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Creamy Wild Rice Mushroom Soup (One Pot)

This creamy Wild Rice Mushroom Soup is vegan, gluten-free and made in a Dutch Oven for an easy, healthy 30 minute meal . A one pot wild rice mushroom soup recipe that’s easy to make and so healthy and pairs well with my swirled Vegan Garlic Bread or easy Focaccia Bread!

wild rice mushroom soup in a bowl on a marble table

So happy to finally share this wild rice mushroom soup with you today. Right after this picture (which was a test picture) was taken, my camera fell off the overhead arm of the C-stand right into this bowl of soup, shattering my favorite bowl and splattering the soup everywhere. My dog enjoyed the flavor as he licked it off the floor; I think that’s a good sign!

HINT: If you love mushrooms, try my grilled Portobello Mushroom Burger, my Vegan Mushroom Wellington, or my Vegan Mushroom Stroganoff. For more soup recipes, try my Chickpea Red Pepper Soup, Vegan Guinness Irish Stew, Vegan Corn Chowder or these 28 Vegan Soup Recipes where you’re sure to find your favorite. And, no soup is complete without my easy Vegan Biscuit Recipe

What Goes In To Wild Rice Mushroom Soup?

ingredients for wild rice and mushroom soup

heavy cream – this ingredient is optional, but if you’re like me and want a creamier soup without worrying about the additional calories and fat, it’s a game changer. I use a brand from a Dutch Ex Pat site called Alpro but it’s frequently sold out. Here’s another plant- based cooking cream you can try. If unavailable, simply substitute with Coconut Heavy Cream by #EdwardandSons (if you don’t mind the mild coconut flavor) or a neutral, creamy plant milk such as oat or cashew milk. If you love creamy soups, try my Vegan White Bean Chili.

wild rice – for this soup, a wild rice blend, like Lundberg or Rice Select Royal Blend, works best. These brands contain a beautiful assortment of black, brown, red and wild rice that works beautifully in soups and other rice dishes.

mushrooms – whether you choose white button mushrooms or the more intensely flavorful cremini mushroom, this wild rice mushroom soup loves mushrooms that are plump and dry with a fresh smooth appearance.

How to Make Wild Rice Mushroom Soup

how to make soup recipe steps 1 and 2

1 – in a small bowl make roux by combining 1/2 teaspoon xanthium gum and heavy cream. Stir with fork until smooth. Set aside. Melt butter over medium heat in your Dutch Oven. Throw in garlic and onion and sauté until onion is translucent.

2 – add chopped carrots, celery, dried sage and cumin to onion mixture.

steps 3 and 4 of how to make soup recipe

3 – stir until veggies are well-coated with spices. Continue to sauté over medium heat until veggies are nearly fork-tender.

4 – add mushrooms.

steps 5 and 6 for wild rice and mushroom soup recipe

5 – stir ingredients well and sauté until mushrooms begin to “sweat”. Add white wine and cook about 1 minute.

6 – pour in vegetable broth. Bring to boil. Reduce heat to low while continuing to stir.

how to make vegan soup recipe steps 7 and 8.

7 – add wild rice and thyme.

8 – stir until ingredients are well-incorporated.

overhead view of a blue Dutch oven filled with creamy soup

9 – using a fork, stir roux to break up contents that have settled, then pour slowly into wild rice and mushroom soup while stirring constantly. Bring to boil for 1 minute, continuing to stir. Reduce heat and add in heavy cream just until heated through. Remove from heat, cover, and let sit for 5 minutes before serving. Garnish wild rice mushroom soup recipe with fresh thyme and parsley, or your own favorite garnishes.

FAQS

I don’t drink. Can I omit the wine?

Absolutely. And it will have minimal impact on the taste.

Where can I buy vegan heavy cream?

I use a brand called Alpro Cuisine Soya Light. A link to this product is included in recipe notes and substitutions above.

How long can I store this soup in my refrigerator?

You may store soup in an airtight container in your refrigerator up to 4 days.

Can I freeze this recipe?

Yes. You can freeze this vegan soup recipe in an airtight container for up to 3 months.

Equipment

I made this easy, 30 minute vegan soup recipe with my brand new, cobalt blue Lodge 7.5 Quart Dutch Oven. If you don’t have one of these highly-recommended- by-me products yet, you can click on the link above to purchase it and have it by tomorrow. I promise, this is a MUST-HAVE KITCHEN ESSENTIAL and, if well taken care of it will last you a lifetime. You can also use a regular large pot. If you love using your Dutch Oven, check out my creamy Vegan Tomato Soup.

Other equipment you’ll need to make this wild rice mushroom soup is:

  • wooden spoon
  • cutting board,
  • rice cooker
  • chef’s knife.

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

wild rice mushroom soup in a bowl on a marble table

Creamy Wild Rice Mushroom Soup (Dutch Oven)

Full of fresh herbs and savory mushrooms, this creamy Wild Rice Mushroom Soup is made in a Dutch Oven (or one pot) in just under 30 minutes. Vegan and gluten-free.
5 from 80 votes
Print Pin Rate
Course: Soup
Cuisine: All
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 233kcal
Author: Deborah
Cost: $12

Equipment

Ingredients

  • 3 tbsp vegan butter
  • 3 cloves garlic minced
  • 1.5 cups onion chopped
  • 1 cup celery chopped
  • 1.5 cups carrots chopped
  • 1 lb mushrooms see notes for which work best
  • 32 oz vegetable broth sodium-free or low sodium preferred
  • 0.5 cup white cooking wine
  • 1 tsp xanthium gum or cornstarch
  • 1 tsp ground sage
  • 1 tsp ground cumin
  • 1 tbsp fresh thyme leaves plus extra for garnish
  • 2 cups wild rice cooked
  • sea salt and black pepper to taste
  • 1.5 cups vegan heavy cream optional

Instructions

  • In small bowl, combine heavy cream and xanthium gum or cornstarch, stirring constantly with fork until mixture is smooth. Set aside. This is your roux. In Dutch oven, melt butter over medium heat. Add onions and garlic and sauté until onion is translucent.
  • Add carrots, celery, cumin and sage.
  • Stirring frequently, sauté for 5 minutes, or until veggies begin to soften.
  • Add mushrooms and stir well. Sauté for 2-3 minutes until mushrooms begin to "sweat".
  • Add white wine. Stir and simmer for 1 minute.
  • Pour in vegetable broth. Season with sea salt and black pepper to taste. Bring to boil. Slowly stir roux into soup mix, stirring constantly. Cook until thickened, usually only about 1 minute.
  • Add in cooked wild rice and thyme. Reduce heat and simmer for 5 minutes.
  • Reduce heat and simmer for 5 minutes.
  • Optional: if you desire a lighter colored, creamier soup and don't mind the extra calories and fat, at this point you should stir in the vegan heavy cream and simmer over low flame until thoroughly heated.
  • Ladle into bowls. Garnish with your favorites, including fresh thyme and parsley. Serve immediately.

Notes

  • Nutritional information is calculated without vegan heavy cream and is an estimate, not a guarantee! 
  • heavy cream is optional, but if you’re like me and want a creamier soup without worrying about the additional calories and fat, it’s a game changer. I use a brand from a Dutch Ex Pat site called Alpro Cuisine Soya Light. You may substitute with Coconut Heavy Cream by #EdwardandSons (if you don’t mind the coconut flavor) or a neutral, creamy plant milk such as oat or cashew milk.
  • For this soup, a wild rice blend, like Lundberg or Rice Select Royal Blend, works best. These brands contain a beautiful assortment of black, brown, red and wild rice that enhances the taste and appearance of soups and other rice dishes.
  • Whether you choose white button mushrooms or the more intensely flavorful cremini mushroom, look for mushrooms that are plump and dry with a fresh smooth appearance.
  • If you don’t drink, or have kids to whom you’re serving, feel free to omit the white wine. 
  • As long as you put leftovers in an airtight container, you may store in your refrigerator for up to 4 days and freezer for up to 3 months

    Nutrition

    Serving: 1cup | Calories: 233kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 531mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4362IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

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    20 Comments

    1. 5 stars
      This is such an incredibly cozy soup <3
      It's so earthy and flavorful! Already craving another bowl for lunch today.

    2. 5 stars
      I love mushrooms and so I made this yesterday for dinner. it was loved by my family and its on my weekly meal plan now.

    3. 5 stars
      I love mushroom soups and it’s perfect for the upcoming cooler temperatures. I like your recipe that includes so many veggies like carrots, celery, and even rice to make it heartier.
      I can’t wait to try your recipe in the coming weeks. Yum!!

    4. 5 stars
      I love mushroom soup and those chunky mushrooms are so inviting. I have saved your recipe and will be trying it over the weekend. Thanks so much.

    5. 5 stars
      You can’t beat a good winter warmer soup and you have one right here:)
      This soup was delicious, so much flavour and knowing its low in calories and fat was superb just what we all needed after Christmas feasting LOL
      Thanks for sharing!!

    6. 5 stars
      This soup looks like the perfect thing to have on a cold day. I really like that you put step by step photos, makes it so much easier for me!

        1. Very helpful to have the step by step photos. Many younger people will be less intimidated by cooking and more willing to try new things if they have just a little extra help from step/step photos or video. Very thoughtful of you.