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a spoonful of Vegan Mushroom Wild Rice Soup

Vegan Mushroom Wild Rice Soup

  • Author: Maryea
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Creamy and comforting, this Vegan Mushroom Wild Rice Soup is totally plant-based!


  • 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)


  1. In a large stock pot, melt the vegan  butter.
  2. Add the onion, carrot, and celery and season with poultry seasoning, salt, and pepper. Cook until softened, about 5 minutes.
  3. Add the mushrooms and garlic and cook another 5 minutes.
  4. Stir in the flour and cook 3-4 minutes, stirring frequently.
  5. Add the vegetable stock, Worcestershire sauce, and wild rice and bring to a boil.
  6. 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.


  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: recipes
  • Method: stove top
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 310
  • Fat: 13 grams
  • Protein: 10 grams

Keywords: vegan mushroom wild rice soup