Embark on a culinary journey with the soul-soothing symphony of flavors in Vegan Wild Rice Mushroom Soup, a plant-based delight that embraces the heartiness of wild rice and the earthy richness of assorted mushrooms. This nourishing bowl of goodness combines the wholesome simplicity of vegetables with the robust textures of wild rice, creating a comforting dish that stands as a testament to the depth and complexity achievable in vegan cuisine.

At the heart of this aromatic creation is a velvety base, where finely chopped onions, minced garlic, carrots, celery, and leeks sauté together in olive oil until softened. Dried thyme, a bay leaf, and a dash of salt and pepper contribute to the symphony of flavors, creating a foundation for the star ingredients—wild rice and sautéed soy sauce-infused mushrooms.

The wild rice, having been simmered to tender perfection, joins forces with the umami-packed mushrooms to form a dynamic duo that elevates each spoonful. The varied textures of the rice and the hearty mushrooms offer a satisfying complexity, making each bite a delightful experience for the palate.

For those seeking an extra touch of creaminess, a luscious plant-based milk and flour roux can be incorporated, adding a silky dimension to the broth without compromising its wholesome, vegan essence.

Serve this Vegan Wild Rice Mushroom Soup on chilly evenings or as a comforting lunch option. Garnish with fresh herbs for a burst of color and added vibrancy. Whether you’re a seasoned vegan or simply exploring the world of plant-based cuisine, this hearty and flavorful soup is sure to become a cherished go-to recipe that exemplifies the richness and depth achievable in the realm of plant-powered comfort food.

Vegan Wild Rice Mushroom Soup


  • 1 cup wild rice, uncooked
  • 8 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz (about 225g) mushrooms, sliced (e.g., cremini or button)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (or a gluten-free alternative)
  • 4 cups non-dairy milk (e.g., almond, soy, or coconut)
  • Fresh parsley for garnish


  1. Cook the wild rice according to package instructions in vegetable broth until tender. This usually takes around 45-55 minutes. Drain any excess liquid.
  2. In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
  3. Add sliced mushrooms to the pot and cook until they release their moisture and become tender.
  4. Sprinkle flour over the vegetables and mushrooms, stirring constantly to create a roux.
  5. Gradually pour in non-dairy milk, stirring continuously to avoid lumps.
  6. Add the cooked wild rice, dried thyme, dried rosemary, salt, and pepper. Simmer for about 15-20 minutes to allow flavors to meld.
  7. Adjust seasoning to taste and serve hot, garnished with fresh parsley.

Nutritional Information (approximate values per serving, assuming 6 servings):

  • Calories: 300-350 kcal
  • Protein: 10-12g
  • Fat: 10-12g
  • Carbohydrates: 40-45g
  • Fiber: 5-7g
  • Sugar: 5-7g
  • Sodium: 800-1000mg