This vegan wild rice mushroom soup is one of those soups you keep coming back to — warm, creamy, earthy, and just so satisfying.
It’s the kind of meal that fills you up but still feels light and nourishing.
Whether you’re making it for a cozy weeknight dinner or meal prep, it’s simple and always hits the spot.
Why I Love This Recipe
I’ve made this soup more times than I can count, especially during fall and winter. I love how it makes the whole kitchen smell like comfort. It’s also super satisfying without being heavy.
- The mushrooms give it a meaty texture without meat
- Wild rice adds a nice chew and keeps you full
- It’s creamy without any dairy
- Great for batch cooking
- Tastes even better the next day
How Many Servings
4 servings
Total Cook Time
50 minutes
Macros (Per Serving – Approximate)
Calories: 310
Protein: 9g
Carbs: 35g
Fat: 16g
Fiber: 5g
Why This Recipe Works (Quick Science)
Wild rice holds its texture really well, even in hot broth, so it doesn’t turn mushy. The mushrooms release umami when sautéed, which boosts the savory flavor of the whole soup. Using full-fat coconut milk (or cashew cream) adds richness without curdling in the broth like dairy can.
Common Mistakes
- Not rinsing the wild rice: This can make the broth cloudy
- Undercooking the rice: Wild rice takes longer than white rice to get tender
- Overcrowding the mushrooms: They won’t brown properly if the pan is packed
What You’ll Need
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, sliced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup wild rice, rinsed
- 5 cups vegetable broth
- 1 cup full-fat coconut milk (or cashew cream)
- 1 tbsp fresh lemon juice
Pro Tips
- Use pre-sliced mushrooms to save time
- Let the soup rest for 10 minutes before serving — it thickens naturally
- A splash of lemon juice at the end brightens up all the flavors
- You can simmer the wild rice separately if you want to control texture
- Stir in some chopped spinach or kale at the end for extra greens
Tools Required
- Large soup pot
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Swap coconut milk with cashew cream or oat milk
- Use white or brown mushrooms if cremini aren’t available
- Add white beans or chickpeas for more protein
- Try barley or brown rice instead of wild rice
- Stir in nutritional yeast for a cheesy flavor
Make Ahead Tips
- You can chop the veggies up to 2 days in advance
- Cook the wild rice separately and store it, then combine before serving
- The soup keeps well in the fridge for 4 days and gets better over time
- It also freezes well — just leave out the coconut milk until reheating
How to Make Vegan Wild Rice Mushroom Soup
Step 1: Sauté the aromatics
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add 1/2 diced yellow onion and 2 cloves minced garlic. Cook for 2–3 minutes until softened and fragrant.
Step 2: Add carrots and celery
Add 2 diced carrots and 2 diced celery stalks. Stir and cook for 5 minutes until slightly tender.
Step 3: Add mushrooms and seasonings
Add 8 oz sliced cremini mushrooms, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–8 minutes until mushrooms are browned and soft.
Step 4: Add wild rice and broth
Add 3/4 cup rinsed wild rice and 5 cups vegetable broth. Stir, bring to a boil, then lower to a simmer. Cover and cook for 35–40 minutes until rice is tender.
Step 5: Stir in coconut milk
Once rice is tender, stir in 1 cup full-fat coconut milk. Simmer for another 5 minutes to warm through.
Step 6: Finish with lemon juice and serve
Turn off the heat and stir in 1 tbsp fresh lemon juice. Taste and adjust seasoning if needed. Let sit for 5–10 minutes before serving.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Soup thickens as it sits — just add a splash of broth or water when reheating
- Reheat on the stove over low heat for best texture
- Can be frozen for up to 2 months (add coconut milk after thawing)
Conclusion
This vegan wild rice mushroom soup is creamy, filling, and full of earthy flavor — perfect for cold nights or easy weekday meals. Make a batch, enjoy the leftovers, and let me know in the comments how you liked it or what twist you added!