Vegan Mushroom Wild Rice Soup Recipe

I created a dairy free, one pot Mushroom Soup With Wild Rice that uses coconut milk and only eight ingredients so it is ready in under an hour.

I love that a bowl this rich still feels simple. Mixed mushrooms bring deep earthy bite and coconut milk folds into everything creating a silky mouthfeel that makes you want seconds.

It tastes like something from a little cafe but without the fuss, and somehow it fills you up instead of just warming you. I mess around with toppings sometimes and it still turns out great, so even if you dont nail it first try, you’ll be hooked.

This is the kind of soup I make when I want something honest and a little indulgent. Mushroom Wild Rice Soup Vegan

Ingredients

• Wild rice blend: Chewy whole grains, lots of fiber and minerals, adds nutty earthiness and texture.
• Mixed mushrooms: Meaty umami, low cal, provides vitamin D when exposed to sun, earthy flavor.
• Coconut milk: Creamy, rich, adds healthy saturated fat and silky mouthfeel, slightly sweet taste.
• Yellow onion: Sweet then savory when cooked, gives natural sweetness, fiber and antioxidants.
• Garlic: Pungent, boosts savory depth, has allicin for immune support, sharp but mellow when cooked.
• Olive oil or vegan butter: Fats for richness and mouthfeel, helps absorb fat soluble vitamins, not flavorless.
• Vegetable broth: Umbrella liquid, brings savory base, low calorie, adds saltiness and roundness to soup.

Ingredient Quantities

• 1 cup wild rice blend rinsed
• 1 lb (about 450 g) mixed mushrooms sliced (cremini, baby bella, shiitake)
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 tablespoons olive oil or vegan butter
• 4 cups low sodium vegetable broth
• 1 can (14 oz) full fat coconut milk
• 1 teaspoon fresh thyme leaves plus sea salt and black pepper to taste

How to Make this

1. Rinse 1 cup wild rice blend under cold water until the water runs clear, drain and set aside.

2. Heat 2 tablespoons olive oil or vegan butter in a large pot over medium heat. Add the diced medium yellow onion and cook till soft and translucent, about 4 to 5 minutes.

3. Add the sliced mushrooms (about 1 lb) with a pinch of sea salt to help draw out moisture. Cook, stirring now and then, until they brown and reduce, about 8 to 10 minutes. If your pan gets too crowded, do the mushrooms in batches so they actually brown.

4. Stir in the 3 cloves minced garlic and 1 teaspoon fresh thyme leaves, cook for about 30 to 60 seconds until fragrant.

5. Add the rinsed wild rice to the pot, stir to coat and toast for 1 to 2 minutes, then pour in 4 cups low sodium vegetable broth and scrape up any browned bits from the bottom.

6. Bring to a gentle boil, reduce heat to a low simmer, cover and cook until the rice is tender, about 35 to 40 minutes. Stir occasionally so nothing sticks.

7. Once the rice is tender, stir in the 1 can (14 oz) full fat coconut milk and simmer uncovered for another 5 to 10 minutes so the soup melds and thickens a bit. Taste and season with sea salt and black pepper to your liking.

8. For an extra creamy texture, puree about a third of the soup right in the pot with an immersion blender or mash some of the rice and mushrooms with a spoon, then stir it back in.

9. If soup is too thick, loosen with a splash more vegetable broth. If too thin, simmer a few minutes longer to reduce.

10. Serve hot, adjust seasoning one last time and enjoy the cozy, creamy mushroom wild rice soup.

Equipment Needed

1. Large heavy-bottomed pot (4 to 6 qt), for sautéing and simmering the soup
2. Fine-mesh sieve or colander, to rinse and drain the wild rice
3. Good sharp chef’s knife, for slicing mushrooms and dicing onion
4. Cutting board, preferably wooden or plastic it’ll be fine
5. Wooden spoon or silicone spatula, for stirring and scraping browned bits
6. Measuring cups and spoons, for rice, broth, oil and thyme
7. Can opener, for the coconut milk
8. Immersion blender or potato masher, to puree about a third of the soup for extra creaminess
9. Ladle and bowls, for serving hot soup

FAQ

Vegan Mushroom Wild Rice Soup Recipe Substitutions and Variations

• wild rice blend: brown rice works (use same amount but it cooks longer), or farro or barley for a chewy bite, just add extra liquid since they take more time
• mixed mushrooms: swap for portobello or oyster mushrooms, or just use cremini/bella only, canned mushrooms work in a pinch but rinse and drain
• full fat coconut milk: cashew cream is great (blend soaked cashews with water 1:1), or blend silken tofu with a splash of plant milk, or use full fat oat/soy milk thickened with 1 tbsp cornstarch
• low sodium vegetable broth: use mushroom stock for extra umami, or plain water plus 1-2 tbsp miso paste dissolved, or a low sodium bouillon cube

Pro Tips

1) Pat the mushrooms dry and use a very hot pan so they actually brown instead of steam. If the pan looks crowded, do them in batches, you wont regret the extra step for more flavor.

2) Boost the savory depth with small amounts of concentrated umami: a spoonful of miso dissolved in a little broth, the soaking liquid from a few dried porcini, or a splash of tamari. Taste as you go, too much will overpower it.

3) Control the texture by pureeing only a portion of the soup, not all of it, so you keep some chewy rice and mushroom bites. Or, if you want even creamier, mash a cup of the solids with a spoon or use an immersion blender briefly, then stir it back in.

4) Handle the coconut milk gently: shake the can before opening and add it near the end on low heat so it blends smoothly. If it looks separated, whisk a little warm broth into it before adding and it’ll come together.

5) Finish with bright and crunchy contrasts— a squeeze of lemon or dash of vinegar, fresh thyme or parsley, and something toasted for crunch like pumpkin seeds or crusty croutons. Season at the end, because coconut and mushrooms can hide saltiness until everything is together.