There’s just something cozy about a warm bowl of soup, and this Vegan Wild Rice Mushroom Soup is one of those recipes I keep coming back to.
It’s creamy (without any cream), hearty, earthy, and super filling.
The wild rice gives it texture, the mushrooms add a rich, savory flavor, and everything just simmers together into pure comfort.
It’s the kind of soup that makes your whole kitchen smell amazing.
Why I Love This Recipe
I first made this soup on a rainy weekend with whatever I had in the pantry—and it instantly became a favorite. It’s now my go-to when I need something warm and grounding without a lot of effort. Here’s why:
- Uses pantry staples like rice, carrots, and broth
- Creamy without any dairy
- One pot = less cleanup
- Feels hearty but still light
- Stores and reheats like a dream
Servings + Time
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 cup unsweetened coconut milk (from a can)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons chopped fresh parsley (for garnish)
Ingredient & Tool Image Prompt
Pro Tips
- Rinse your wild rice well—it removes extra starch and keeps the broth clean
- Use canned full-fat coconut milk for creaminess that holds up in soup
- Sauté veggies until they’re soft before adding rice for deeper flavor
- Add cornstarch only if you want a thicker, stew-like soup
- Let the soup sit 10 minutes before serving—it thickens a bit as it cools
Tools Required
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Small bowl (for optional cornstarch slurry)
Substitutions and Variations
- Use white rice or brown rice if wild rice isn’t available (adjust cooking time)
- Swap cremini mushrooms with shiitake or button mushrooms
- Use oat milk or almond milk instead of coconut milk
- Add kale or spinach in the last 5 minutes for greens
- Add white beans for extra protein
Make Ahead Tips
- Chop veggies the day before and store them in containers
- The soup stores great—make the whole batch a day ahead and reheat gently
- Freeze in portions for up to 2 months
How to Make Vegan Wild Rice Mushroom Soup
Step 1: Sauté the Aromatics
Ingredients in this step:
1 tablespoon olive oil, 1 diced onion, 3 minced garlic cloves
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3 minutes until soft. Stir in the minced garlic and cook for 1 more minute until fragrant.
Step 2: Add Carrots, Celery, and Mushrooms
Ingredients in this step:
2 diced carrots, 2 diced celery stalks, 8 oz sliced cremini mushrooms
Add the carrots and celery and cook for about 5 minutes, stirring often. Then stir in the sliced mushrooms and cook for another 5 minutes until they release their liquid and soften.
Step 3: Season the Veggies
Ingredients in this step:
1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, ½ teaspoon black pepper
Sprinkle in the thyme, rosemary, salt, and pepper. Stir well to coat the veggies and let cook for 1 more minute to wake up the herbs.
Step 4: Add Rice and Broth
Ingredients in this step:
1 cup rinsed wild rice, 6 cups vegetable broth
Pour in the wild rice and vegetable broth. Stir everything together, bring to a boil, then reduce heat to a simmer. Cover the pot and cook for 45 minutes or until rice is tender.
Step 5: Add Coconut Milk
Ingredients in this step:
1 cup unsweetened canned coconut milk
Once the rice is tender, stir in the coconut milk. Simmer uncovered for another 5–10 minutes to let it all come together.
Step 6 (Optional): Thicken with Cornstarch
Ingredients in this step:
1 tablespoon cornstarch mixed with 2 tablespoons water
If you want the soup thicker, stir the cornstarch and water together in a small bowl to make a slurry. Then slowly stir it into the soup and let it cook 2-3 more minutes until thickened.
Step 7: Finish and Serve
Ingredients in this step:
2 tablespoons chopped fresh parsley
Turn off the heat. Stir in the fresh parsley. Let the soup sit for 5–10 minutes before serving to thicken slightly and develop flavor.
Leftovers & Storage
- Store in airtight containers in the fridge for up to 5 days
- Soup thickens as it sits—just add a splash of broth or water when reheating
- Freeze in single portions for easy meals later
Macros (Per Serving – 1 of 6 servings)
Note: values are estimates
- Calories: 230
- Protein: 6g
- Carbs: 32g
- Fat: 10g
- Fiber: 5g
Why This Recipe Works (Quick Science)
- Wild rice holds its shape and doesn’t turn mushy like other rice
- Coconut milk has natural fat that adds body and richness without dairy
- Mushrooms contain natural glutamates, giving that deep umami flavor
- Cornstarch slurry changes the texture by trapping water molecules and thickening the broth
Common Mistakes
- Not rinsing the rice – it can make the soup murky
- Overcooking the mushrooms – they can turn rubbery if cooked too long before broth is added
- Boiling after adding coconut milk – can cause it to separate
- Skipping seasoning – herbs and salt are key to flavoring the broth
What to Serve With
- Crusty sourdough bread
- Vegan grilled cheese
- Mixed greens salad
- Roasted garlic toast
- Crackers and hummus on the side
FAQ
Can I use a different rice?
Yes, but adjust the cook time. Brown rice works well, white rice cooks faster.
Can I make this in a slow cooker?
Yes! Just toss everything except the coconut milk and cornstarch in a crockpot and cook on low for 6–7 hours. Stir in the coconut milk at the end.
Is this soup gluten-free?
Yes, it’s naturally gluten-free.
Can I freeze it?
Yep. Just cool completely before freezing in airtight containers.
Final Thoughts
This Vegan Wild Rice Mushroom Soup is simple, satisfying, and packed with feel-good ingredients. I hope it brings as much comfort to your table as it does to mine. If you try it, leave a comment and tell me how it went—or if you added your own twist!