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Wild Rice and Mushroom Soup (Vegan)

Creamy and cozy, this Wild Rice Mushroom Soup is just as thick, creamy, and flavorful as the traditional wild rice soup, but made entirely from healthy plant-based ingredients. Vegan, Gluten-free.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Method Stovetop
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 50kcal
Author Caitlin Shoemaker


  • 2 tablespoons olive oil or plant-based butter
  • 1 yellow onion diced
  • 2 sticks celery diced
  • 2 carrots diced
  • 8 ounces sliced assorted mushrooms* (about 4 cups)
  • 3-5 cloves garlic minced
  • 1 teaspoon fresh thyme leaves stems removed
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper or to taste
  • 1 cup wild rice rinsed (not a blend; see notes)
  • 3 cups low-sodium vegetable broth
  • 4 cups water divided
  • 1/2 cup raw cashews soaked (see notes for substitutions)
  • 1 tablespoon mellow miso paste*


  • Aromatics: Warm the butter or oil in a large dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and sauté for 3 to 5 minutes, until beginning to brown. Add the mushrooms, garlic, smoked paprika, thyme, and black pepper. Sauté for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have reduced to about half their size.
  • Add the Rice: Add the wild rice, vegetable broth, and 3 cups of the water to the pot. Cover and bring to a boil over high heat.
  • Simmer: Uncover, reduce the heat to medium, and simmer for 45 to 50 minutes, stirring occasionally. Stop cooking when the majority of the wild rice has split open to look like a hot dog bun (do not overcook!). The soup should get pretty thick at this point, but if it looks too thick you can thin it out with additional water.
  • Make the Miso Cream: In the meantime, add the cashews, miso paste, and remaining 1 cup of water to a high-speed blender. Blend on high until smooth, 45 to 60 seconds.
  • Finishing Touches: Add the miso cream to the soup and mix well; reduce the heat to medium low and simmer for an additional 2 to 3 minutes, until warm. Adjust the soup as necessary here (more liquid, salt, pepper, etc).
  • Serve & Store: Serve warm; store any leftovers in the refrigerator for up to 5 days. The rice will absorb some of the soup’s liquid as it sits, so you may want to add extra water or vegetable broth when reheating.


  • Mushrooms: I suggest using a mix of at least two mushrooms for the best flavor; I used a mix of cremini, shiitake, and oyster mushrooms when testing.
  • Miso Paste: Miso paste adds depth of flavor to the recipe; you can find it in most grocery stores nowadays in the refrigerated section. If you cannot find miso, substitute it with 1 tablespoon of low-sodium tamari instead for a similar effect.


Calories: 50kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 46mg | Potassium: 1mg | Calcium: 0.2mg | Iron: 0.01mg