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Easy Vegan Wild Rice and Mushroom Soup

Easy Vegan Wild Rice and Mushroom Soup

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I have had this recipe for Easy Vegan Wild Rice and Mushroom Soup on my ‘to do’ list for quite some time, but I was trying to figure out the best way to make it and be able to freeze it.  Rather than make the rice IN the soup, I cooked it separately allowing me to store it without the rice soaking up all of the soup during the process!  You can also make this recipe in a crock pot.

Easy Vegan Wild Rice and Mushroom Soup

I started by sauteeing onions, celery and carrots with a pinch of salt and pepper in a bit of oil until tender.

Easy Vegan Wild Rice and Mushroom Soup

I added the sliced mushrooms for a quick saute.

Easy Vegan Wild Rice and Mushroom Soup

Next comes the vegetable broth and herbs. I used the equivalent of what would be considered poultry seasoning. I’ll include my recipe for homemade poultry seasoning below!

Easy Vegan Wild Rice and Mushroom Soup

To thicken the soup, we’ll be making a roux. If you’ve never made a roux before, it couldn’t be more simple!  It’s vegan margarine and all purpose flour whisked until a paste forms. Slowly add the almond milk (while whisking) until smooth.

Easy Vegan Wild Rice and Mushroom Soup

It blends right into the soup and I also add fresh Italian parsley at this time, along with salt and pepper, to taste.  I like to simmer this for about 20 minutes or so, just so the flavors meld.  It is at this time that you can prepare the rice. I used a brown and wild rice mix.

So I freeze mine before adding the rice and just freeze the rice in a separate container.  I do this because the rice tends to soak up all of the soup and loses it’s texture (in my opinion).  I simply defrost both and combine just before serving.  It comes out perfect every single time.

Easy Vegan Wild Rice and Mushroom Soup

If you are planning on consuming the entire recipe the same day, you can cook the rice directly in the soup!  You will need to add the amount of broth required to cook the rice to the amount of broth in this recipe.  This also works great in a crock pot (if you have one).

Easy Vegan Wild Rice and Mushroom Soup

It’s so creamy and delicious. With the poultry seasoning, it just reminds me of Thanksgiving! 🙂

Easy Vegan Wild Rice and Mushroom Soup

Did you make this recipe for Easy Vegan Wild Rice and Mushroom Soup? Let me know your thoughts in the comment section below!

And, if you enjoyed this recipe why not PIN IT FOR LATER! 🙂

Easy Vegan Wild Rice and Mushroom Soup

Easy Vegan Wild Rice and Mushroom Soup
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4.41 from 5 votes

Easy Vegan Wild Rice and Mushroom Soup

Easy Vegan Wild Rice and Mushroom Soup
Course Soup
Cuisine vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 bowls
Author Living Vegan Staff



  • 1 tbsp Dried Thyme
  • 3/4 tbsp Dried Rosemary
  • 1 tbsp Dried Sage
  • 1/2 tsp Black Pepper
  • 1/4 tsp Nutmeg


  • 1 tbsp Oil
  • 1 medium Onion diced
  • 2 medium Carrots diced
  • 2 medium Celery Stalks diced
  • 4 oz Mushrooms sliced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Homemade Poultry Seasoning ***see recipe above
  • 2 c Vegetable Broth
  • 2 tbsp Fresh Parsley chopped


  • 1/2 c Wild Rice Mix
  • 1-1/4 c Water (or Broth)


  • 3 tbsp Vegan Margarine
  • 1/4 c All Purpose Flour
  • 3/4 c Almond Milk


  • Whisk together the homemade poultry seasoning ingredients and save the remainder not used in this recipe for your stuffing!
  • Prepare the rice according to package instructions. Wild rice does take about 35 or more minutes, so it's best to do this while we prepare the soup.
  • In a stock pot, add oil, onions, celery and carrots.  Season with salt and pepper and saute until tender.
  • Add the mushrooms and saute quickly until the mushrooms are tender.
  • Add the broth and add the poultry seasoning mixture along with freshly chopped parsley.
  • In a large saucepan, melt the vegan margarine and add the flour. Using a whisk, cook for a minute or two.  It will be clumpy.  
  • Add the almond milk while whisking until smooth.  Add to the soup and whisk until incorporated.
  • Add the rice to the soup just before serving.
  • Taste for seasoning, adding salt if necessary.


  1. Just made this tonight and it was so good and flavorful! I customized the flour with GF flour and cut the roux in half. (New Years resolution issues.) honestly I think it’s good with and without it. You can go both ways. Loved it. Thanks for sharing.

  2. Mine came out less soupy, but that’s because I am a “recipe is just a guideline” kind of gal. I actually prefer the texture of what I ended up with. Its more a creamy rice and mushroom dish. Yum!

    1. You are my FAVORITE kind of reader! I love when people don’t feel the need to follow my recipes to a “t” and make it their own. Good for you! 🙂

  3. This is delicious. I made with fresh herbs and gf flour.
    Thankfully lots of whisking rescued the lumpy mess it became after I added the roux. I made need to revisit the measurements (I’m a Brit so not great with ‘cups’)
    Thanks for sharing, will be adding this to my regulars.

    1. I’m glad you enjoyed the recipe! And for the record, I don’t think the lumps were necessarily your fault. I am thinking the gluten free flour was to blame, but it sounds like it all worked out in the end 🙂

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