Vegan Mushroom Wild Rice Soup Recipe

I just made the creamiest Mushroom Soup With Wild Rice that’s dairy-free, one-pot, and shockingly rich for something with no cream, so you should keep scrolling.

I’m obsessed with this Mushroom Soup Wild Rice because it tastes rich and serious without drama. I love the deep, savory bite from mixed mushrooms (cremini + shiitake) sliced and the silky finish from full fat coconut milk that makes it creamy without dairy.

But it also feels substantial, the kind of Vegan Soup Recipes I make when I want actual food that satisfies. And it’s weirdly addictive, earthy and lush, with textures that keep you intrigued spoon after spoon.

I admire a recipe that does so much with so little fuss. I want this in my bowl right now.

Ingredients

• Nutty chew and hearty bulk that makes the soup feel substantial.
• Basically earthy umami and meaty texture, gives the bowl real depth.
• Sweet-savory base that melts into the broth, making it cozy.
• Bright sweetness and slight crunch, plus those orange pops of color.
• Mild bitter crunch that keeps things fresh and not too heavy.
• Plus pungent warmth that sneaks in and makes everything taste homier.
• Savory liquid backbone, keeps the soup light but still full-bodied.
• Plus creamy richness and subtle sweetness, it’s where the soup gets silky.

Ingredient Quantities

• 1 cup wild rice rinsed
• 16 oz mixed mushrooms (cremini + shiitake) sliced
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 celery stalks diced
• 3 garlic cloves minced
• 6 cups low sodium vegetable broth
• 13.5 oz can full fat coconut milk

How to Make this

1. Rinse 1 cup wild rice under cold water and drain; set aside.

2. Heat a large heavy pot over medium heat and add a splash of oil or a little water if you want oil-free. Add the diced onion, carrots and celery and cook until the onion is soft and starting to brown, about 6 to 8 minutes.

3. Add the sliced mushrooms (16 oz mixed cremini and shiitake) and cook, stirring occasionally, until they release their liquid and most of it evaporates, about 8 minutes. You want them nicely browned not soggy.

4. Stir in the minced garlic and cook 1 minute more until fragrant, careful not to burn it.

5. Add the rinsed wild rice to the pot and stir to coat with the veggie mixture for a minute, this helps the rice toast a bit and develop flavor.

6. Pour in 6 cups low sodium vegetable broth, bring to a boil, then reduce to a gentle simmer. Cover and let simmer until the wild rice is tender and chewy, about 35 to 45 minutes. Check and stir every 10 minutes to prevent sticking and add a little more water or broth if it looks too thick.

7. Once the rice is cooked to your liking, stir in the 1
3.5 oz can full fat coconut milk and warm through for 5 to 8 minutes. Don’t boil hard after adding the coconut milk or it can separate.

8. For extra creaminess, use an immersion blender to partially puree about a third of the soup right in the pot, or transfer a couple of cups to a blender, pulse, then return to the pot. This keeps texture and body while still leaving mushroom chunks.

9. Taste and season with salt and plenty of black pepper; if you want a little brightness, add a squeeze of lemon juice or a splash of soy/tamari. Adjust thickness with more broth if too thick.

10. Serve hot. Leftovers get better the next day, reheat gently and add a splash of broth or coconut milk if it firms up.

Equipment Needed

1. Large heavy-bottomed pot with lid (for sautéing and simmering)
2. Chef knife (for chopping onion, carrots, celery and slicing mushrooms)
3. Cutting board
4. Wooden spoon or heatproof spatula (for stirring and deglazing)
5. Fine mesh sieve or colander (to rinse wild rice)
6. Measuring cups (1 cup and a 6 cup measure for the broth)
7. Can opener (for the coconut milk)
8. Immersion blender or countertop blender (to partially puree the soup)
9. Ladle (for serving)

FAQ

Vegan Mushroom Wild Rice Soup Recipe Substitutions and Variations

• 1 cup wild rice rinsed: swap for brown rice (chewier, cooks a bit faster) or a wild/brown rice blend if you want same nutty flavor.
• 16 oz mixed mushrooms sliced: use all cremini or baby bella for a meatier bite, or button mushrooms plus a few dried porcini rehydrated for extra umami.
• 6 cups low sodium vegetable broth: replace with mushroom broth for deeper flavor, or use water plus a good splash of soy sauce or tamari to keep it savory.
• 13.5 oz can full fat coconut milk: try canned oat milk for creaminess with less coconut taste, or use full fat soy milk plus a tablespoon of olive oil to mimic richness.

Pro Tips

1) Toast the wild rice a bit before simmering. After rinsing, toss it in the hot pot with the veggies for 1 to 2 minutes until it smells nutty. It helps the grains stay separate and adds depth. Don’t skip this step even if you’re tired.

2) Get the mushrooms properly browned. Cook them over medium to medium-high and give them space so they sweat off liquid then brown. If they pile up they’ll steam and get mushy. Use a wide pan or do them in two batches if needed.

3) Prevent coconut milk from separating by warming it gently. Add it off heat or with the pot on the lowest setting, warm it through slowly and avoid a rolling boil. If it still looks grainy, whisk in a small splash of hot broth off the heat and stir vigorously.

4) Control texture and flavor with partial blending and acid. Purée about a third of the soup (immersion blender or blender) to make it creamy while keeping mushroom chunks. Finish with a squeeze of lemon or a splash of soy/tamari to brighten it up. Taste before you salt.