This Vegan Mushroom Wild Rice Soup is cozy, comforting, and so simple to make in under an hour using just one pot! It’s the perfect healthy vegan dinner for chilly nights. It’s loaded with mushrooms, wild rice, and vegetables. Thanks to Bob’s Red Mill for sponsoring this post!
This Vegan Mushroom Wild Rice Soup recipe has been stirring around in my brain for a while now. Now that I’ve made it…I’m wondering why in the world it took me so long. I’ve always loved wild rice soup but have given it up since going dairy-free. Usually, that token creaminess of the soup is made up of butter, cream, and/or flour.
As you’ve seen with my favorite vegan chili, vegan pot pie, vegan baked ziti, and vegan shepherd’s pie, I’m all for recreating old favorites with a new, vegan twist. This Vegan Mushroom Wild Rice Soup is right up there with the best of them!
It’s easy to make vegan too, thanks to some simple swaps.
Here are all the reasons to love this Vegan Mushroom Wild Rice Soup:
- Made in one pot
- Gluten-free and vegan
- Loaded with veggies
- Hearty and filling
- Perfect for chilly nights
- It’s done in one hour!
Now that you know all the reasons to this make this soup…let’s chat about what exactly goes into it and how (easily) it’s done.
First up — we’ll saute allll the veggies to help develop some rich flavor. We use shallots, onion, celery, carrots, minced garlic, and of course, a ton of mushrooms. We’ll cook them all until they’ve softened and developed a bit of brown caramelization, which adds a ton of depth of flavor.
Once you’ve cooked the veggies, you’ll add vegetable broth and a can of full-fat coconut milk. The coconut milk adds a ton of creaminess. It replaces the heavy cream that’s traditionally added to wild rice soup.
Once the liquids have come to a boil, you’ll add in the Wild & Brown Rice to the mix! The rice I use comes from Bob’s Red Mill. They’re my go-to brand for flours, but also for all sorts of grains. The rice mix adds a wonderful texture to the soup and makes it so hearty.
After adding the rice, you’ll let the soup simmer for 30 to 40 minutes, or until the rice is fully cooked. Towards the end of the process, you’ll thicken the soup a bit more with tapioca starch. A quick garnish of fresh parsley to add some green and you’re ready to serve!
I ate bowls and bowls of this while I was sick and I swear it helped cure me! It’s easy enough to make that you can do it while you’re sick, too. It’s rich, creamy, hearty, and absolutely delicious. I ate it by itself, but serving it with some crusty bread or a side salad would help round it out as a full meal. I hope you love this one as much as I do!
If you need more soup inspiration for the winter, here are a few of my favorites:
If you try this recipe, I would so appreciate it if you left a starred review below so I know how you liked it! If you share it on social media, be sure to tag me at @bakeritablog and #bakerita so I can see your creation :D enjoy!Print
This Vegan Mushroom Wild Rice Soup is cozy, comforting, and so simple to make in under an hour using just one pot! It’s the perfect healthy vegan dinner for chilly nights. It’s loaded with mushrooms, wild rice, and vegetables.
- 2 tablespoons avocado oil or olive oil
- 1 large shallot, diced
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 2 medium carrots, peeled and diced
- 8 oz. mushrooms, sliced, any variety will do – I used a mix of white , cremini and oyster mushrooms
- 1 tablespoon freshly minced garlic
- 5 cups vegetable broth
- 1 (15 oz.) can full-fat coconut milk
- 1/2 teaspoon dried thyme
- 1 cup uncooked Bob’s Red Mill Wild & Brown Rice
- 1 tablespoon tapioca flour, arrowroot starch or cornstarch
- Salt and pepper, to taste
- Handful of fresh, chopped parsley, optional
- Heat the oil to a large saucepan or soup pot over medium heat and then add the shallot, onion, celery, and carrots; cook until shallots and onions are translucent and the veggies are cooked, about 3 to 5 minutes. Remove the veggies from the pot and put into a separate bowl.
- Add another tablespoon of oil and add all of the sliced mushrooms. Cook mushrooms for 5 minutes or until they become soft and lightly browned. Add the garlic and cook for one minute more.
- Add the cooked vegetables back into the pot, along with the broth, coconut milk, and dried thyme. Bring to a simmer and then add the wild and brown rice. Let it cook for 30 to 40 minutes, or until the rice is fully cooked.
- Remove a small amount of broth from the soup and put it in a small bowl. Whisk in the tapioca flour and then add it all back into the pot, stirring constantly while the soup thickens up. It should be rich and creamy. If you want it even thicker, you can repeat with another tablespoon of tapioca flour to reach your desired consistency. Add salt and pepper to taste.
- Stir in the chopped parsley just before serving. Serve hot.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Category: Dinner
- Method: Stovetop
Keywords: soup, mushroom soup, wild rice, brown rice, wild rice soup, vegan soup, vegan dinner