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I keep seeing posts on social media of Mushroom Wild Rice Soup, and I always wonder if it tastes as good as it looks.

So, I decided to experiment in the kitchen to see if I could create it.

I ate a bowl of the soup and was like “Hmmm.” So, I had to have a 2nd bowl to make sure if it was as good as I thought it was the first time. And YUP! It is yummy and felt so good when I was eating it. This soup definitely has that Umami flavor.

Yes, it’s Dairy-Free and #Vegan but… #aimNotAVegan

Make it, and let us know what you think.

Mushroom & Wild Rice Soup

Tarra Jackson

This creamy & dairy-free soup with wild rice, meaty mushrooms, and onions, is a yummy, flavorful, and comforting soup. It's also vegan & gluten-free!

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings cups

Calories 440 kcal

Ingredients

5 cups vegetable broth
4 cups mushrooms, chopped (any mushroom of your choice)
1 cup white onion, diced
1 cup carrots, shredded
¾ cup wild rice blend
1 Tablespoon minced garlic
2 Tablespoon vegan butter or oil
1 teaspoon dried parsley
1 teaspoon cumin
1 teaspoon Abobo
1 teaspoon Maple Syrup
1 can coconut milk (14 oz)
salt
pepper

Instructions

Prep

Rinse the wild rice and add it to a small or bowl to soak in cold water for 15 minutes.
While the rice is soaking, chop & prep the vegetables. Slice the mushrooms, shave or cut up the carrots, and finely dice the onions.

Cook

Add the vegan butter to a large soup pot and turn on medium-high heat.
Once the butter has melted, add in the onion, garlic, carrots, and mushrooms. Sauté for the vegetables for about 15 minutes until the onions & mushrooms are cooked. Stir consistently to evenly cook the vegetables.
Once the vegetables are cooked, add parsley, cumin, Adobo, and maple syrup. Stir to combine mixture.
Add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.
Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.
At the 20-minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15 minutes or until the rice is cooked through. (If you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20-minute mark).
Remove the soup from the heat and let it sit for 5 minutes to thicken.
Add Salt and Pepper, or other seasonings to taste.

Eat

Serve and enjoy!

Notes

I used Sliced Baby Portabella Mushrooms. But, most common mushroom varieties should work.
Coconut milk makes this soup creamy, so I wouldn't swap it out. However, if necessary, any other plant-based milk works as a substitute, like oat milk, rice milk, or cashew milk.
If you use white rice, the cooking time after adding in the rice will go from 30 minutes to 15-20 minutes. Wild rice requires more time to cook. White rice is starchier and will make the soup thicker, so you may want to add more broth.
Soup can be stored as leftovers in a closed container in the fridge for up to 4 days or in the freezer for up to 1 month. Any leftovers will thicken substantially as the rice will absorb the liquid, so add in extra vegetable broth or water for a soup-like consistency when eating leftovers.

Nutrition

Serving: 1bowlCalories: 440kcalCarbohydrates: 39gProtein: 10gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1245mgPotassium: 761mgFiber: 6gSugar: 10gVitamin A: 633IUVitamin C: 8mgCalcium: 37mgIron: 3mg

Keyword Plant-Based, Vegan, Vegetarian

Tried this recipe?Let us know how it was!

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Creamy Mushroom Wild Rice Soup