This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.
Creamy Vegan Wild Rice Mushroom Soup recipe that is comforting, warming and filling. Made with a mix of wild chanterelle mushrooms and hen of the woods, lots of leeks, vegetables and wild rice in a heavenly dairy-free white wine broth. It absolutely must appear on the Thanksgiving and Christmas table!
Ultimate Vegan Wild Rice Soup
I wanted to create a variation of the cream of mushroom soup “ Zuppa di Funghi ” from last week that didn’t call for coconut cream. So I made a quick cashew cream instead to take it to the next level of lusciousness and silkiness but with more of a classic flavor.
You asked, i obliged!
Cozy and warming, just perfect for a chilly autumn or winter day. Preferably enjoyed while wrapped up in your favorite cozy sweater sitting by the fireplace with some smooth jazz playing in the background and someone rubbing your feet. A girl can dream 😉
Vegan Wild Rice Soup Ingredients:
Aromatics: Leeks, carrots and celery are the holy trinity and the flavor base for this cozy soup.
The Mushrooms: go wild with chanterelles or whatever you can get your hands on. To me chanterelles are the most exquisite and flavorful mushroom out there, incomparable to anything else.
The Cream: I just whipped up a luscious homemade cashew cream, feel free to sub with coconut milk or cream but the flavors will change.
The Herbs: Fresh thyme and Bay leaf are my absolute favorite go to when it comes to soups and stews. they make magic together
Vegetable Stock: Any store bough low sodium stock works here but if you make it from scratch it’s even better. I like to add a little miso into the mix for that “ je ne sais quoi “ but definitely optional.
The Wild Rice: It’s important to cook the rice separately and add it to the soup when you serve it, unless of course you plan to consume it all in one sitting. If you allow the rice to sit in the soup it’s just going to absorb it all and you’ll end up with some type of risotto dish the next day. Really tasty but not exactly the soup you had in mind.
Soup Variations:
If wild chanterelles or other wild mushroom aren’t available you can still make this soup with baby bellas or shiitakes. Brown mushrooms will change the color of the soup to a darker brown.
Sub the cashew cream with a 15 oz can coconut milk or cream. The flavors will change so keep that in mind if making this substitution.
Add chopped kale, spinach, collard greens or broccoli florets.
If you are a fan of pot pie this combination is your best friend. Ladle the soup into some oven proof bowls and top them with a sheet of puff pastry. 15 minutes later voila: the ultimate pot pie in your face!
What is wild rice ? A a semi-aquatic earthy grass native to North America, high in fiber and low in calories, it grows right here in California during the summer months and is harvested in the fall.
Can i freeze this soup? Yes you can! This soup keeps very well for a few days in the refrigerator and also freezes nice since it is dairy-free. As always, remember to thaw out in the refrigerator before reheating.
P.S. As always if you make this recipe please come back here to rate it, tell us if you’ve improved it in any way, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day!
Rinse the cashews well and steep them in hot water for 25 minutes. Drain and rinse again then add them to a powerful blender with one cup of water and the juice from half a lemon. Puree until smooth and creamy. Refrigerate until needed. (NOTE: If using a Vitamix blender or something equally powerful there's no need to soak the cashew)
Prepare the Wild Rice:
Rinse and drain the wild rice in a couple of changes of water. Bring 2.5 cups of water to a boil, add a pinch of sea salt and the wild rice. Bring back to a boil, turn the flame down to low and cover with a lid. Simmer for 45 minutes until all the water is absorbed. Remove from heat and allow to sit covered for 10 more minutes before fluffing with a fork. Set aside until needed.
Prepare the Soup:
Preheat a heavy bottom soup pot over medium heat. Add a splash of veggie stock or a light drizzle of olive oil ( omit oil for WFPB + Plantricious diets) and the leeks with a pinch of salt. Saute until wilted and the leeks start to get a little color. Keep a close eye on it and add more stock as needed so the leeks won't burn.
Stir in the red pepper flakes, carrots and celery together with the bay leaves and thyme and continue cooking until they start to soften. Sir in the garlic and cook just until you start to smell its fragrance taking care not to burn it.
Depending on their size make sure to tear the mushrooms into smaller pieces if needed and separated the hen of the woods and enoki varieties from the cluster. (If using shiitakes make sure to discard the stem as it is tough and woodsy).
Add the mushrooms to the pot and give everything a good stir. Allow to sweat until they release their moisture and it evaporates almost completely. Stir the onion powder and the white wine. Bring to a simmer and bubble away until all the liquid has been absorbed.
Meanwhile warm up the veggie stock and whisk in the chickpea miso until incorporated.
Sprinkle the flour over the mushrooms then pour in the miso veggie stock. Bring to a simmer and cook for a good 10 minutes until the soup has thickened. ( To get the most benefits from the miso you can wait to add it once the soup is cooked).
Add the cashew cream, taste and adjust seasonings with the sea salt and black pepper. Stir in the cooked wild rice and remove from heat. Sprinkle with fresh herbs and serve.Optional: ladle the soup into oven proof bowls and top with a sheet of vegan puff pastry to make pot pies. Bake at 375"F until golden brown on top. Alternatively you can top with homemade vegan biscuits.
WFPB + Plantricious
To make this soup WFPB + Plantricious compliant make sure to completely omit the oil and sautee your leeks in veggie stock or water.
Notes
You can substitute the wild rice in the recipe with barley, farro even lentils. To make the recipe WFPB & Plantricious compliant make sure to use water or broth for sauteeing, omit adding any oil nor puff pastry on top.
If wild chanterelles or other wild mushroom aren’t available you can still make this soup with baby bellas or shiitakes. Brown mushrooms will change the color of the soup to a darker brown.
Sub the cashew cream with a 15 oz can coconut milk or cream. The flavors will change so keep that in mind if making this substitution.
Add chopped kale, spinach, collard greens or broccoli florets.
If you are a fan of pot pie this combination is your best friend. Ladle the soup into some oven proof bowls and top them with a sheet of puff pastry or vegan biscuits. 15 minutes later voila: the ultimate pot pie in your face!
Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…
This soup is so delicious! I decided to make this even though I only had golden oak shiitakes and baby bellas. This was very easy to make but has flavors that will make your taste buds happy. Love! I will definitely make this again and again.
This soup is excellent. I used a mix of cremini, shiitake and oyster mushrooms and added tiny broccoli florets and a chopped petite zucchini. The flavor was incredible. The cashew cream brought it to the next level! Thanks for the great recipe.
This was excellent. I didn’t use any wine, and I substituted quinoa for the wild rice. I added a handful of kale as well.The puff pastry made it even better.
I made this recipe for my family last night and everyone loved it. It’s so hard to get my kids to eat anything healthy but this they ate and enjoyed. Thanks!
This was SOOOOOOO fantastic. It will be a new family favorite. Hubby is an omni and is enjoying his bowlful right now. Thumbs up!
This soup is so delicious! I decided to make this even though I only had golden oak shiitakes and baby bellas. This was very easy to make but has flavors that will make your taste buds happy. Love! I will definitely make this again and again.
I love this soup. It was the prefect meal for a cold winter day. I can’t wait to have leftovers tomorrow.
What can be substituted for the cashews for people with nut allergy? Thank you..
Hi Michelle, i would try oat milk instead. Let me know how that goes!
I was thinking about steamed puréed cauliflower or potato flakes to reduce fat content myself.
Haven’t tried it, i would suspect the flavor would be totally different, more of a cauliflower soup….
This soup is amazing!! I subbed wheat pastry flour for almond flour and used full fat coconut milk.. perfection!!!!
So excited that you love this soup Alexa! And thank you for taking the time to report back ~ Florentina Xo’s
Hi Alexa,
Did you use one can of full fat coconut milk to substitute the cashew cream?
Thanks!
This soup is excellent. I used a mix of cremini, shiitake and oyster mushrooms and added tiny broccoli florets and a chopped petite zucchini. The flavor was incredible. The cashew cream brought it to the next level! Thanks for the great recipe.
This was excellent. I didn’t use any wine, and I substituted quinoa for the wild rice. I added a handful of kale as well.The puff pastry made it even better.
This was amazing! I made it as directed and was very impressed, the family loved it!
Best soup I have had in years!!
I made this recipe for my family last night and everyone loved it. It’s so hard to get my kids to eat anything healthy but this they ate and enjoyed. Thanks!