Creamy Mushroom Wild Rice Soup: A Delicious Vegan and Gluten Free Main Dish Recipe

Bystacie
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a vegan mushroom and rice soup in a black pot with a ladle

Creamy mushroom wild rice soup is a comforting, hearty meal that works beautifully as a winter soup recipe. With tender wild rice, sautéed mushrooms, and a thick, chowder-style broth, this vegan main dish soup delivers richness without dairy, nuts, or soy. It is well suited for cool evenings, meal prep, or a nourishing dinner that is substantial and satisfying.

a vegan mushroom and rice soup in a black pot with a ladle

This vegan soup recipe relies on simple vegetables, herbs, and pantry staples to create depth of flavor. Mushrooms provide a savory backbone, wild rice adds an al dente texture, and a cornstarch-based roux thickens the broth into a creamy, spoon-coating consistency. Oat milk finishes things with smoothness while keeping it completely plant-based.

Recipe Details for a Vegan Main Dish Soup

vegan mushroom and rice soup in a white bowl with a spoon in it

This creamy mushroom wild rice soup is a vegan, nut free, and soy free main dish that serves 5–6 people. It comes together with just 10 minutes of prep time and simmers for 45 minutes, making the total time just under an hour from start to finish. This vegan soup recipe features a creamy, chowder-style broth with visible vegetables and grains. The herbs provide warmth without overpowering the mushrooms. Wild rice adds chewiness that contrasts with the smooth broth, creating a comforting, filling main dish suitable for lunch or dinner.

Ingredients for Creamy Mushroom Wild Rice Soup

ingredients to make the vegan creamy mushroom wild rice soup
  • 2–3 medium shallots (75 g), diced
  • 1 rib celery (75 g), diced
  • 1 medium or 2 small carrots (100 g), peeled and diced
  • 1 lb button or crimini mushrooms (450 g), sliced
  • 4 tbsp olive oil (60 ml), divided
  • 2 tbsp/16g cornstarch
  • 1 tsp dried thyme
  • 1 tsp dried chopped sage or ½ tsp ground sage
  • ½ tsp ground black pepper
  • 1 tsp salt (6 g), divided
  • ¾ cup uncooked wild rice (125 g)
  • 4 cups vegetable broth (940 ml)
  • 1 cup oat milk (235 ml)
  • Chopped chives, for garnish

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How to Make Vegan Soup Recipe

carrots, celery, and shallots cut up on a cutting board

1. Begin by peeling and finely dicing the shallots and carrots. Dice the celery into small, even pieces to promote fast, even cooking. Wash, dry, and slice the mushrooms, keeping the slices moderately thick so they maintain texture during cooking.

mushrooms on a cutting board

2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the mushrooms and cook for about 5 minutes, stirring regularly. The mushrooms should soften and develop light browning. Transfer them to a bowl and set aside.

a pot with carrots, celery, and shallots cooking

3. Add the remaining olive oil to the pot. Stir in the carrots, celery, and shallots. Cook for approximately 3 minutes, stirring often, until the celery begins to soften and the shallots turn translucent.

a pot with carrots, celery, and shallots cooking with thyme and sage

4. Sprinkle the cornstarch into the pot along with the thyme, sage, black pepper, and ½ teaspoon of salt. Stir thoroughly so the vegetables are evenly coated. This step creates the roux that thickens the soup and gives it a chowder-like texture.

a pot with carrots, celery, shallots, thyme, sage, and wild rice cooking

5. Add the uncooked wild rice, then slowly pour in the vegetable broth while stirring. Scrape the bottom of the pot to lift off any flavorful bits. Return the sautéed mushrooms to the pot and stir to distribute evenly.

6. Bring the soup to a gentle simmer. Cook uncovered for 30–40 minutes, stirring occasionally, until the wild rice is tender and starting to split open. Cooking time may vary depending on the brand of wild rice used.

7. Remove the pot from heat and stir in the oat milk. Taste and adjust salt as needed. Garnish with chopped chives or parsley before serving.

Why This Creamy Mushroom Wild Rice Soup Works

a vegan mushroom and rice soup in a black pot with a ladle

This vegan and gluten free soup recipe accomplishes richness without relying on dairy. A classic roux thickens the vegetable broth, creating a creamy consistency that pairs beautifully with oat milk. Mushrooms supply umami depth, while wild rice contributes protein, fiber, and a hearty bite.

Unlike many vegan soups that rely heavily on pureed vegetables, this recipe keeps everything intact. The contrast between chewy rice, tender vegetables, and silky broth makes each bowl a complete experience. It keeps well for leftovers and continues to develop in flavor after resting.

Storage and Make-Ahead Tips

vegan mushroom and rice soup in a white bowl with a spoon in it

Creamy mushroom wild rice soup stores well in the refrigerator for up to three days. The longer the soup rests, the more liquid the wild rice absorbs, resulting in a thicker texture. Additional broth or oat milk may be stirred in when reheating.

For advance preparation, cook the soup until the rice is partially tender, about 30 minutes, then cool and store. The rice will continue softening as it sits, preserving texture without overcooking.

Ingredient Notes

a vegan mushroom and rice soup in a black pot with a ladle

Salt Levels: Salt requirements depend on the broth used. Commercial vegetable bases often contain higher sodium levels. Homemade broth typically needs additional seasoning. The broth used in testing was Better Than Bouillon Vegetable Base.

Mushroom Variations: Button and crimini mushrooms create a mild, balanced flavor. For added depth, include small amounts of oyster mushrooms. Stronger varieties such as shiitake or morel should be used sparingly alongside milder mushrooms.

A Cozy, Satisfying Winter Soup Recipe for Any Table

Creamy mushroom wild rice soup offers a nourishing, comforting meal that is hearty enough to stand on its own. With its rich, velvety broth, tender vegetables, and chewy wild rice, this vegan main dish recipe delivers depth and warmth in every spoonful. Simple ingredients and thoughtful technique create a soup that works well for weeknight dinners, quiet evenings, or make-ahead meals, offering a satisfying option that fits a variety of dietary needs without sacrificing flavor or texture.

a vegan mushroom and rice soup in a black pot with a ladle

Creamy Mushroom Wild Rice Soup

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Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Categories: vegan, nut free, soy free, maindish
Serves: 5-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings 5
Course Main Course

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Ingredients

  • 2-3 medium/75g shallots diced
  • 1 rib/75g celery diced
  • 1 medium or 2 small/100g carrot peeled and diced
  • 1 lb/450g button or crimini mushrooms
  • 4 tbsp/60ml olive oil divided
  • 2 tbsp/16g cornstarch
  • 1 tsp/1 tsp dried thyme
  • 1 tsp/1g dried chopped sage ½ tsp/1g ground sage
  • ½ tsp/1g ground black pepper
  • 1 tsp/6g salt divided
  • ¾ cup/125g wild rice uncooked
  • 4 cups/940ml vegetable broth*
  • 1 cup/235ml oat milk
  • Chives to garnish

Method

  1. Peel and dice shallots and carrots. Dice celery. Makes sure they are finely diced to cook quickly.
  2. Wash, dry, and slice the mushrooms.
  3. Heat 2 tbsp/30g olive oil in a large pot over medium heat. Add the mushrooms. Cook for 5 minutes, stirring regularly, until softened and beginning to brown. Remove from pot and set aside in a bowl.
  4. Add the remaining 2 tbsp/30ml olive oil to the pot. Add the carrot, celery, and shallot and cook for 3 minutes, stirring regularly, until celery is beginning to soften.
  5. Add the cornstarch, thyme, sage, pepper, and ½ tsp/3g salt (depending on salt content of broth, see notes). Stir to coat everything and distribute the cornstarch.
  6. Add the wild rice. Slowly pour in the broth, stirring to scrape everything off the bottom of the pot.
  7. Add the mushrooms back to the pot. Simmer for 30-40 minutes, until the wild rice is tender and starting to expand.
  8. Remove from heat and add the oat milk. Taste and adjust salt as needed. Garnish with chopped chives or parsley.
  9. Serve immediately or store in the fridge for up to 3 days. Soup will get thicker as it sits, and rice will absorb more of the broth. If preparing soup in advance, undercook the rice (cook for about 30 minutes) and allow the rice to finish absorbing the broth as it sits.

Notes

Texture/taste Notes: A warm and comforting soup with mushrooms and wild rice, made creamy yet vegan with oat milk and a chowder-like roux. This flavorful soup is full of protein and fiber for a hearty, warming meal. The broth is thickened with cornstarch which makes this simple vegan soup feel more satisfying. Chewy wild rice pairs with vegetables and sautéed mushrooms for a delicious, comforting soup.
Salt: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added. The broth used in this recipe is Better than Bouillon Vegetable base.
Mushrooms: For more flavor, mix up multiple varieties of mushrooms. Oyster mushrooms are excellent. More pungent mushrooms like shiitakes and morels should be used in small quantities, paired with milder varieties.

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