This Creamy Mushroom and Wild Rice Soup is hearty, nourishing and packed with rich flavors. You’ll never miss the cream in this plant-based soup! Vegan.
It’s been a while since I shared a soup recipe.
I figured it was time. A hearty soup is always welcome around here and y’all like a hearty soup anyway, right?
Inspiration for this recipe came from America’s Test Kitchen (ATK). I had my notebook on the ready while watching. As I watched the preview, I knew I’d be paying close attention to this particular recipe and scribbling notes as fast as I could, just like at school when the professor is talking and writing so fast one care barely keep up. You know what I’m saying. It’s a race against time.
I finally got an online subscription, after this recipe. Now, while watching ATK, I can relax or do something else exciting like fold laundry.
To make this soup more veggie friendly, I changed a few things from ATK’s recipe including using cashew cream and coconut oil instead of cream and butter and using vegetable broth instead of chicken.
I have a mushroom and wild rice soup I’ve been making for years. But I diverted to this recipe for a change. While the older recipe is packed with earthy flavor, is texture rich, and still fabulous in it’s own right, this one is different. It’s creamier, a bit thicker and is bolder in those deep, earthy flavors.
The aroma alone will make one antsy for dinner.
Ma makes a mushroom wild rice dish that was one of my favorites growing up. I usually wanted more than my share, including any leftovers, which never happened. She made this umami filled side during holidays and served it with pork roast or ham and one hundred other side dishes.
I always had the rice dish as the main course. It was my favorite thing on the table.
Creamy Mushroom and Wild Rice Soup reminds me of the dish my Ma made, except this is a main course, not a side. It has umami flavor throughout, just like my mom’s side, due to the abundant mushrooms, tamari, and tomato paste.
You’ll notice perhaps, an odd ingredient used in this recipe. Wild rice is cooked with baking soda. ATK says the baking soda reduces cooking time. Also, I learned that adding a slurry of cornstarch not only helps thicken the soup, but it also aids in suspending the rice throughout the soup, instead of it sinking to the bottom.
A problem I encounter in my other mushroom and wild rice soup recipe, and sometimes in life. You know, that sinking feeling?
The ingredient list, it’s long, right? It’s not as scary as it looks. Many ingredients are pantry staples and are flavor builders. So take one ingredient at a time and enjoy this hearty soup.
Creamy Mushroom and Wild Rice Soup
Ingredients
- 1/2 C Cashews 96g
- 1/2 C Water 114g
- 4 C Water 412g
- 1 C Wild Rice 204g
- 1 1/2 tsp Sea Salt
- 1 Bayleaf
- 2 Sprigs of fresh Thyme
- 2 Cloves of Garlic
- 1 tsp Baking Soda
- 1 Tbs Coconut Oil virgin, unrefined and cold pressed
- 1 lb Cremini Mushrooms stems removed and sliced, 453g
- 2 C Yellow Onion finely chopped, about two onions, 228g
- 4 tsp Garlic minced, about 4 cloves
- 1 tsp Tomato Paste
- 1 tsp Black Pepper ground
- 2/3 C Dry Sherry 132g
- 1 Tbs Tamari
- 1 oz Dried Porcini Mushrooms ground to a powder* (see note)
- 4 C Reserved Rice Liquid + Water as needed 940g
- 1/4 C Cornstarch 28g
- 1/4 C Water 58g
- 4 Tbs Green Chives chopped small
- 1/2 tsp Lemon Juice
Instructions
For the Cashew Cream:
- Pour boiling water over cashews. Set aside to soften while the rice cooks or for at least 10 minutes. Rinse throughly. Blend cashews and 1/2 C (114g) of water in a high speed blender, scraping down sides several times. Blend until smooth. Refrigerate. Whisk before using in soup because it will thicken in the fridge.
For the Rice:
- Preheat oven to 375F (190C).
- In a large dutch oven, bring 4 C (412g) water to a boil. Add the wild rice, salt, bayleaf, thyme, garlic, and baking soda. Place a tight fitting lid on the dutch oven and bake for one hour (*Update - check on rice 1/2 and 3/4 way through baking to see if more water needs to be added. Due to different fitting lids, more steam may escape the pot than we want to. If the rice seems dry, add another 1/2 -1 C of HOT water 1/2 way through cooking - see reader comments also below). Strain rice, reserving the cooking liquid and garlic. Remove the thyme and discard. Smash the garlic and add back to the rice. Spoon into a bowl, set aside.
For the Soup:
- In the same dutch oven that is now empty, warm the coconut oil until shimmering. Add the onions and mushrooms. Stir every 3-4 minutes to release water and dry out the mushrooms for 15 minutes. Add garlic about 5 minutes before the end of this cook time. Stir in the tomato paste, and black pepper for one minute. Pour in the sherry and tamari to deglaze the pan. Stir. Add the reserved rice cooking liquid and water as needed.
- In a small bowl, make a slurry with the cornstarch and water. Add it to the soup along with the ground porcini. Bring to a simmer. Stir. Add rice, cashew creme, chives and lemon juice. Adjust salt and pepper to taste. Stir and serve when thick and warm.
- Garnish with thyme and additional chives if desired.
- Cover and refrigerate leftovers for up to three days or freeze for up to three weeks.
Recipe Notes
Wild rice can be pricy. Look for it in bulk bins where the price is lower than in pre-packaged containers.*Dried Porcini Mushrooms can be found in most stores in small, 1 oz packages. Grind them in a coffee grinder or blender.
Recipe adapted from America's Test Kitchen.
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!
I’m curious what gave you the idea to bake the rice? I’ve never made it that way before. Overall this soup had a great consistency and good flavor. I thought it was very salty though, so next time I think I will reduce the salt early on and just touch it up later. Thanks for sharing this creative vegan soup!
Hi Cailin! Thank you for your note and trying the recipe. This recipe was adapted from America’s Test Kitchen. I used the same method to prepare this soup as they did. It was new to me too! So happy you enjoyed it (save the salt… I’ll add a note)! :D
Made this last night but didn’t have wild rice, so I used instant brown rice instead. Still was very tasty! The second day it was even better, just had some for lunch!!
Only thing is, wonder how much a bowl of soup is calories wise, it’s the new year and received a Fitbit for Christmas, so now I’m logging what I eat…..Can you help me with this question? Thanks!
Hi Bianca! So happy to hear you enjoyed this soup and with brown rice! Thank you for sharing. As for the nutritional USDA breakdown of a recipe, you can copy the ingredients and paste them into this calculator: http://www.caloriecount.com/cc/recipe_analysis.php I hope this helps! Good for you for watching your diet! :D
This looks so hearty and delicious! Yum!
Thank you Laura! :D
Mushroom soup is one of those warming hearty dishes I begin to crave as the days get shorter, though the addition of the wild rice to this looks incredible and takes this up a notch. I can’t wait to make this!
Me too, Sylvie. I adore mushrooms! I hope you enjoy the recipe! :D
I absolutely love ATK, and I listen to their podcast all the time to learn new tips and tricks. I subscribe to Cook’s Illustrated, but I might have to do an online subscription of that in the future. Their database is wonderful!
It’s raining in Sacramento today (yay, rain!), and this creamy mushroom and rice soup is just perfect for the weather!
Folding laundry is never more exciting than watching cooking shows! I could get into a bowl of this warm mushrooms soup right now… it’s raining, windy and I’m just straight up cold! There are so many wonderful ingredients to swoon over (Thyme! Tamari! Cashews!) I’ll keep this in mind the next time I go to the grocery store. Thanks so much for the idea! Yum! xo
Oh dear Traci, that is just beautiful. I adore your photography, and the recipe is just perfect.
That ingredient shot is just amazing. I adore mushroom soup and wild rice is such a special treat. It’s amazing how much work goes into producing it. Interesting about the baking soda and cornstarch, it does take foreverrrr to cook sometimes.
Wow, Traci! This soup looks absolutely delightful! It looks like just the kind of thing I’d want to cozy up with on a cold, autumn night. I love a soup with tons of flavor, and I can just tell from the ingredients you’ve listed that this does. Also wonderful tricks for keeping the rice suspended…I totally know that sinking feeling ;) I am always in awe of how well you create vegetarian meals…they never lack flavor or excitement. Absolutely beautiful, love! XO
Thank you Beeta! Rich and oh so cozy, yes! I always get good tips from ATK. They know the science behind the food and I like things like that ;) . So if it ever gets cold where you live… I hope you’ll give this one a go! xx
I made this soup last night after finding you on IG. My boyfriend is OBSESSED with mushrooms so I thought I’d make it for him :) It turned out really well. The flavors are so rich and complex and the soup is nice and thick the way I like it. After cooking the rice in the oven. I was only left with about 1/4 cup of liquid. I added water as directed, but had to add a lot more salt-I’m guessing because of my lack of rice cooking liquid. Great recipe that is definitely going into my favorites!
Thank you for sharing your success, Sarah and I’m so happy you enjoyed it. I can appreciate your boyfriend’s obsession with mushrooms and it’s so sweet of you to be on the lookout and making recipes with his obsession in mind! This recipe does require a bit of salt, so I’m glad you adjusted it to taste. With regards to the cooking liquid, I had quite a bit more left.. about 2 cups. Some lids fit tighter than others, so more water could have escaped via evaporation. So happy it turned out never-the-less! :D
I made this tonight and also had an issue with the cooking liquid. After an hour in the oven I actually had no cooking liquid left. I probably should have checked on it about halfway through! I ended up just rinsing the rice with water and reserving that liquid to use, so it turned out just fine. This soup is incredible! So earthy and delicious. Thank you for the recipe! :)
Hi Stephani! Thank you for your feedback. I wish I knew what was going on with the water… I’ve made this several times and haven’t had an issue. I wonder if it has to do with the lid of the pot? I’m sorry about that. Perhaps next time I make it, I’ll use a different pot and see if I can get similar results. BUT, I’m so glad it turned out for you and you enjoyed it! Hooray!! :D
Could this be any more perfect? I seriously love mushrooms, especially in a good hearty dish like this one! I’ll have to replace the cashrew cream with a nut-free option, but I definitely want to make this soon (sometime when JZ is out, since he doesn’t like mushrooms – crazy guy!).
I’m in love too, Chelsea! I use mushrooms in so many recipes as a hearty, umami base. Too bad JZ’s not feelin’ the mushroom love :( . For a nut free option, you could try coconut cream. I think the bold umami flavors would neutralize the coconut flavor. :D
I never used to like mushrooms growing up, but now I crave their earthy taste!! This soup looks so perfect and warming for fall :)
Isn’t it funny how our tastes change? I wouldn’t touch tomatoes growing up… now, I love them! So happy you’re enjoying mushrooms now! So much to love, right?! :D
Soup is my weakness lately- it’s so warming and packed with flavor and when it’s bulked p with grains, that’s even better! This soup looks incredibly creamy and savory :) Pinning!
No doubt, Medha! Mine too!! The rice really makes this recipe… and the flavor is over the top!! Thank you for your pin my dear. :D Hope you’re well and school is going smooth for you!
Oh man, I miss having cable and being able to watch cooking shows!! I used to get so much inspiration from them! It’s been so cold and rainy here the last few days and I could go for a huge bowl of this! I love soups that have some texture and consistency to them! I also love that you made it dairy free with the cashew creme, so smart!
Oh I know, Izzy. We have the most basic of basic because our cable is tied up with internet and it’s like $10 less a month if we get rid of cable. So we just keep it, even though the TV is rarely on. I’m so glad you’re finally getting some much needed rain!! Hooray! And the cashew cream is really tasty in this! I know you’d love it! :D
Ah! I love mushrooms and wild rice. This looks delicious! Beautiful photos. Now if it would just cool down in central Arizona so that I can start enjoying all of the great soup recipes I’ve been pinning, including this one!
Oh I hope it cools for you soon. That ongoing, never-ending heat is tough, especially if you love soup! Thank you for stopping by and your pin Sandra! :D
Traci, I’ve been searching for a healthy, comforting bowl of mushroom soup. I was even going to attempt to create one but now I don’t have to! haha! I can’t get over how rich it looks! Will be on my list of things to make for sure!
Look no further my dear! I hope you’ll give this a go! :D
Traci,
This recipe is truly exciting as I am a big fan of mushroom soups. However, I try to refrain from them as most cooks add a lot of heavy cream to make it tasty. Though it ends up being delicious, I do not feel as though it is a very healthy choice. So a recipe with healthier ingredients that looks SOOO good is very exciting.
About ATK, I am a huge fan. I read the Cooks Illustrated magazine cover to cover every other month. And I feel as though it is totally worth it.
Thank you for sharing a delicious and healthy soup recipe.
Much love!
Aysegul
Meee too Aysegul! I know… heavy cream is what’s in my older recipe, and don’t get me wrong, I love heavy cream. But sometimes I’d rather have it in pastry rather than soup, ya know? And it is healther, but still feels indulgent. Cooks Illustrated is such a good magazine. I think I need a sub to that too :D . Thank you my dear!
Ha! I, too, am a mad scribbler when watching ATK! Love the depth and flavor in this soup, Traci. The earthiness combination of mushrooms and wild rice sounds perfect – I’m a huge mushroom fan. Gorgeous pictures – love the steamy bowl shot!
Oh yea, I’ve seen mushrooms around Green Valley Kitchen. I love em’ too, Geraldine! So rich in flavor, especially if they’re seared a bit. Thank you my dear! :D
This looks so yummy, nice and thick! so glad you got the subscription. It’s essential to be able to fold laundry while watching Kinball!
Thank you, Deb! No doubt, folding laundry is where it’s at! :D
TRACI! I AM FREAKING OUT! I swear to GOD I made this soup from America’s Test Kitchen LAST NIGHT for dinner!!! I brought the leftovers to work today for lunch. This is like completely meant to be! And is your dutch oven by Lodge? Because mine is, and it’s red too, and that’s what I made it in! haha! I am dying over here. But I was a little bummed because it was a little thinner and runnier than I would have liked. Yours looks way better and thicker. I wonder if the cashew cream helped thicken it up? Because the 1/4 corn starch I used just didn’t seem to be enough. I was going to almost double the amount of cornstarch next time I make it. Or try making a roux with flour.
I think we just became cooking soul mates!
:D OMGeeee NATALIE! No WAY!! That is crazy funny!! We are indeed Soul Cooking Sisters! It’s such a good soup! All that rich flavor from the mushrooms is amazing, eh? The Dutch oven was a gift from my Ma and it’s a Martha Stewart 4 quart. But the thing is, we both made this SOUP in a RED Dutch oven!! LOL! As far as the thickness goes, it was the cashew cream that did it. Did you use heavy cream in yours? The slurry didn’t really do much to thicken it, but after pouring in the cashew creme, it thickened right up. Hooray for mushroom soup, Natalie!! :D
What a fantastic series of photos, Traci. In my experience, it’s hard to take an appetising photo of ‘brown thing,’ but yours look so good, I love love love them.
I also appreciate all the tips. I am, too, a big fan of ATK :)
Love your post.
LOL! :D I’m dyin over here, Pang! I just shot a pot pie and OMGeee it was the worst!! It was sooo delicious, but I’m not sure I can translate that with the images I took. I just don’t know!! It’s a big ‘brown thing’ on the plate! LOL! xx :D
My oh my, I literally want to reach through my screen and slurp up every last drop of this hearty, delectable soup! I love wild rice, but paired with mushrooms in a rich, creamy soup just sounds dreamy! I feel all warm and cozy just thinking about devouring a big ‘ole bowl of this! The flavors sound just stellar and totally on point in the amazing department! I never knew that a slurry also keeps ingredients suspended! Cool trick and one I will definitely be utilizing! As always, you have made me incredibly hungry! Pinned! Cheers, my dear! Xo
Hahaha! Cheyanne! You always make me smile! :D That’s why I love ATK! I always learn something new… always! And of course I’m a science girl, so learning about the science behind food flips my switch! hehe! Warm and cozy.. yesss! Thank you for your pin! :D
Cream of Mushroom is one of my favorites Traci! I absolutely have to try your recipe. My husband Tom is such a huge Cream of Mushroom fan too, and he is going to love the addition of the wild rice. So hearty! Just perfect! And as usual, your photos are just gorgeous! Have an awesome weekend!
Mine too, Mary Ann. The wild rice just adds to the earthy and nutty flavors of this soup. Thank you my dear! I hope you two enjoy the recipe! :D
Cream of mushroom soup was, weirdly, one of my very favorite meals in high school. Back then, I always ate the canned kind. I know, what was I thinking? Maybe if I whipped myself up a batch of this, I could be back to my HS weight. Ha.
My husband won’t eat mushrooms, but I’ve got family coming into town next month, and I just know this would go over well. I simply adore cream of mushroom soup and it’s been far too long since I’ve even tasted it. Pinned!
The canned kind is quick and easy no doubt, but this one.. oh my. I LOL “make a batch of this, I could be back to my HS weight.” I wish I could say YES to that.. but sadly, as I write, I am not back to my HS weight! LOL :D Thank you for your pin Annie! I hope you and your family enjoy the recipe… perhaps your husband will come around? ;)
A slurry of cornstarch? Thank you for that tip! This soup looks amazing…your pictures and description have me antsy for dinner right now! I just love mushrooms! xo
We should do an ode to the mushroom Annie. I love them too, for the texture and earthy flavor and they are soooo good for us! Yeah, the slurry of cornstarch. Who knew! :D
Glad your getting your soup on! I think soups are my favorite thing to make in the Fall and Winter. They are just so comforting and I find them also a really easy way to clean out the refrigerator too (just being honest!). I love the creaminess of this soup without all the cream. Awesome!
Oh yes, cleaning out the fridge for soup! I find Thai fried rice is a good one to do that with too. :D
Great soup, loaded with wonderful flavors! Love that there is wild rice in it! Will try it soon Traci!
Thank you, Mira! The wild rice adds so much flavor and texture. I hope you enjoy it, my dear!
I used to get creamy mushroom for lunch so often, but seeing it with wild rice makes me want to run to the store and make my own version!
The wild rice just takes mushroom soup over the top! :D Go get that rice Katalina! You’ll love it! :D