Vegan Mushroom Wild Rice Soup
A deeply comforting, dairy-free soup that blends earthy Shiitake and Crimini mushrooms with nutty wild rice in a velvety, coconut-milk-infused broth. This nutrient-dense, plant-based meal is naturally gluten-free and offers a complex umami profile that feels indulgent yet healthy. Perfect for cold evenings, this hearty soup is easy to prepare and even better as leftovers when the flavors have had time to meld.
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 4-6 servings
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
- Diet: Vegan, Gluten-free
Ingredients
3/4 cup wild rice blend
4 cups mushrooms, diced (mix of Crimini, white button, and Shiitake)
1 cup white onion, finely diced
2 cloves garlic, minced
2 tablespoons vegan butter or high-quality cooking oil
1 teaspoon dried parsley
5 to 6 cups vegetable broth
14-ounce can full-fat coconut milk
Salt and pepper to taste
Instructions
Rinse the wild rice under cold water and let it soak in a bowl of water for 15 to 30 minutes.
In a large pot, melt the vegan butter or oil over medium heat.
Add the diced onion and sauté until translucent, then add the diced mushrooms and cook until they release their moisture and brown nicely.
Stir in the minced garlic and dried parsley, cooking for 1 minute until fragrant.
Add the drained wild rice and the vegetable broth to the pot.
Bring the soup to a boil, then reduce the heat to a simmer, covering the pot and cooking for 40 to 45 minutes or until the rice is tender.
Stir in the full-fat coconut milk and heat through for another 5 minutes.
Season with salt and pepper to taste before serving.
Notes
Soaking the rice helps speed up the cooking process. You can store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, so feel free to add a splash of vegetable broth when reheating.
Find it online: https://cookingwithramsay.com/vegan-mushroom-wild-rice-soup/