This Creamy Vegan Mushroom Wild Rice Soup is a culinary masterpiece, seamlessly blending the rustic charm of wild rice with the rich, earthy essence of mushrooms in a velvety, plant-based broth. The symphony of flavors begins with the sautéing of onions, garlic, and a diverse array of mushrooms, creating a robust foundation that captures the essence of the forest.

The addition of carrots and celery contributes a touch of sweetness and crunch, while a carefully crafted roux brings forth a silky creaminess. As the pot simmers, wild rice adds a hearty texture, delivering both nuttiness and wholesomeness to each spoonful. Infused with aromatic herbs like thyme and rosemary, the soup becomes a fragrant journey through comfort and warmth.

The creaminess of this soup is achieved through the incorporation of almond milk, imparting a subtle nutty undertone that harmonizes with the earthy flavors. For those seeking an extra layer of complexity, nutritional yeast adds a savory nuance, elevating the dish to new heights.

Whether enjoyed as a soul-soothing meal on a chilly evening or as a sophisticated starter for a festive gathering, this Creamy Vegan Mushroom Wild Rice Soup is a celebration of plant-based culinary creativity. Garnished with fresh parsley for a burst of freshness, each spoonful is a reminder that ethical eating can be both indulgent and deeply satisfying. Delight in the warmth, richness, and heartiness of this soup that embodies the essence of comfort in every nourishing bite.

Creamy Vegan Mushroom Wild Rice Soup


  • 1 cup wild rice, uncooked
  • 8 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound (about 450g) mushrooms, sliced (button or cremini mushrooms work well)
  • 1/3 cup all-purpose flour
  • 4 cups unsweetened almond milk or other plant-based milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup frozen green peas
  • 1/2 cup nutritional yeast
  • Fresh parsley for garnish (optional)


  1. Cook the wild rice according to the package instructions. Set aside.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
  3. Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their moisture and become tender.
  4. Sprinkle the flour over the mushroom mixture and stir to combine, creating a roux.
  5. Gradually whisk in the almond milk, ensuring no lumps form. Add the vegetable broth, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer.
  6. Add the cooked wild rice and frozen green peas to the pot. Simmer for an additional 10-15 minutes, allowing the flavors to meld.
  7. Stir in the nutritional yeast for added creaminess.
  8. Adjust the seasoning to taste and serve the soup hot, garnished with fresh parsley if desired.

Nutritional Information (Approximate Values Per Serving):

  • Calories: Around 250-300 kcal
  • Total Fat: 8-10g
    • Saturated Fat: 1g
    • Monounsaturated Fat: 5g
    • Polyunsaturated Fat: 2g
  • Sodium: 800-1000mg
  • Total Carbohydrates: 35-40g
    • Dietary Fiber: 5-7g
    • Sugars: 4-6g
  • Protein: 10-12g

These values are estimates and may vary based on the specific ingredients and quantities used. If you have specific dietary requirements or are closely monitoring your nutrient intake, it’s recommended to use specific nutritional calculators or consult a nutritionist for more accurate information.