This delicious vegan wild rice mushroom soup recipe is a creamy and delicious soup that is super easy to make using mushroom, wild rice, coconut milk and veggies!
This wild rice & mushroom soup is a one-pot meal with budget-friendly ingredients making it accessible yet delicious for everyone! You can customize it however you want and include beans to make it even more hearty & filling!
Recipe for Vegan Wild Rice Mushroom Soup
If you ever have a bag of wild rice or even a can of coconut milk sitting in your cupboard for a long time, this vegan rice mushroom soup recipe is perfect to make with it.
This is a one-pot recipe that requires very little effort and is great for meal prepping. It’s also great for fitting many vegetables into one meal.
This vegan wild rice mushroom soup recipe is perfect for meal prep because it makes enough servings to last for a few days. Store it in the fridge and reheat it as needed for a quick and easy meal. You can even freeze it for later! If you love mushrooms and want an easy and delicious soup recipe, be sure to try this wild rice mushroom soup.
Related Recipe: Lentil Potato Soup
Ingredients
- Wild Rice or Wild Rice Blend
- Mushrooms
- Oil
- Onion
- Carrots
- Celery
- Garlic
- Vegetable bouillon cube
- Italian seasoning: Herbs de Provence or mix basil, thyme and oregano
- Vegetable bouillon, better than bouillon or vegetable broth
- Beans of choice
- Coconut Milk
The wild rice & mushroom soup recipe is vegan, vegetarian, gluten-free, soy-free and nut-free.
How To Make Wild Rice Mushroom Soup (Vegan)
To start making your wild rice mushroom soup vegan, heat oil (or vegan butter) in a large pot or Dutch oven over medium-high heat. Add diced onion, carrots and celery and sauté for about 2-3 minutes.
Add minced garlic and chopped mushrooms and cook for another 3-4 minutes, stirring frequently, until the mushrooms sweat and begin to brown slightly.
Add wild rice blend and stir for about 1 minute and stir in Herbs de Provence (or use 1 tsp each of basil, thyme and oregano)
Add water and Better Than Bouillon OR vegetable broth (start with 5 cups). If you are using vegetable broth, you don’t need to add Better Than Bouillon.
Add in a can of beans of your choice. Bring mixture to a boil.
Once boiling, reduce heat to medium-low and simmer for 45-60 minutes or until the rice is cooked through and tender. Add in more water or vegetable broth as needed if the mixture gets too thick.
Stir in coconut milk and add any salt and pepper to taste.
Enjoy right away or keep in the fridge in a tightly sealed container for up to 4-5 days. You can also freeze this to enjoy later.
Watch me make it on YouTube here.
VEGAN WILD RICE MUSHROOM SOUP
Equipment
- Large Pot or dutch oven
- Knife and cutting board
- Spatula
Ingredients
- 1/2 cup wild rice or 3/4 cup wild rice blend
- 2 cups Mushrooms chopped or sliced
- 1 tbsp oil or vegan butter
- 1 onion medium, diced
- 2 carrots medium, diced
- 2 stalks celery diced
- 1 tbsp garlic minced, around 3 cloves
- 1 tbsp Herbs de Provence or use 1 tsp each of basil, thyme and oregano
- 5 cups water or 6 cups (for vegetable bouillon)
- 2 vegetable bouillon cubes or 2 tbsp Better than Bouillon – you can also use 5-6 cups vegetable broth but omit 5 cups of water then
- 1 can beans of choice, rinsed and drained
- 1 can coconut milk
Instructions
- To start making your wild rice mushroom soup vegan, heat oil (or vegan butter) in a large pot or Dutch oven over medium-high heat. Add diced onion, carrots and celery and sauté for about 2-3 minutes.
- Add minced garlic and chopped mushrooms and cook for another 3-4 minutes, stirring frequently, until the mushrooms sweat and begin to brown slightly.
- Add minced garlic and chopped mushrooms and cook for another 3-4 minutes, stirring frequently, until the mushrooms sweat and begin to brown slightly.
- Add wild rice blend and stir for about 1 minute and stir in Herbs de Provence (or use 1 tsp each of basil, thyme and oregano)
- Add water and Better Than Bouillon OR vegetable broth (start with 5 cups). If you are using vegetable broth, you don’t need to add Better Than Bouillon.
- Add in a can of beans of choice. Bring mixture to a boil.
- Once boiling, reduce heat to medium-low and simmer for 45-60 minutes or until the rice is cooked through and tender. Add in more water or vegetable broth as needed if the mixture gets too thick.
- Stir in coconut milk and add any salt and pepper to taste.
- Enjoy right away or keep in fridge in a tightly sealed container for up to 4-5 days. You can also freeze this to enjoy later.
Nutrition
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