mushrooms: I prefer to use sliced cremini mushrooms (also known as baby bella mushrooms) in this soup, but other mushrooms would work fine as well!
- Herbs: Dried thyme and sage bring comfort to the vegetarian mushroom wild rice soup with their wholesome, earthy flavor.
- Flour: Use all-purpose flour to thicken the broth, allowing for a creamy soup that feels more hearty and satisfying.
- Vegetable Broth: The veggie broth gives this plant based mushroom soup an extra boost of flavor compared to using plain water. Vegetable stock would work, too.
- Wild Rice: Add fiber and nutrients with this healthy grain! It has a hearty texture and slightly nutty flavor.
- Plant-Based Milk: Any vegan milk will do for this soup, adding richness and some additional nutrition. I personally like to make this wild rice soup with coconut milk!
- Salt & Pepper: Add some sea salt and black pepper to taste!
🍲 Ingredient Substitutions
- Oil: Avocado oil or coconut oil would work here! Alternatively, try vegan butter for added flavor in this vegan wild rice mushroom soup recipe.
- Veggies: Use your favorite vegetables in this soup! Green onion, shallots, and butternut squash all make great additions.
- Mushrooms: White mushrooms or oyster mushrooms can also be used for this vegan mushroom rice soup.
- Flour: Use gluten-free all purpose flour, oat flour, cornstarch, or arrowroot as alternatives to the regular flour in this vegetarian mushroom soup.
- Broth: Chicken broth can be used, keeping this mushroom soup dairy free but not vegan.
- Rice: Try this soup with black rice, white rice, red rice, or brown rice. Just be mindful that the cook time will vary with each rice, and they all absorb liquid differently.
- Milk: Almond milk, oat milk, or regular milk can be used in this soup recipe!
🔪 How To Make Vegan Mushroom And Wild Rice Soup
This vegan mushroom and wild rice soup recipe is easy with only 10 minutes of prep time! Here is how to make vegan mushroom soup:
Rinse Rice, Saute Veggies: Rinse and drain the wild rice, set aside. Heat the oil in a large soup pot or dutch oven. Add the carrots, celery, onion and minced garlic. Sauté until softened, 3-4 minutes.
Saute Mushrooms: Next, add the sliced mushrooms and continue to sauté for another 3-4 minutes to cook the mushrooms.
Add Herbs & Flour: When the vegetables are soft, sprinkle in the dried thyme and sage, along with the all-purpose flour. Stir and continue to cook for another 2-3 minutes.
Add Broth & Rice: While stirring, combine the vegetable broth and wild rice in the large pot.
Simmer: Bring to a boil over medium-high heat. Then, reduce heat and cover with a lid. Simmer on low heat for 20 minutes.
Add Milk, Simmer: Remove the lid and pour in the milk. Continue to simmer for another 20 minutes, stirring throughout that time to ensure the soup doesn't burn.
Serve this creamy wild rice soup warm, with some crusty bread on the side. Enjoy!
💭 Expert Tips
- Cook Rice In The Soup: This delicious soup gains its deep rich color from cooking the wild rice in the soup and not separately. This infuses the flavor and colors throughout the soup!
- Try A Wild Rice Blend: A wild rice blend can be used instead of using all wild rice. This will result in a lighter colored soup. Keep in mind you may need to add more broth as the wild rice blend will absorb more liquids than wild rice alone.
- Don't Use Regular Rice! White rice doesn't need nearly as much time to cook, so if you use white rice instead of wild rice, your rice will become mushy once cooked in the soup.
- Make A Double Batch: This soup serves 4, so make a double batch if you have a larger crowd or if you want some leftovers to enjoy the next day.
- Don't Forget To Season! Salt and pepper are critical to bringing out the flavor of this soup. Season with both generously to taste, and adjust as needed.
- Alternative Cooking Methods: An instant pot or pressure cooker can be used to make this creamy vegan mushroom wild rice soup, but you will have to experiment with adjusting the cooking time.
📖 Variations
- Thinner Soup: For a lighter soup, reduce the milk and use some water.
- Creamier Soup: For a richer, creamier soup, substitute the milk with coconut cream, cashew cream, or heavy cream.
- Different Flavors: Add in a variety of fresh herbs or vegan poultry seasoning to the broth for new flavors in this wild rice soup recipe. Additionally, you can add a splash of white wine, nutritional yeast, or balsamic vinegar for an intriguing flavor profile.
- Add Protein: Give this hearty soup a boost of protein with the addition of white beans or lentils. This will make for a more well-rounded full meal!
🍽 Serving Suggestions
Serve creamy mushroom wild rice soup with your favorite crusty bread and a sprinkle of fresh parsley! It is the perfect side dish or main meal when you want something light and easy. For some garnishes, try a dollop of sour cream, swirl of coconut milk, or sprinkle of vegan parmesan cheese!
It's super tasty with a spinach and arugula salad or sourdough grilled cheese, if you want a larger meal! Additionally, I love pairing mushrooms with potatoes! Try the soup out with these healthy baked potatoes for the ultimate comfort food.
🙌 Dietary Adaptations
This mushroom wild rice soup is already vegan and dairy-free! However, you can easily make a few more adjustments depending on your dietary needs:
- Gluten-Free Option: For a gluten free alternative use gluten free flour or you can thicken the soup with a cornstarch slurry (1-2 tbsp cornstarch and 2 tbsp water mixed together. Adjust the amount needed depending on the desired consistency) near the end of cooking.
- Oil-Free Option: Saute the vegetables in a little bit of broth or hot water, instead of the olive oil for an oil-free mushroom soup with wild rice.
🫙 Storage Directions
Here is how to store and keep this creamy vegan wild rice soup:
- Refrigerating: Leftover vegan mushroom wild rice soup can be stored in the fridge in an air-tight container for up to 5 days.
- Freezing: This soup can be frozen for up to 1 month, in a freezer-safe container. When ready to enjoy, let the soup thaw in the fridge first.
- Reheating: Pour soup into a saucepan and warm over medium heat on the stove top for about 5-7 minutes. Alternatively, add soup to a microwave safe bowl, cover with a paper towel, and heat for 1-2 minutes.
❓Recipe FAQs
HOW DO I PROPERLY CLEAN AND PREPARE MUSHROOMS FOR THE SOUP?
To clean mushrooms, rinse them under cold water in the sink to remove any dirt or residue. Some spots may need to be gently rubbed away. Then, dry the mushrooms by patting them with a clean kitchen towel or paper towel. Slice the mushrooms (if not using pre-sliced), and then they are ready to go for this vegan wild rice and mushroom soup.
HOW DO I PREVENT THE RICE FROM BECOMING MUSHY IN THE SOUP?
To avoid rice swelling up and getting too much you can cook it separately, adding it in once the soup is done cooking. However, if you follow this creamy vegan wild rice soup recipe your rice should turn out completely fine!
Wild rice usually needs to be cooked for about 40-45 minutes and is heartier than regular rice. Add the wild rice and broth to the pot with the soft, cooked veggies. Bring it to a boil, then simmer for 20 minutes. Then, you will add milk and simmer for an additional 20 minutes or until the rice is complete! Just keep a close eye and taste some of the rice throughout the cooking process. It should have a bit of a chewy texture.
HOW DO I ADJUST THE CONSISTENCY OF THE SOUP IF IT'S TOO THICK OR TOO THIN?
If the soup is too thick, simply add some water, broth, or plant-based milk to thin it out to your ideal consistency. If the soup is too thin, you can thicken it by adding additional flour or cornstarch.
