When the weather cools down, there’s nothing quite like wrapping your hands around a warm bowl of Vegan Mushroom Soup with Wild Rice. This recipe has been a true lifesaver in my kitchen—especially on those hectic weeknights when the kids are bouncing off the walls and I just need something nourishing, hearty, and (let’s be honest) easy to make. With earthy mushrooms, nutty wild rice, and a creamy cashew blend, this soup tastes like comfort in a bowl.
Table of Contents
Why You’ll Love This Vegan Mushroom Soup with Wild Rice
- Wholesome & Filling: Packed with fiber-rich rice and hearty veggies.
- Dairy-Free Creaminess: Cashews make it luxuriously creamy without the heavy cream.
- Meal-Prep Friendly: Tastes even better the next day (a rare gift in the soup world).
- One-Pot Simplicity: Cook, blend, stir—done!
If you loved my Pumpkin Wild Rice Soup or Mushroom Potato Soup, this one is right up your alley.
What Does Vegan Mushroom Soup with Wild Rice Taste Like?
Imagine a cozy hug in soup form: smoky paprika, earthy mushrooms, a nutty bite of rice, and a velvety creaminess that makes every spoonful indulgent without being heavy. It’s savory, grounding, and has that “cook-all-day” taste (even though it only takes about an hour).
My husband says it tastes like something you’d order in a fancy bistro—though in reality, it’s just my trusty Dutch oven doing the magic.
Ingredients You’ll Need for Vegan Mushroom Soup with Wild Rice
One of the things I love most about this Vegan Mushroom Soup with Wild Rice is that it uses simple, real-food ingredients you probably already have on hand. Each one plays its part in building that cozy, earthy flavor that makes this soup irresistible. Let’s break it down:
- Olive oil (2 tablespoons): A splash of good olive oil is the base that helps all the flavors come together. If you’ve tried my Carrot Potato Soup, you know that a little olive oil goes a long way in making veggies taste rich and comforting.
- Mushrooms (8 ounces, sliced): The real star here! I like using cremini mushrooms for their earthy depth, but you can mix in button or portobello mushrooms too. Mushrooms give this soup that “meaty” bite without any actual meat.
- Yellow onion (1 medium, diced): No soup is complete without onions. They add a gentle sweetness and form the flavor base when sautéed with mushrooms.
- Vegan Worcestershire sauce (1 teaspoon): This is my secret weapon. It adds a deep, umami flavor that makes the soup taste like it simmered for hours. Just make sure you’re using a vegan-friendly brand (some contain anchovies).
- Carrots (2 large, peeled and chopped): They bring natural sweetness and a pop of color. Plus, they balance the savory mushrooms perfectly.
- Garlic (3 cloves, minced): Because what’s a hearty soup without that garlicky kick?
- Dried sage (1 teaspoon): Sage gives the soup its classic cozy, fall-inspired flavor. It’s like the “hug” in your bowl.
- Smoked paprika (1 teaspoon): This adds a subtle smokiness, which pairs beautifully with the earthy mushrooms and wild rice.
- Wild rice blend (1 cup): The nutty, chewy texture of wild rice makes this soup hearty and filling. It’s what sets this recipe apart from lighter soups like my Creamy Butternut Squash Soup.
- Vegetable broth (7 cups): The foundation that brings everything together. I recommend a low-sodium broth so you can control the salt levels.
- Raw cashews (1 cup): When blended with a bit of soup, they create a silky-smooth cream that makes the soup taste decadent—without any dairy. If you’re pressed for time, coconut milk can be swapped in here.
- Salt and ground black pepper: Season to your taste, but don’t skip them—they make all the flavors pop.
- Fresh parsley (optional garnish): A sprinkle of parsley right before serving makes the soup feel restaurant-worthy.
👉 Pro tip: If you love soups that feel hearty enough to stand alone for dinner, this one pairs beautifully with a slice of crusty bread—just like my Tuscan Parmesan Cream Soup does.
Step-by-Step Instructions for Vegan Mushroom Soup with Wild Rice
Making this Vegan Mushroom Soup with Wild Rice is much easier than you might think. With just one pot and a few simple steps, you’ll have a cozy, creamy soup that feels like it cooked all day. Let’s walk through it together:
Step 1: Sauté the Mushrooms and Onion
Start by warming 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced yellow onion, then sauté for 10 to 15 minutes.
💡 You’ll know this step is ready when the mushrooms are golden brown and the onions are soft and fragrant. Don’t rush it—this is where that deep, earthy flavor begins. (If you’ve ever made my Mushroom Potato Soup, you’ll recognize this magic moment!)
Step 2: Add Seasonings and Veggies
Next, stir in 1 teaspoon of vegan Worcestershire sauce. This adds a rich, umami depth. Then, toss in the chopped carrots and minced garlic. Cook for another minute until the garlic releases that irresistible aroma.
👉 Tip: Keep stirring to avoid burning the garlic. Burnt garlic = bitter soup, and we definitely don’t want that.
Step 3: Add Rice, Spices, and Broth
Now it’s time to layer in the heart of this dish. Add the dried sage, smoked paprika, wild rice blend, and vegetable broth. Stir everything together so the spices coat the rice and veggies.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes. The rice should be tender and slightly chewy by the end.
🥄 This step reminds me of my Pumpkin Wild Rice Soup. Wild rice takes its time, but it rewards you with that nutty bite you just can’t get from white rice.
Step 4: Blend for Creaminess
Once the rice is cooked, scoop out 1 ½ cups of the soup (broth, veggies, and all) and carefully transfer it to a high-powered blender. Add the raw cashews and blend until the mixture is silky smooth.
Pour this cashew cream back into the pot and stir well. This little trick transforms the soup into a creamy, dreamy bowl of goodness—without a single drop of dairy.
👉 Shortcut: If cashews aren’t your thing, stir in a cup of coconut milk instead. It will still give you that same luscious texture.
Step 5: Season and Serve
Taste the soup and adjust with salt and ground black pepper as needed. Every broth is different, so this step is key to getting the seasoning just right.
Finally, ladle the soup into bowls, garnish with chopped parsley, and serve warm with some crusty bread on the side. If you’re in the mood for a full-on soup night, this recipe pairs beautifully with lighter options like Carrot Potato Soup.
Tips and Tricks for Perfect Vegan Mushroom Soup
- Short on time? Swap wild rice with quinoa for a quicker cook.
- Creamy swap: Don’t want to fuss with cashews? Stir in coconut milk instead.
- Meal-prep hack: This soup thickens as it sits, so add a splash of broth when reheating.
- Kid-friendly tip: Chop mushrooms extra small—trust me, it saves the “eww” faces.
Personal note: I first made this soup on a chilly Sunday while juggling soccer uniforms in the dryer and science projects at the table. The kids actually asked for seconds. That’s when I knew it was a keeper.
Storage for Vegan Mushroom Soup with Wild Rice
- Fridge: Store in a sealed container for 4–5 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this in a slow cooker?
Yes! Just sauté the mushrooms and onions first, then transfer everything into the crockpot. Cook on low for 6–7 hours.
Is this soup gluten-free?
Absolutely—just double-check your Worcestershire sauce brand.
What mushrooms work best?
Cremini are my favorite, but button, portobello, or a mix will all work beautifully.
Conclusion
This Vegan Mushroom Soup with Wild Rice is hearty, creamy, and perfect for cozy dinners when you need something satisfying but wholesome. It’s the kind of recipe that brings your family to the table (and keeps them coming back for seconds). Next time you’re craving comfort, let this soup warm both your belly and your soul.
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Print
Vegan Mushroom Soup with Wild Rice – Cozy Comfort in One Pot
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Earthy mushrooms and wild rice come together in this velvety Vegan Mushroom Soup, one of the best soups ever! 1-pot and ready in about an hour.
Ingredients
2 tablespoons olive oil
8 ounces mushrooms, sliced (cremini preferred)
1 medium yellow onion, diced
1 teaspoon vegan Worcestershire sauce
2 large carrots, peeled and chopped
3 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon smoked paprika
1 cup wild rice blend
7 cups vegetable broth
1 cup raw cashews
Salt, to taste
Few shakes ground black pepper
Instructions
1. Warm the olive oil over medium heat in a large pot. Add the sliced mushrooms and onion, and sauté for 10-15 minutes, stirring frequently.
2. Stir the Worcestershire sauce into the mushrooms and onions, then add the carrots and garlic and cook for another minute, until the garlic is fragrant.
3. Now add the dried sage, smoked paprika, wild rice and vegetable broth to the pot. Stir to mix everything together.
4. Bring the soup to a boil, then lower heat and simmer, covered, for about 45 minutes, until the rice is tender.
5. Add 1 1/2 cups of the soup to a high powered blender along with the raw cashews. Blend until very smooth. Add the cream back to the pot and stir well. The soup should be very creamy at this point.
6. Add salt and black pepper to taste. Serve, garnished with chopped parsley if desired.
Notes
You can use 1 cup of full fat coconut milk instead of cashews if desired. Simply stir into the soup once the rice is cooked.
Store leftover soup in a covered container in the refrigerator for 4-5 days. It can also be frozen.
You can substitute another kind of rice or grain like quinoa or farro for the wild rice, if needed.
