Go Back
–+ servings
Overhead view of a bowl of mushroom wild rice soup with a spoon in it.
Print Recipe
4.50 from 2 votes

Vegan Mushroom Wild Rice Soup

This delicious dairy-free and vegan mushroom wild rice soup makes a wonderful, soul-soothing meal anytime of year.
Prep Time30 minutes
Cook Time45 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 5
Author: Deryn Macey

Ingredients

  • 2 0.5 oz 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

Instructions

  • 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. Strain once done soaking.
  • 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.
  • 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.

Notes

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.

Nutrition

Serving: 1/6th of recipe | Calories: 195kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g