Wildly delicious!
At least once every winter I get some kind of cold. I’m stuffy, and coughing and all I want to do is stay in bed and eat this Vegan Creamy Balsamic Mushroom Wild Rice Soup! It is so freaking incredible and makes me feel just a little better every time! It is so simple, very few ingredients, one pot, and it’s pretty much all I can muster up when I’m feeling terrible.
You just saute the mushrooms with balsamic vinegar and garlic. Remove them from the pot, then make the rest of the soup in the same pot! Maximum efficiency! Minimum dishes!!
It is so rich and hearty, and definitely good for you! The garlic and the vinegar are amazing and just what I need. I love to add regular white or brown rice, as well as the wild rice, to give it more texture and different flavors. The wild rice soup my dad used to make when I was a kid was all wild rice. So, I thought I would switch it up a bit!
If you’ve never had wild rice before, this vegan wild rice soup is definitely the way to give it a go! So creamy, and so amazing! This would also be delicious with any added protein you may want, however, there are actually 24 grams of protein in this coming from the wild rice! I hope you guys love this as much as I do! If you’re feeling a little bit of a runny nose coming on, or you just want something easy and comforting and so yummy: This vegan wild rice soup has got you covered!
One pot, very few ingredients, this vegan wild rice soup is so creamy, hearty and incredibly delicious!
- 1 Tablespoon Olive oil
- 14 Ounces Mushrooms, sliced, I used shiitakes and baby bellas
- 6 Cloves Garlic, chopped
- 2 Teaspoons Balsamic vinegar
- 3 Tablespoons Vegan butter, I used Earth Balance
- 3 Tablespoons All purpose flour
- 5 Cups Vegetable broth
- 3 Cups Non dairy milk, I used Almond milk
- 1/2 Cup Wild rice
- 1/2 Cup White or brown rice
- 3 Sprigs Fresh Thyme
- 2 Teaspoons Fresh Rosemary
- Salt and pepper to taste
- Fresh lemons to squeeze on top(optional)
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In a large soup pot, heat the olive oil on medium high. Then add the sliced mushrooms and chopped garlic. Saute reducing heat as needed until the mushrooms release their liquid and begin to brown. This may take about 5 minutes or so. Season with a pinch of salt and pepper.
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Then pour the balsamic vinegar on to the mushrooms and saute for another minute until they are nice and brown and juicy. Remove them from the pot and set aside.
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Next, add the vegan butter to the soup pot and melt it. Then stir the flour into the melted vegan butter and stir into a paste to make a roux.
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Now, add the vegetable broth and the non dairy milk to the pot. Whisk to incorporate the roux(flour and butter) into the liquid. Season with a few pinches of salt and pepper.
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Bring to a boil, then add the wild rice and then the white or brown rice. Check packages for time instructions. Sometimes I add my wild rice a few minutes before the other rice because it takes longer, but check your package. Reduce heat to a simmer.
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Then add the thyme and rosemary. Stir to combine everything.
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Simmer on medium low for about 25-30 minutes or until the rice is cooked through.
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Now, add the balsamic mushrooms back into the pot and stir to combine.
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Taste and adjust seasoning. Add a little more salt and pepper and a squeeze of lemon if desired! Serve immediately. It will thicken up a great deal if you let it sit around because the rice will keep absorbing the liquid and get mushy.
If it does sit around and thicken up too much, you can add more broth, then just adjust the seasonings accordingly.
i know why i’m making for my work lunch next week!!!!
Looks delwicius. Thank you
Just made this tonight and it’s AMAZING! It’s hard to believe something this easy is so packed with flavor! Will be making this often! Thank you for this delicious recipe!
How long do you think it could keep as leftovers, or do you think it needs to be finished day of? Thanks!
I have had leftovers the next day, but the rice did absorb a lot of the liquid, so I just added more broth when reheating. I would say it is probably best the day you make it.
Made it today and OhMy how good it is. Added some sauteed shallots too as we love onions . Used chestnut mushrooms toghether with portabello . So nice!
Made this tonight and it is divine! Filling, brothy, and flavorful.
Did you first soak your shiitake mushrooms? I have two 1-oz. bags of sliced and whole ones so the soaking times are totally different.
Also, although the bags are sealed, they are old. If they aren’t black, does the “best buy” date need to be followed?
I always use fresh shiitakes, so if you are using dried, then I would definitely soak them first! I rarely use dried mushrooms, but when I have, I have used them for a pretty long time, I wouldn’t worry too much about the best by date!
Perfectly delicious for a winter day! Since I’m the only vegan in my family I got to eat it for dinner then breakfast and lunch! Yes! It’s that good ( hope you don’t mind but I did add some shredded carrots and crispy kale for added color and nutrients!)
umm hello how did such simple ingredients create such unbelievable goodness? This was the easiest soup ever and it tastes amazingggg. You never disappoint. Absolutely delicious thank you!
I can’t wait to try this! Since I’m the only vegan in my family, is this dish freezable? Thank you!
I do think it would freeze well! I have not tried freezing it myself, but I have had a few people tell me them did and it worked great!
So easy and delicious. We used farro instead of the wild rice. We also pureed some of the cooked mushrooms with some of the cooking liquid, threw is some chopped fresh spinach and enjoyed every bite.
Delicious and simple enough for a weeknight. Thank you!
Delicious! And easy to put together, too. I added cannellini beans and peas for some extra protein and greens. The family LOVED it. I’ll definitely make this again.
This was DELICOUS! I made with the butternut squash pasta and it was a perfect meal for a rainy day. Love your recipes!
Made this today for me and my mom a nice little warm up back into soups YUM! We Love mushrooms even my 8 year old liked it and shes a fairly picky eater. Will definitely be keeping this one in my stash.. i wont lie i didn’t make this completely vegan since my daughter has a nut allergy its been a challenge to find a milk/creamer substitute that i like but i know it’s definitely a keeper! Can’t wait to try some more of your delish sounding recipes!
Can I use gluten free flour in this recipe?
Yes, I think a gluten-free all purpose would work!
Looks delicious and am going to try it! If I tried to use my Instapot any suggestions?
SO GOOD! Even when the rice soaks up the broth, it is yummy that way as well! My husband almost liked it better haha! First recipe I’ve checked out on your website and I am definitely using your site often. Thank you 🙏
This was so good! Added onions but that’s the only change I made.
Just want you to know that this soup is ABSOFREAKINLUTELY DELISH!! I have made this soup a number of times since I first made it for Christmas Eve dinner. Everyone who tries it loves with exception to my 8 year old who hates mushrooms. 🙂 Thank you for sharing this recipe! I am printing this recipe to be part of the gift I provide for my clients when they close on their new homes!
Just wanted to let you know I’m totally obsessed with this recipe. I’m a new vegetarian and have been on the hunt for new favorite recipes and this one made the list right away. We’ve already eaten it several times and I’m literally about to start cooking it for dinner again tonight! Thanks for making our new veggie-focused life a lot easier 🙂
This is one of my go-to meals. It’s so easy, usually all I have to pick up are mushrooms!
Even non-vegans love this dish. Crowd fave.
Just made this tonight on a whim and I am IN LOVE WITH IT. I made some of my own tweaks to it (I had wild rice with seasonings already in it) and it was delicious! Thank you so much for this recipe. I will be making this a lot more. It’s so flavorful and easy to make!
This is my first time on this site and this recipe blew me away. Very simple and super flavorful.
I used all wild rice and it took me about an hour for it to cook fully, so I didn’t but in my herbs until about 30 min. I added some crispy Kale for color as recommended above. It feels fancy and was one of my favorite dishes I’ve ever made. Thank you!
I am amazed how this came together. It is so simple and so good. The flavor is spot on and even hid the high-sugar oat milk I used. I added chopped celery that needed to be used up and it went well with this soup. I also added a couple dashes of cayenne because I do that to everything. Next time I will make sure to use unsweetened plant milk.
I also added caramelized onions and some turmeric 🙂
A BILLION STARS
But really, I’ve made this incredible soup many times and it’s always a hit! Made for my father-in-law & it was his first INTENTIONALLY vegan meal – Verdict? HE LOVED IT! Even ate the leftovers 🥰 Thank you for this insanely delicious recipe!
Thank you!
How do you think this recipe would be made with coconut milk? It sounds delicious! I need a good vegan dish for a Halloween party & think this fits the bill!! Yummmmm!!!
Was kinda hesitant on how much liquid initially, but it thickened up WAY proper! It’s gonna work! Tons of feel good flavor in this!
It was really delicious and easy to make. Would recommend to everyone! 🙂