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This vegan wild rice mushroom soup is made with hearty vegetables, rice, and a creamy, savory broth. It's perfect for cozying up on a cool day.
Reasons You'll Love This Recipe
There are so many reasons to love this mushroom wild rice soup, here are just a few:
- Vegan & Plant-Based: This vegetarian wild rice soup is vegan/plant-based and doesn't contain any meat, dairy, or eggs.
- Gluten-Free: There isn't any wheat or gluten in this recipe.
- Creamy: We use a full-fat coconut milk in this soup to make it deliciously creamy and smooth.
- Stores Well: You can store this soup in the fridge for up to five days and in the freezer for up to three months.
This cozy autumn wild rice soup calls for simple ingredients.
Mushrooms: You can use any small, mild mushroom in this recipe such as baby bella, button or white mushrooms.
If you aren't familiar with different varieties of mushrooms, I found this article that goes more in depth about popular mushrooms.
Rice: I used a wild rice blend in this recipe. I don't recommend swapping this for any other type of rice.
Spinach: I used spinach in this recipe because I love adding greens to my soups for some extra nutrients. You can swap this for kale if you prefer.
Spices: This recipe calls for a combination of salt, pepper, and crushed red pepper flakes.
See the recipe card below for a full list of ingredients and quantities.
Step by Step Instructions
Start by sautéing the combination of onion, celery, carrots, and olive oil. Cook over medium-low heat for about five minutes, stirring frequently.
Next, toss in the mushrooms and give everything a good stir. Continue to sauté for another couple of minutes.
Add the salt, pepper, crushed red pepper, wild rice, and broth. Cover the pot and cook for about 30-35 minutes.
After cooking, remove the pot of soup from heat and stir in the coconut milk and the baby spinach.
Allow to cool slightly before serving.
Make it Creamier: There are two options to make this soup creamier. The first option is the add an additional ½ cup of plant based milk. You can use oat milk or almond milk if you prefer a more neutral flavor, or more coconut milk if you enjoy the sweeter flavor.
The second option is to blend either ¼ or ½ of the soup using either an immersion blender or a traditional blender.
Reduce the Salt/Sodium: As many other soups do, this soup has a high sodium content. If you're looking for a less salty soup, try using a low sodium vegetable broth and/or omit the additional salt in the recipe.
Make it Spicy: You can add an additional ¼-1 teaspoon of crushed red pepper to make things spicy.
Swap out the Spinach: If you're not a fan of spinach but want the benefits of leafy greens in your soup, you can swap the spinach out for kale instead.
Add Extra Protein: This vegan wild rice mushroom soup doesn't contain the traditional chicken that you might typically find in this recipe. If you want to add some extra protein, I recommend adding 1 cup of white beans when you add the broth.
How to Store
Refrigerator: You can store this creamy wild rice mushroom soup in a closed container in the fridge for up to five days. Be sure you allow the soup to cool all the way before transferring to a container and storing.
Freezer: If you want to freeze the soup for longer you can store it in the freezer for up to three months.
Use the same method as above and ensure that the soup cools before transferring it to the container, covering, and storing it.
Reheat on the stovetop over medium-low heat.
Freezer Cubes: I recently started pouring my soups into 1-cup silicone molds and freezing giant soup ice cubes. After they freeze, transfer them to a large ziploc bag, seal it, and store in the freezer for up to three months.
If you want to make soup cubes, this is the silicone mold that I use.
If you enjoyed this wild rice and mushroom soup, try some of my other vegan soups next:
Wild Rice Mushroom Soup
- 1 Large pot
- 1 yellow onion diced
- 4 ribs celery chopped
- 4 large carrots chopped
- 2 tablespoon olive oil
- 2 cups mushrooms sliced
- ½ teaspoon salt
- ½ tsp pepper
- ¼ tsp crushed red pepper flakes
- 8 cups broth
- 1 ½ cups wild rice
- ½ cup coconut milk
- 2 cups spinach
- Start by sautéing the onion, celery, and carrots in the olive oil over medium low heat for about 5 minutes, stirring frequently.
- Add the mushrooms to the pot and sauté for an additional 2 minutes.
- Pour in the broth, wild rice, salt, pepper, and crushed red pepper. Cover and cook over medium low heat for about 30 minutes.
- Remove from heat and stir in the coconut milk and spinach.