Mushroom Wild Rice Soup
This mushroom wild rice soup is is so creamy and flavourful you will love it for a nourishing, comforting meal or as the perfect starter to a holiday meal.
- Dietary Features: Vegan, gluten-free and can be oil-free.
- Flavourful and cozy, serve with crusty bread for the ultimate comfort food.
- Completely dairy-free yet wonderfully creamy and hearty!
- Involves a few steps but overall easy to make with simple, everyday ingredients.
Ingredients & Substitutions
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Mixed Dried Mushrooms: This recipe calls for mixed dried mushrooms that will get rehydrated in vegetable broth. I used a mix of porcini, shitaki, oyster and wood ear mushrooms but it doesn’t have to be that exact mix.
- Stock: Any good vegetable broth or stock works. You can use store-bought carton borth, bouillon base, cubes or your favouriet homemade veggie stock.
- Wild Rice Blend: A blend might include varieties like wild rice, red red, black rice and long-grain brown rice. Any kind will work, just note cooking times may vary slightly. You can also use 100% wild rice.
- Coconut Milk: Canned full-fat coconut milk stands in for heavy cream or milk in this recipe. If you can’t do coconut milk, cashew cream would be a suitable substitute.
- Olive Oil: For an oil-free recipe, substitute with water or broth.
Why Use Dried Mushrooms?
There are a lot of great reasons to use dried mushrooms in recipes!
- There’s no need to worry about them going bad in the fridge. They store well in your pantry so you can grab some and keep on hand for when you’re ready to make this recipe.
- They’re easy to use so don’t be intimidated! We’ll rehydrate them in vegetable broth with garlic and a bay leaf – this both adds extra umami flavour to the broth as it’s infused with mushroom and garlic and to the mushrooms as they absorb the flavours of the broth.
- Dried mushrooms add earthy, umami flavour to vegan dishes without the need for beef broth, meat or dairy.
- They’re versatile! From soups to risotto, pasta to sauces, dried mushrooms can do a lot!
- Look for a mix with mushrooms like shiitake, porcini, oyster and wood ear mushrooms for the most flavour and variety of textures.
Step 1: Soak the mushrooms. Bring the broth to a boil on the stovetop then remove from the heat and add the dried mushrooms, garlic and bay leaf. Let them soak for 20 minutes.
Step 2: Rinse and soak the rice. Rinse the rice under cold water then add to a bowl and cover with water. Soak for at least 20 minutes. When it’s done soaking, drain.
Step 3: Strain the mushrooms and reserve the broth. Strain the mushrooms over a bowl so you can reserve the soaking liquid.
Make sure you don’t dump the liquid down the sink! Set the broth aside and chop up the mushrooms.
Step 4: Saute the veggies. Using the same pot as you soaked the mushrooms in (or a new one, it doesn’t matter), saute the onions, thyme and oregano for about 5 minutes until fragrant.
Step 5: Cook the soup. Add the mushrooms, garlic, reserved stock, coconut milk and soaked wild rice.
Simmer for 20 minutes covered then remove lid and simmer another 15 minutes. Check on the rice. If it’s tender, the soup is done. If not, let it cook a few more minutes.
Season with additional salt and pepper, if needed, and serve right away.
Sure. Celery and carrot work well in this recipe. You can use up to 1 cup of each and add them when you add the onions.
Sure. If you’re using brown rice, skip the soaking and follow the recipe as written. You can also use white rice but note that the cooking time will be much less (approximately 15 minutes total) and the additional starch with make the soup thicker.
Yes but note the soup will thicken considerable after storing. You can either enjoy it as is, somewhat like a thick stew or risotto, or add additional broth or water to adjust the consistency to your preference.
- Let cool before storing.
- The rice will continue to absorb liquid after cooking, so when reheating, add a little bit of vegetable stock or water to adjust the consistency, if needed.
- Leftovers can be stored in the fridge for 3-4 days.
- Reheat as needed on the stovetop or in the microwave until heated through.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
Mushroom Wild Rice Soup
- Prep Time: 30 mins
- Cook Time: 45mins
- Total Time: 1 hour 15 minutes
- Yield: 5
- Category: Soup
- Cuisine: American
- Diet: Vegan
This delicious dairy-free and vegan mushroom wild rice soup makes a wonderful, soul-soothing meal anytime of year.
- 2 x 0.5 oz (14 g) package mixed dried mushrooms (28 g total)
- 2 garlic cloves, crushed (10 g)
- 1 bay leaf
- 5 cups vegetable stock (1250 mL)
- 1 cup wild rice blend (250 ml)
- 2 tbsp olive oil (30 ml, use water or broth for oil-free)
- 1 medium onion diced (200 g)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 can full fat coconut milk, shake well before opening (400 mL)
- 1 tsp salt, or more to taste
- fresh cracked black pepper
- Bring the vegetable stock to a boil in a large pot on the stovetop.
- Once it boils, remove the pot from heat and add the mushrooms, garlic and bay leaf. Let soak uncovered for 20 minutes.
- While the mushrooms are rehydrating in the broth, rinse the wild rice with cold water. Add the rinsed rice to a bowl, cover with cold water and soak for at least 20 minutes.
- After 20 minutes, strain the mushrooms, garlic and bay leaf over a bowl, reserving the stock in the bowl for later. Make sure you don’t dump the broth down the sink! Discard the bay leaf and finely chop the mushrooms and garlic.
- Place the pot back on the stovetop and add the olive oil, onions, thyme and oregano. Saute until translucent and fragrant, approximately 5 minutes.
- While the onions are cooking, stain the rice if you haven’t already.
- When the onions have softened, add the mushrooms, garlic, reserved vegetable stock from earlier, coconut milk and soaked wild rice.
- Bring to a simmer, cover and simmer for 20 minutes. After 20 minutes, remove the lid and lightly simmer for an additional 15 minutes.
- Check rice after 15 minutes as some rice blends may take longer than others. If it’s still underdone, cook for a few more minutes, otherwise, season with the salt and pepper and enjoy.
Storing: Let cool then store in a sealed container for up to 4 days in the fridge. Note that the soup will thicken after storing and becomes more like a stew or risotto. You can enjoy as is or adjust the consistency to your preference by adding broth or water.
- Serving Size: 1/6th of recipe
- Calories: 195
- Fat: 12 g
- Carbohydrates: 19 g
- Protein: 3 g
Keywords: mushroom wild rice soup, vegan mushroom wild rice soup
So Good ❤️ Simple straight forward recipe to follow. I used a dried mushroom mix like recommended. The flavor is amazing!!! Love this recipe.
Thank you for trying it, Sara! I’m so glad you enjoyed it.
I made this tonight, following everything to the letter (ok, extra garlic). It is truly delicious. Also, very soupy and not nearly as nicely textured as your photos. Next time, I will cut back on the broth… four cups instead of five. Or add more mushrooms and rice. Maybe diced sweet potato. But I will be making it again!!
Edit – the soup does thicken some, so that’s a plus!
This looks fantastic! I just bought a case of mushrooms. Since they are fresh not dried, how many/how much would you suggest I use?
I haven’t tried it with fresh mushrooms but I’d suggest around 2 cups chopped. Thanks!