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Home » Recipes » Wild Rice Mushroom Soup

Published: Sep 15, 2022 · Modified: Oct 19, 2022 by Kelsey· This post may contain affiliate links ·

Wild Rice Mushroom Soup

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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.

A bowl of vegetable and rice soup with mushrooms, carrots, spinach.
Jump to:
  • Reasons You'll Love This Recipe
  • Ingredient Notes
  • Recipe Variations
  • Step by Step Instructions
  • How to Store
  • Related Vegan Soup Recipes to Try!
  • Wild Rice Mushroom Soup

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.

If you're looking for more cozy recipes, try my Vegan White Bean Chili or Vegan Pumpkin Chili next.

Ingredient Notes

Small white bowls filled with ingredients that are individually labeled including: wild rice, onion, broth, celery, olive oil, spices, carrots, spinach, mushrooms.

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.

A large white bowl filled with rice and vegetable soup. There is a silver spoon dipped into the soup.

Recipe Variations

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.

This is the blender and the immersion blender I use at home.

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.

Step by Step Instructions

Four pictures in a collage that have labeled on them including: saute vegetables, add broth, rice, and mushrooms, cook and add spinach, stir in coconut milk.

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.

A white bowl filled with a hearty vegetable and rice soup. There are three toasted croutons on top of the soup.

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.

A white pot filled with a creamy vegetables soup.

Related Vegan Soup Recipes to Try!

  • Vegan Pumpkin Soup
  • Spinach White Bean Soup
  • Butternut Squash Apple Soup
  • Roasted Red Pepper Soup

Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & consider leaving a comment if you REALLY liked it. Thanks!

A white bowl filled with a vegetable and rice soup.

Wild Rice Mushroom Soup

Kelsey Riley
This vegan wild rice mushroom soup is made with hearty vegetables, rice, and a creamy, savory broth.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine American
Servings 6
Calories 295 kcal

Equipment

  • 1 Large pot

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This soup can be stored in the fridge in a covered container for up to five days and in the freezer for up to three months. 
The nutritional information is approximate and generated through a third party app. It should not be used as medical advice and will vary with ingredients used. 

Nutrition

Calories: 295kcalCarbohydrates: 39.8gProtein: 14.5gFat: 9.5gSaturated Fat: 5.2gSodium: 1269mgPotassium: 833mgFiber: 5.1gSugar: 6.1gCalcium: 60mgIron: 3mg
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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