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Creamy Mushroom & Rice Soup

A comforting creamy mushroom and wild rice soup. This hearty vegan soup is packed with vegetables and herbs. Serve it with fresh bread for a delicious and cozy vegan dinner.
Course Soup
Cuisine vegan
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 2 tablespoons vegan butter
  • 1 medium yellow onion, finely diced
  • 4 large garlic cloves, finely minced
  • 4 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • 6 cups (454g) cremini mushrooms, thinly sliced
  • 3/4 cup brown and wild rice blend (see notes)
  • 1 teaspoon summer savory
  • 2 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 6 cups vegetable broth
  • 1 cup plant-based milk, plain and unsweetened (see notes)
  • 2 handfuls baby spinach
  • 1/2-1 teaspoon white wine vinegar


  • Start by preparing all of your ingredients.
  • Heat the vegan butter in a large pot over medium heat. Add the onions and garlic and saut√© for 3-5 minutes or until fragrant.
  • Add the carrots and celery and cook for another 5 minutes, then add the mushrooms. Cook for 8-10 minutes or until the liquid released from the mushrooms has mostly evaporated. Season with salt and pepper.
  • Stir in the rice and toast for 1-2 minutes, then add the summer savory and thyme.
  • Add the vegetable broth and plant-based milk. Stir everything together, then increase heat to bring the a boil. Once it's boiling, reduce the heat to low-medium and cook covered for 40 minutes or until the rice is cooked. In the last 5 minutes, stir in the baby spinach.
  • Add 1/2 teaspoon white wine vinegar. Taste and add more salt and/or vinegar as needed. Enjoy!


For a quicker soup, you can use white basmati rice. This will cut to cook time to about 15 minutes. Follow the package's instructions.
If you use low-sodium vegetable broth, increase the salt as needed. 
This recipe was tested with both oat milk and canned coconut milk (light and full fat). Coconut milk makes this soup extra creamy, especially the full-fat. You shouldn't taste much of the coconut in this soup, but if you don't enjoy coconut, I would recommend using oat milk.
If you can't find summer savory, you can replace it with dried oregano or parsley. However, I highly recommend making it with summer savory for the best result.
You can also make this recipe with white button mushrooms.