• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweeter Than Oats

  • Home
  • Start Here
  • Recipes
  • FAQ
  • Subscribe
  • Get in Touch
  • Build your Plant-Based Pantry
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
×

Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Sep 27, 2022 · modified: Sep 27, 2022 by Freya · This post may contain affiliate links ·

Vegan Mushroom and Wild Rice Soup

Share this Recipe!

1 shares
Mushroom Soup Pin

A creamy, rich comforting vegan soup - my dairy-free mushroom and wild rice soup is a true classic

A bowl of vegan wild rice mushro
🡣 JUMP to RECIPE PIN the RECIPE

When the leaves start falling and there's a noticeable chill in the air, I love to start making thick, cosy, warming soups. My rich, vegan mushroom and wild rice soup is perfect for these cooler days.

This was inspired by my vegan spiced parsnip and pairs well with a large chunk of my easy beer bread.

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • Top tip
  • 📋 Recipe
  • 💬 Comments

Whilst the shimmering frost looks delightful and the pale blue/grey wintry sky are truly evocative of every other winter that has passed me by, I am already longing for the past (or, preferably future) summer. Despite the sun closing up early and denying us of mood-enhancing daylight, the days seem much longer as I shiver in my car on the way to work. Fortunately, we have Christmas to look forward to, and, although it’s gone before it seems to have barely arrived, the days leading up to Christmas are always thrilling. There’s the Gingerbread House to make, biscuits and cookies to take to work, the tree to decorate and presents to buy and wrap.

Wild Rice Mushroom Soup

So, because of all this extra activity, we need quick and nourishing meals, using up wilting vegetables from the fridge to ensure plenty of room for the seasonal extras. And what quick and nourishing meal do Ericksons always turn to in days of financial hardship and droopy vegetables? That’s right, soup.

My mushroom and wild rice soup is incredibly simple to make: mushrooms sautéed in butter with a little fresh thyme, some garlic before being pressed gently through a sieve. The garlicky/fungus liquid is then used to form the basis of the soup alongside a basic roux, and the rest is made up with some plant-based milk. The mushrooms are then added to this rich soup with some wild rice and simmered gently for about 45 minutes.

Despite soup often being made using leftovers or sad veg in the fridge, with the right garnish, they are also elegant enough for a dinner party yet hearty and speedy enough for a quick after work supper.

Ingredients

Ingredients for mushroom soup
  • mushrooms. I use a mixture of fresh and dried to get the optimum mushroom flavor.
  • fresh thyme, adds a delicious herby flavor to the soup
  • cooked wild rice. See my guide to cooking wild rice. Even for this small amount (¼ cup), I still recommend using at least 2 cups of water.

See recipe card for quantities.

Instructions

Sauteeing mushrooms

Sauté mushrooms with onion and garlic until tender and fragrant

Mushroom soup being pressed through a sieve

Add soaked dried mushrooms, then drain over a sieve, saving the liquid

Making a white sauce for the soup

Make a roux, then add in the mushroom stock and some milk

Stirring mushrooms into soup

Gently stir in reserved mushrooms and cooked wild rice

Hint: This sauce thickens up on cooling, so if you're reheating it the next day, you might like to add a little more water or unsweetened dairy-free milk if it is too thick.

Storage

Wild Rice Mushroom Soup

Store the soup in the fridge for 3-4 day once cooled, and gently reheat when you need it.

This soup freezes beautifully. Once cool, place in a container or ziplock bag and freeze Thaw out overnight.

Top tip

You can use all milk in the soup if you'd rather, but I think adding the dried mushroom "stock" adds to the depth of flavor in the soup.

I also use this recipe minus the wild rice when I make my vegan green bean casserole!

📋 Recipe

A bowl of vegan wild rice mushroom soup
PRINT
5 from 8 votes

Wild Rice and Mushroom Soup

YIELD 4 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A simple, delicious and hearty soup

Ingredients

  • 25 g wild rice cooked in 2 cups of water
  • 250 g Mushrooms frehs, cleaned of any loose soil with kitchen paper or a soft brush and roughly chopped. I used chestnuts mushrooms but normal white, cultivated ones would be OK. You can, of course, use Shiitake or Oyster or Wild for an even better flavour.
  • 1 onion small, peeled, finely diced
  • 2 Garlic cloves, finely chopped
  • 10 g dried mushrooms soaked in 500ml boiling water
  • 50 g butter vegan
  • thyme sprig
  • 25 g flour
  • 500 ml milk dairy-free, unsweetened
  • Salt and Pepper

Instructions

  • Firstly put your wild rice on to cook. Add the 25g raw rice to 2 cups of water and bring up a boil. Turn down to the lowest heat, cover, and leave until cooked. This could take up to an hour.
  • If using, soak your dried mushrooms in boiling water. Leave for about 15 minutes, then drain off, reserving the liquid. Save this to add to the soup later.
  • Gently sauté the chopped mushrooms, onion, thyme and garlic in 25g of the butter. Grind over a little pepper and salt to help release the juices. Cook until softened and easily pierced with a fork.
  • Strain through a sieve into a bowl, reserving both the liquid and the mushrooms separately.
  • In the same pan, melt the remaining 25g of butter, the reserved juices from the onion mixture and whisk in the flour, until a smooth roux is formed. Pour over the reserved liquid from the dried mushrooms and the milk. Bring gently to the boil but keep whisking to ensure it does not go lumpy or stick. Add more milk if the soup seems too thick.
  • Add the reserved chopped mushrooms and the rice. Season as necessary and serve.
RECIPE BY Freya

Nutrition

Calories: 246kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 135mg | Potassium: 513mg | Fiber: 2g | Sugar: 9g | Vitamin A: 523IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

More Food and Drink

  • Pan Haggerty featured image
    Easy Vegan Pan Haggerty - a delicious, nutritious and cheap supper dish!
  • Pasta Soup in a white bowl
    Delicious Vegan Pasta, Cannellini Bean and Chick Pea Soup
  • Low Fat Chilli
    Easy and Quick Low-Fat Vegan Chilli
  • Buttering hot cross buns
    Easy Vegan Cheats Hot Cross Bun Bread Pudding

Reader Interactions

Comments

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Did You Enjoy This Recipe?




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Natalie says

    September 28, 2022 at 8:33 am

    5 stars
    I love a thick and warming mushroom soup, so this one is next on my menu. Thanks for the idea!

    Reply
  2. Maretha says

    September 28, 2022 at 9:12 am

    5 stars
    Oh yum! This is delicious and I especially love the wild rice with it. Thanks for this great recipe - just in time for the cold days creeping up!

    Reply
  3. Deb says

    September 29, 2022 at 4:46 pm

    5 stars
    The perfect vegan soup, so filling and comforting. I never used the combo of fresh and dried together so it was a thrill how great it turned out.

    Reply
  4. swathi says

    September 30, 2022 at 3:54 am

    5 stars
    Love this vegan version of wild rice soup with mushroom. I need to try this.

    Reply
  5. ramona says

    October 09, 2022 at 8:11 pm

    5 stars
    This vegan mushroom soup with wild rice looks and sounds amazing. I cant wait to make it!

    Reply

Primary Sidebar

Social

Latest

  • Easy Vegan Pan Haggerty - a delicious, nutritious and cheap supper dish!
  • Delicious Vegan Pasta, Cannellini Bean and Chick Pea Soup
  • Easy and Quick Low-Fat Vegan Chilli
  • Easy Vegan Cheats Hot Cross Bun Bread Pudding
  • Vegan Stuffed Pasta Shells with Spinach, Cream Cheese and Tomato Sauce - a simple delicious supper dish!

Popular

  • Vegan Rock Cakes on a cooling rack
    How to Make Vegan Rock Cakes
  • Keto Truffles
    How to Make Vegan Keto Chocolate Truffles
  • Sweet Potato Salad
    Roast Sweet Potato with Marmalade Dressing Salad Recipe
  • Best Vegan Chocolate Chip Cookies
    The Best Vegan Chocolate Chip Cookie Recipe - chewy, chocolatey and perfect!

Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

More about me →

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact Me
  • FAQ

Sweeter than Oats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sweeter than Oats with appropriate and specific linking to the original content.

Copyright © 2022 Freya Erickson Plant-Based Recipes with ❤️