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:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Vegan Mushroom Wild Rice Soup
Ingredients
- ¾ cup wild rice blend
- 4 cups mushrooms diced (I used a mix of white button, Crimini, & Shiitake)
- 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.
Kate says
I have a question. Are you using full fat coconut milk, non fat, or partial fat?
Megan Horowitch says
Full fat canned coconut milk 🙂
Jenna says
This is my new favourite soup! Made it twice already this week. I thought the rice was going to get mushy the next day, but it didn’t! Soaking the rice for 30 minutes exactly like the recipe says really makes the difference. Thank you!
Megan Horowitch says
Thank you! So glad you liked it 🙂 Yes soaking the rice before cooking makes such a big difference!
Marianne says
Can you use an instant pot to make this soup?
Megan Horowitch says
I haven't tried it so I am not sure. I think there would probably have to be some modifications.
AC says
I decided to blend the ingredients after they simmered as I do not like big pieces of mushroom and the results were phenomenal. One of the best soups I have ever made. Did not disappoint.
Bri says
This was amazing!! I am not vegan so I used ghee to cook the veggies and the soup turned out so delicious and flavorful. I enjoy thicker soups so it was the perfect consistency for me the next day and I didn't have to add any broth. Thanks for the awesome recipe!
Megan Horowitch says
So glad you enjoyed it 🙂
Katie says
Hi! I can’t use coconut milk due to the saturated fat levels and my bf having super high cholesterol (that were working on lowering) do you think extra creamy oat milk would work as a substitute!?
Megan Horowitch says
I haven't tried it personally but others in the comment section have mentioned using soy/oat milk with success 🙂
Katie says
Hi! I can’t use coconut milk due to the saturated fat levels and my bf having very high cholesterol (that were working on lowering) do you think extra creamy oat milk will work as a substitute!?
Jennifer K. says
I made this soup last week and my whole family loved it! I'm making it again tonight 🙂
debbie rosenbaum says
This soup was perfect for a cold winter night! I did use low fat coconut milk. My husband who doesn't love mushrooms thought it was delicious. Will definitely make again. All of your recipes are wonderful!
Anne says
Just made this for my bookclub in chilly Canada (socially distanced, of course). We ate it outside and it was so yummy. The gals LOVED it - you made me look so good!
I forgot that I didn't have parsley, so I used tarragon. This is definitely going in my "everyone loved it" file. Thank you so much.
Megan Horowitch says
Thank you so much for sharing, tarragon sounds like a delicious twist!
Cheri says
I have made this several times and it’s wonderful. The only thing I changed was the milk. I use cashew milk.
Megan Horowitch says
Glad to hear it works well with cashew milk as I know a lot of people asked about that 🙂 Thanks for sharing!
Cheri says
I’m about to make it again to take and share with friends in northern IL. This will be perfect on Saturday after shopping, it’s going to be cold and this soup is rich and filling. Thank you for the recipe.
Megan Horowitch says
You're so welcome, so happy you love it!
MandyAndersenFit says
This is literally the best soup I have ever eaten, by far. In fact, I have never left a review before, and this definitely warranted a review. The only change I made was 4 cups of broth (I love a denser soup) and I added a couple handfuls of baby spinach (cause I love mushrooms and spinach together) and it was amazing!!
Rebecca says
This soup is delicious! Even my husband ate it. I did kick it up a notch because I don’t add salt when I cook, so I deglazed the pan after sautéing the vegetables with a tablespoon of red wine vinegar, and then stirred in 3 cups of organic baby spinach and 2 tablespoons of nutritional yeast after it was done cooking. Amazing!
Megan Horowitch says
Thanks for sharing, those sound like great additions!
Mandy says
Oh I wish I would have thought about nutritional yeast. I also added spinach and it was divine.
Brianna says
Hello!
I found this recipe and it looks delicious. I have Brown rice.. Would your white rice directions be the same for brown rice?
Megan Horowitch says
Yes they would be! I believe brown rice may take a tiny bit longer to cook, but the liquid adjustment recommendations would be the same.
Sapphire Bennett says
this looks delicious! i was wondering, can this be frozen?
Megan Horowitch says
I’ve actually never frozen it- it doesn’t last that long haha! But I believe it would work. You just would want to store as individual servings for the best re-heating results. Also, it will get much thicker if left to freezer so just keep in mind it may be more of a risotto texture vs. soup once reheated. Hope that helps!
Angela says
Once the lid is removed, the temperature is left on low/simmer? I am making it now and, after removing the lid, I checked on it 20 mins later to see a skin on top and nothing seemingly happening. Thank you
Megan Horowitch says
Hi, yes cook covered 20 minutes and uncovered for 15-20 minutes. I'm not sure what you mean by by a skin on top? The best way to tell if the soup is done is to check if the rice is cooked and the soup with thicken quite a bit.
Abby says
I love mushrooms and was dying to make these, but I didn’t have wild rice. I did one cup of white rice, four cups of broth, a 13.5oz can of coconut milk. I brought to boil, reduced to simmer, covered for five minutes, and then let it go uncovered for another five, and that was that. My rice is cooked perfectly and, as the soup is sitting, it’s thickening. My 18 month old toddler DEVOURED his portion and then some. 10/10
Megan Horowitch says
Love hearing it worked with the substitutions, thanks for sharing!!
Amanda DiGiovanni says
Made this for Thanksgiving and everybody loved it!!! It came out sooo good! Thanks so much for this recipe 😊
Alex says
It's hard to get vegan butter in my country, could I use oil as a vegan alternative? 🙂
Megan Horowitch says
Yep that works!
Julie Banta says
Had this for lunch - great recipe. I've had to change my diet recently and will be a keeper. The hubby loved it too. Subbed with brown rice and almond milk - next time I will go up on the veggie broth a little. Can't wait to try more of your recipes!