This Vegan Mushroom Wild Rice Soup is seriously SO creamy that you would never guess it is completely dairy-free & made with no cream! If you are on the hunt for a delicious vegan soup recipe that is actually filling, this hearty & gluten-free mushroom wild rice soup that can be made in one pot is here for you.
Why you will love this wild rice soup
Did I mention this dairy-free soup is still ridiculously creamy?! I used to love chicken and wild rice soup before I went vegetarian 10 years ago. Until today, I had not eaten anything nearly as satisfying and I have to say this hearty soup may even be better than the original!
As you can see from my Vegan Truffle Mac and Cheese, Vegan Cauliflower Alfredo, and Vegan Lemon Butter Pasta, I have a thing for making healthy & dairy-free alternatives of my favorite recipes cream-filled recipes.
Also, this recipe is naturally gluten-free using wild rice as the grain in this soup. Plus, this vegan mushroom soup has only 8 ingredients! I don't know about you, but I ALWAYS down for a soup recipe with minimal ingredients and fewer trips to the grocery store.
Ingredients:
Fun Fact about wild rice:
Okay guys, give me a minute to geek out here. Did you know that wild rice is...NOT ACTUALLY RICE! It resembles white and brown rice and is closely related, but it's actually a grass seed that grows in lakes.
On the plus side, it actually has more protein, minerals, and B vitamins than white or brown rice though. For this recipe, I chose to use Lundberg Farms Wild Rice Mix which is a mix of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Wehani Red Rice, and Black Rice.
How to make vegan mushroom rice soup from scratch
This soup requires only one pot. YAY! That being said, there are some crucial steps to make this mushroom cream soup as flavorful as possible.
First, rinse & soak the wild rice before cooking with it:
Why do we rinse rice before cooking with it? To remove some of the starch and, frankly, the dirt! While we want some of the starch from the rice to thicken the soup, it's good to remove most of it so the soup doesn't get TOO thick (yes it is possible).
Also, I recommend soaking the rice for 15-30 minutes before cooking it. This helps speed up the cooking process and leads to much chewier wild rice. I soak my rice when I am cutting the veggies and sautéing them, so this step should not add any more time to this recipe.
Sauté the mushrooms, onions, & garlic:
This is where ALL the flavor gets added to the dish.
Since we are only using one pot for this recipe, first add in the melted butter to your soup pot.
Once it's hot and bubbly, add in the thinly sliced mushrooms, diced onions, and minced garlic and sauté for 10-15 minutes until all the water has evaporated. The end result should be browned and crispy mushrooms, caramelized onions, and slightly browned garlic (see below for reference).
The mushrooms don't all need to be crispy, but most should be, which is why it's essential to slice the mushrooms very thin. At the very end, add in the spice mix of dried parsley, salt, and pepper.
DO NOT add the salt until the very end as it will draw out too much moisture from the mushrooms and it will be virtually impossible to get those crispy good slices in 15 minutes or less.
Add in the mushroom rice soup ingredients & cook the soup:
Now that we have some crispy browned veggies, it's time to pour in the rest of the ingredients. Pour in the veggie broth, wild rice, and coconut milk and stir everything together. Make sure to scrape up any mushrooms or onions that are stuck to the bottom of the pan so they can get mixed into the soup.
Then, bring the soup to a boil, reduce the heat to a simmer, and cook for 20 minutes covered.
At the 20 minute mark, remove the soup lid, stir the soup, and let it cook an additional 20 minutes uncovered. Cooking it uncovered in the last half helps some of the water evaporate and leads to a thicker soup. If you want a thinner soup, just leave the lid on during these last 20 minutes!
FAQ for this recipe:
Can I cook this recipe with white or brown rice?
Yes! However, this changes the recipe A LOT. If you are planning to cook this recipe with white rice, the cooking time after adding in the rice goes from 40 minutes to 15-20 minutes.
Wild rice requires much more time to cook. White rice is also starchier rice and will make this soup MUCH thicker. I've tried this recipe with white rice and it's still delicious, but please make sure to adjust the cooking time!
What can I substitute coconut milk for?
Coconut milk makes this soup TRULY creamy, so I don't recommend swapping it out if you don't have to. However, I realize we all have different dietary preferences, and any other plant-based milk works as a substitute. The best milk alternative would be oat milk, rice milk, or cashew milk.
What mushrooms work best for this recipe?
I used a mix of Crimini mushrooms, white button mushrooms, and Shiitake mushrooms for this soup. However, most common mushroom varieties should work. Chanterelle mushrooms or porcini mushrooms would both be great additions!
Can I store this soup as leftovers?
Yes! However, expect a thicker leftover that resembles a risotto. After sitting overnight the rice tends to soak up even more veggie broth and becomes a thick mixture similar to risotto. Plus, coconut milk solidifies in the fridge contributing to the thick texture.
To give leftovers a soup-like consistency, just add in some additional veggie broth and heat up in a pot on the stove. Alternatively, enjoy as a thicker risotto-like soup. I promise it's still delicious!
By the way, this soup will keep in the fridge for up to 4 days or freezer for up to 1 month in a closed container.
Does this soup work with frozen/pre-cooked rice?
Yes! However, you're going to have to reduce the amount of veggie broth you add to the soup. Uncooked rice soaks up the broth when it is cooked and, if if you use the same amount of veggie broth with pre-cooked rice, your soup will be too watery and not creamy. I recommend changing the veggie broth from 5-6 cups to 3-4 cups. (depending on the thickness you want).
Follow the instructions on the frozen/ pre-cooked rice to reheat and set it aside. Then, follow the recipe below through step 5 (except do not add the rice and reduce the veggie broth to 3-4 cups). At the 20 minute mark, add in the rice and cook uncovered for another 5 minutes or so until everything is well mixed.
What goes with a vegan mushroom soup?
Personally, I find this soup filling and satisfying all on its own. However, I do like to serve this soup with a thick slice of vegan garlic bread or spelt bread to soak up any excess liquid! It also goes great with a fresh and crispy side salad like my Chickpea Arugula Salad.
This Vegan Mushroom Wild Rice Soup is truly hearty, filling, and nutritious. I promise you won't be able to tell there is no dairy or cream in this recipe. Plus, it's probably when of my favorite soups when I am feeling under the weather. This soup will truly warm you up from the inside out!
-TSG
More SGTO vegan soup recipes you will love:
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Vegan Mushroom Wild Rice Soup
Ingredients
- ¾ cup wild rice blend
- 4 cups mushrooms diced (I used a mix of white button, Crimini, & Shitake)
- 1 cup white onion diced
- 2 cloves minced garlic about 1 Tbsp
- 2 Tablespoon vegan butter or oil
- 1 teaspoon dried parsley
- 5-6 cups vegetable broth I start with 5 and add up to 6 for a slightly thinner soup
- 14 ounce can coconut milk
- salt & pepper to taste
Instructions
- First, rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes.
- While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions.
- Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir consistently to evenly cook the vegetables.
- Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.
- Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.
- At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through. (Please note, if you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20 minute mark).
- Remove the soup from the heat and let it sit for 5 minutes to thicken. Finally, serve and enjoy!
Notes
- I used a mix of Crimini mushrooms, white button mushrooms, and Shiitake mushrooms for this soup. However, most common mushroom varieties should work. Chanterelle mushrooms or porcini mushrooms would both be great additions!
- Coconut milk makes this soup TRULY creamy, so I don't recommend swapping it out if you don't have to. However, I realize we all have different dietary preferences, and any other plant-based milk works as a substitute. The best milk alternative would be oat milk, rice milk, or cashew milk.
- If you are planning to cook this recipe with white rice, the cooking time after adding in the rice goes from 40 minutes to 15-20 minutes. Wild rice requires much more time to cook. White rice is also starchier rice and will make this soup MUCH thicker, so you may want to add slightly more broth.
- Soup can be stored as leftovers in a closed container in the fridge for up to 4 days or in the freezer for up to 1 month. Any leftovers will thicken substantially as the rice will absorb the liquid, so add in extra vegetable broth for a soup-like consistency when eating leftovers.
- To get the rich color you see pictured, it's crucial to use a high quality thick veggie broth/stock. I used Pacific Foods Brand.
Heather says
I added carrots, fresh rosemary, sage and thyme! So yummy! The broth is so delicious! Thanks for sharing!
Megan says
So glad you liked it!!
Kimberly says
So good! I’ve made it 3 times in five days!!! We love it!!
Megan says
Love that! Thanks for the review 🙂
Nancy K says
This was sooooo good! I made it twice already. Make sure to use really good vegetable broth. Thank you for this fabulous forever recipe!
Megan says
So true and glad you enjoy it!!
Lorena says
Freaking amazing every single time.
Megan says
Yay that's what I love to hear!
Jennifer says
I found this recipe today and made it for dinner tonight. I used a combination of Shiitake, white button and baby portobello mushrooms. It was super easy and delicious! Thanks for the recipe!
Susan McCarthy says
This soup is very satisfying! I served with almond bread and salad. My husband likes it with hot sauce, not me! I diced the mushrooms as directed in the ingredients list but then in the directions it stated to slice them thin. So some got sliced thin. None of them became crispy but the flavor is good. I used 16 oz. of mushrooms and extra garlic. Yum!
Megan says
Love to hear you both enjoy it thanks for sharing!!
Alexis says
I’ve never commented on a recipe blog before but this is so delicious I had to drop you a note. I don’t eat garlic or onion so I subbed with leeks. I accidentally cooked the rice separately but it worked out fine. So warming and filling!
Megan says
So happy to hear that thanks for the review!
J says
We loved this!
Jennifer Hummel says
Hi, can I make this in a slow cooker?
Megan says
Maybe, however, I'm not sure how long it takes or if any adaptions need to be made as I have never tried it.
Brigid says
I made the soup this morning I used quinoa instead of wild rice, that's what I had in my house and I didn't want to use. I only used half can of coconut milk, I'm also making a pumpkin soup. I actually took two spoonfuls of the mushroom mixture and put it into the pumpkin soup and put two spoonfuls of the pumpkin soup into the mushroom soup giving each one a little bit of extra flavor. I just hope both soups is going to be creamy enough. I've never made a mushroom soup at all before thank you for a great start.
Brigid says
I should say I didn't want to use brown rice*
Megan says
Hope it works out! I've never tried quinoa in this soup but adding a little less broth/coconut milk is probably a good idea.
Courtnay says
Hi there! I'm planning to make this soup tonight & I got the Pacific Foods vegetable broth, but I didn't get low sodium one. (I saw you had the low sodium veggie broth in your pic above) so I'm wondering if I should omit the salt or still add it in? What do you think? I'm stressed it's going to be too salty. ha. Thank you!!
Megan says
With soup you can start with no salt and always season at the end 🙂 I'd suggest doing that and just adding salt to your liking!
valerie nicholson says
This was very tasty. It was a big hit for my family including my picky kids and meat loving father. Thanks for the recipe!
Megan says
Love to hear the whole family liked it thanks for the review 🙂
Lonna says
This was delicious! Just starting the transition to a plant based diet and this was a perfect and easy recipe! I love mushrooms so I will definitely be making it again! Delicious!
Megan says
So happy you enjoyed it- perfect way to start eating more plant-based 🙂
Melony says
Just wondering where the rich, orange color comes from in your soup? The only ingredient I thought it could be from was your broth. It looks delicious. Mushroom soups that I normally make always seem to turn out a little gray in colour. Thank you!
Megan says
The broth definitely makes a huge difference! I linked the broth I used in the blog post- it's from Pacific Foods, and I've found it leads to a much richer soup color as it's orange vs. a light yellow. Hope that helps!
Willow says
Do you have any suggestions for a rice replacement? I want to make this for a friend (I've made it before and loved it -- added some wine and it was perfect!) but she hates rice in soups. Would some kind of bean or other grain work?
Megan says
I'm not sure! You could try orzo as that acts similar to the white rice option- but it may end up thicker and less like a soup. Beans wouldn't soak up any liquid, so it would be way too thin. Hope that helps!
Christin says
Delicious. Made this for dinner tonight & it turned out lovely. Thank you. Xoxo.
Megan says
So happy you enjoyed it!
Deborah says
Made this soup tonight and really enjoyed it. I did switch out the full coconut milk for a lite coconut milk and I still really loved the flavor and it was still creamy. I am newer to plant based eating so I am trying all sorts of new recipes, I will be making this again for sure. Thank you for such a nice, belly warming soup.
Megan says
So happy you enjoyed it and hope you find many more plant-based recipes to try here 🙂