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 is absolutely delicious! It’s hearty, creamy, and so satisfying. I’ll definitely be making this again. Thank you for sharing!
You are welcome, Rita! How awesome you are loving the soup! I’m so glad you are enjoying the flavors! Thanks for your terrific review and feedback! Wishing you lots of happy cooking!
I served this to my vegan dinner guests last night because I am brave enough to make your recipes for the first time for guests. I too am vegan and really appreciate creamy soups. I don’t have a high-speed blender and didn’t soak the cashews; they were soft and creamy none the less. This is so delicious. Thank you.
You are welcome, Susie! I’m so glad the soup was wonderful for your guests! Thank you for taking time to share your wonderful review and feedback! Wishing you happy cooking!
Yes, I tried it with the coconut milk and it turned out wonderfully. I had to add a little more seasoning just for other taste buds, but this is the perfect relaxing yet filling soup. Love it!