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Creamy Wild Rice Mushroom Soup Vegan

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 13 votes
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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


  • Large Dutch Oven or Stock Pot


  • 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)


  • 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!


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)


Calories: 231kcal