Wild Rice Mushroom Soup

This creamy vegan wild rice mushroom soup is next-level cozy! It's the type of meal that feels indulgent, but it's packed with nutritious vegetables and doesn't contain any cream. Perfect for a healthy, comforting weeknight fall/winter meal!

I love just about any kind of soup, but this soup is even cozier and more delicious than most. There's something about a wild rice soup that just feels so hearty and comforting!

We've been wanting to share this soup recipe for quite a while, but went through a few rounds of testing to decide whether or not we needed to add some kind of vegan cream for extra richness.

Turns out, a bit of flour thickens up this soup perfectly, making this soup perfectly cozy and relatively healthy.

Mushrooms add a delicious meatiness, especially with the addition of shiitake mushrooms, which have a more earthy flavor. Give it a try on your next chilly October evening!

Ingredients

Here are the main ingredients you'll need to make this wild rice mushroom soup:

• Onion & Garlic: you can also replace onion with shallots if desired.
• Carrot and celery: parsnips would be lovely, too!
• Cremini and shiitake mushrooms: we use a mix of basic cremini mushrooms (easiest to find in most stores) and shiitake, which have a meatier, more earthy flavor.
• AP flour: gluten free or regular all purpose flour both work well.
• Vegetable broth: you can also use mushroom broth or a mix of the two.
• Sherry: the sherry absolutely makes this recipe!! Use a good quality sherry (typically $8-10 a bottle) – you'll be able to taste it if you use a super low quality bottle. If you can't find/don't have any, sub with a dry white wine, but it won't be quite as rich.
• White wine vinegar: just a small amount adds the perfect amount of acidity!
• Wild rice: wild rice is key here, as it doesn't get soggy when soaked in broth (unlike brown or white rice). Look for a wild rice blend (we like this one). It's chewy, nutty and delicious!
• Fresh or dried herbs: parsley, thyme, bay leaves

Instructions

Sauté Mushrooms: Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add mushrooms and sauté, stirring often, until mushrooms are softened and lightly browned (about 5-8 minutes). Add 2 tbsp or so of broth to deglaze the pot. Transfer mushrooms to a bowl and set aside. 

Sauté other vegetables: Add remaining 2 tbsp of oil to the pot along with onion and sauté for 5 minutes, until softened. Add garlic, carrots and celery and continue cooking for 5 minutes. 

Add remaining ingredients: Stir in flour, salt and pepper until the vegetables are well coated. Stir in rice, then add in broth, sherry, vinegar, parsley, thyme and bay leaves. Stir very well to break up any flour clumps. 

Simmer and serve! Bring soup to a boil, then reduce to a simmer, add in mushrooms and cover. Simmer for 40-45 minutes, stirring occasionally, until the rice is fully cooked. It will still be a bit chewy. Enjoy!

Recipe notes:

• Not completely vegan or have family members that aren't? Grab a rotisserie chicken at the store, shred and add it into the soup.
• If you don't have wild rice, the best substitute is long grain brown rice. Black rice works, too, as it has a similar texture and nutty taste.
• Store leftovers in the refrigerator for 5-7 days. The soup will thicken as it sits, so you may need to add more broth when reheating.
• Freezer: transfer cooled soup to a container and freeze for up to 6 months. Defrost overnight in the fridge, then reheat in a saucepan over low heat.

More cozy soup recipes you'll love:

• Vegan Lemon Rice Soup
• Tofu "Chicken" Noodle Soup
• Easy Minestrone Soup
• Homemade Miso Soup
• Creamy Coconut Curry Squash Soup

If you make this creamy vegan wild rice and mushroom soup, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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