This Vegan Mushroom Wild Rice Soup is so rich and creamy, you’d never believe it’s completely dairy-free and made without cream! If you’re searching for a hearty vegan soup recipe that’s both satisfying and filling, this one-pot mushroom wild rice soup is the perfect choice.
It’s naturally gluten-free, thanks to the wholesome wild rice, and delivers an irresistible depth of flavor with just 8 simple ingredients.
The beauty of this recipe lies in its simplicity—minimal ingredients mean fewer trips to the grocery store, yet it doesn’t skimp on taste. Plus, it’s all made in one pot, keeping cleanup easy. With a few key steps to enhance the flavor, this vegan mushroom soup is guaranteed to become a cozy favorite for weeknight dinners or meal prep!
Prep Time
5 minutes
Cook Time
55 minutes
Total Time
1 hour
Ingredients
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¾ cup wild rice blend
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4 cups mushrooms diced (I used a mix of white button, Crimini, & Shiitake)
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1 cup white onion diced
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2 cloves minced garlic about 1 Tbsp
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2 Tablespoon vegan butter or oil
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1 teaspoon dried parsley
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5-6 cups vegetable broth I start with 5 and add up to 6 for a slightly thinner soup
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14 ounce can coconut milk
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salt & pepper to taste
Instructions
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Notes
- I used a mix of Crimini mushrooms, white button mushrooms, and Shiitake mushrooms for this soup. However, most common mushroom varieties should work. Chanterelle mushrooms or porcini mushrooms would both be great additions!
- Coconut milk makes this soup TRULY creamy, so I don't recommend swapping it out if you don't have to. However, I realize we all have different dietary preferences, and any other plant-based milk works as a substitute. The best milk alternative would be oat milk, rice milk, or cashew milk.
- If you are planning to cook this recipe with white rice, the cooking time after adding in the rice goes from 40 minutes to 15-20 minutes. Wild rice requires much more time to cook. White rice is also starchier rice and will make this soup MUCH thicker, so you may want to add slightly more broth.
- Soup can be stored as leftovers in a closed container in the fridge for up to 4 days or in the freezer for up to 1 month. Any leftovers will thicken substantially as the rice will absorb the liquid, so add in extra vegetable broth for a soup-like consistency when eating leftovers.
- To get the rich color you see pictured, it's crucial to use a high quality thick veggie broth/stock. I used Pacific Foods Brand.
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