Vegan Soup ETF

Vegan Wild Rice and Mushroom Soup


Today I celebrate twenty-five years of life. Recently, someone, I’m dating asked if I had any goals for this next circle around the sun and I realized I didn’t have a single goal.  I’ve created a list of twenty-five things I want to work on for the next 365 days, some big some small. One of my goals is to incorporate more vegan meals into my diet. I’m excited to share one of my first successful vegan recipes. I’ve been watching videos and writing recipes and was given the opportunity to prepare a few vegan dishes for a client. I must say, this one is a must-try for all!

In this recipe, I was sure to use vegan and organic ingredients throughout the entire recipe. I picked up vegan buttery sticks at my local market and picked up the remainder of my ingredients from my favorite Meijer. It was a hassle finding some ingredients since we are currently in quarantine to flatten the curve during the spread of COVID. Everyone heard “stay at home” order and purchased all of the rice, hand sanitizer, and toilet paper. I ended up finding three boxes of Uncle Ben’s wild rice, threw those salty ass seasoning packets and made the creamiest, vegan soup ever! My vegan, wild rice and mushroom soup starts with sauteed carrots, celery, onions, mushrooms (as much of a variety as you wish) with vegetable stock, vegan butter, and coconut milk

Wild Rice and Mushroom Soup Base
Mushrooms Base


This recipe makes four servings.

  • 1/2 cup of Olive Oil
  • 10-16 ounces of Mushrooms (Shiitake, Bella, White- the decision is yours and your budget)
  • 1 medium onion, diced
  • 3 carrots, diced
  • 5 garlic cloves, minced
  • 4 tablespoons of flour
  • 8 cups of vegetable broth
  • 2 to 3 cups of coconut milk (or other milk)
  • 2 to 3 cups of wild rice (rice will absorb moisture, if you want a thicker soup- start off with two cups and add more rice)
  •  3 teaspoons of dried thyme
  • Salt and Pepper, to taste


  1. I started by coating a large pot, preferably a dutch oven, with 2 to 3 tablespoons of olive oil and heating the pot on medium heat. When the oil is heated, add an even layer of mushrooms to the bottom of the pot and cook until both sides are lightly browned. Once they are finished, transfer to a plate or small bowl.
  2. Add two more teaspoons of oil to the hot pot and add onion, celery, garlic, and carrots and cook for about 5 minutes until everything has softened.
  3. Stir in the flour to coat all of the veggies, mix to combine and cook for another 3 minutes. Add a cup of chicken broth, return the mushrooms to the pot and cook mixture until it turns to a boil and lower heat to a simmer for about 3 minutes or until the liquid in the bottom of the pan has reduced by half.
  4.  Add remainder of the broth, coconut milk, rice, and thyme to the pot and bring to boil. Once the mixture is boiling bring it to a simmer and cook uncovered until the rice is tender. This should take about an hour. Add more broth or water during the simmering process if too much of the liquid is cooked away.
  5. Season with salt and pepper to your taste. I added a few dashes of granulated garlic and onion for more flavor, but the option is yours. 
  6. Serve warm and tag me in any pictures!

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