Creamy Mushroom Wild Rice Soup
Creamy Mushroom Wild Rice Soup! This vegan soup is cozy and comforting and perfect for a cozy winter dinner. With 14 g of protein and 7 g of fiber per bowl.
Cozy, comforting wild rice soup! This is one of my favorite soups, especially this time of year when the temperatures are mostly in the 20s, and nothing sounds better than a bowl of creamy soup (and a chunk of crusty bread.)
This one is based on a recipe from my mother-in-law, the creamy mushroom soup that I request every time we head back to Wisconsin in the winter.
It is packed with mushrooms, carrots, wild rice, almonds, and creamy cashews for a dairy-free soup.
See below for more details, or scroll down for the full recipe.
Mushroom Wild Rice Soup Ingredient Notes
You can find wild rice in the grain section of most grocery stores. You’ll want to use wild rice and not a wild rice pilaf, a rice blend that includes wild rice.
I use white mushrooms or baby bella mushrooms in this soup recipe, but you can use any mushroom that you’d like.
I know the slivered almonds sound odd, but the texture is great in this soup. Not to be confused with chopped almonds or even sliced almonds. The slivered almonds have the skin off and are thinly sliced. You can omit them, if you’d like.
The sherry wine adds a nice balance to the creamy soup, which is my secret ingredient in most of my soup recipes. A little acid helps to cut through any richness and brighten the soup– I do this in my lemon chickpea orzo soup and my Instant Pot lentil soup.
If you don’t have sherry, then you can use another acid, like lemon juice or vinegar. I don’t recommend the entire 3 tablespoons like called for with the sherry. Instead, try for a teaspoon of the lemon juice or acid and then gradually add as desired.
My mother-in-law’s mushroom wild rice soup contains heavy cream, but I wanted a dairy-free option so I used a cashew cream instead. If you haven’t made cashew cream before, it’s so easy. You just puree the soaked cashews with water and blend until creamy and smooth.
How to Make (Step-by-Step Photos)
Cook the Vegetables
Cook the onion, carrots, and celery until tender, and then add the mushrooms.
Add the rice
Add the wild rice and cook a few minutes, toasting the rice for additional flavor.
Add the flour
Add the flour and spices and toast for a few minutes until the vegetables absorb the flour.
Add the broth
Add the broth and water and bring to a boil. Reduce heat to a simmer, cover, and cook until the rice is tender.
Make the Cashew Cream
Soak the cashews in hot water for 15 minutes, then drain and puree with 1 cup of water and blend until creamy and smooth.
Add the cashew cream
Add the slivered almonds and cashew cream to the soup and stir together. Add the sherry vinegar and taste.
Tips for Success
Sauté the mushrooms well to release their water and get the most flavor from browning them. As with any soup recipe, I highly recommend using a vegetable broth that you really like the taste of, as it makes up much of the recipe.
I don’t think it’s necessary to precook the rice ahead of time, but you can use leftover rice if you want in this soup. You won’t need to simmer the soup as long if you use precooked wild rice.
Storage Notes
To store this vegan mushroom wild rice soup, let it cool completely before transferring it to an airtight container.
Refrigerate the soup for up to five days or freeze it for up to three months. If freezing, allow for expansion when filling the container. These are the freezer cubes that I love for freezing soup.
Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching.
More Mushroom Recipes
- Best Vegan Mushroom Gravy
- Mushroom Wellington
- Wild Mushroom Risotto
- Vegan Lentil Shepherd’s Pie
- Creamy Mushroom Pasta
If you make this creamy mushroom wild rice soup, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day, and your feedback helps other readers.
Creamy Mushroom Wild Rice Soup
Equipment
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 8 ounces sliced white or baby bella mushrooms
- 4 garlic cloves, minced
- 1 cup uncooked wild rice
- 1 teaspoon poultry seasoning
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/4 cup flour
- 6 cups vegetable broth
- 2 cup water
- 1/2 cup slivered almonds
- 3 tablespoons sherry wine*
- 2/3 cup cashews**
Instructions
- Heat the butter and olive oil in a dutch oven or soup pot over medium heat. Add the onion, carrots celery, and mushrooms and cook, stirring often, until vegetables are softened, about 10 minutes.
- Add the garlic, rice, poultry seasoning, white pepper and salt and cook another 2-3 minutes, gently toasting the rice, taking care not to burn the garlic.
- Add the flour and cook another few minutes until the flour is absorbed. Add the broth and water and bring to a boil. Cover, reduce heat to low and cook until rice is tender, about 90 minutes.
- While the rice is cooking, make the cashew cream. Place the cashews in a glass bowl or other heat-safe bowl and cover with hot water for 15 minutes. Drain, then place in a blender along with 1 cup of water and puree until very smooth and creamy, scraping down the sides as needed.
- Add in the almonds, sherry wine, and the cashew cream. Stir together, then taste, adding more salt/pepper as desired.
Notes
**Cashew cream keeps this soup vegan but you can sub in heavy cream instead of the cashews.