Creamy Mushroom & Wild Rice Soup is that bowl of comfort you crave after a long day — hearty, earthy, and impossibly cozy. If you’ve ever come home and thought, “I just need something warm that feels like a hug,” this soup is it. Packed with tender wild rice, caramelized mushrooms, and a velvety coconut milk base, this one-pot wonder brings rich flavor without the heaviness of cream. Plus, it’s completely vegan and gluten-free — perfect for anyone looking to eat a little lighter without giving up that luxurious, creamy texture.
Whether you’re curled up on the couch with a blanket or feeding the whole family on a chilly weeknight, this Creamy Mushroom & Wild Rice Soup hits that sweet spot between comforting and nourishing. Trust me — one spoonful, and you’ll see why it’s a keeper.
Table of Contents
What is Creamy Mushroom & Wild Rice Soup?
Creamy Mushroom & Wild Rice Soup is a hearty, plant-based soup that blends wholesome vegetables, nutty wild rice, and earthy mushrooms into a silky, satisfying meal. The star ingredient — mushrooms — gives the dish a deep umami flavor that feels meaty without the meat. Coconut milk takes the place of dairy cream, creating a luscious base that’s both rich and surprisingly light.
This recipe is inspired by classic Midwestern wild rice soups but with a fresh, modern twist — a nourishing, dairy-free approach that keeps things wholesome yet indulgent. Each spoonful is loaded with texture, from chewy wild rice to tender carrots and celery. If you love creamy soups like Creamy Mushroom Spinach Soup, this one will feel like its heartier, cozier cousin.
Reasons to Try Creamy Mushroom & Wild Rice Soup
There are a dozen reasons to love Creamy Mushroom & Wild Rice Soup, but here are my top three. First, it’s easy. Seriously — it’s a one-pot, weeknight-friendly meal that tastes like you simmered it all afternoon. Second, it’s wholesome. Made with real, simple ingredients — olive oil, veggies, rice, and coconut milk — it’s proof that “comfort food” can be nourishing too. Third, it’s versatile.
You can serve it as a main dish or a side, pair it with crusty bread or salad, or even reheat it for lunch the next day (it gets thicker and creamier with time). It’s also a great make-ahead recipe, perfect for meal prep or cozy dinner parties. If you enjoyed the creamy texture of my Creamy Leftover Turkey Wild Rice Soup, this vegan twist will win you over just as fast.
Ingredients Needed to Make Creamy Mushroom & Wild Rice Soup
- 4 tablespoons olive oil, divided
- 1 small white onion, chopped (about ½ cup)
- 3 medium carrots, chopped (about 1 cup)
- 4 stalks celery, chopped (about 1½ cups)
- 16 oz button mushrooms, chopped
- 2–3 garlic cloves, minced or crushed
- 1 tablespoon Italian seasoning
- Generous pinch of salt and pepper
- ¾ cup wild rice
- 4 cups vegetable broth
- ⅓ cup flour (grain-based)
- 1 (14.5 oz) can full-fat coconut milk
- Juice of ½ a lemon
Instructions to Make Creamy Mushroom & Wild Rice Soup
Get ready to make the coziest, creamiest bowl of soup — step by step. Whether you’re cooking for yourself or feeding the whole family, this detailed guide will walk you through each stage so your Creamy Mushroom & Wild Rice Soup turns out perfectly every time.
For extra inspiration, you might want to peek at my Creamy Mushroom Spinach Soup — it uses a similar creamy base technique that’s easy to master.
Step 1: Build the Flavor Base (Sauté the Veggies)
Start by heating 1 tablespoon of olive oil in a large stockpot over medium heat. Once the oil shimmers, add your chopped onion, carrots, and celery. Sauté for about 3–4 minutes, stirring occasionally. You’ll know it’s ready when the onions turn slightly golden and release that sweet, savory aroma.
This is the foundation of your soup, where all the deep, homey flavors begin. Think of it like setting the mood — once those veggies start to caramelize, you’re already halfway to cozy dinner bliss.
Pro Tip: If you’re short on time, you can pre-chop your veggies earlier in the week. I’ve shared a few helpful prep hacks in my Healthy Chicken Pot Pie Soup that can save you precious minutes on busy nights.
Step 2: Layer in Mushrooms and Aromatics
Now it’s time for the mushrooms — the star of the show. Add 16 ounces of chopped mushrooms, along with 2–3 cloves of garlic and 1 tablespoon of Italian seasoning. Season with a good pinch of salt and pepper, then sauté everything for another 2–3 minutes.
As the mushrooms cook down, they’ll release their natural juices, creating that rich, earthy depth that makes this soup irresistible. The garlic adds warmth, while the herbs bring a fragrant balance. Stir gently until your kitchen smells like heaven.
If you’re a mushroom lover, you’ll adore how the flavors develop here — and you might even want to check out my Creamy Leftover Turkey Wild Rice Soup for another delicious twist using similar ingredients.
Step 3: Add the Wild Rice and Simmer
Sprinkle in ¾ cup of wild rice, then pour in 4 cups of vegetable broth. Give everything a good stir to mix the ingredients, scraping any golden bits from the bottom of the pot — those little flavor bombs are pure gold.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This step-by-step simmering process allows the rice to slowly absorb the broth and develop its signature chewy texture.
While the rice cooks, take a deep breath and enjoy that warm, earthy aroma filling your kitchen. It’s basically therapy in soup form.
Tip: Wild rice can vary in cooking time, so check at the 30-minute mark — it should be tender but not mushy.
Step 4: Make the Creamy Coconut Roux
While your soup continues to simmer, let’s move on to the creamy magic that ties it all together — the coconut roux.
In a small saucepan, heat the remaining 3 tablespoons of olive oil over medium heat. Once hot, whisk in ⅓ cup of flour to create a thick paste. Stir continuously to avoid lumps (think of this step as a mini arm workout). Gradually pour in the can of full-fat coconut milk, whisking the whole time until the mixture thickens into a smooth, creamy sauce.
This roux is what gives the soup that dreamy, velvety texture without using any dairy. It’s also a great technique to remember for other creamy recipes — like the base I use in my Cheesy Broccoli Rice Casserole.
Step 5: Combine Everything Together
When the wild rice is tender, pour the coconut roux into the soup pot. Stir slowly to combine, and watch as the broth transforms into a rich, creamy texture. Let it simmer for another 5 minutes, just to let all those beautiful flavors marry together.
Finish it off with the juice of half a lemon — this brightens everything up and adds the perfect balance to the earthy mushrooms. Taste your soup and adjust with more salt and pepper as needed.
If you’re feeling fancy, sprinkle some fresh thyme or parsley on top before serving. And don’t forget a slice of crusty bread on the side — because no one should waste a drop of this silky, soul-warming soup.
Step 6: Serve, Savor, and Store
Ladle your Creamy Mushroom & Wild Rice Soup into bowls and serve it piping hot. It’s the kind of dish that makes even a Tuesday night feel special.
For leftovers, store your soup in an airtight container in the fridge for up to 4 days or freeze it for 3 months. To reheat, warm gently on the stovetop, stirring as needed. It actually gets thicker and more flavorful the next day — like all the best comfort foods do.
If you enjoy make-ahead meals, you might also like my Slow Cooker Chicken and Rice Soup, which offers the same cozy vibes with zero effort.
What to Serve with Creamy Mushroom & Wild Rice Soup
This Creamy Mushroom & Wild Rice Soup pairs beautifully with crusty artisan bread, garlic toast, or even a light salad. I love it with a slice of warm sourdough or a side of roasted veggies. If you’re going for cozy dinner vibes, serve it alongside my Cheesy Broccoli Rice Casserole or Broccoli Cheddar Patties — both add a nice texture contrast to the creamy soup.
For something fresh, try a simple green salad with lemon vinaigrette or roasted sweet potatoes. And of course, no judgment if you just want to dip a thick slice of bread straight into the pot — that’s the kind of dinner joy we all need.
Key Tips for Making Creamy Mushroom & Wild Rice Soup
- Use real wild rice — not a blend. Wild rice gives that hearty, nutty flavor and chewy bite.
- Don’t rush the roux — slow whisking ensures your soup stays creamy without lumps.
- Add lemon juice at the end — it brightens the flavor and balances the richness.
- Batch cooking? Double the recipe and freeze half; it reheats like a dream.
- Make it your own — toss in kale, spinach, or a handful of cooked chickpeas for extra protein.
If you’re a soup lover, you might also enjoy my Green Goddess Soup for a lighter, cleansing option packed with greens.
Storage and Reheating Tips for Creamy Mushroom & Wild Rice Soup
Let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so when reheating, add a splash of broth or water to loosen it up.
For longer storage, freeze in single-serve portions for up to 3 months. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or use the microwave at 80% power in 20-second intervals.
Pro tip: reheat only what you’ll eat to maintain the soup’s best texture and flavor. You’ll thank yourself later when your future self opens the fridge on a busy night.
FAQs
Q: Can I use a different milk?
Yes! You can swap coconut milk for cashew cream or almond milk, though it may be slightly less creamy.
Q: What kind of mushrooms work best?
Button mushrooms are great, but cremini or baby bellas add a deeper, earthy taste.
Q: Can I make this in a slow cooker?
Absolutely — just sauté the veggies first, then cook everything (except the roux and lemon juice) on low for 6–7 hours. Stir in the roux at the end.
Final Thoughts
This Creamy Mushroom & Wild Rice Soup is comfort food at its finest — the kind that nourishes body and soul. It’s rich, earthy, and full of love in every spoonful. Whether you’re cooking for family, friends, or just yourself, this simple soup brings that little moment of calm we all need in a busy day.
Want more cozy dinner inspiration? Check out my Healthy Chicken Pot Pie Soup or Slow Cooker Thai Curried Chicken Soup.
Here’s to good food, good health, and those warm bowls that make life a little softer.
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Creamy Mushroom & Wild Rice Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy mushroom and wild rice soup is hearty, healthy, and so comforting. It only takes an hour to make, and it’s completely vegan and gluten-free!
Ingredients
- 4 tablespoons olive oil, divided
- 1 small white onion, chopped (about 1/2 cup)
- 3 medium carrots, chopped (about 1 cup)
- 4 stalks celery, chopped (about 1 1/2 cups)
- 16 oz button mushrooms, chopped
- 2–3 garlic cloves, minced or crushed
- 1 tablespoon Italian seasoning
- Generous pinch of salt and pepper
- 3/4 cup wild rice
- 4 cups vegetable broth
- 1/3 cup flour (grain-based recommended)
- 1 (14.5 oz) can full-fat coconut milk
- Juice of 1/2 a lemon
Instructions
1. Heat one tablespoon of olive oil in a large stock pot over medium heat. Once hot, add the onion, carrots, and celery. Sauté for 3-4 minutes until the onions start to brown and turn translucent.
2. Add the mushrooms, garlic, and Italian seasoning. Season with salt and pepper. Sauté another 2-3 minutes until the garlic is fragrant.
3. Stir in the wild rice and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let simmer for 30 minutes.
4. With 5 minutes left, heat the remaining olive oil in a small saucepan over medium heat. Once hot, whisk in the flour.
5. Slowly add the coconut milk while whisking continuously to form a thick, sauce-like roux.
6. When the soup finishes simmering, stir in the coconut milk roux. Let cook another 5 minutes.
7. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot with toasty bread and fresh herbs if desired.
Notes
This soup stores well in the fridge for up to 4 days and freezes for up to 3 months.
Reheat gently on the stovetop or in the microwave at 80% power in short bursts.
Great served with crusty bread or a sprinkle of fresh thyme.
