Earthy mushrooms and wild rice come together in this velvety Vegan Mushroom Soup, one of the best soups ever! 1-pot and ready in about an hour.

Soup season calls for more cozy soups, like my Vegan Potato Leek Soup, Italian Chickpea Soup, Creamy Carrot and Lentil Soup, and Vegan Chicken Noodle Soup.

womans hand dipping a piece of bread into a bowl of vegan mushroom soup.

The coldest, windiest days are always made better with a big helping of this creamy vegan mushroom wild rice soup. It’s a simple one-pot soup made with a blend of earthy and savory ingredients, like mushrooms, wild rice, fresh vegetables, and vegetable broth. And thanks to blended cashews, it’s almost addictively creamy and rich!

Why I love this recipe

  • Crowd-pleasing – It’s a cozy vegan soup that all kinds of eaters will love. Even my kids swooned over this one!
  • Layers of flavor – A blend of meaty mushrooms, nutty wild rice, and cashew cream layer the soup with comforting earthy flavors.
  • Quick and easy – All you need is one pot and about one hour to put it together!
vegan mushroom soup in a white bowl with a metal spoon.

How to make vegan mushroom soup

Start by cooking the sliced mushrooms and onions in a large pot over medium heat. Sauté until they’re soft and fragrant.

Stir in the vegan Worcestershire sauce, then the carrots and garlic.

Add the dried sage, smoked paprika, wild rice blend, and vegetable broth to the pot. Stir to mix, then bring the soup up to a boil. Lower the heat and allow the soup to simmer, covered, until the rice is tender.

cooking sliced onions and mushrooms in a large grey pot.
using a wooden spoon to stir mushroom soup in a large grey pot.

Transfer 1 ½ cups of the soup to a blender along with the raw cashews. Blend until very smooth, then pour the cream back into the pot. Stir well – the soup should be very creamy!

To finish, season the mushroom soup with salt and pepper. Ladle it into bowls and garnish with fresh parsley. Enjoy!

cream sauce poured into a grey pot filled with mushroom soup.
using a wooden spoon to lift a scoop of vegan mushroom soup from a large batch.

Frequently asked questions

Is wild rice actually rice?

Fun fact: wild rice is a type of aquatic grass and isn’t related to white or brown rice at all. It most commonly grows in lakes and streams near the Great Lakes region of North America.

Despite its differences, wild rice is sold right next to regular rice in major grocery stores and cooks just the same, too. When it’s done, it has an almost nutty flavor and a chewy texture that compliments comforting meals like this vegan mushroom soup so well!

How can I make this nut free?

Simply swap the cashews for 1 cup of full fat coconut milk instead. Just stir it into the soup once the rice is cooked. The soup won’t be as thick, but it’s a great option and it makes the process easier (you don’t need a blender).

What kind of mushrooms are best for vegan mushroom soup?

Any kind, really. I like cremini mushrooms because they’re easy to find and have a mild flavor. To give the soup more dynamic flavors, use a blend of shiitake, oyster, baby bella, or portobello mushrooms instead.

I don’t have wild rice. What can I use instead?

You can swap the wild rice blend for white or brown rice, quinoa, barley, farro, or another grain you have on hand. Green or brown lentils might work as well. Just keep in mind that the cooking time will change depending on the grain/legume you use.

How do you store the leftovers?

Once the soup is cool, transfer it to an airtight container and store it in the fridge for 4 to 5 days. It also freezes well for about 3 months.

close up on a spoonful of vegan mushroom soup.
womans hand dipping a piece of bread into a bowl of vegan mushroom soup.
5 stars (38 ratings)

Vegan Mushroom Soup with Wild Rice

Earthy mushrooms and wild rice come together in this velvety Vegan Mushroom Soup, one of the best soups ever! 1-pot and ready in about an hour.
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 8 servings


  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced, I used cremini
  • 1 medium yellow onion diced
  • 1 teaspoon vegan Worcestershire sauce
  • 2 large carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried sage
  • 1 teaspoon smoked paprika
  • 1 cup wild rice blend
  • 7 cups vegetable broth
  • 1 cup raw cashews
  • salt, to taste
  • few shakes ground black pepper


  • Warm the olive oil over medium heat in a large pot. Add the sliced mushrooms and onion, and sauté for 10-15 minutes, stirring frequently.
  • Stir the Worcestershire sauce into the mushrooms and onions, then add the carrots and garlic and cook for another minute, until the garlic is fragrant.
  • Now add the dried sage, smoked paprika, wild rice and vegetable broth to the pot. Stir to mix everything together.
  • Bring the soup to a boil, then lower heat and simmer, covered, for about 45 minutes, until the rice is tender.
  • Add 1 1/2 cups of the soup to a high powered blender along with the raw cashews. Blend until very smooth. Add the cream back to the pot and stir well. The soup should be very creamy at this point.
  • Add salt and black pepper to taste. Serve, garnished with chopped parsley if desired.


  1. You can use 1 cup of full fat coconut milk instead of cashews if desired. Simply stir into the soup once the rice is cooked.
  2. Store leftover soup in a covered container in the refrigerator for 4-5 days. It can also be frozen.
  3. You can substitute another kind of rice or grain like quinoa or farro for the wild rice, if needed.


Serving: 1of 8 servings | Calories: 224kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 850mg | Potassium: 376mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3574IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
Course: Soup
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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    1. Thank you, Janine! I’m so glad you love the recipe! Thanks for sharing your wonderful review, and for using my recipes!

  1. Nora, you’ve done it again!!! You’re amazing!!! This soup is absolutely delicious and so easy to make!! A win! Win!! Thank you once again!!!

    1. You are welcome! I agree this soup is wonderful! Thank you for your wonderful review and feedback! Happy cooking!

  2. So far, every recipe of yours I’ve tried, has been fantastic. I am not a mushroom fan, like my husband, but I love this soup. I omitted the oil, but followed everything else in the recipe. I really love your corn chowder as well. They are both keepers for me. Thanks again Nora.

    1. You bet, Mona! I appreciate you using my recipes! I’m thrilled you loved the soup & chowder recipe! Wishing you happy cooking!

  3. This recipe is a keeper. The wild rice makes it extra hearty and gives a nice bit of texture. Since I love mushrooms and creamy soups, it’s a winner!

    1. Hi Irene! Good to see you again! I appreciate you using my recipes, and am thrilled you are loving them. Thanks for your stellar review! Wishing you lots of happy cooking!

  4. Absolutely amazing! The only thing I omitted was the oil. I’ve never liked cream of mushroom soup before but I’m loving this!! I find I’m constantly coming back to your site for almost all my recipes & so far I haven’t been disappointed.

  5. My 9yo is crazy for mushrooms and she says this is 100% going in our meal rotation. Absolutely perfect as written- it’s so delicious!

  6. Nora strikes again with this recipe, 10/10 would recommend!!! I subbed the wild rice with risotto rice (cause thats all i had) and it turned out amazing, will definitely be making this a million times again!

    1. Thanks for sharing your wonderful review and feedback, Danna! I’m thrilled you loved the soup! I appreciate you using my recipes!

  7. I made this for dinner tonight, and my picky, anti-vegan daughter said, “Okay, this one is a vegan repeat recipe.”

  8. ANOTHER AMAZING RECIPE NORA! I used the wild gourmet mushroom 16 ounce from Costco. Creamy, delicious, decadent. Thank you!

  9. I made this soup recipe and only subbed the Worcestershire sauce with coconut aminos. It was excellent. My wife does not like smoky flavors (I do), so next batch I will use fancy or plain paprika so she can enjoy also. Any recommendations welcome. I can also not put in paprika and add a little smoky paprika to my “bowl”. Thanks again.

    1. Hi Tonia. You do not need to soak the cashews if you have a Vitamix or other high powered blender. The hot soup will make them blend easily. Of course, you can if you want to, it won’t hurt anything. Hope this helps!

  10. So good! I’m often let down by the vegan soups I make, but this one was wonderful! Maybe I should be trying more from this website! I used coconut milk from a can as it was easy and what I could find at the store. I didn’t think it added an overwhelming coconut flavor at all, but gave it a nice richness. Thank you, Nora!
    Also, I made freshly milled barley bread to go with this – I highly recommend milling your own grains for bread for anyone who hasn’t tried or heard of it! I heard of it first only a year ago and it’s been a game changer for me like going vegan had been years before.

  11. Can I use Nut Pod creamer (unsweetened) instead of full fat coconut milk or cashews?
    Many thanks for all you fabulous vegan recipes!

    1. Hi JoAnn. You could use creamer in this soup. I like Ripple’s half and half and Silk’s heavy cream. Thanks for using my recipes! Enjoy the soup!

  12. My husband and I agree this soup is absolutely amazing! My husband followed the recipe perfectly except substituted the worcestershire for soy sauce because we didn’t have plant based worcestershire , but it still came out perfectly. I’ve already recommended this to others and cannot wait to have it again.

    1. How wonderful that the both of you love the soup! Thank you for taking time to share your wonderful review and feedback!

  13. This was the best soup I’ve had in a while! I could only find lightly salted roasted cashews, so I just didn’t add salt to the soup itself. They actually worked really well! Another fantastic recipe, Nora!

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