Creamy Wild Rice Mushroom Soup (dairy-free)

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Creamy Wild Rice Mushroom Soup- a lightened-up meatless take on the classic chicken and wild rice soup. You won’t miss the meat or the cream in this satisfying vegan version! (gluten-free)

Creamy Wild Rice Mushroom Soup- a lightened-up meatless take on the classic chicken and wild rice soup. You won't miss the meat of the cream in this satisfying vegan version!

I’m so excited to share this soup with you guys!

I know I’ve said that many times before so it might seem forced but I promise you it’s not. I just get pumped when I make a vegan version of something and it turns out even better than the original.

It makes me wish I could serve everyone a bowl to help them realize that they don’t need heavy cream to make something taste good. This recipe is proof that there are plenty of plant-based substitutes that are just as delicious, if not better.

Creamy Wild Rice Mushroom Soup- a lightened-up meatless take on the classic chicken and wild rice soup. You won't miss the meat of the cream in this satisfying vegan version!

Creamy Mushroom Wild Rice Soup Ingredients

  • Cashews– Raw or roasted work here. They can even be salted.
  • Wild Rice– I love wild rice but it can be pricey. Feel free to sub a wild rice blend. Just keep in mind the cooking time may be different.
  • Extra Virgin Olive Oil– You can also use dairy-free butter or any neutral flavored oil you prefer.
  • Onion, Celery and Carrot– These three form the base of the soup.
  • Garlic– We’re using 3-4 cloves, depending on their size. More is always better, in my opinion.
  • Mushrooms– I like cremini mushrooms best for their meaty texture.
  • Reduced-Sodium Tamari– The fermented umami flavor adds depth and flavor. Regular soy sauce will work as well.
  • Dried Thyme and Oregano– Using dried herbs keeps things easy. I like these two but feel free to swap them out for your favorites.
  • Cornstarch– Helps thicken the soup. Arrowroot starch works in place of cornstarch.
  • Vegetable Broth– The recipe calls for 2 cups but you can replace the water with broth if you prefer.

Creamy Wild Rice Mushroom Soup- a lightened-up meatless take on the classic chicken and wild rice soup. You won't miss the meat of the cream in this satisfying vegan version!

How to Make Creamy Mushroom Wild Rice Soup

  1. Soak cashews in hot water.
  2. Cook wild rice as directed.
  3. Saute onion, celery and carrot. Add mushrooms and garlic. Add tamari and herbs.
  4. Strain cashews then add to a high speed blender (such as a NutriBullet, Beast Blender or Vitamix) with water and starch.
  5. Pour cashew cream into pot with broth. Simmer until thickened.
  6. Stir in wild rice. Serve warm and enjoy!

Creamy Wild Rice Mushroom Soup- a lightened-up meatless take on the classic chicken and wild rice soup. You won't miss the meat of the cream in this satisfying vegan version!

Want More Protein?

Add a can of chickpeas or serve it with meatless chicken pieces to boost the protein!

More Cozy Soup Recipes to Make This Fall Season

 

Creamy Wild Rice Mushroom Soup- a lightened-up meatless take on the classic chicken and wild rice soup. You won't miss the meat of the cream in this satisfying vegan version!

 

Print Recipe

Creamy Mushroom Wild Rice Soup

A lightened-up meatless take on the classic chicken and wild rice soup. You won't miss the meat or the cream in this satisfying vegan version! (gluten-free)
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4

Ingredients

US Customary - Metric
  • ½ cup raw or roasted cashews
  • ½ cup wild rice
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 3 carrots, peeled and finely chopped
  • 3 celery ribs, finely chopped
  • 3-4 garlic cloves, minced
  • 8 ounces cremini mushrooms, finely chopped
  • 2 tablespoons reduced-sodium tamari, or soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups water, or broth
  • 1 tablespoon cornstarch, or arrowroot powder
  • 2 cups vegetable broth

Instructions

  • In a small bowl, bring combine ½ cup cashews with hot water. Allow to soak for 30 minutes.
  • In a small pot, bring 2 cups water to a boil. Add the wild rice then reduce to a simmer and cook for 45 minutes. Remove from the heat, cover with a lid and allow to sit for 15 minutes.
  • Meanwhile, in a large pot, warm 2 tablespoons olive oil over medium heat. Add the onion, and cook for several minutes, until translucent. Add the celery and carrot, stir, and continue to cook for a few more minutes.
  • To the pot, add the mushrooms and garlic. Cook for several minutes then add 2 tablespoons tamari, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Stir intermittently while continuing to cook for about 5 minutes more.
  • Once the cashews are done soaking, strain off the excess water and place them in a high speed blender (such as a NutriBullet or Beast Blender). Add 2 cups water (or broth) and 1 tablespoon cornstarch then blend on high, until smooth.
  • Pour the cashew cream into the pot along with 2 cups vegetable broth. Bring to a boil then reduce to a simmer and cook for about 10-15 minutes*. Turn off the heat off and add the cooked wild rice to the pot. Serve warm with fresh parsley (optional) and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. 
*If the soup is still too thin, allow to simmer for a bit longer. It will start to thicken more after it cools. 

Nutrition

Calories: 289kcal, Carbohydrates: 34g, Protein: 9g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 807mg, Potassium: 686mg, Fiber: 4g, Sugar: 7g, Vitamin A: 7929IU, Vitamin C: 6mg, Calcium: 66mg, Iron: 3mg
Course: dinner, Soup
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
by Sarah on October 18, 2025  //  Dinner, Fall, Favorites, Favorites, Recipes, Recipes by Season, Soup, Winter
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