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.

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.