This Vegan Mushroom Wild Rice Soup is warm, hearty, and packed with delicious flavors! With tender mushrooms, nutritious wild rice, and fresh veggies, it’s like a big hug in a bowl.
I love how easy it is to whip up, especially on chilly days. One spoonful, and you’ll be smiling—it’s the perfect comfort food that even non-vegans will crave! 🍲
Ingredients & Substitutions
Wild Rice: Wild rice is unique and adds a chewy texture to the soup. If you can’t find it, you can use brown rice or quinoa, but cooking times will vary. Brown rice generally takes longer, while quinoa cooks faster.
Mushrooms: I love using cremini or shiitake mushrooms for their rich flavor. If you want a different taste, try button mushrooms or portobello. You can also use dried mushrooms for a deeper flavor – just soak them first!
Coconut Milk: This adds creaminess to the soup. If you prefer, feel free to substitute with almond milk or oat milk for a lighter version, but the soup may not be as rich.
Soy Sauce/Tamari: These add a nice umami flavor. If you’re looking for a lighter alternative, you can use coconut aminos, which is less salty and gluten-free.
How Do I Achieve the Best Flavor in My Soup?
Getting the flavors just right is key, and there are a few steps to help you with that. Start by cooking the onion and garlic until they’re nicely softened; this sweetens them and builds a strong flavor base. Adding the herbs right after lets them infuse their aroma into the vegetables.
- Make sure to sauté the mushrooms until they release their moisture, as this enhances their flavor.
- Let the broth simmer with the veggies for a decent amount of time—around 10-15 minutes will help meld the flavors.
- Finally, don’t skip tasting your soup before serving! Adjust with more salt, pepper, or a splash of lemon juice for brightness.
How to Make Vegan Mushroom Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces mushrooms (such as cremini or shiitake), sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup coconut milk (canned)
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- Fresh parsley, chopped (for garnish)
For Serving:
- Crusty bread (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep, and you’ll spend around 1 hour cooking it. In total, you’re looking at about 1 hour and 15 minutes from start to finish. It’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Wild Rice:
Start by rinsing the wild rice under cold water to clean it. In a large pot, combine the wild rice with 4 cups of vegetable broth. Bring it to a boil over high heat. Once it boils, lower the heat to a simmer, cover the pot, and let it cook for about 45-50 minutes. You’ll know it’s ready when the rice is tender and most of the liquid is absorbed. Set it aside for now.
2. Sauté the Vegetables:
While the rice is cooking, grab another large pot and heat the olive oil over medium heat. Add the diced onion and sauté it for about 5 minutes until it becomes translucent. This adds a lovely flavor base!
3. Add Garlic and Mushrooms:
Next, throw in the minced garlic and sauté for an additional minute until you can smell that delicious garlic aroma. Then, stir in the sliced mushrooms, diced carrots, and celery. Cook everything together for about 5-7 minutes until the mushrooms are nice and softened.
4. Season the Vegetables:
It’s time to add the herbs! Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the veggies. Stir everything well to combine the flavors. Your kitchen is going to smell amazing!
5. Simmer the Soup:
Pour in the remaining 4 cups of vegetable broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes. This will allow all those delicious flavors to meld beautifully together.
6. Combine and Finish:
Now, stir in the cooked wild rice and the coconut milk. Add the soy sauce or tamari, mixing everything well to combine. Allow the soup to simmer for an additional 5-10 minutes until everything is heated through and creamy.
7. Taste and Adjust:
Take a moment to taste your soup. If it needs a little more seasoning, feel free to add more salt or pepper to your liking!
8. Serve and Enjoy:
Serve your hearty soup hot, garnished with fresh parsley. If you’d like, enjoy it with some crusty bread on the side for a complete meal. Cozy up and enjoy your lovely vegan mushroom wild rice soup!
Can I Use Different Types of Rice for This Recipe?
While wild rice adds a unique texture and flavor, you can use brown rice or a mix of grains if you prefer. Just keep in mind that cooking times may vary, so follow the cooking instructions for the type of rice you choose. Brown rice typically takes about 25-30 minutes to cook, while white rice will cook much faster, around 15-20 minutes.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. If you want to keep it longer, the soup can be frozen for up to 3 months! To reheat, simply thaw it in the fridge overnight, then warm it on the stove or in the microwave until heated through.
Can I Make This Soup Spicier?
Absolutely! To add some heat, consider adding red pepper flakes, diced jalapeños, or a splash of your favorite hot sauce while cooking. Start with a small amount and adjust to your taste—it’s easy to add more heat, but hard to take it out!
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use cashew cream or almond milk for a different flavor. For a richer option, heavy cream would work, but keep in mind this will no longer be vegan. If you’re looking for a low-calorie alternative, unsweetened soy or oat milk can be used as well, though it may alter the creaminess of the soup slightly.
