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Creamy Vegan Mushroom and Wild Rice Soup

This vegan mushroom wild rice soup is creamy, deeply flavorful, and perfect as a nourishing main or a comforting starter for holiday meals. Entirely dairy-free and naturally satisfying, it’s vegan, gluten-free, and can easily be made oil-free. The texture of wild rice adds a pleasant chew, while mixed mushrooms deliver earthy umami that makes this soup feel rich and indulgent without dairy.

Bowl of mushroom wild rice soup with a spoon in it.

This recipe is straightforward and uses simple pantry ingredients. Canned full-fat coconut milk lends the creaminess typically provided by dairy, while mixed dried mushrooms rehydrate into tender, flavorful bites and infuse the broth with an intense mushroom character. Serve the finished soup with crusty bread for an extra-comforting meal.

Ingredients

Visual list of ingredients for making a wild rice and mushroom soup recipe.

The following highlights the key ingredients and their roles. See the recipe card below for exact measurements and the full ingredient list.

  • Mixed dried mushrooms: A combination such as porcini, shiitake, oyster and wood ear gives a range of textures and bold umami. They are rehydrated in warm broth to intensify flavor.
  • Vegetable stock: Use a good-quality vegetable broth or homemade stock as the soup base. The reserved mushroom soaking liquid also enhances the broth.
  • Wild rice blend: A mix of wild rice with red, black or brown rice provides a nutty flavor and chewy texture. Cooking times vary slightly by blend.
  • Full-fat coconut milk: Adds creamy richness in place of dairy. For those avoiding coconut, a cashew cream substitute will also work.
  • Olive oil (optional): Use a couple of tablespoons to sauté vegetables, or substitute with extra stock or water for an oil-free version.

Why Use Dried Mushrooms?

  • They keep indefinitely in the pantry, so you can always have them on hand.
  • Rehydrating them in broth concentrates the mushroom flavor and infuses the stock with extra umami.
  • They bring a deep, earthy taste to vegan soups without needing meat-based stocks or dairy.
  • Versatile across recipes — from soups and risottos to sauces and grain bowls.
  • Choose a blend with shiitake, porcini, oyster and similar varieties for complexity of flavor and texture.

Step-by-Step Instructions

Step 1 — Rehydrate mushrooms: Bring the vegetable stock to a boil, remove from heat, then add the dried mushrooms with crushed garlic and a bay leaf. Let them soak for about 20 minutes to plump up and release flavor into the liquid.

Vegetable broth in a pot with chopped wild mushrooms and a bay leaf.

Step 2 — Prep the rice: Rinse the wild rice under cold water, then soak it in a bowl of cold water for at least 20 minutes. Drain before adding to the soup. Soaking shortens the cooking time and improves texture.

Wild rice soaking in a pot of water.

Step 3 — Reserve the soaking liquid: Strain the soaked mushrooms and reserve the soaking liquid; this concentrated mushroom broth will be added back into the soup. Discard the bay leaf and finely chop the rehydrated mushrooms and garlic.

A variety of soaked pieces of dried mushrooms in a strainer.

Step 4 — Sauté aromatics: In the same pot, heat the olive oil (or a splash of stock for oil-free) and sauté the diced onion with dried thyme and oregano until translucent and fragrant, about 5 minutes.

Diced onions cooking in herbs in a soup pot.

Step 5 — Simmer the soup: Add the chopped mushrooms, reserved mushroom broth, canned coconut milk and the soaked wild rice. Bring to a gentle simmer, cover, and cook for 20 minutes. Remove the lid and simmer uncovered for another 15 minutes, or until the rice is tender. Adjust seasoning with salt and freshly cracked black pepper to taste.

A thick mushroom wild rice soup in a soup pot.

Serve hot, garnished with extra cracked pepper or fresh herbs if desired. The soup is hearty enough to enjoy on its own or alongside rustic bread.

FAQs

Can I add additional vegetables?

Yes. Celery and carrot pair well — use up to 1 cup of each and add them when you sauté the onions so they soften before simmering.

Can I use brown or white rice?

Brown rice can be used; skip the soaking step and follow the cooking time for brown rice. White rice cooks faster (about 15 minutes) and will thicken the soup more due to its starch.

How should leftovers be stored?

Store cooled soup in a sealed container in the refrigerator for 3–4 days. The rice will absorb liquid and thicken the soup; loosen with extra broth or water when reheating to reach your preferred consistency.

Bowl of wild rice mushroom soup.

Storing

  • Allow the soup to cool before sealing it in an airtight container.
  • Add a splash of vegetable stock or water when reheating to restore a soup-like consistency, since the rice absorbs liquid over time.
  • Keep refrigerated up to 3–4 days.
  • Reheat gently on the stovetop or in the microwave until warmed through.

Notes & Nutrition

Tip: Shake canned coconut milk before opening to combine the solids and liquids for a smooth, creamy texture. For a lighter version, use light coconut milk, but expect less richness.

Nutrition (approximate per serving): Serving size 1/6th of recipe — Calories: 195 kcal; Carbohydrates: 19 g; Protein: 3 g; Fat: 12 g.

Vegan Mushroom Wild Rice Soup — Recipe Summary

Prep: 30 mins • Cook: 45 mins • Serves: 5

Overhead view of a bowl of mushroom wild rice soup with a spoon in it.