Blossom LadyFried Corn 8 days ago
Thank you, Rita!
Rita LeannaFried Corn 16 days ago
I love your recipes   
Dear Jacqui, so glad that you loved the Mango Chic...
JacquiMango Chicken Curry 26 days ago
I chanced across your Mango chicken curry recipe a...
Dear Sandra, you will find it following the link i...
SandraSourdough Pita Bread 1 month ago
What is the Sourdough Starter Recipe please
And taste delicious :)
DorothyRaspberry Muffins 1 month ago
they all look great
The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 2 months ago
thank u for the recipes

Vegan Mushroom Wild Rice Soup

Blossom Lady
Jan 07, 2021 07:56 AM
Vegan Mushroom Wild Rice Soup

This Vegan Mushroom Wild Rice Soup is seriously SO creamy that you would never guess it is completely dairy-free & made with no cream! If you are on the hunt for a delicious vegan soup recipe that is actually filling, this hearty & gluten-free mushroom wild rice soup that can be made in one pot is here for you.

Also, this recipe is naturally gluten-free using wild rice as the grain in this soup. Plus, this vegan mushroom soup has only 8 ingredients. This soup requires only one pot. That being said, there are some crucial steps to make this mushroom cream soup as flavorful as possible. The mushrooms don't all need to be crispy, but most should be, which is why it's essential to slice the mushrooms very thin. At the very end, add in the spice mix of dried parsley, salt, and pepper.

This soup will keep in the fridge for up to 4 days or freezer for up to 1 month in a closed container. Expect a thicker leftover that resembles a risotto. After sitting overnight the rice tends to soak up even more veggie broth and becomes a thick mixture similar to risotto. Plus, coconut milk solidifies in the fridge contributing to the thick texture. I do like to serve this soup with a thick slice of garlic bread to soak up any excess liquid! It also goes great with a fresh and crispy side salad.


  • ¾ cup wild rice blend
  • 4 cups mushrooms, diced (I used a mix of white button, Crimini, & Shitake)
  • 1 cup white onion, diced
  • 2 cloves minced garlic (about 1 Tbsp)
  • 2 Tbsp vegan butter (or oil)
  • 1 tsp dried parsley
  • 5-6 cups vegetable broth ( I start with 5 and add up to 6 for a slightly thinner soup)
  • 14 oz can coconut milk
  • salt & pepper to taste
Prep Time:
5 minutes
Cook Time:
55 minutes
Total Time:
60 minutes
Add to bookmarks
Assign tags
No comments