You’ll be amazed to learn that this decadent cream of mushroom wild rice soup actually has no cream at all! Coconut milk takes the place of dairy in this healthy recipe, but it still tastes just like the classic version. Put your Minnesota wild rice to good use and make a pot of this vegan and vegetarian soup to enjoy on a cold day!
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Lizzie’s Notes
I love creamy soups, but I don’t always have the patience or time to take the appropriate steps of tempering milk, yogurt, or sour cream to add at the end. One of my favorite ways to save myself this extra step is to use full-fat coconut milk in place of a dairy-based product. You can just add it at the same time as the broth!
In this cream of mushroom wild rice soup, you don’t even notice the coconut. The savory flavors from sautéed mirepoix and mushrooms, garlic, sage, thyme, Worcestershire sauce, and wild rice take center stage so that the coconut milk’s creamy texture is all that comes through.
Not only is this recipe deeply flavorful and hassle-free, it’s also incredibly cozy and nourishing! Wild rice and mushrooms, although vegan/vegetarian, are a source of protein and of course fiber. You’ll be full and happy after you enjoy a bowl (or two)!
Ingredients and Substitutions
- Mirepoix: Carrots, celery, and onion! Use a yellow or red onion or sub shallots or even leeks.
- Mushrooms: I prefer cremini (baby bella) or white mushrooms for cream of mushroom wild rice soup, but you can substitute shiitake or a mix of wild varieties if desired.
- Garlic: Use fresh for best results. Substitute 1 teaspoon of garlic powder if that’s what you have.
- Rubbed sage and dried thyme: If you want to use fresh herbs, use a tablespoon of each.
- All purpose flour: For a gluten-free option, make a cornstarch slurry by whisking together 2 tablespoons cornstarch with 4 tablespoons cold water.
- Worcestershire sauce: Sub balsamic vinegar or soy sauce if needed. If you need the recipe to be strictly vegan, use a vegan Worcestershire sauce such as Annie’s or Whole Foods 365. If you are making the recipe gluten-free, you’ll need a gluten-free Worcestershire sauce.
- Wild rice: I prefer to use Minnesota wild rice. FYI, wild rice takes a long while to cook. Some people find that wild rice blends have a shorter cooking time, so feel free to sub a blend (like Lundberg brand) and check for doneness earlier.
- Coconut milk: Use unsweetened, full-fat coconut milk from a can. If you don’t have that, sub unsweetened almond milk.
- Vegetable broth: Use chicken broth as a sub.
- Fresh parsley: This is optional but makes a wonderful garnish.
Instructions
The full recipe card for cream of mushroom wild rice soup is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps with photos to guide you.
Cook mirepoix in olive oil until softened.
Add the mushrooms, garlic, sage, thyme, salt, and pepper. Cook until the liquid evaporates from the mushrooms. Stir in the Worcestershire sauce and cook for a minute.
Sprinkle in the flour, stir until the veggies are coated, and cook for about a minute.
Add the wild rice, broth, and coconut milk. Bring to a boil then reduce heat to maintain a simmer and cover.
Cook, stirring often, until the wild rice is tender. Depending on the brand, this can take anywhere from 45 to 75 minutes.
Stir in the fresh parsley before serving.
Storage and Reheating
Cream of mushroom wild rice soup is best enjoyed right away. Leftovers will keep in an airtight container in the refrigerator for 2 to 3 days, but the soup will thicken as it sits. It will still be delicious, but you may want to add some extra broth if you want a thinner soup. Reheat in a saucepan over medium heat, stirring frequently, or in the microwave in 30-second intervals on high until warm.
Serving
This soup is delicious on its own as a vegan or vegetarian main course. if desired, you can add shredded chicken or turkey before serving. It also pairs well with my Spinach Arugula Salad.
More Soup Recipes
Love this cream of mushroom wild rice soup? Check out the Kale Wild Rice Salad with Parsley Vinaigrette and Vegan Mushroom and Cranberry Wild Rice Pilaf if you want more wild rice recipes. You may also enjoy these hearty soups.
📖 Recipe
Cream of Mushroom Wild Rice Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion - diced, about 1.5 cups
- 2 medium carrots - chopped, about 1 cup
- 2 ribs celery - chopped, about ¾ cup
- 1 pound cremini mushrooms - sliced
- 4 cloves garlic - minced
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce - use a vegan brand if needed
- ¼ cup all purpose flour
- 1 cup dry wild rice - rinsed
- 4 cups vegetable broth
- 1 cup water
- 13.5 ounces unsweetened coconut milk
- ¼ cup chopped fresh parsley
Instructions
- Warm olive oil in a large soup pot over medium heat. Add the onions, carrots, and celery and cook for 5 to 7 minutes until softened.
- Add the mushrooms, garlic, sage, thyme, salt, and pepper. Cook, stirring often, for 5 to 7 more minutes until most of the liquid from the mushrooms has evaporated.
- Stir in the Worcestershire sauce and cook for another minute.
- Sprinkle in the flour, stir to coat the veggies, and cook for a minute.
- Add the rinsed wild rice, broth, water, and coconut milk to the pot. Increase heat to bring to a boil. Cover and reduce heat to maintain a simmer.
- Cook, stirring often, for 45 to 75 minutes until the wild rice is tender. The cooking time largely depends on the brand of wild rice you use.
- Stir in the fresh parsley, serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- The soup thickens as it sits, so I think it tastes best when enjoyed right away but it depends on personal preference.
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Add extra broth if desired when reheating. Reheat in a saucepan over medium heat, stirring frequently, or in the microwave (30-second intervals on high, stirring in between).
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