This incredible Vegan Mushroom Wild Rice Soup is healthy, satisfying, and comforting. The bold, rich flavors come from fresh onions, carrots, celery, mushrooms, and garlic. It’s creamy and seasoned beautifully too. This is a soup recipe you are going to want to make over and over again.
Soup is one of the most enjoyable meals because it has so much flavor, keeps you full, and will please even picky eaters. (My kids might be the only on the planet who don’t like soup!) I know that some people will only eat soup in the cold winter months, but I am happy to eat it any time of year. Wild rice mushroom soup makes a lovely lunch or dinner option even when it’s hot outside.
If you serve a bowl of this creamy mushroom rice soup along with a big fresh salad and some crusty bread, you have a meal that is sophisticated and perfect for entertaining. Just be prepared that everyone is going to be begging for the recipe. 😉
- Vegan Butter – It’s a great alternative to regular dairy butter and allows you to eat vegan without giving up flavor.
- Onion – We all know that onions enhance the way our food tastes, but did you realize it’s also healthy too? Vitamin C, fiber, folate, potassium, and vitamin B6 can be found in onions too.
- Carrots – Including carrots in your meals, and this wild rice soup will give your body some much-needed beta carotene, fiber, potassium, vitamin B6, and vitamin K1.
- Celery – I love the way the celery tastes in the soup. In addition to flavor, celery is wonderful for giving you antioxidants and has even been known to reduce inflammation.
- Baby Bella Mushrooms – The real star of the show is the mushrooms. They are so earthy and incredible. You’ll be happy to know mushrooms are healthy too. In addition to being low calorie, they also have lots of B vitamins, potassium, and antioxidants.
- Garlic – I typically use around 3 cloves of minced garlic, but you can certainly add more if you want to.
- Vegetable Stock – It’s best to use low-sodium vegetable stock, especially if you are trying to cut back on your salt intake.
- Worcestershire Sauce – Trust me, adding a teaspoon of Worcestershire makes all the difference in this vegan soup recipe.
- Coconut Milk – Adding coconut milk is the perfect way to make the soup velvety and creamy. Don’t worry; you won’t even taste the coconut.
HOW TO MAKE VEGAN MUSHROOM WILD RICE SOUP
1. Melt the vegan butter in a large stockpot.
2. After the butter has melted, add in the carrots, celery, onions, and season with salt and pepper. Cook until all the ingredients have softened, about 5 minutes.
3. Add the garlic and mushrooms to the pan and cook for 5 more minutes.
4. Mix in the flour and cook it for 3-4 minutes.
5. Pour in the vegetable stock, wild rice, and Worcestershire sauce and bring to a boil.
5. Turn down the heat and simmer for 60-90 minutes or until the rice is cooked. Mix in coconut milk until warm and serve. Enjoy!
FAQS ABOUT MUSHROOM WILD RICE SOUP
WHAT CAN I USE INSTEAD OF BABY BELLA MUSHROOMS?
Don’t have baby bella mushrooms on hand? No problem, you can swap them for shiitakes, button mushrooms, or portabellas that have been chopped. Just make sure they are sliced smaller than bigger.
CAN I MAKE THE SOUP GLUTEN-FREE?
Sure! You can exchange the all-purpose flour for your favorite blend of gluten-free flour. You will need to use 1/4 cup of whatever flour you decide to use.
HOW DO YOU STORE LEFTOVER SOUP?
After you are done cooking the mushroom wild rice soup, let it sit and cool down. After it’s cooled all the way, pour it into an airtight container. Either glass or plastic will work fine. It will last in the refrigerator for 3-4 days.
If you can’t get all the soup eaten within 3-4 days, you can also freeze it. I recommend pouring the soup into a freezer-bag. Then label the soup and put it in the freezer. It will last for 2-3 months in the freezer. You will need to defrost before reheating. It’s best to defrost in the fridge overnight.
HOW DO YOU REHEAT SOUP?
There are a couple of options for reheating the soup. Take a look:
Microwave Method: Place the soup in a microwave-safe bowl and add a paper towel on top. Heat for 1 minute, stir and repeat the process until the soup is hot. Be careful when removing it from the microwave because it will splatter some and will be very hot.
Stove-top Method: Pour the soup into a saucepan (or stockpot if you have a lot), and warm up using low-medium heat. You will need to stir it frequently, so it doesn’t get hot too fast. Once warmed to the temperature you like, it’s ready to serve.
Craving even more delectable soup recipes? You are in luck because I have some amazing soups that are calling your name. Take a look at these soup recipes: Sweet Potato Soup, Butternut Squash Soup Recipe with Cauliflower, and Vegetable Lentil Soup are all comforting and will make you feel cozy and warm.
If you make this recipe, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!Print
Vegan Mushroom Wild Rice Soup
Creamy and comforting, this Vegan Mushroom Wild Rice Soup is totally plant-based!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: recipes
- Method: stove top
- Cuisine: American
- Diet: Vegan
- 6 tablespoons vegan butter* (Note 1)
- 1/2 onion, chopped
- 3 carrots, sliced (cut in half first length wise for thicker carrots)
- 2 celery stalks, cut in half length wise and sliced
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 pound baby bella mushrooms, wiped clean and sliced
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups low-sodium vegetable stock
- 1 teaspoon Worcestershire sauce
- 1 cup wild rice* (Note 2)
- 1 can coconut milk* (Note 3)
- In a large stock pot, melt the vegan butter.
- Add the onion, carrot, and celery and season with poultry seasoning, salt, and pepper. Cook until softened, about 5 minutes.
- Add the mushrooms and garlic and cook another 5 minutes.
- Stir in the flour and cook 3-4 minutes, stirring frequently.
- Add the vegetable stock, Worcestershire sauce, and wild rice and bring to a boil.
- Reduce the heat to a simmer and simmer until the rice is cooked, 60-90 minutes. Enjoy!
Note 1: If you don’t have vegan butter or prefer not to use it, use oil as a substitute.
Note 2: You can use a wild rice blend if that’s all you can find. The cooking time will be reduced to about 45 minutes.
Note 3: Coconut milk adds a creamy texture and the coconut flavor isn’t strong. If you prefer a different plant-based milk, I recommend Ripple or Boathouse Farm brands plant milk, as they are very neutral in flavor.
- Serving Size: 1/6 of recipe
- Calories: 310
- Fat: 13 grams
- Protein: 10 grams
Keywords: vegan mushroom wild rice soup