Vegan Mushroom Wild Rice Soup Recipe

I created the creamiest dairy-free Mushroom Soup With Wild Rice using coconut milk and only eight ingredients, all cooked in one pot in under an hour.

I never thought a simple bowl of soup could surprise me like this. Using a wild rice blend and a pile of cremini mushrooms, I ended up with something unbelievably creamy and deep without any cream at all.

It’s rustic but somehow bright, the kind of thing I stir when I need dinner that actually sticks with me. I keep saying it’s my new shortcut to happy weeknights, and people ask for seconds every time.

If you like Mushroom Wild Rice Soup Vegan twists or are browsing Vegan Soup Recipes, this one will make you curious enough to try it.

Ingredients

• Wild rice blend: nutty, chewy grains add fiber and complex carbs, keeps you full longer.
• Cremini mushrooms: earthy umami, low calorie, adds savory depth and a meaty texture.
• Yellow onion: sweet when cooked, gives natural sugars and depth, builds flavor base.
• Garlic: pungent, boosts immune vibes, tiny protein, big flavor punch when sauteed.
• Coconut milk: rich, creamy, adds fat and silky mouthfeel, slightly sweet coconut note.
• Vegetable broth: light savory liquid, hydrates, salts and veggies add subtle background flavor.
• Olive oil: healthy fats that carry flavors, helps brown mushrooms and soften veggies.
• Thyme: fresh herbal lift, aromatic oils brighten the soup without extra calories.

Ingredient Quantities

• 1 cup wild rice blend
• 12 to 16 ounces cremini or baby bella mushrooms, sliced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low sodium vegetable broth
• 1 (13.5 ounce) can full fat coconut milk
• 1 to 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

How to Make this

1. Rinse 1 cup wild rice blend and drain, slice 12 to 16 ounces cremini mushrooms, chop 1 medium yellow onion and mince 3 cloves garlic so everything is ready to go.

2. Heat 1 to 2 tablespoons olive oil in a large pot over medium-high heat. Add mushrooms in one layer and let them brown without poking too much, 7 to 10 minutes, until they have color and most of their liquid is gone. Don’t crowd the pan or they’ll steam not brown.

3. Push mushrooms to the side, add the chopped onion to the same pot and cook until soft and translucent, about 4 to 5 minutes. Toss the mushrooms back in, add the minced garlic and 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, cook 30 to 60 seconds until fragrant.

4. Stir in the rinsed wild rice for a minute to toast it a little, that helps flavor, then pour in 4 cups low sodium vegetable broth and bring to a gentle boil.

5. Reduce heat to low, cover the pot and simmer until the wild rice is tender and most grains have popped, about 35 to 45 minutes. Stir every 10 minutes and check liquid levels, add a splash of water or broth if it looks too dry.

6. Once the rice is cooked, stir in 1 (1
3.5 ounce) can full fat coconut milk and warm through over low heat for 5 to 8 minutes, don’t let it boil hard or the coconut can split.

7. For super creamy texture, mash about a third of the soup with a potato masher or use an immersion blender for a few quick pulses, you want it thicker but still chunky with mushroom bits, you can also scoop half into a blender, puree and return.

8. Taste and adjust, add salt and pepper if you like, maybe a little extra thyme. Serve hot, this keeps well in the fridge and flavors actually improve after a day.

Equipment Needed

1. Large heavy bottomed pot, 4 to 6 quart, you want room so it wont boil over
2. Cutting board for the mushrooms and onion
3. Sharp chef s knife for slicing and chopping
4. Fine mesh sieve or colander to rinse and drain the wild rice
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Measuring cups and measuring spoons for rice, broth and oil
7. Can opener plus a liquid measuring cup to measure the coconut milk
8. Potato masher or immersion blender to make the soup creamy but still chunky
9. Ladle and bowls for serving, and a rubber spatula to scrape the pot clean

FAQ

Vegan Mushroom Wild Rice Soup Recipe Substitutions and Variations

• Wild rice blend: swap with brown rice (similar chew, cooks longer so simmer ~45-60 min), quinoa (cooks in ~15 min — add near the end so it doesn’t turn mushy), pearled barley (nice chew, cooks ~30-40 min) or farro (hearty, rinsed first, cooks ~20-30 min).
• Cremini / baby bella mushrooms: use shiitake for extra umami (remove tough stems), portobello if you want bigger meaty bites (slice thick), oyster or mixed wild mushrooms for a more complex flavor.
• Full fat coconut milk: make cashew cream (soak 1 cup cashews, blend with 1 cup water until silky) for a neutral, creamy swap; or use full-fat soy or oat milk plus a cornstarch slurry (1 tbsp cornstarch mixed with cold liquid) to thicken; canned coconut cream works too if you want richer body.
• Olive oil: substitute avocado oil or grapeseed oil for a neutral high-heat option, or use vegan butter for a richer mouthfeel (it browns nicely but adds a little more flavor).

Pro Tips

1) Pat mushrooms dry and dont crowd the pan. Give them time on high heat so they get color, then only salt near the end so they dont weep out too much liquid. If you want extra depth, toss in a splash of white wine or veg broth to scrape up the browned bits.

2) Toast the rinsed wild rice a little longer in the pot before adding broth, it brings out a nutty flavor. If it starts sticking, stir, add a tiny splash more oil, and keep the simmer gentle so the grains cook through without dumping all the liquid.

3) Treat the coconut milk gently, dont let it boil hard or it can separate. Use the thicker top portion for finishing if you want richer creaminess, or warm the can a bit in a hot water bath and whisk before adding so it incorporates smoothly.

4) For the best texture, puree about a third of the soup and stir it back in, or mash some grains with a potato masher so it gets creamy but still chunky. Finish with a squeeze of lemon or a few fresh thyme leaves and a drizzle of good olive oil to brighten everything up.