Overhead view of a bowl of mushroom wild rice soup with a spoon in it.

Mushroom Wild Rice Soup

  • Author: Deryn Macey
  • 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


  1. Bring the vegetable stock to a boil in a large pot on the stovetop.
  2. Once it boils, remove the pot from heat and add the mushrooms, garlic and bay leaf. Let soak uncovered for 20 minutes.
  3. 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.
  4. 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.
  5. Place the pot back on the stovetop and add the olive oil, onions, thyme and oregano. Saute until translucent and fragrant, approximately 5 minutes.
  6. While the onions are cooking, stain the rice if you haven’t already.
  7. When the onions have softened, add the mushrooms, garlic, reserved vegetable stock from earlier, coconut milk and soaked wild rice.
  8. Bring to a simmer, cover and simmer for 20 minutes. After 20 minutes, remove the lid and lightly simmer for an additional 15 minutes. 
  9. 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