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Deliciously dairy free, this vegan mushroom and wild rice soup uses the addition of soy curls to replicate chicken and to give this soup added protein! Creamy, hearty and filling, you've gotta try it!
There's really nothing better than a hearty bowl of creamy mushroom soup, and you don't have to use dairy to achieve this! You can use virtually any plant-based milk alternative in this recipe. From oat, to coconut, soy, cashew, almond, or pea, you can have this creamy, dairy free mushroom soup.
Decided you're not feeling mushroom soup? You should check out my delicious, creamy potato soup or my super filling red lentil chili.
🥘 Ingredients
You can use any mushrooms really. I'm using baby bella mushrooms, but you can use white button, shiitake, portobella, chantarelle, or whatever you can find should be suitable.
I am using purely wild rice for this recipe, but feel free to add brown rice into the mix or get a mix of rice if you'd like. Just remember cooking temps for different types of rice. Did you know wild rice isn't even rice? It's a grain that grows from grass in lakes!
Dry seasonings can vary depending on your tastes, for this recipe I used a simple mix of sage, garlic powder, and celery salt.
Adding a plant-based protein is optional here. I really wanted a chicken-like element added to this soup and I am so glad I did. It was so comforting! I used soy curls, but you can skip this step, or use other proteins like TVP or a pre-made plant-based ground.
If you go with soy curls, be sure to soak them in water first to soften them, and let them marinate in the above seasoning mix for 10 minutes for added flavor.
Use any plant-based milk you have on hand. I use coconut milk (full fat canned and unsweetened).
See recipe card for quantities.
🔪 Instructions
First, be sure to rinse and leave your wild rice in some water to soak while cooking. Then slice up your mushrooms and add them to your pot.
Saute the mushrooms until nice and brown and most of the liquid is cooked out of them.
Next, if using soy curls, add those in and saute until they start to brown.
Then start adding in other ingredients (veggie stock and seasonings)
Soon after, add in the plant-based milk and bring to a boil. Add in your rinsed and soaked wild rice, lower the heat to a simmer, cover and let set for 45 minutes.
Your soup should be thick and creamy. If you feel it needs to be thicker, do not hesitate to use a cornstarch slurry. The rice should be good enough, but sometimes, despite our efforts, things can go wrong.
💭 Top tip
If you want a crispier texture to your mushrooms and whatever protein you decide to add (if you do), try sautéing separately and adding closer to finishing the soup.
🍱 Storage
Refrigerator: Allow the soup to cool entirely and place in an airtight container. This soup will keep up to 5 days.
Freezer: Once the soup is completely cooled, place into a freezer friendly container or bag. Can also be separated into portion sizes and frozen. Can be frozen up to 3 months.
Reheating: If pulling from refrigerator, place into a pot and warm on low heat, covered. If pulling from frozen, be sure to thaw naturally in the refrigerator first. and then continue like above.
Check out some of my other amazing soups!
For the most part, you can really use just about any mushroom you can get your hands on for a delicious mushroom soup. I would recommend the common ones found in most grocery stores such as portobella, crimini, or white button.
📖 Recipe
Vegan Mushroom and Wild Rice Soup
Equipment
- 1 large dutch oven
- 1 Knife
- 1 bowl 2 if using soy curls
- 1 Strainer
Ingredients
- 2 cups sliced mushrooms
- 1 cup soy curls optional
- ½ cup wild rice rinsed and soaked
- 4 cups vegetable stock
- 1 cup plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery salt optional
- 1 teaspoon garlic powder optional
- 1 teaspoon sage optional
- 2 tablespoons soy sauce
Instructions
- First, be sure to rinse and leave your wild rice in some water to soak while cooking. Then slice up your mushrooms and add them to your pot.2 cups sliced mushrooms
- Saute the mushrooms until nice and brown and most of the liquid is cooked out of them.2 cups sliced mushrooms
- Next, if using soy curls, add those in and saute until they start to brown.1 cup soy curls
- Then start adding in other ingredients (veggie stock and seasonings)4 cups vegetable stock, 1 tablespoon apple cider vinegar, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1 teaspoon sage, 2 tablespoons soy sauce
- Soon after, add in the plant-based milk and bring to a boil. Add in your rinsed and soaked wild rice, lower the heat to a simmer, cover and let set for 45 minutes.1 cup plant-based milk, ½ cup wild rice
- Your soup should be thick and creamy. If you feel it needs to be thicker, do not hesitate to use a cornstarch slurry. The rice should be good enough, but sometimes, despite our efforts, things can go wrong.
Notes
- Protein options: You don't have to use soy curls, you can use your favorite vegan chicken (or beef) product (if you're soy-free). Or you can omit entirely if you're going for a classic mushroom and wild rice soup.
- Plant-based dairy options: You can use just about any plant milk you want for this. Oat, coconut, almond, cashew, soy, etc.
- This soup is naturally gluten-free as is but make sure to double check all ingredients if your allergy is severe.
- To store: Place in air-tight container in fridge for up to 5 days. Freeze for up to 3 months.
Nutrition
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