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+ servings
spoon of creamy wild rice soup with thyme and bread

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.
Course Soup
Cuisine American
Keyword mushroom soup, vegan soup, wild rice soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 365kcal


  • 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