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Creamy Mushroom and Wild Rice Soup, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, soup

Creamy Mushroom and Wild Rice Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hours 25 minutes
  • Yield: 6 Servings 1x
  • Category: Soup


Incredibly flavorful and delicious, this earthy soup is creamy and simple to make.  Perfectly oven roasted mushrooms and garlic make this beautifully hearty soup super tasty.  This Creamy Mushroom and Wild Rice Soup recipe boasts loads of yummy wild and brown rice and is packed with mushrooms making it an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free.



Soup Base Ingredients:

  • 1 large yellow onion, fine dice
  • 2 celery ribs, fine dice
  • 3 carrots, fine dice
  • 2 Tablespoons flour (of choice)
  • 1 cup white wine *
  • 3 cups mushroom broth *
  • 3 cups water *
  • 2 cup unsweetened plain plant milk 
  • 2 teaspoons lemon juice
  • 1 Tablespoon nutritional yeast (+/-)

Spice/Herb Ingredients: 

  • 2 bay leaves
  • ½ teaspoon dried crushed thyme leaves 
  • ½ teaspoon sweet paprika
  • ¾ teaspoon dried crushed tarragon leaves
  • Pinch of dried crushed rosemary
  • Pinch red pepper flake
  • 2 ¼ teaspoons garlic paste (from roasting the mushrooms )
  • 2 ½ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)

Oven Roasted Mushroom Ingredients (Roasted in the oven):

  • 1 lb. white button mushrooms, sliced
  • 8 oz. cremini mushrooms, sliced
  • 1 small garlic bulb (about 10 small garlic cloves – smashed, skins removed)

Cooked Rice Ingredients:

  • 1 cup wild rice, uncooked (approx. 2 cups cooked)
  • ½ cup brown rice, uncooked (approx. 1 cup cooked)


  1. Rinse the uncooked rice well, then place into a rice cooker (with 2 ¾ cups water and a sprinkle of sea salt) or cook on the stove top until done. Set aside.  In the meantime, while the rice is cooking, proceed with the remaining soup instructions.
  2. Preheat the oven to 400 F.
  3. Clean and slice all the mushrooms, then lay them onto a 14 x 20 parchment lined baking sheet.
  4. Crush the garlic cloves slightly (do not pulverize them as you will use them later), remove the skins, then scatter them between the mushrooms. Place the mushrooms into a preheated 400 F oven and roast for 15 minutes.  After 15 minutes has expired, switch the oven to broil and broil for several minutes until nicely browned. Note: Do not move the mushrooms on the baking sheet closer to the broiler. Keep them in the center rack and watch them carefully to ensure the parchment paper does not burn.  The mushrooms should have released all their water content and have roasted with a nice brown color.  Set aside.  See Step 9 for instructions on the roasted garlic.
  5. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the onions, celery, and carrots. Sauté over medium-high heat for 7 to 10 minutes until the veggies are tender.  (If needed to prevent sticking, add 1 – 2 Tablespoons of vegetable broth or water).  Make sure that the carrots are tender.
  6. Sprinkle the flour over the sautéed veggies and cook the flour for a few minutes. The cooked veggies and the flour will be very lumpy, then add the white wine and stir.  Cook for several more minutes.  The alcohol from the wine will reduce/evaporate and you will only be left with this beautiful wine flavor which enhances the soup.
  7. Add the mushroom broth and water and bring to a boil. See recipe notes on Mushroom Broth/Water Ratio. Stir well to incorporate the flour and to thicken the sauce.
  8. Add all the remaining Soup Based Ingredients and Herb/Spice Ingredients, increase the heat and bring to a boil, then immediately lower to a simmer.
  9. Remove the roasted garlic cloves from the baking sheet where they were oven roasted with the mushrooms and place the roasted garlic into a mini-chop or small food processor and pulverize them into a paste, about 30 seconds, then add it to the soup. Stir well to incorporate.
  10. Add the cooked rice and roasted mushrooms to the soup. Simmer over medium low for 10 minutes.
  11. After 10 minutes, taste test the soup flavor. This is the time you can adjust flavors. Increase seasonings, if desired, to suit your personal preferences.
  12. Simmer for 10-15 minutes until the soup flavors have married.


*Mushroom Broth/Water Ratio:   We use Pacific Organic Mushroom Broth. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of mushroom broth has a beautiful mellow flavor.  If you use another brand of mushroom broth, you may need to adjust the water/mushroom broth ratio accordingly if you are not using Pacific Organic Mushroom Broth.  If you are using another brand, then taste the mushroom broth before adding it to the soup.  Is the flavor strong or mellow?  Make broth/water adjustments accordingly.

*Vegan White Wine:  We used a vegan sovereign blanc white wine or any vegan dry white wine will work equally well.  The white wine flavor makes a difference in this soup.  The alcohol burns off and you are left with this beautiful nuance of flavor.

*Sea Salt:  Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.