Name: Vegan Mushroom Soup with Wild Rice Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 8 ounces cremini mushrooms, sliced; 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

Jump to Recipe· 3.9 from 4 reviews

If you love rich, comforting bowls of soup that feel like a warm hug on a chilly day, you are going to adore this Vegan Mushroom Soup with Wild Rice Recipe. It perfectly marries the earthy depth of cremini mushrooms with the nutty texture of wild rice, delivering a velvety, satisfying dish that is entirely plant-based yet full of flavor. Best of all, it’s a one-pot wonder, making your kitchen cleanup quick and easy while filling your home with irresistible aromas. Whether you’re new to vegan cooking or a dedicated foodie, this soup has a way of sneaking its way onto your regular dinner rotation.

Ingredients You’ll Need

A light gray pot with silver handles holds a mixture of two layers: the bottom layer is small white chopped onions with a slightly translucent texture, and on top are thin slices of brown mushrooms showing light gills and smooth caps. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this soup lies in its simplicity; every ingredient plays an essential role in building layers of taste, texture, and color without any fuss. From the silky richness of cashews to the fragrant spices and fresh vegetables, these basics come together effortlessly to create a recipe you’ll want to make again and again.

Olive Oil: A heart-healthy fat that helps sauté and caramelize the mushrooms and onions for deep flavor.
Cremini Mushrooms: Earthy and tender, these provide the robust mushroom base essential for this soup.
Yellow Onion: Adds sweetness and complexity when sautéed slowly.
Vegan Worcestershire Sauce: Introduces a subtle tangy umami boost without any animal products.
Carrots: Bring a natural sweetness and vibrant color to the broth.
Garlic: Delivers a fragrant punch that elevates every spoonful.
Dried Sage: Offers an aromatic, earthy hint that pairs beautifully with mushrooms.
Smoked Paprika: Adds warmth and a mild smokiness without overpowering the soup.
Wild Rice Blend: Provides chewy texture and nutty depth, making the soup hearty and filling.
Vegetable Broth: Forms the flavorful liquid base that’s savory and comforting.
Raw Cashews: When blended, these create a creamy, dairy-free richness that is key to the soup’s velvety texture.
Salt: Essential for seasoning and bringing out all the flavors.
Ground Black Pepper: Adds just the right amount of spicy warmth to finish.

How to Make Vegan Mushroom Soup with Wild Rice Recipe

Step 1: Sauté Mushrooms and Onions

Start by heating olive oil in a large pot over medium heat. Add sliced cremini mushrooms and diced yellow onion, cooking gently for 10 to 15 minutes. The key here is to stir frequently and let them brown slightly so you develop rich, caramelized notes that form the heart of your soup’s flavor.

Step 2: Add Worcestershire Sauce, Carrots, and Garlic

Next, stir in a teaspoon of vegan Worcestershire sauce to deepen the umami character. Toss in chopped carrots and minced garlic, sautéing for just about a minute until the garlic becomes fragrant. This step wakes up the spices and brings brightness to the soup base.

Step 3: Incorporate Spices, Rice, and Broth

Time to add the dried sage and smoked paprika, sprinkling their warming aromas into the pot. Pour in the wild rice and generous vegetable broth, stirring everything together so the rice can begin absorbing all those earthy, aromatic flavors.

Step 4: Simmer Until Tender

Bring the soup to a boil, then lower the heat and cover the pot. Let it gently simmer for about 45 minutes, giving the wild rice enough time to cook through and the flavors to meld beautifully into a hearty broth.

Step 5: Blend Cashews and Finish Soup

After simmering, ladle about 1 1/2 cups of the soup along with raw cashews into a high-powered blender. Blend until completely smooth, then stir this luscious cream back into the pot. This step gives the soup its signature velvety texture without any dairy.

Step 6: Season to Taste

Finally, season with salt and a few shakes of ground black pepper. Give everything a good stir and your Vegan Mushroom Soup with Wild Rice Recipe is ready to serve. It’s comfort in a bowl like no other.

How to Serve Vegan Mushroom Soup with Wild Rice Recipe

The image shows a close-up of creamy soup in a white bowl with a smooth light cream base filled with small pieces of orange carrots, dark brown mushrooms, and green herbs. The spoon lifts a scoop of thick soup containing visible chunks of carrots and mushrooms, showing the soup’s rich, creamy texture. The background is a white marbled surface, and the focus is on the soup’s creamy surface with scattered bits of herbs and vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of fresh parsley or a few chives on top brightens the dish with a splash of green and fresh flavor. Toasted pumpkin seeds or a drizzle of truffle oil can also elevate the experience, adding texture and a little unexpected indulgence.

Side Dishes

This soup pairs wonderfully with crusty artisan bread, perfect for dipping and soaking up that creamy broth. For a heartier meal, serve alongside a leafy green salad tossed with a tangy vinaigrette to balance the richness.

Creative Ways to Present

Serve the soup in rustic bread bowls for a charming presentation that turns your meal into an event. Alternatively, layering wild rice on the bottom of clear glass bowls and ladling the soup over the top creates a beautiful look that showcases each ingredient.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Mushroom Soup with Wild Rice Recipe keeps well in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making the next-day lunch even better than the first.

Freezing

This soup freezes beautifully in portioned containers for up to 3 months. Just be sure to cool it completely before sealing to preserve the creamy texture and rich taste.

Reheating

Reheat gently on the stove over low heat, stirring occasionally until warmed through. If the soup thickens too much, add a splash of vegetable broth or water to loosen it up without diluting the flavor.

FAQs

Can I use other types of mushrooms?

Absolutely! While cremini mushrooms are fantastic, you can experiment with shiitake, portobello, or button mushrooms for different textures and flavors that still complement the soup beautifully.

Is it necessary to soak the cashews before blending?

For this recipe, raw cashews can be blended directly as long as you have a powerful blender. If yours is less powerful, soaking for a few hours or overnight will help create a smoother, creamier consistency.

Can I substitute the wild rice with another grain?

Yes, though wild rice adds a unique nutty chew. Brown rice, barley, or farro could work as alternatives, but adjust cooking times accordingly to ensure they become tender in the soup.

How thick or thin is the soup?

The soup is luxuriously creamy but not overly thick. It has a substantial body from the blended cashews and wild rice, making it perfect for a filling meal without feeling heavy.

Is this recipe suitable for gluten-free diets?

Definitely! All ingredients in the Vegan Mushroom Soup with Wild Rice Recipe are naturally gluten-free, but just double-check that your vegetable broth and Worcestershire sauce are labeled gluten-free to be safe.

Final Thoughts

This Vegan Mushroom Soup with Wild Rice Recipe is the kind of dish that feels like a cozy retreat from the busy world; it’s natural, wholesome, and deeply satisfying. I promise once you make it, it will become a cherished staple on your menu, popping up whenever you crave simple luxury in a bowl. Don’t hesitate—dig in and enjoy every creamy, earthy spoonful!