Wild Rice Mushroom Soup is a hearty soup filled with seasonal vegetables, fresh aromatics, and luscious cashew cream! It is a nutrient-rich vegan soup perfect for a cozy weeknight meal! (This recipe is completely gluten-free)

If you love hearty, healthy soups, you’ll want to try my White Bean Mushroom Soup or Immunity Boosting Carrot Lentil Soup next!

Creamy Wild Rice Mushroom Soup Vegan

With the weather getting cooler by the minute and the sun going down even earlier, a large bowl of cozy Wild Rice Mushroom Soup is much needed! This soup is super popular in my household and one of my favorites to make!

Wild Rice and Mushroom

Wild Rice is great rice to use especially because it is lower in calories and higher in fiber, protein, and antioxidants than any other rice! If you are wondering if wild rice is gluten-free, yes, it is naturally gluten-free (especially because it is actually a grass seed)! The flavor of wild rice is slightly nutty and a bit earthy, making it perfect for using in soup! It is also a great addition to salad, especially paired with sweet fruit to offset the earthy flavor, like in the Wild Rice Salad.

mushroom and rice soup no heavy cream

Vegan Wild Rice Mushroom Soup

Yes! This super creamy wild rice mushroom soup is completely vegan! It is made creamy using none other than my favorite: Cashew Cream!


If you know me, you know I LOVE using cashew cream as a rich, creamy dairy-free substitute for heavy whipping cream, milk, or any other dairy counterpart. If you’re curious about how to make cashew cream or need a few other recipes to convince you of how good it is, check out my posts:

variety of mushrooms needed for mushroom and rice soup

What you need to make this Creamy Wild Rice Mushroom Soup

  • Wild Rice: Wild Rice absorbs water slowly, which means it takes longer to cook than other kinds of rice. While soaking the rice is not necessary, doing so does help speed up the cooking process. When I am craving wild rice soup, I like to soak it overnight the day before I am ready to make my soup. I recommend soaking your rice for at least 30 minutes before making the soup to help to give the rice the perfect texture! 
  • Mushrooms: Use as many different types of mushrooms as you can get your hands on! The more variety, the better. I use crimini mushrooms, oyster mushrooms, shiitake mushrooms, and portobello mushrooms. 
  • Seasonal Vegetables: Just like most soups, you’ll need a mirepoix: onion, celery, carrots. This is the base for the soup and also provides even more incredible nutrients! 
  • Aromatics: Garlic, Thyme, Bay Leaf and Rosemary are all you need to make this rich, tasty soup! 
  • Broth: Vegetable broth is used to keep this soup vegan. If you would like to use chicken broth instead, that works just as well! 
  • Cream: This dairy-free, vegan wild rice mushroom soup uses cashew cream to achieve the perfect velvety consistency! For the dairy option, you can use 1 cup of heavy cream instead of cashew cream! 

Making Cashew Cream

Simply cover ½ cup of raw cashews in 1 cup of boiled water for at least 30 minutes or more. (I usually start by soaking the cashews first and then move on to other steps in the recipe while the cashews soak.) When you are ready to make the cashew cream, just drain the cashews and add them to a high-power blender with 1 cup of vegetable broth and blend until smooth! 

What can I substitute cashew cream for? 

If you do not want to use cashew cream, that is not a problem! You can use canned coconut milk for another creamy dairy-free, vegan option. Or, you can also use heavy cream for a rich dairy option.

Can I cook this wild rice and mushroom soup with white or brown rice?

You most certainly can! However, using another kind of rice drastically changes the recipe. Because wild rice takes longer to cook, if you are using brown or white rice, your cooking time will reduce by at least half, going from 40 minutes to 15-20 minutes. Keep in mind, wild rice also has a distinct nutty and earthy flavor, so the flavor profile of the soup will change slightly if you use white or brown rice. 

vegan wild rice soup gluten free

What to eat with Creamy Wild Rice Mushroom Soup?

I enjoy my wild rice mushroom soup with a slice of Garlic Rosemary Focaccia (Gluten-Free & Vegan)! This soup is perfect on its own, but you can always serve it with a fresh salad, like this Vegan Caesar Salad, for an even fuller meal!

healthy fall soup wild rice mushroom soup

I hope you enjoy this Wild Rice Mushroom Soup Recipe! If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.

Looking for more Vegan Soup Recipes! Try these GFB Favs! 

Creamy Wild Rice Mushroom Soup Vegan & Gluten-Free

Wild Rice Mushroom Soup is a hearty soup filled with seasonal vegetables, fresh aromatics, and luscious cashew cream! It is a nutrient-rich vegan soup perfect for a cozy weeknight meal! This soup is completely vegan and gluten-free!
5 from 16 votes
Print Pin Rate
Course: Dinner, Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 231kcal
Author: Capri Lilly

Equipment

  • Large Dutch Oven or Stock Pot

Ingredients

  • 16 oz mushrooms (or 1 pound)
  • 1.5 cup Wild Rice
  • 5 cups Veggie Broth
  • 1 cup Cashew Cream (sub: heavy cream)
  • 1 tsp Fresh Thyme
  • 2 tsp Fresh Rosemary, chopped
  • 4 Garlic Cloves, minced
  • 2 Medium Carrots, diced
  • 2 Celery Stalks, diced
  • 1 Small Onion, diced
  • 1 tbsp Herbs De Provence
  • 2 tbsp Cooking Oil
  • 2 tbsp Butter (vegan or non-vegan)

Instructions

  • Thoroughly rinse wild rice and transfer it to a small bowl. Cover the wild rice with cold water and allow it to soak for at least 30 minutes. Set aside.
  • Prepare your mirepoix: chop the onions, celery, and carrots.
  • Over medium heat, add the butter, vegan or non-vegan, to a large stockpot or Dutch oven. Then, add the onion, carrots, and celery, and cook for 8-10 minutes, or until softened.
  • Add mushrooms and garlic, stir to combine, and cook for 8 minutes, making sure to stir occasionally to ensure even cooking. Add cooking oil if needed. The mushrooms should be soft and slightly golden when done.
  • Once the vegetables are done cooking, add the rosemary, thyme, Herbs De Provence, and rice (drained). Let the mixture cook for 1-2 minutes.
  • Add the vegetable broth and mix well. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Let the mixture simmer for 40-50 minutes, or until the rice is tender. Make sure to occasionally stir the mixture.
  • Once the rice is tender, remove the lid and stir in the cashew cream (or heavy cream// coconut cream). Let the mixture simmer for an additional 3-5 minutes.
  • Remove from the heat and enjoy!

Notes

Notes:
TO MAKE CASHEW CREAM: Cover ½ cup of raw cashews in 1 cup boiled water for at least 30 minutes or more. Then, add the drained cashews to a high power blender with 1 cup of vegetable broth and blend until smooth! 
CASHEW CREAM NON-DAIRY SUBSTITUTE: Use 15 oz canned coconut milk
DAIRY OPTION: Use 1 cup Heavy Cream. Add ½ cup shredded parmesan cheese at the last step!
I like my soup thick, if you would like your soup thinner, add more vegetable broth (after adding the cashew cream//heavy cream) to achieve your desired consistency. 
TO STORE: Store any leftovers in an airtight container and store in the fridge for up to 5 days. You can freeze the soup in an airtight container for up to 3 months. (Let the soup thaw in the refrigerator completely before rewarming and enjoying)

Nutrition

Calories: 231kcal

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30 Comments

  1. 5 stars
    I love a good creamy soup when the weather turns. I’m interested in a nut free option. Curious if coconut milk could be substituted as the cream.

      1. I am so sorry that I didn’t see the answer to my question before asking it! You clearly provided that note here.
        I reside in Texas. It’s in the 40’s and 50’s here! That’s FREEZING to us though! LOL

        What can I substitute cashew cream for?
        If you do not want to use cashew cream, that is not a problem! You can use canned coconut milk for another creamy dairy-free, vegan option. Or, you can also use heavy cream for a rich dairy option.

  2. 5 stars
    Texas weather has reached the point where it reminds me why I didn’t want to live up north anymore. I was craving a soup and had all the ingredients to make it, except for the cashew cream, so I used heavy cream. It was delicious! Thanks for sharing.

  3. 5 stars
    This soup filled my house with the most irresistible aroma while cooking that everyone kept sticking their head in the kitchen to ask when it would be ready. And it was so delicious! Thanks for the recipe!

  4. 5 stars
    I was craving a rich and creamy soup and came across your recipe! It was pretty easy to put together, and was absolutely delicious! Thanks for sharing.

  5. 5 stars
    This soup is so warm and cozy! We had a big snowstorm the other day and I made sure that I had all of the ingredients to make this soup when I was out getting groceries so that I could make this dish! It was so good, I can’t wait to heat up my leftovers!

  6. 5 stars
    I just finished making this soup and I was pleasantly surprised at how good it was. Following the advice of some of the other reviewers I pureed about 3/4 of it which was a mistake in my opinion. I think next time I’ll leave everything as is. Otherwise fabulous soup with a fabulous flavor.

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