Let’s be honest—there are some days when you just need a hug in a bowl. And for me, that’s this Creamy Mushroom & Wild Rice Soup. It’s earthy, hearty, velvety, and packed with flavor. The kind of soup that doesn’t just feed your body—it feeds your soul, too. Especially when the weather turns nippy and your favorite fuzzy socks are in rotation.
I stumbled on a version of this years ago when my middle kid, bless her, went through a mushroom obsession phase. Let’s just say we had a lot of fungi-filled dinners. But this one? It stuck around. And for good reason.
Whether you’re serving this on a quiet Tuesday night or dishing it up for guests during the holidays, it never fails to impress. Plus, it’s 100% plant-based, so it fits beautifully into a variety of dietary needs.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Mushroom & Wild Rice Soup
- It’s the ultimate cozy, comforting soup
- Packed with rich, earthy mushroom flavor
- Completely dairy-free (thanks to coconut milk!)
- Easy to double for meal prep or gatherings
- A great way to sneak in more veggies
And let’s be real—anything that makes your house smell like an herb garden collided with a cozy log cabin? Automatic winner.
What Does Creamy Mushroom & Wild Rice Soup Taste Like?
Imagine if a forest and a French bistro had a baby. It’s deeply savory from the mushrooms and garlic, nutty and toothsome from the wild rice, and made luxurious by the silky coconut milk. That splash of lemon at the end? It brightens the whole pot, bringing balance to the richness.
It’s the kind of flavor that lingers in the best way—like a good memory.
What You’ll Need for Creamy Mushroom & Wild Rice Soup
You probably have most of these ingredients hanging around already (and if not, they’re easy to grab at the store). Here’s what goes into this delightful bowl of comfort:
- Olive oil – Adds richness and helps sauté your veggies to perfection.
- White onion, carrots, and celery – Your aromatic base, aka the holy trinity of soup.
- Button mushrooms – The stars of the show, chopped up to soak in every ounce of flavor.
- Garlic cloves – Crushed or minced—either way, they’re non-negotiable.
- Italian seasoning – A blend that adds warmth and depth.
- Salt & pepper – Go generous here; taste as you go!
- Wild rice – Adds chewy texture and nutty flavor. Don’t swap for white rice!
- Vegetable broth – Use a low-sodium variety if you’re watching salt.
- Flour – Helps thicken the soup into a dreamy, creamy texture.
- Full-fat coconut milk – Makes the soup silky without cream or butter.
- Fresh lemon juice – Brightens everything up.
Want another cozy, veggie-packed option? Try this One Pot Creamy Vegetable Soup next!
How to Make Creamy Mushroom & Wild Rice Soup (Step-by-Step)
Making this Creamy Mushroom & Wild Rice Soup might just be the coziest part of your day. If you’ve ever felt overwhelmed by soup recipes that rush through the process or assume you’re some kind of Michelin-star chef—breathe easy. This step-by-step guide walks you through the entire process like a trusted friend would, one simmer at a time.
Step 1: Sauté the Aromatic Base
Start by heating 1 tablespoon of olive oil in a large stockpot over medium heat. Once the oil shimmers (that’s your cue!), toss in your chopped onion, carrots, and celery—this combo is lovingly known as a mirepoix and forms the flavorful foundation of your soup.
Cook for 3–4 minutes, stirring occasionally. You want the onions to turn slightly golden and translucent—that’s when the magic starts. If your pan gets a little dry, don’t be afraid to drizzle in another splash of olive oil.
Pro Tip: If your carrots are on the thicker side, slice them thinner so they soften at the same pace as the onions and celery.
Need more help perfecting your veggie base? Visit our vegetable prep guide for detailed tips.
Step 2: Add Mushrooms, Garlic, and Herbs
Next, add your chopped mushrooms, minced garlic, and Italian seasoning to the pot. Sprinkle in a generous pinch of salt and pepper to bring out the natural flavors.
Let this cook for another 2–3 minutes. Your kitchen will start smelling like fall in a cabin—and that’s when you know you’re doing it right. The mushrooms will begin to release their juices and reduce slightly.
Looking for mushroom alternatives? Our Creamy Roasted Veggie Soup is a great guide for veggie swaps and flavor inspiration.
Step 3: Stir in the Wild Rice and Broth
Pour in your ¾ cup of wild rice, then add 4 cups of vegetable broth. Stir gently to combine everything in the pot.
Turn up the heat just until it reaches a gentle boil, then immediately reduce to a low simmer. Cover the pot with a lid and let it simmer for 30 minutes.
Wild rice takes longer to cook than your average grain, but trust me—it’s worth every minute. It holds its texture and adds a nutty chew you’ll love.
Tip: Don’t rush the rice. This isn’t the recipe to swap in white rice or quick-cook grains—they’ll turn mushy fast. But if you’re craving a shortcut, check out this Leftover Turkey Wild Rice Soup that uses pre-cooked rice.
Step 4: Make the Coconut Milk Roux
While the soup simmers, it’s time to get creamy. In a small saucepan, heat the remaining 3 tablespoons of olive oil over medium heat. Once hot, whisk in ⅓ cup of flour.
The flour will clump initially—don’t panic, that’s expected. Keep whisking! Gradually pour in the coconut milk while continuing to whisk until the mixture becomes smooth and thick, like a gravy. This is your roux, and it’ll transform your broth into something dreamily creamy.
Optional: Prefer a different non-dairy milk? Our Creamy Orzo with Garlic Butter Asparagus offers a breakdown of dairy-free options and their flavor profiles.
Step 5: Combine Everything and Simmer Again
Once the soup timer goes off, remove the lid and stir in your coconut milk roux. This is where the magic happens. The entire soup will start to thicken and turn velvety smooth.
Let it simmer uncovered for another 5 minutes so the flavors can fully come together.
Add a squeeze of lemon juice—just half a lemon will do. Stir and taste. Need a little more salt? A dash of pepper? Now’s the time to make it perfect for your taste buds.
Step 6: Serve and Savor
Spoon the soup into bowls and serve hot, preferably with a hunk of crusty bread or a warm biscuit on the side. Garnish with fresh parsley, thyme, or even a sprinkle of nutritional yeast for a little extra something.
Try pairing it with our Old-Fashioned Beef Stew on cold nights for a hearty soup duo.
Tips & Tricks for Creamy Mushroom & Wild Rice Soup
- Mushroom swap: Want even deeper flavor? Mix in some cremini or portobello mushrooms.
- Thicker texture: Add an extra tablespoon of flour to the roux if you like it extra creamy.
- Rice note: Wild rice takes time. Don’t shortcut it with white rice—it just won’t be the same.
- Herb boost: A sprinkle of fresh thyme or parsley on top takes it over the top.
- Storage tip: Soup thickens in the fridge, so when reheating, add a splash of broth or water.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Stash it for up to 3 months. Just let it thaw overnight before reheating.
- Reheating: Use the stovetop over medium heat, or microwave in 20-second increments at 80% power.
FAQs
Can I use a different type of rice?
I wouldn’t. Wild rice gives the soup its signature texture and flavor. Other types may get mushy.
Is this soup gluten-free?
It can be! Just sub the flour with a gluten-free blend.
What does coconut milk taste like in this?
It doesn’t make the soup taste tropical—promise. It just adds richness without dairy.
Can I make this in the slow cooker?
Absolutely. Add everything except the coconut roux and lemon juice to your slow cooker and cook on LOW for 6–7 hours. Stir in the roux and lemon juice in the last 30 minutes.
Conclusion
This Creamy Mushroom & Wild Rice Soup is more than a meal—it’s a moment. A slow, soothing, spoonful-at-a-time kind of comfort that feels like home. I hope it becomes one of those recipes you turn to again and again, just like I do.
Let me know if you try it—tag me on Instagram, leave a review, or just drop a comment. Your kitchen stories are my favorite part of this little community.
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 That’ll Warm You to the Core
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Diet: Vegan
Description
A hearty and comforting wild rice mushroom soup made creamy with coconut milk and filled with vegetables and herbs. Perfect for a cozy evening or meal prep!
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 (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 leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, warm on the stovetop over medium heat or in the microwave at 80% power in 20-second increments.
Pairs beautifully with crusty bread or a side salad for a full meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- 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: wild rice, mushroom soup, vegan, dairy-free, cozy, fall
