November 22, 2021

by Alyssa

Creamy Mushroom & Wild Rice Soup

Jump To Recipe

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.

It's important to come to a boil after you add the roux to the pot. This ensures that the flour is fully cooked and no longer has a raw taste.

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 a hearty and satisfying vegan and gluten free dinner to make all winter long.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 365kcal
Print Pin
spoon of creamy wild rice soup with thyme and bread
No ratings yet


  • 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, carrot and celery. Saute for 3 - 4 minutes tunil the onions are starting to brown and turning translucent.
    collage of a pot with cooked carrots, celery and onions
  • Add the mushrooms, garlic, seasoning and seaon with salt and pepper. Saute another 2 - 3 minutes until the garlic is fragrant.
    pot with cooked carrots celery and mushrooms
  • Stir in the wild rice and vegetable broth.
    pouring broth into a pot with rice and vegetables
  • Bring the mixture to a bowl, then turn down to a simmer. Cover and let simmer for 30 minutes.
    pot with vegetables and broth for soup
  • 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.
    pot with oil and flour to thicken soup
  • Once the flour is clumped, add the cocnut milk *slowly*, continually whisking until you have a thick "sauce" like consistency. (we're making a roux)
    pot with cooked flour added for creamy soup
  • When your timer for the soup goes off, stir in the coconut milk roux. Allow the mixture to cook for another 5 minutes.
    pot of creamy mushroom and wild rice soup
  • 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.
    bowl of mushroom soup with thyme and bread


Serving: 1.5cups | Calories: 365kcal | Carbohydrates: 33g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 666mg | Potassium: 636mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5460IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 4mg

rate this recipe

no comments

share what you make

Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

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!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!

no comments

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


5 Secrets to Cooking with Quinoa

New tips for making ultra-delicious quinoa dishes!

  • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.
  • This field is for validation purposes and should be left unchanged.

Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.