This mushroom and wild rice soup is so creamy, yet entirely vegan. It’s packed full of vegetables and herbs, so it’s both flavorful and healthy. And it only takes an hour to make!
I’m a big fan of soup, especially during the fall and winter months. To me, there’s simply nothing cozier or more comforting than a warm bowl of soup. This creamy mushroom and wild rice soup is one of my absolute favorites. It’s so hearty, with rice, mushrooms, carrots, and celery. But it’s bursting with flavor thanks to herbs, garlic, and lemon. And despite being vegan, this soup is so creamy because it uses coconut milk. Plus, it’s easy to make and gluten-free!
This soup really has a little bit of everything. It’s healthy, healing, and packed with a complex blend of flavors. It’s sure to become a staple in your kitchen during the colder months.
What You’ll Need
Here are all the ingredients that you need to make this cozy and hearty vegan wild rice soup. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Olive oil
- White onion – If you don’t have a white onion, you can use a yellow onion, red onion, or 3 shallots.
- Button mushrooms
- Italian seasoning
- Pepper – Be sure to use freshly-ground black pepper.
- Wild rice
- Vegetable broth
- Flour – I like to use a grain-based flour to keep this recipe gluten-free.
- Coconut milk – Full-fat coconut milk is best for this recipe, as it makes the soup extra creamy and rich.
- Lemon juice – Make sure to use freshly-squeezed lemon juice.
What is Italian Seasoning?
Italian seasoning is a common dried herb blend. You can find it at pretty much any supermarket or spice store. It’s usually made up of basil, oregano, thyme, rosemary, and marjoram, but every spice company has their own recipe. If you don’t have any Italian seasoning, you can make your own using equal parts of those ingredients.
How to Make Creamy Mushroom and Wild Rice Soup
Here’s how to make this easy, healthy rice soup.
- Sauté the veggies. Heat some oil in a pot over medium heat. Add the onion, carrots, and celery, and cook until the onions are translucent and just starting to turn brown. This should take 3-4 minutes.
- Add the seasonings. Put the mushrooms, garlic, Italian seasoning, and some salt and pepper in the pot, and stir to combine. Cook until the garlic is fragrant, which should take about 2-3 minutes.
- Add the rice. Place the wild rice in the pot, and pour the vegetable broth in.
- Cook. Bring the soup to a boil, then lower the heat to a simmer. Cover the soup and let it cook for 30 minutes.
- Make the roux. When there are 5 minutes left for the soup, heat the rest of the oil in a saucepan over medium heat. When the oil is hot, add the flour and whisk to combine. Keep whisking constantly until the flour and oil clump up.
- Add the coconut milk. While continuously whisking, pour the coconut milk into the roux slowly. It should turn into the consistency of a thick sauce.
- Add the mixture. Pour the mixture into the soup, stir to combine, and cook for 5 more minutes.
- Finish seasoning. Add the lemon juice and stir to combine. Taste the soup, and add more salt and pepper as necessary, then serve.
Tips for Success
Here are some of my go-to tips for making this vegan wild rice soup.
- Use homemade broth. My favorite way to get the most out of a soup recipe is to use homemade stock. You get so much more flavor out of homemade broth than you do out of the store bought kind. For the best tasting mushroom and wild rice soup, I recommend using my recipe for Instant Pot mushroom vegan bone broth.
- Upgrade your mushrooms. I usually use button mushrooms for this recipe, because they’re cheap, easy to find, and delicious in this soup. However, if you want to take your soup to the next level, you can use fancier mushrooms for even more flavor.
- Have fun with the toppings. Every soup is better when garnished with something tasty. I love to top this wild rice soup with a sprinkling of fresh herbs. You can add any toppings you want, such as lemon zest, gluten-free croutons, vegan parmesan cheese, olive oil, and chili flakes.
My favorite way to serve this creamy soup is with some bread and salad. Here are some of my favorite recipes that will go well with this mushroom and wild rice soup.
- Quinoa almond flour bread
- One bowl vegan pumpkin cornbread
- Herbed spring quinoa salad
- Warm detox farro salad with kale
- Roasted brussels sprout quinoa salad
How to Store and Reheat Leftovers
You can store this vegan wild rice soup in the fridge for up to 4 days, as long as it's stored in an airtight container. Reheat on the stove over medium heat until warm all the way through, or in the microwave on 80% power in 20-second increments.
Can You Freeze Creamy Mushroom and Wild Rice Soup?
Definitely! This is a great soup to freeze, and will last in the freezer for up to 3 months in an airtight container. Defrost in the microwave or thaw in the fridge before reheating.
More Vegan Soups to Make
Here are a few more vegan soup recipes to try, to help you stay warm and cozy during any cold months!
- Vegan tortilla soup with quinoa
- Creamy vegan tomato soup
- Anti-inflammatory ginger and turmeric carrot soup
- Detox Moroccan lentil soup
- Creamy vegan broccoli soup
Creamy Mushroom & Wild Rice Soup
- 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
- ⅓ 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.