Vegan Mushroom and Wild Rice Soup Recipe

🍄 Vegan Mushroom and Wild Rice Soup — Cozy, Creamy & Nourishing

If you’re craving a warm, earthy, and deeply satisfying meal, this Vegan Mushroom and Wild Rice Soup is exactly what you need. Packed with wholesome grains, hearty vegetables, and umami-rich mushrooms, this comforting bowl is a plant-based take on a classic favorite.

🌿 Ingredients

For the soup base:

1 tbsp olive oil (or vegan butter)
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, chopped
8 oz (225 g) mushrooms, sliced (cremini or button)
1 cup wild rice (rinsed)
6 cups vegetable broth
1 tsp thyme (dried or fresh)
1 tsp rosemary
1 bay leaf
Salt and pepper to taste

For the creamy finish (optional but amazing):

1 cup unsweetened plant-based milk (soy or oat)
2 tbsp all-purpose flour or cornstarch (for thickening)
1 tbsp nutritional yeast (optional, for cheesy flavor)

👩‍🍳 Instructions

Sauté the aromatics:
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
Add mushrooms:
Stir in mushrooms and cook for another 5 minutes until they release their juices and begin to brown.
Simmer:
Add the wild rice, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered for 45–50 minutes, or until rice is tender.
Make it creamy (optional):
In a small bowl, whisk plant-based milk with flour or cornstarch. Pour into the soup, stirring continuously until slightly thickened (about 5 minutes).
Finish:
Adjust seasoning, remove bay leaf, and stir in nutritional yeast if desired. Garnish with fresh parsley.