Creamy Wild Rice and Mushroom Soup Recipe

This vegan wild rice and mushroom soup combines hearty vegetables, nutty wild rice, and a rich, creamy broth for a comforting bowl on chilly days. It’s easy to make, stores well, and is naturally plant-based and gluten-free.

Reasons You’ll Love This Recipe

This wild rice mushroom soup is a great addition to any weeknight or weekend menu. Highlights include:

• Vegan and plant-based: No meat, dairy, or eggs—perfect for vegan diets.
• Gluten-free: The recipe contains no wheat or gluten ingredients.
• Creamy texture: Full-fat coconut milk creates a smooth, indulgent broth without dairy.
• Easy to store: Keeps up to five days in the refrigerator and freezes well for up to three months.

Ingredient Notes

This cozy wild rice soup relies on simple, pantry-friendly ingredients and fresh vegetables.

Mushrooms: Use small, mild varieties such as baby bella, button, or white mushrooms. Slice them so they cook through evenly and release their savory flavor into the broth.

Rice: A wild rice blend is recommended for its chewy texture and nutty flavor. Because cooking times and water absorption differ between rice types, it’s best not to substitute with short-grain or instant rice.

Greens: Baby spinach is folded in at the end for color and nutrients. If you prefer a heartier green, replace the spinach with chopped kale and allow it a few extra minutes to soften.

Spices: The soup keeps the seasoning straightforward: salt, black pepper, and a pinch of crushed red pepper flakes for subtle heat. Adjust to taste.

See the recipe card below for a complete ingredient list and amounts.

Recipe Variations

Make it creamier: Stir in an extra ½ cup of plant milk (oat or almond for a neutral flavor, or more coconut milk for a sweeter note). Alternatively, blend ¼ to ½ of the finished soup with an immersion or countertop blender and then return it to the pot for a velvety texture.

Lower sodium: To reduce salt, choose a low-sodium vegetable broth and skip any added salt until the end, tasting as you go.

Add heat: Increase crushed red pepper flakes to ¼–1 teaspoon for more spice.

Swap the greens: Use chopped kale in place of spinach if you want a sturdier green that stands up to reheating.

Boost the protein: Stir in 1 cup of cooked white beans (cannellini or navy) with the broth for extra protein and creaminess.

Step-by-Step Instructions

Follow these simple steps for a flavorful, comforting soup:

1. Sauté the diced yellow onion, chopped celery, and chopped carrots in olive oil over medium-low heat for about 5 minutes, stirring frequently so the vegetables soften without browning.
2. Add the sliced mushrooms and continue to sauté for another 2 minutes until they begin to release moisture and soften.
3. Pour in the vegetable broth, add the wild rice, salt, black pepper, and crushed red pepper flakes. Bring to a gentle simmer, cover, and cook for 30–35 minutes, or until the rice is tender and chewy.
4. Remove the pot from heat and stir in the coconut milk and the baby spinach until the greens wilt and the broth is combined. Adjust seasoning if needed.
5. Let the soup cool slightly before serving. The flavors meld well if the soup sits a short while, and it reheats beautifully.

How to Store

Refrigerator: Cool the soup completely, then store in an airtight container for up to five days. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Freezer: Transfer cooled soup to freezer-safe containers and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Soup cubes: For quick portions, freeze the soup in 1-cup silicone molds. Once solid, transfer cubes to a sealed bag and store in the freezer for up to three months. Reheat cubes directly in a pot or microwave until piping hot.

Related Vegan Soup Recipes to Try

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Wild Rice Mushroom Soup

A warming, creamy vegan soup made with wild rice, mushrooms, vegetables, and coconut milk.

Prep Time: 5 mins

Cook Time: 40 mins

Total Time: 45 mins

Servings: 6

Calories: 295 kcal (approx.)

Equipment

• 1 large pot

Ingredients

• 1 yellow onion, diced
• 4 ribs celery, chopped
• 4 large carrots, chopped
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 8 cups vegetable broth (use low-sodium if desired)
• 1½ cups wild rice blend
• ½ cup full-fat coconut milk
• 2 cups baby spinach

Instructions

1. Sauté the onion, celery, and carrots in olive oil over medium-low heat for about 5 minutes, stirring frequently until softened.
2. Add the sliced mushrooms and cook for 2 more minutes until they begin to soften.
3. Pour in the vegetable broth, add the wild rice, salt, pepper, and crushed red pepper flakes. Cover and simmer for about 30–35 minutes, until the rice is tender.
4. Remove from heat and stir in the coconut milk and spinach until the greens are wilted and the soup is heated through. Taste and adjust seasoning as needed.

Notes

This soup stores well in the refrigerator for up to five days and can be frozen for up to three months. Nutrition information is approximate and will vary depending on specific ingredients used.

Nutrition (per serving, approximate)

Calories: 295 kcal

Carbohydrates: ~39.8 g

Protein: ~14.5 g

Fat: ~9.5 g (Saturated fat ~5.2 g)

Sodium: ~1269 mg (varies by broth)

Fiber: ~5.1 g