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Vegan Wild Rice and Mushroom Soup
Source: Cook's Illustrated, Better Vegan  Category: Vegan Soups and Stews
Prep Time: 15 min  Cook time: 1 hrs 50 min  Total Time: 2 hrs 5 min  Serves 6-8
Oil-Free version available (see notes)
Gluten Free / Refined Sugar Free
Contains nightshades
About this recipe
This soup is full of the deep, earthy, umami-rich flavor. Fresh cremini mushrooms and ground dried shiitakes provide a winning combination of meaty texture and flavor, which makes this soup a great dish if you are transitioning to a plant-based diet. It definitely won't leave you feeling hungry or unsatisfied with your meal.

¼ ounce dried shiitake mushrooms (try Mushroom House Dried Shiitake Mushroom Slices)

4 ¼ cups filtered water

1 sprig fresh thyme

1 bay leaf

1 garlic clove, peeled, plus 4 cloves, minced

Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Black pepper

¼ tsp. baking soda

1 cup wild rice or Country Wild rice, soaked overnight, drained and rinsed (I use Lundberg Family Farms Country Wild Rice)

4 Tbsp. avocado oil (I use La Tourangelle Avocado Oil )

1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick

1 onion, chopped fine

1 tsp. tomato paste

⅔ cup dry sherry

4 cups vegetable broth

1 Tbsp. organic gluten-free tamari (I use SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic))

¼ cup arrowroot starch (I use Bob's Red Mill Arrowroot Starch/Flour)

½ cup unsweetened full-fat coconut milk (I use Thai Kitchen Organic Unsweetened Coconut Milk)

¼ cup minced fresh chives

¼ tsp. finely grated lemon zest

Finely chopped fresh parsley, for garnish

1. Prepare the ingredients.


2. Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).

3. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.

4. Heat oil in Dutch oven or a large pot over medium-high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and tamari and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.

5. Whisk arrowroot starch and remaining ¼ cup water in small bowl. Stir arrowroot starch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, coconut milk, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.

White mushrooms can be substituted for the cremini mushrooms.
We use a spice grinder to process the dried shiitake mushrooms, but a blender also works.



To make this soup oil-free, substitute oil for 4-6 Tbsp. vegetable broth or water.
Equipment needed:
Serving suggestion:
Serve with a dollop of Vegan Sour Cream and fresh parsley.
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