There’s something downright comforting about a bowl of Creamy Mushroom & Wild Rice Soup simmering on the stove while the world outside turns chilly. It takes me right back to my Texas farmhouse days, when my mama would stir a pot of soup that made the whole house smell like love itself. These days, even in my busy New York kitchen, that same earthy aroma fills the air — and for a moment, time slows down.
This soup is hearty, healthy, and wonderfully creamy — but here’s the best part: it’s vegan, gluten-free, and ready in about an hour. It’s the kind of meal that hugs you from the inside out, the one you crave after a long day when your soul just needs a little warming up.
Table of Contents
Why You’ll Love This Creamy Mushroom & Wild Rice Soup
If your heart skips a beat for comfort food that doesn’t weigh you down, this soup will win you over instantly.
- It’s rich and creamy without any dairy (thank you, coconut milk!).
- Packed with wholesome veggies and nutty wild rice, it’s as nourishing as it is cozy.
- It’s perfect for busy weeknights — simple ingredients, minimal fuss.
- Vegan, gluten-free, and totally family-approved — even my kids go back for seconds.
If you loved my Creamy Roasted Butternut Squash Soup or Mushroom Chicken and Wild Rice Soup, this recipe will fit right into your comfort food rotation.
What Does Creamy Mushroom & Wild Rice Soup Taste Like?
Imagine a spoonful of creamy broth layered with the deep, earthy flavor of mushrooms, the gentle chew of wild rice, and the sweetness of carrots and onions. There’s a hint of lemon at the end — just enough to brighten the whole bowl. It’s rustic, rich, and wholesome all at once — the kind of taste that makes you close your eyes for a second and smile.
Ingredients You’ll Need for Creamy Mushroom & Wild Rice Soup
Here’s what you’ll need to create this heartwarming bowl of goodness:
- 4 tablespoons olive oil, divided
- 1 small white onion, chopped (about ½ cup)
- 3 medium carrots, chopped (about 1 cup)
- 4 stalks celery, chopped (about 1 ½ cups)
- 16 oz button mushrooms, chopped
- 2–3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- Salt & black pepper, to taste
- ¾ cup wild rice
- 4 cups vegetable broth
- ⅓ cup flour (use any grain-based or gluten-free blend)
- 1 (14.5 oz) can full-fat coconut milk
- Juice of ½ a lemon
Tip from my farmhouse kitchen: If you can get your hands on a blend of mushrooms (baby bella, cremini, or even shiitake), it’ll make your soup even deeper and earthier in flavor.
How to Make Creamy Mushroom & Wild Rice Soup (Step-by-Step)
There’s something magical about slowing down and letting a pot of Creamy Mushroom & Wild Rice Soup bubble away on the stove. The smell of sautéed onions, garlic, and mushrooms fills your kitchen, and before you know it, dinner feels like a warm hug.
Let’s walk through the process together — this is how I make this farmhouse favorite from scratch, the same way I used to back in Texas (just with a few New York shortcuts for busy weeknights).
Step 1: Start with the Aromatics
In a large, heavy-bottomed pot — I love using my old enamel Dutch oven — heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add your chopped onion, carrots, and celery.
Sauté these veggies for about 3 to 4 minutes, stirring occasionally, until the onions begin to soften and turn translucent. You want them fragrant, just starting to caramelize around the edges. That’s where the flavor begins — the base of every good Creamy Mushroom & Wild Rice Soup.
(Tip: If you’re a fan of hearty veggie soups, check out my Chickpea and White Bean Soup — it uses a similar slow sauté technique for maximum flavor.)
Step 2: Add Mushrooms and Seasonings
Next, add in your chopped mushrooms, minced garlic, and Italian seasoning. Sprinkle with a generous pinch of salt and pepper to draw out moisture from the mushrooms — this helps them brown beautifully and concentrate their earthy flavor.
Cook for another 5 to 6 minutes, stirring often. The mushrooms will release their liquid at first, then begin to shrink and darken as they caramelize. The garlic should smell heavenly — not burned, just golden and fragrant.
This is when the real depth of the Creamy Mushroom & Wild Rice Soup begins to build.
Step 3: Add the Wild Rice and Broth
Pour the ¾ cup of wild rice into the pot and stir well to coat every grain in those flavorful veggies and seasonings. Then, slowly pour in 4 cups of vegetable broth, scraping up any browned bits from the bottom (that’s pure flavor!).
Turn up the heat and bring the mixture to a gentle boil, then immediately lower it to a simmer.
Cover the pot and let it cook for 30 minutes. Wild rice takes its time — but don’t rush it. The slow simmer allows the grains to open up and release their nutty aroma, turning your soup into something truly soul-warming.
During this stage, your kitchen will start to smell like fall in a bowl.
(Want another wild rice favorite? Try my Mushroom Chicken and Wild Rice Soup — it’s a cousin to this recipe and just as comforting.)
Step 4: Make the Creamy Coconut Roux
While the rice simmers, grab a small saucepan. This next step is what makes your Creamy Mushroom & Wild Rice Soup so luxuriously rich without using any dairy.
Add the remaining 3 tablespoons of olive oil to the saucepan and warm it over medium heat. Once it’s hot, whisk in ⅓ cup of flour (use your favorite grain-based or gluten-free blend).
Keep whisking constantly — you’ll see the flour start to clump at first, then smooth out into a paste. Let it cook for about a minute to remove any raw flour taste.
Now, slowly pour in the can of full-fat coconut milk, whisking steadily the whole time. The mixture should turn into a thick, creamy sauce — smooth, glossy, and velvety.
This roux will act as your natural thickener, giving the soup its signature creaminess without any heavy cream.
Step 5: Combine Everything
When your rice is nearly tender (around the 30-minute mark), carefully pour the coconut milk roux into the main soup pot. Stir it in slowly, watching as the broth turns from clear and earthy to rich and creamy.
Let everything simmer together for another 5 minutes. The flavors will meld beautifully — the rice soaking up that coconut cream, the mushrooms deepening in flavor, the veggies softening to perfection.
(Tip: If you like your soups ultra-thick, let it simmer uncovered for a few extra minutes. For a thinner soup, just add a splash more broth.)
Step 6: Add Lemon and Adjust Seasoning
Once your soup has reached creamy perfection, stir in the juice of half a lemon. It might sound like a small thing, but that touch of acidity brightens the entire dish, cutting through the richness and balancing all the earthy flavors.
Taste the soup — this is your moment to fine-tune. Add more salt or pepper if needed. Sometimes I toss in a pinch of crushed red pepper flakes when I’m craving a tiny kick.
Step 7: Serve and Savor
Ladle your Creamy Mushroom & Wild Rice Soup into warm bowls. Garnish with a few fresh thyme leaves or a sprinkle of chopped parsley if you’d like.
I love serving it alongside thick slices of crusty sourdough or a chunk of rustic cornbread. And don’t forget to enjoy it slowly — this soup isn’t meant to be rushed.
Each bite tells a story: the farm-fresh vegetables, the nutty wild rice, the creamy coconut, and that little zing of lemon at the end. It’s the kind of meal that feeds your body and your heart.
(If you love creamy comfort soups like this one, you might also enjoy my Creamy Roasted Butternut Squash Soup — another silky-smooth bowl of comfort.)
Tips and Tricks for Perfect Creamy Mushroom & Wild Rice Soup
- Go slow on the heat: Simmer gently so the rice cooks evenly and the flavors develop fully.
- Don’t rush the roux: Whisk until smooth before adding coconut milk — no lumps, no worries.
- Add greens: Spinach or kale wilt beautifully into the hot broth.
- Freezer-friendly: This soup freezes well for up to 3 months. Just reheat slowly and add a splash of broth if it thickens.
- Bonus tip: A dash of white wine while sautéing the mushrooms adds restaurant-level flavor (just saying).
Storage
Let the soup cool completely, then store it in an airtight container.
- Fridge: Up to 4 days
- Freezer: Up to 3 months
Reheat gently on the stove or in the microwave at 80% power in 20-second bursts.
FAQs
Can I use brown rice instead of wild rice?
Yes, but you’ll need to adjust the cooking time. Brown rice takes about 40–45 minutes to fully cook.
What can I use instead of coconut milk?
Cashew cream or unsweetened almond milk works well — though coconut milk gives the creamiest texture.
Can I make this in a slow cooker?
Absolutely! Combine everything except the roux and lemon juice, cook on low for 6 hours, then stir in the roux and lemon juice just before serving.
Conclusion
There’s a special kind of peace that comes from stirring a pot of Creamy Mushroom & Wild Rice Soup. It reminds me of evenings on the farm — the sun setting, the scent of fresh herbs, and that simple joy of knowing something good is waiting on the stove.
Whether you’re cooking for your family, your friends, or just yourself, this soup delivers comfort in every spoonful. Try it once, and I promise — it’ll find its way into your regular rotation.
And if you love cozy bowls like this, don’t miss my French Onion Beef Short Rib Soup — it’s the kind of meal that’ll make your kitchen smell like home.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Creamy Mushroom & Wild Rice Soup – Cozy Farmhouse Comfort
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegan
Description
This creamy mushroom and wild rice soup is hearty, healthy, and so comforting. It only takes an hour to make, plus it’s vegan and gluten-free!
Ingredients
- 4 tablespoons olive oil, divided
- 1 small white onion, chopped (about ½ cup)
- 3 medium carrots, chopped (about 1 cup)
- 4 stalks celery, chopped (about 1 ½ cups)
- 16 oz button mushrooms, chopped
- 2–3 garlic cloves, minced/crushed
- 1 tablespoon Italian seasoning
- Generous pinch of salt & pepper
- 3/4 cup wild rice
- 4 cups vegetable broth
- ⅓ cup flour (I recommend a grain-based flour)
- 1 (14.5oz) can full-fat coconut milk
- Juice of ½ a lemon
Instructions
1. Heat one tablespoon of olive oil in a large stock pot over medium heat. Once hot, add the onion, carrots, and celery. Sauté for 3–4 minutes until the onions are starting to brown and turn translucent.
2. Add the mushrooms, garlic, and Italian seasoning, and season with salt and pepper. Sauté another 2–3 minutes until the garlic is fragrant.
3. Stir in the wild rice and vegetable broth.
4. Bring the mixture to a boil, then turn the heat down to a simmer. Cover and let simmer for 30 minutes.
5. With 5 minutes left in the cooking process, add the remaining olive oil into a small saucepan. Heat to medium and once hot, whisk in the flour.
6. Once the flour is clumped, add the coconut milk slowly, continually whisking until you have a thick sauce-like consistency.
7. When your timer for the soup goes off, stir in the coconut milk roux. Allow the mixture to cook for another 5 minutes.
8. Stir in the lemon juice, and additional salt and pepper. Taste and adjust seasoning as needed.
9. Serve immediately with a slice of toasty bread and some fresh herbs.
Notes
Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 367
- Sugar: 5g
- Sodium: 39mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan wild rice soup, creamy mushroom soup, gluten-free soup, hearty soup, plant-based comfort food
