Vegan Mushroom Wild Rice Soup

Last Updated on December 17, 2024 by Christin Gillespie

This Vegan Mushroom Wild Rice Soup recipe is hearty, healthy, & super creamy. Created with authentic wild rice, meaty mushrooms, fresh vegetables, and rich coconut milk. It’s a one-pot recipe that requires an hour to make & is perfect for a night in.

As it’s still chilly out, my love for soup continues & this Vegan Mushroom Wild Rice Soup recipe has to be my new favorite. 

Growing up, I remember having wild rice soup, from a can that is. What I came to find out later is that authentic wild rice is just black. I feel like my whole childhood had been a lie considering we always got a wild rice blend. There’s a difference. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. In addition, it is an abundant source of magnesium, protein, and fiber. With all that said, black wild rice is essential for this soup recipe.

The combination of this wild rice soup is stellar. Not only is it loaded with flavor, but it’s super creamy! Unlike the traditional mushroom wild rice soups, this vegan version uses coconut milk instead of heavy cream to encompass that beloved creaminess and almost gives it a hint of buttery flavor.

Wholesome, creamy, and loaded with a cozy blend of flavors, I know this Vegan Mushroom Wild Rice Soup recipe will become a favorite during the colder months.

Why You’ll Love This Healthy Vegan Soup Recipe

• Quick & Easy: This vegan soup recipe comes together in under an hour.
• Rich, Creamy, & Dairy Free: While there is no dairy in this vegan wild rice soup, it still embodies super creamy flavors, thanks to the coconut milk.
• Great for Meal Prep: This Vegan Mushroom Wild Rice Soup stores well in the fridge, making it the perfect healthy recipe to meal prep for quick + creamy dinners throughout the week.

Ingredients

• Organic Wild Rice: One of the main ingredients in this recipe. To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.  
• Organic Button Mushrooms: It wouldn’t be a classic wild rice soup recipe without mushrooms! I used brown, button mushrooms, also known as cremini mushrooms, for the best flavor! 
• Organic Celery: Adds the perfect fresh crisp flavor.
• Organic Carrots: For some sweetness to this vegan soup, as well as adds some extra nutrients.
• Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Herbs: Herbs de Provence, sea salt, and black pepper, are the used.
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the mushroom wild rice soup super creamy, without heavy cream. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest, as it is made with simple, organic ingredients, without the guar gums. Just organic coconut milk!
• Organic Low Sodium Vegetable Broth: To thin out the soup, we’ll be using low sodium vegetable broth & even spring water will work.

How To Make

1. Sauté. In a large pot, add the chopped onions, carrots, and celery. Cook for 2 – 3 minutes, stirring often. Add the mushrooms, minced garlic, and herbs. Cook for another 2 – 3 minutes.
2. Cook. Once the mixture is starting to be fragrant, stir in the wild rice, coconut milk, and vegetable broth or spring water. Once simmering, reduce heat to medium-low and cook for 30 – 40 minutes, covered.
3. Serve. Transfer the soup between bows. Enjoy!

Tips for Making this Healthy Vegan Soup Perfectly

• Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe. 
• Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half. 
• Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest, as it is made with simple, organic ingredients, without the guar gums. Just organic coconut milk!
• Organic Vegetables: If you’re wanting to amplify the vegetable content, I would recommend stirring in some fresh kale once the wild rice is done cooking.
• Organic Herbs: If you don’t have organic herbs de Provence, you can substitute with organic Italian seasoning.

Storing & Reheating

As mentioned above, this Vegan Mushroom Wild Rice Soup is the perfect healthy recipe leftovers & meal prep!

Fridge Storage. Transfer soup to an air-tight glass container & refrigerate for up to 4 days. 

Reheating. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Soup Recipes You’ll Love

• Vegan Split Pea Potato Soup
• Creamy White Bean & Butternut Squash Soup
• Purple Sweet Potato Soup with Crispy Chickpeas
• Vegan Baked Potato Soup
• Vegan Cream of Pumpkin Soup
• Creamy Red Lentil Sweet Potato Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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