It’s soup season! Isn’t it always thought? This creamy mushroom wild rice soup is perfect for vegans (or non vegans!) craving a warm and comforting meal. Skip the dairy but keep all the rich, satisfying flavor you want in a hearty soup with this keeper.

Wild rice and sautéed mushrooms create the perfect base for this cozy dish that’s ready in under an hour. I like to serve it with crusty garlic bread and the whole house smells amazing. It’s loaded with veggies and plant-based comfort, so you can enjoy a nourishing bowl any day of the week.

Creamy vegan mushroom soup in a small bowl being scooped with a spoon

This recipe is surprisingly easy to make and the wild rice gives it a wonderfully chewy texture while the oat milk creates that creamy, chowder-like consistency.

It’s also a super filling and nutritious lunch or dinner. The combination of wild rice, mushrooms, and vegetables makes it high in protein and fiber, turning a simple soup into a complete meal. It’s a wonderful way to warm up on cold days.

This recipe uses a flour roux to thicken the broth, giving it that satisfying, almost chowder-like quality you find in restaurants. If you’ve never made a roux-based soup before, its not complicated at all! It adds body and richness that makes each spoonful feel really substantial.

Whenever I make this soup its a favorite at dinnertime, and even those who aren’t vegan end up asking for seconds. It’s a great way to enjoy a restaurant-quality soup at home while knowing exactly what’s in your bowl.

Recipe Highlights

This soup is 100% vegan and made with wholesome plant-based ingredients, perfect for anyone avoiding dairy and animal products.
This hearty wild rice soup is nut-free and soy-free, making it suitable for those with common allergies as well.
Wild rice and mushrooms provide plant-based protein and fiber, making this soup filling and nutritious.
The flour roux creates a creamy, chowder-like texture.
It stores well in the fridge for up to 3 days, and the flavors actually improve as they sit.
This soup is a complete main dish that’s satisfying enough to serve on its own.

overhead shot of creamy vegan mushroom soup

Ingredients Needed

The full list of measurements for each ingredient is in the recipe card at the bottom of the post.

Shallots – These add a mild, sweet onion flavor to the soup base. Make sure to dice them finely so they cook quickly and evenly.
Celery – This adds classic soup flavor and texture. Dice it small for the best results.
Carrot – Peeled and diced carrots add natural sweetness and color to the soup.
Button or crimini mushrooms – These form the star of the soup. Make sure to slice them evenly so they cook uniformly. For more complex flavor, you can mix in different mushroom varieties.
Olive oil – Used for sautéing the vegetables and mushrooms. You could substitute with another neutral cooking oil if needed.
All-purpose flour – This creates the roux that thickens the soup. For a gluten-free version, use cornstarch instead.
Dried thyme – Adds earthy, herbaceous notes that complement the mushrooms perfectly.
Dried chopped sage – This gives the soup a warm, savory depth. You can use ground sage if that’s what you have.
Black pepper – Adds a subtle kick and enhances all the other flavors.
Salt – Essential for bringing out the flavors. The amount you need will depend on how salty your vegetable broth is.
Wild rice – This provides a chewy texture and nutty flavor. Make sure to use uncooked wild rice, not a blend.
Vegetable broth – The liquid base of the soup. Homemade or store-bought both work well.
Oat milk – This creates the creamy texture without any dairy. You could also use another unsweetened plant-based milk.
Chives – Optional garnish that adds a fresh, mild onion flavor and pretty color.

How to Make Creamy Mushroom Wild Rice Soup

Prep your vegetables. Peel and dice the shallots and carrots finely. Dice the celery. Making sure everything is finely diced helps it cook quickly and evenly.

Prepare the mushrooms. Wash, dry, and slice the mushrooms into even pieces.

Sauté the mushrooms. Heat 2 tbsp olive oil in a large pot over medium heat. Add the mushrooms and cook for 5 minutes, stirring regularly, until they’re softened and beginning to brown. Remove from the pot and set aside in a bowl.

Cook the aromatics. Add the remaining 2 tbsp olive oil to the pot. Add the carrot, celery, and shallot. Cook for 3 minutes, stirring regularly, until the celery is beginning to soften.

Make the roux. Add the flour, thyme, sage, pepper, and ½ tsp salt. Stir to coat everything and distribute the flour evenly.

Add the rice and broth. Add the wild rice to the pot. Slowly pour in the vegetable broth, stirring to scrape everything off the bottom of the pot.

Simmer the soup. Add the mushrooms back to the pot. Simmer for 30-40 minutes, until the wild rice is tender and starting to expand.

Finish with oat milk. Remove from heat and add the oat milk. Taste and adjust salt as needed. Garnish with chopped chives or parsley.

Serve. Enjoy immediately or store in the fridge for up to 3 days.

Vegan mushroom and rice soup in a small bowl with a larger portion next to it

Storage and Serving

This creamy mushroom wild rice soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day as the ingredients meld together, but the texture will become thicker as the rice continues to absorb the broth.

If you’re preparing this soup in advance, consider undercooking the wild rice slightly (about 30 minutes instead of the full 40). This allows the rice to finish absorbing the broth as it sits without becoming too soft.

The soup will get thicker as it sits in the fridge. When reheating, you can thin it out by adding a splash of vegetable broth or oat milk if desired. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

This soup is best enjoyed hot, straight from the pot or freshly reheated. The wild rice should be tender with a slight chew, and the mushrooms should be soft and flavorful throughout.

You can enjoy this soup in various ways

Serve it as a main dish with crusty bread for dipping
Pair it with a fresh green salad for a complete meal
Top each bowl with extra fresh herbs like parsley or thyme
Add a drizzle of truffle oil for an extra-luxurious touch

This mushroom wild rice soup pairs wonderfully with warm, crusty bread or dinner rolls. It’s substantial enough to be a meal on its own but also works well as a starter for a larger dinner.

Recipe Tips and FAQs

Make sure to dice your vegetables finely and uniformly so they cook at the same rate and create a smooth texture in the soup.
Don’t rush the mushroom browning step, giving them time to develop color adds deep, savory flavor to the entire soup.
Stir the flour thoroughly into the vegetables to prevent lumps when you add the broth.
If your soup becomes too thick after storing, simply add more broth or oat milk when reheating.
For extra depth of flavor, consider mixing different types of mushrooms like crimini, button, and oyster mushrooms.

Can I use a different type of rice?

Wild rice is really what makes this soup special with its nutty flavor and chewy texture. However, you could use a wild rice blend if needed. Just note that cooking times may vary depending on what you use.

Can I make this gluten-free?

Yes! Simply swap the all-purpose flour with 2 tablespoons of cornstarch. The cornstarch will thicken the soup just as well without any gluten.

How do I prevent the soup from becoming too thick?

The wild rice will continue to absorb liquid as the soup sits. If you’re making it ahead, undercook the rice slightly (about 30 minutes) so it can finish cooking as it sits. When reheating, add extra broth or oat milk to thin it to your desired consistency.

What if I don’t have oat milk?

You can substitute with another unsweetened plant-based milk like cashew, almond, or soy milk. Just make sure it’s unsweetened to keep the savory flavor profile.

Can I freeze this soup?

While you can freeze it, wild rice and creamy soups don’t always freeze perfectly. The texture may change slightly upon thawing. If you do freeze it, store it in an airtight container for up to 2 months and thaw in the refrigerator overnight before reheating.

How much salt should I add?

This depends on your vegetable broth. If you’re using a store-bought concentrated base like Better than Bouillon, you may need less additional salt. If using homemade or low-sodium broth, you’ll likely need more. Always taste and adjust at the end.

Can I add other vegetables?

Absolutely! This soup is very versatile. You could add diced potatoes, parsnips, or even some kale or spinach in the last few minutes of cooking for extra nutrition.

Other soup recipes to try: