November 22, 2021

by Alyssa

Creamy Mushroom & Wild Rice Soup

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This is the best vegan creamy Mushroom Wild Rice Soup with veggies, coconut milk, garlic and plenty of herby flavors. Make a warm and easy bowl of soup for dinner tonight!

three bowls of creamy wild rice soup with mushrooms

For me, the fall and winter mean full-on soup season. From Spicy Ginger Sweet Potato Soup to Slow Cooker Vegetarian Chili, I'm brewing up bubbling vats of soup on the stove all season long.

Not only do they make warm and comforting dinners, but they also store and reheat so well for lunch the next day. Plus, they're healthy and so easy to make gluten-free or vegan.

This soup for ultra-creamy mushroom wild rice soup is a total game-changer if you're looking for a satisfying and filling vegetarian meal.

ingredients for creamy mushroom soup with carrots


Here's what you'll need to make this recipe on the stove top:

  • Olive oil. You can also use butter or vegan butter to saute the veggies.
  • Onions. For a great flavor base.
  • Carrots. These add a touch of sweetness to the soup.
  • Celery. For an earthy flavor.
  • Mushrooms. You can use button mushrooms, baby bella mushrooms, cremini, or another variety if you like. Portobellos or oyster mushrooms would add a more complex flavor.
  • Garlic. I prefer fresh garlic cloves, but you could also use 1/2 teaspoon of garlic powder in a pinch.
  • Italian seasoning. Use dried herbs like basil, oregano, parsley, and marjoram if you don't have a pre-mixed seasoning blend.
  • Wild rice. Did you know this is actually a kind of grass, not rice? It's full of antioxidants!
  • Vegetable broth. Make your own for more flavor or use low-sodium store-bought.
  • Flour. Use all-purpose flour to thicken this soup.
  • Coconut milk. I recommend full-fat for the best flavor and texture, but light coconut milk will also work.
  • Lemon. For brightness to finish the soup.

pot of creamy mushroom soup with a ladle

How to Make Creamy Mushroom and Wild Rice Soup

You'll need a large stockpot or dutch oven to saute the veggies and cook the rice for the soup.

Then, to thicken things up, use a small skillet to make a roux. This is a combination of cooked flour and fat (in this case olive oil and coconut milk). The flour will absorb some of the liquid in the soup and the fat will enrich the flavor a ton.

Feel free to use any type of flour that works for you!

pot of creamy mushroom soup with a ladle

Gluten-Free Mushroom Soup

To make this soup gluten-free, simply use gluten-free all-purpose flour to make the roux.

Wild rice is naturally gluten free, but always double-check the packaging to make sure.

This soup is already dairy-free and vegan!

two bowls of wild rice and mushroom soup with bread slices

Storage Suggestions

Store leftovers in an airtight container in the fridge for up to four days.

For longer storage, you can keep it in the freezer for up to three months. Thaw the soup in the fridge overnight, then reheat it on the stove or in the microwave to serve.

spoon of creamy wild rice soup with thyme and bread

More Vegan Soup Recipes

If you make this vegan creamy mushroom and wild rice soup, be sure to let me know what you think with a comment below!

Creamy Mushroom & Wild Rice Soup

This creamy mushroom and wild rice soup is hearty, healthy, and so comforting. It only takes an hour to make, plus it's vegan and gluten-free!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 367kcal
Print Pin
spoon of creamy wild rice soup with thyme and bread
4.84 from 67 votes


  • 4 tablespoons olive oil , divided
  • 1 small white onion , chopped (about ½ cup)
  • 3 medium carrots , chopped (about 1 cup)
  • 4 stalks celery , chopped (about 1 ½ cups)
  • 16 oz button mushrooms , chopped
  • 2 - 3 garlic cloves , minced/crushed
  • 1 tablespoon Italian seasoning
  • Generous pinch of salt & pepper
  • 3/4 cup wild rice
  • 4 cups vegetable broth
  • cup flour (I recommend a grain-based flour)
  • 1 (14.5oz) can full-fat coconut milk
  • Juice of ½ a lemon


  • Heat one tablespoon of olive oil in a large stock pot over medium heat. Once hot, add the onion, carrots, and celery. Sauté for 3-4 minutes until the onions are starting to brown and turn translucent.
  • Add the mushrooms, garlic, and Italian seasoning, and season with salt and pepper. Sauté another 2-3 minutes until the garlic is fragrant.
  • Stir in the wild rice and vegetable broth.
  • Bring the mixture to a boil, then turn the heat down to a simmer. Cover and let simmer for 30 minutes.
  • With 5 minutes left in the cooking process, add the remaining olive oil into a small saucepan. Heat to medium and once hot, whisk in the flour.
  • Once the flour is clumped, add the coconut milk slowly, continually whisking until you have a thick sauce-like consistency.
  • When your timer for the soup goes off, stir in the coconut milk roux. Allow the mixture to cook for another 5 minutes.
  • Stir in the lemon juice, and additional salt and pepper. Taste and adjust seasoning as needed.
  • Serve immediately with a slice of toasty bread and some fresh herbs.


Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments. 


Serving: 1.5cups | Calories: 367kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 39mg | Potassium: 636mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5126IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 4mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. My wife and I aren’t the biggest fans of coconut milk. Think we could use creamy almond milk or vegan heavy cream instead?

  2. I made this soup and it tasted amazing. However, it’s much darker brown than the photo. It doesn’t look inviting at all. I followed the recipe to a tea, w 3 exceptions. I used 1/2 shiitake 1/2 baby Bella mushrooms instead of button mushrooms. The wild rice I found was Sweet Wild Rice. I also added 2 c more broth as it didn’t seem enough to cook the rice. Can you help me figure it out? It’s truly ugly despite the amazing flavor

  3. Made this soup today. Used gluten-free flour as my husband is celiac. It is delicious!! The flavour is so rich and earthy. Can’t wait to try some of your other recipes. Thank you!

  4. The taste was delicious. If I make it again I will use less wild rice. I also only used half the amount of coconut milk

  5. In the instructions, it says to let the soup simmer for 30 mins, then add the roux and cook for another 5 mins. But in the description above it says to bring the soup to a boil after adding the roux. So should I simmer the soup after adding the roux or bring it to boil again?
    Thank you, recipe looks good!

    • Sorry the portion above in the blog post was unclear – just updated! Follow the instructions listed in the recipe card for the correct way to make it 🙂

  6. 5 stars all the way!!! a bowl of goodness, flavour, and creaminess! followed the recipe exactly as instructed and wouldn’t change anything! Will do it again. thank you so much 🙂

  7. This was delicious! I added chicken and some bacon to add in some more protein. My entire family loved it!!! I will be making this one again.


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