Creamy Mushroom & Wild Rice Soup – Quick & Cozy Dinner

Creamy Mushroom & Wild Rice Soup is one of those cozy meals that feels like a big warm hug in a bowl. Whether you’re braving a chilly Tuesday evening or just need something fuss-free yet nourishing, this soup ticks all the boxes: creamy, earthy, filling—and it just happens to be vegan and gluten-free. You won’t miss the meat or the dairy, promise. Made with wild rice, hearty mushrooms, and silky coconut milk, it’s the soup equivalent of your favorite pair of sweatpants—pure comfort.

Bonus? It takes about an hour to whip up, but most of that is hands-off simmering time, giving you a breather from the daily chaos. If you’re a fan of our Easy Olive Garden Chicken Gnocchi Soup or crave fall-ready dishes like Hearty Chicken and Rice Fall Soup, this one’s about to earn a spot in your regular rotation.

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What is Creamy Mushroom & Wild Rice Soup?

Creamy Mushroom & Wild Rice Soup is a comforting, plant-based soup that blends tender wild rice, earthy mushrooms, and a rich coconut milk broth into one satisfying bowl. Think of it as the healthy cousin to a classic creamy chicken soup—still hearty and indulgent, but made entirely with wholesome ingredients you likely have in your pantry. The wild rice adds a chewy, nutty texture that keeps you full, while the mushrooms bring that deep, savory umami we all secretly crave. It’s a great option when you want something soul-warming but don’t feel like cooking up a storm.

Plus, it’s a winner with both vegans and meat-eaters alike—yep, even your uncle who swears “it’s not a meal without meat.” It’s quick, versatile, and made for those chilly nights when you want to curl up and not think too hard about dinner.

Reasons to Try Creamy Mushroom & Wild Rice Soup

First of all, creamy mushroom & wild rice soup is ridiculously easy to make. If you’ve got a cutting board and a pot, you’re halfway there. Second, it’s one of those “set it and forget it” kinds of recipes—most of the magic happens while it simmers. Also, let’s talk about how it hits the comfort food jackpot without being heavy. Thanks to the coconut milk, it’s creamy without the cream. No dairy, no problem. The wild rice keeps things interesting texture-wise, and mushrooms? They bring that deep, savory vibe that feels like a warm blanket.

And did I mention it’s vegan and gluten-free? So if you’re feeding a crowd with different dietary needs (or trying to eat a little cleaner yourself), this dish won’t let you down. Bonus points: It tastes even better the next day, making it a lunch hero too.

Ingredients Needed to Make Creamy Mushroom & Wild Rice Soup

• 4 tablespoons olive oil, divided
• 1 small white onion, chopped (about ½ cup)
• 3 medium carrots, chopped (about 1 cup)
• 4 stalks celery, chopped (about 1½ cups)
• 16 oz button mushrooms, chopped
• 2–3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• Salt & pepper (generous pinch of each)
• ¾ cup wild rice
• 4 cups vegetable broth
• ⅓ cup flour (grain-based recommended)
• 1 (14.5 oz) can full-fat coconut milk
• Juice of ½ a lemon

Instructions to Make Creamy Mushroom & Wild Rice Soup

Making Creamy Mushroom & Wild Rice Soup is easier than you think, especially when you follow this step by step guide. Whether you’re a seasoned home cook or someone who just figured out where the garlic press lives, this simple method will walk you through every stage with confidence. So grab your favorite stockpot, turn on a cozy playlist, and let’s get cooking!

Step 1: Sauté the Aromatics

Start this step by step process by heating 1 tablespoon of olive oil in a large, heavy-bottomed stock pot over medium heat. Once the oil is shimmering, add your chopped onion, carrots, and celery. This trio (also known as a mirepoix, if you want to sound fancy) is the foundation of the flavor.

Cook the vegetables for 3–4 minutes, stirring occasionally. You’ll know it’s time for the next step when the onions begin to look translucent and lightly golden. This base lays the groundwork for the rich and comforting flavor of your soup. Want tips on how to chop vegetables quickly and evenly? Check out our kitchen prep tricks for faster cooking.

Step 2: Add Mushrooms, Garlic & Seasoning

Now it’s time to really deepen the flavor. Add your chopped mushrooms, minced garlic, and Italian seasoning to the pot. Toss in a generous pinch of salt and black pepper, then stir everything together.

Let this mixture sauté for another 2–3 minutes. You’ll start to smell that warm, earthy garlic aroma—aka the “something delicious is happening” scent. The mushrooms will release a bit of moisture, which is exactly what you want. They’ll soften and start absorbing all that aromatic goodness.

Looking to switch things up? You can easily swap the button mushrooms for cremini or a mix of wild mushrooms. For more creative soup variations, visit our Easy Rotisserie Chicken Mushroom Soup recipe.

Step 3: Stir in the Wild Rice and Broth

Now for the hearty stuff. Add the wild rice to the pot and pour in the vegetable broth. Stir everything together to combine, making sure the rice is submerged.

Crank the heat up to bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. During this step, the wild rice will cook and slowly puff up, soaking in the savory broth and mushroom flavors.

Pro tip: If you’re short on time, you can use pre-cooked wild rice or a wild rice blend—just reduce the simmer time accordingly. Visit our Hearty Chicken and Rice Fall Soup for ideas on rice alternatives that still keep the dish satisfying.

Step 4: Prepare the Coconut Milk Roux

While your soup simmers, get ready to make the creamy element that brings everything together. In a small saucepan, heat the remaining 3 tablespoons of olive oil over medium heat. Once hot, whisk in the flour. This creates a roux, which thickens the soup and gives it that velvety texture.

Let the flour cook for 30–60 seconds to remove any raw taste, then slowly pour in the full-fat coconut milk, whisking constantly. This step by step technique helps prevent clumps and creates a smooth, creamy sauce. After a few minutes of whisking, you should have a thick, luscious mixture that resembles a béchamel—but completely dairy-free.

Not a fan of coconut? Check out our creamy butternut squash soup for a version using almond or cashew milk.

Step 5: Combine and Finish Cooking

When the 30-minute timer for your soup is up, stir the coconut milk roux into the soup pot. Mix thoroughly to combine. You’ll notice the broth turn creamy almost instantly—this is where the magic happens.

Let everything cook together for an additional 5 minutes to fully marry the flavors. Stir occasionally to keep things smooth and to avoid sticking at the bottom of the pot.

Right before serving, squeeze in the juice of half a lemon. This final step brightens the dish and balances the rich flavors beautifully. Give it a final taste and adjust the salt and pepper if needed.

Step 6: Serve and Savor

Ladle the creamy mushroom & wild rice soup into bowls and serve it hot. Top with fresh herbs like thyme or parsley, and don’t forget a slice of crusty bread or cinnamon honey butter sweet potato cornbread on the side for dunking.

This soup makes a cozy dinner or a make-ahead lunch that you’ll actually look forward to. It also pairs well with our vegetarian gnocchi soup if you’re hosting and want a soup duo on the table.

What to Serve with Creamy Mushroom & Wild Rice Soup

This soup is a full-on meal in a bowl, but if you’re like me and love a little something on the side, a few pairings make it even better. Think buttery toast, a wedge of sourdough, or a slice of soft-baked apple cinnamon rolls if you’re leaning into cozy fall vibes. A fresh green salad with vinaigrette helps balance the richness, while roasted Brussels sprouts or garlic-roasted broccoli adds color and crunch. And if you’re feeding a bigger crowd, pair it with roasted autumn vegetable pot pies to make it a showstopper dinner. This soup’s cozy but plays well with others.

Key Tips for Making Creamy Mushroom & Wild Rice Soup

1. Don’t skip the roux: It may sound fancy, but this simple coconut milk and flour mix is what gives the soup its dreamy, creamy texture.
2. Use full-fat coconut milk: Trust me, the extra creaminess is worth it—don’t go lite here.
3. Chop veggies evenly: It’s not just for looks. Uniform pieces cook evenly, which means no mushy carrots or crunchy celery surprises.
4. Season as you go: Add salt and pepper at multiple points—it’s the secret to building flavor in soups.
5. Want more protein? Stir in white beans or lentils for an extra boost without changing the vibe.
6. Make it ahead: The flavors deepen beautifully overnight. Just reheat and maybe add a splash of broth if it thickens too much.

Storage and Reheating Tips for Creamy Mushroom & Wild Rice Soup

Leftovers? Lucky you. This soup holds up beautifully. Store it in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, warm it on the stovetop over medium heat or microwave it at 80% power in 20-second bursts, stirring between each. If it thickens (and it probably will—wild rice keeps soaking up liquid), just add a splash of veggie broth or water to loosen it up. Want to freeze it? Go for it. This soup freezes well for up to 3 months. Just make sure to thaw overnight in the fridge and reheat gently so it doesn’t split. Batch cooking win!

FAQs

Can I use brown rice instead of wild rice?
You can, but it won’t have the same chewy, nutty texture. Wild rice really is the star here.

Is this soup spicy?
Not at all. It’s super mellow, but you can add red pepper flakes if you’re feeling bold.

Can I make this oil-free?
You can try sautéing with a splash of broth instead of oil. The flavor may be slightly different, but still delicious.

Does it taste coconut-y?
Surprisingly, no. The mushrooms and seasonings mellow out the coconut flavor, so it just tastes creamy.

Can I double this recipe?
Absolutely. Just make sure your pot’s big enough!

Final Thoughts

Creamy Mushroom & Wild Rice Soup is one of those recipes that feels like it was made for busy lives. It’s hearty, wholesome, and warming, without being fussy or time-consuming. Whether you’re feeding picky eaters or trying to impress your plant-based friends, this soup checks every box. Add it to your cold-weather meal rotation, and don’t be surprised when it becomes a weekly craving. Oh, and if you’re loving this cozy soup vibe, you’ll probably enjoy our easy creamy roasted butternut squash soup or lemon chicken soup with rice for another satisfying option. Stay warm, friends.

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