Earthy mushrooms and wild rice come together in this velvety Vegan Mushroom Soup, one of the best soups ever! 1-pot and ready in about an hour.
Soup season calls for more cozy soups, like my Vegan Potato Leek Soup, Italian Chickpea Soup, Creamy Carrot and Lentil Soup, and Vegan Chicken Noodle Soup.
The coldest, windiest days are always made better with a big helping of this creamy vegan mushroom wild rice soup. It’s a simple one-pot soup made with a blend of earthy and savory ingredients, like mushrooms, wild rice, fresh vegetables, and vegetable broth. And thanks to blended cashews, it’s almost addictively creamy and rich!
Why I love this recipe
- Crowd-pleasing – It’s a cozy vegan soup that all kinds of eaters will love. Even my kids swooned over this one!
- Layers of flavor – A blend of meaty mushrooms, nutty wild rice, and cashew cream layer the soup with comforting earthy flavors.
- Quick and easy – All you need is one pot and about one hour to put it together!
How to make vegan mushroom soup
Start by cooking the sliced mushrooms and onions in a large pot over medium heat. Sauté until they’re soft and fragrant.
Stir in the vegan Worcestershire sauce, then the carrots and garlic.
Add the dried sage, smoked paprika, wild rice blend, and vegetable broth to the pot. Stir to mix, then bring the soup up to a boil. Lower the heat and allow the soup to simmer, covered, until the rice is tender.
Transfer 1 ½ cups of the soup to a blender along with the raw cashews. Blend until very smooth, then pour the cream back into the pot. Stir well – the soup should be very creamy!
To finish, season the mushroom soup with salt and pepper. Ladle it into bowls and garnish with fresh parsley. Enjoy!
Frequently asked questions
Fun fact: wild rice is a type of aquatic grass and isn’t related to white or brown rice at all. It most commonly grows in lakes and streams near the Great Lakes region of North America.
Despite its differences, wild rice is sold right next to regular rice in major grocery stores and cooks just the same, too. When it’s done, it has an almost nutty flavor and a chewy texture that compliments comforting meals like this vegan mushroom soup so well!
Simply swap the cashews for 1 cup of full fat coconut milk instead. Just stir it into the soup once the rice is cooked. The soup won’t be as thick, but it’s a great option and it makes the process easier (you don’t need a blender).
Any kind, really. I like cremini mushrooms because they’re easy to find and have a mild flavor. To give the soup more dynamic flavors, use a blend of shiitake, oyster, baby bella, or portobello mushrooms instead.
You can swap the wild rice blend for white or brown rice, quinoa, barley, farro, or another grain you have on hand. Green or brown lentils might work as well. Just keep in mind that the cooking time will change depending on the grain/legume you use.
Once the soup is cool, transfer it to an airtight container and store it in the fridge for 4 to 5 days. It also freezes well for about 3 months.
Vegan Mushroom Soup with Wild Rice
Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced, I used cremini
- 1 medium yellow onion diced
- 1 teaspoon vegan Worcestershire sauce
- 2 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1 cup wild rice blend
- 7 cups vegetable broth
- 1 cup raw cashews
- salt, to taste
- few shakes ground black pepper
Instructions
- Warm the olive oil over medium heat in a large pot. Add the sliced mushrooms and onion, and sauté for 10-15 minutes, stirring frequently.
- Stir the Worcestershire sauce into the mushrooms and onions, then add the carrots and garlic and cook for another minute, until the garlic is fragrant.
- Now add the dried sage, smoked paprika, wild rice and vegetable broth to the pot. Stir to mix everything together.
- Bring the soup to a boil, then lower heat and simmer, covered, for about 45 minutes, until the rice is tender.
- Add 1 1/2 cups of the soup to a high powered blender along with the raw cashews. Blend until very smooth. Add the cream back to the pot and stir well. The soup should be very creamy at this point.
- Add salt and black pepper to taste. Serve, garnished with chopped parsley if desired.
Notes
-
You can use 1 cup of full fat coconut milk instead of cashews if desired. Simply stir into the soup once the rice is cooked.
- Store leftover soup in a covered container in the refrigerator for 4-5 days. It can also be frozen.
- You can substitute another kind of rice or grain like quinoa or farro for the wild rice, if needed.
This was so delicious!! Nora’s recipes never fail! Soup was creamy and surprisingly so flavorful with the few seasonings. Will definitely make again.
Hi Marisa. I’m so glad you loved the soup! I appreciate you using my recipes! Thanks for taking time to share your wonderful review and feedback! Wishing you lots of happy cooking!
Made this tonight. It was so good! It thickened up really nice too. Will be using this on the Thanksgiving leftovers like a gravy!
Hi Heather. That’s a fun idea! I’m thrilled you loved the soup! Thanks for your wonderful review and feedback! Happy Thanksgiving!
WOW! This is definitely going into our soup rotation. Delicious and all vegans and non-vegans loved it. I made a side of focaccia to go with it. I was too lazy to go to the store to grab cremini mushrooms so I rehydrated small shitake mushrooms. I used 1.5oz dry. I let them sit in hot water for several hours and then added that water to the soup (as part of the 7 cups). I also used Better than Bullion (about 3.5 tsps.). Otherwise, followed the directions and it was awesome. Thanks Nora.
You are welcome, Amir! I’m thrilled this recipe is going on your rotation list! Thanks for sharing your wonderful review and recipe experience! Wishing you lots of happy cooking!
Thanks v much for this recipe. Have made it for dinner and am eating it out of the pan it’s so good. Used 40gms less cashews cos – having made creamy soups in the past – for me 140gms is too much. Other than that it’s a winner!
Hi Jules. I’m glad you love the soup and are adjusting it to your liking! I appreciate your great feedback! Wishing you happy cooking!
Any thoughts on silken tofu vs cashews for added protein?
I use cashews but I bet silken tofu would work well if you’d rather use it.
Can you use dried Shitake mushrooms?
Sure!
Made today. I used vegan yogurt to thicken as had no cashews, still worked great. I also had some Minute Wild Rice and Quinoa packaged mix I precooked and used. Adapted to use what I had on-hand. Definitely a do-over.
So good!
Simple to make but tastes amazing.
I added a tiny amount of lemon juice which brought the mushroom flavour out even more.
I haven’t made this yet but i am going to make it really soon! It looks so creamy and delicious! You have to be a magician!!
Nora, I have made a LOT of your recipes and they do not disappoint but this one is an absolute standout. It is so, so good. The only thing I do differently is water sauté the vegetables instead of using oil. The flavors, the creaminess… just delicious. I get excited to make it and am sad when it’s gone. I’m about to make another batch right now! Thank you for creating and sharing this recipe.