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Creamy Mushroom and Wild Rice Soup in a bowl and ready to eat.

Creamy Vegan Mushroom and Wild Rice Soup Recipe

Rich and bold umami flavor permeate this hearty and nourishing soup. Vegan + Gluten Free
Course Dinner, Lunch
Cuisine American, Vegan
Keyword Vegan Wild Rice and Mushroom Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 Servings
Calories 415kcal
Author Traci York | Vanilla And Bean


  • 1/2 C Cashews 96g
  • 1/2 C Water 114g
  • 4 C Water 412g
  • 1 C Wild Rice 204g
  • 1 1/4 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
  • 1/2 tsp Black Pepper ground, add more to taste
  • 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


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). 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.


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.


Calories: 415kcal | Carbohydrates: 63g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Sodium: 1339mg | Potassium: 1084mg | Fiber: 6g | Sugar: 8g | Vitamin A: 177IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 3mg