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a bowl of mushroom wild rice soup with toast

Vegan Mushroom Wild Rice Soup

A creamy & dairy-free soup with wild rice, meaty mushrooms, onions, and a truly flavorful soup broth. The most comforting vegan & gluten-free soup!
4.68 from 340 votes
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Course: Vegan Soups + Stews
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 4 servings


  • 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


  • 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!


  • 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.


Serving: 1bowl | Calories: 440kcal | Carbohydrates: 39g | Protein: 10g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1245mg | Potassium: 761mg | Fiber: 6g | Sugar: 10g | Vitamin A: 633IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!