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

Cook Time: 55

Total Time: 1

Servings: 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.

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!