Make this comforting vegan wild rice soup recipe to warm up on a cold Fall or Winter night. Filled with seasonal vegetables, chewy wild rice, and a creamy broth this soup is exactly what you need in your weeknight dinner rotation.
Get ready to dig into this deliciously warm vegan soup!
Creamy vegan wild rice soup is made with hearty wild rice, earthy mushrooms, and loaded with veggies. It is the ultimate comfort food for the cold weather. You can throw everything together in a soup pot on the stovetop or let the Instant Pot do the cooking for you.
Why You'll Love This Recipe
- Nutty Wild Rice for the win: Wild rice gives great flavor and texture to this soup.
- Delicious Mushrooms: Mushrooms add a deep earthiness that is perfectly balanced by the seasoning blend. This soup is robust and hearty.
- Creamy Soup: The creamy texture base can be made with either coconut milk or cashew cream, and you can switch up the seasonings to suit your preferences.
- Great for everyone: This wild rice soup recipe is gluten-free, dairy-free, and vegan.
- Full of Veggies: This vegetarian soup is different from other wild rice soups because it's filled with veggies like sweet potatoes, butternut squash, mushrooms, and celery.
Ingredients
- Extra virgin olive oil: our preferred cooking oil.
- Onion, Celery, and Garlic: is the perfect base to start building the flavor of a soup;
- Baby Bella mushrooms. Also known as cremini mushrooms provide this wild rice soup with a delightful earthiness.
- Garam Masala spice blend. Homemade or store-bought. See below for other flavoring options.
- Butternut squash and Sweet potato: Add extra veggies to this soup while adding natural sweetness.
- Wild rice: will keep you full while providing a delicious flavor to the soup.
- Vegetable broth: for an extra dose of flavor
- Unsweetened Canned coconut milk: adds creaminess to this soup. See the recipe card below for alternatives.
How to Make Creamy Wild Rice Soup
- Step 1: In a large pot on the stove or an Instant Pot, saute the onions, celery, garlic, mushrooms, garam masala, and salt until soft.
- Step 2: Stir in the butternut squash, sweet potatoes, wild rice, and vegetable broth and cook until the vegetables are soft and the wild rice is cooked.
- Step 3: Once the soup is done, add coconut milk and simmer for a few extra minutes,
- Step 4: Taste, adjust seasoning and serve.
Substitutions and Variations
- Coconut milk can be replaced with cashew cream, or heavy cream if you're not keeping it vegan.
- You can substitute other spices to give this mushroom soup a different flavor profile. Try Old Bay seasoning, curry powder, cajun spice blend, Italian seasoning, or try your favorite dried herbs like a blend of black pepper, rosemary, thyme and sage.
- Wild rice. We used 100% wild rice in this recipe. You can use a wild rice blend. If the wild rice blend includes white rice, please note that white rice will cook faster than wild rice creating a thicker soup.
- Be aware that if you use black rice, the soup will turn purple.
Serving Suggestions
Wild rice soup with mushrooms, butternut squash and sweet potatoes in a big bowl makes a perfect comforting dinner with a hunk of crusty baguette.
Serve a crisp salad on the side. Try one of our favorites:
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 1 week, or in the freezer for up to 6 months. Thaw in the refrigerator overnight and then reheat on the stove top or in the microwave.
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Creamy Wild Rice Soup Recipe with Mushrooms
- Total Time: 1 hour 20 minutes
- Yield: 12 cups 1x
- Diet: Vegan
Description
Make this comforting vegan wild rice soup to warm up on a cold Fall or Winter night. Filled with seasonal vegetables, chewy wild rice, and a creamy broth this soup is exactly what you need in your weeknight dinner rotation.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 celery stalks, diced
- 6 garlic cloves, minced or grated
- 8 oz baby bella mushrooms (crimini), sliced
- 1 tbsp Garam Masala spice mix, homemade or store-bought (see nite 2 for other options)
- 1 tsp sea salt
- 4 cups diced butternut squash (large dice)
- 1 large sweet potato, diced
- 1 cup wild rice
- 8 cups vegetable broth
- 1 - 15 ounce can unsweetened coconut milk ( see note 1 for other options)
Instructions
Instructions on how to make the wild rice soup on the stovetop
- Heat the olive in a large soup pot, add onions, celery, garlic, mushrooms, garam masala, and salt. Sautee for 10 minutes or until mushrooms start to look darker in color.
- Add butternut squash, sweet potatoes, wild rice, and vegetable broth. Bring to a boil, lower the heat, and simmer covered for 45 minutes or until the wild rice is cooked.
- Add coconut milk and simmer for an additional 10 minutes.
- Taste and add more salt, pepper, or garam masala to your liking, if needed.
Instructions on how to make the wild rice soup on the Instant Pot (electric pressure cooker/multi-purpose cooker)
- Turn on the Instant Pot on sauté mode, heat olive oil, and sauté onion, celery, garlic, mushrooms, and salt for 10 minutes.
- Add vegetable broth, butternut squash, sweet potato, and wild rice. Close the lid tightly, set the Instant Pot on pressure cooking on high for 30 minutes. Let the Instant Pot release the pressure until the lid is safe to open.
- Add coconut milk and garam masala, stir gently close the lid, and keep the Instant Pot on "keep warm" until to ready to eat the soup.
- Taste and add more salt, pepper, or garam masala to your liking, if needed.
Notes
- Coconut milk can be replaced with 1 cup of heavy cream or with 1 cup of cashew cream
- You can replace Garam masala with Old Bay seasoning, Curry Powder, Cajun seasoning, or Italian seasoning.
- Cooking the soup on the stovetop yields a more chewy wild rice texture. The Instant Pot makes the rice softer. We prefer the stovetop version for texture and flavor.
- Prep Time: 15
- Cook Time: 65
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cup
- Calories: 277
- Sugar: 6.3 g
- Sodium: 888.6 mg
- Fat: 14.4 g
- Saturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 35.1 g
- Fiber: 4.1 g
- Protein: 6.1 g
- Cholesterol: 0 mg
Leave a Reply