Vegan Creamy Wild Rice Soup

This creamy, cozy soup is a Minnesota staple that has gone vegan. While it’s often made with chicken, ham, and whipped cream, this version uses mushrooms and cashew cream to maintain the dish’s rich heartiness.

Active Time: 45 minutes; Total time: 1 hour 45 minutes

Make Ahead: The rice can be prepared up to 3 days in advance and kept refrigerated.

Storage Notes: Store in the fridge for up to 4 days or freeze for up to 2 months.


4 – 6

Tested Size: 4-6 servings; makes about 7 cups

  • 2/3 cup (4 ounces) wild rice

  • 1 1/2 cups of water

  • 2 tablespoons of olive oil

  • 2 cups (8 ounces) cremini mushrooms, sliced

  • 1 small yellow onion (5 ounces), chopped

  • 2 cloves garlic, minced or finely grated

  • 3 small carrots (5 ounces), chopped

  • 3 ribs celery (3 1/2 ounces), chopped

  • 1 teaspoon chopped fresh thyme leaves, plus more to serve

  • 1/2 teaspoon fine salt, plus more to taste

  • 4 tablespoons vegan butter, such as Miyoko’s brand, cut into pieces

  • 1/4 cup all-purpose flour

  • 1/4 cup dry sherry, plus more to serve

  • 4 cups low-sodium vegetable stock

  • 1/2 cup cashew cream (see related recipe), plus more if needed

  • Splash of sherry vinegar (optional)

  • Crusty bread, for serving (optional)

Related recipes


Rinse the wild rice for about 20 seconds. Bring the water to a boil in a small saucepan over high heat. Add the rice, cover and reduce the heat to a gentle simmer. Cook until rice is tender and tender, 45 minutes to 1 hour. Remove from the heat and drain the remaining water in the pan.

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the mushrooms, stir to coat the oil and cook, without stirring, until they release liquid and it evaporates, and the mushrooms begin to brown, 3 to 5 minutes. Cook, stirring occasionally, until mushrooms are golden brown on all sides, about 2 more minutes.

Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until the onions become translucent, 2 to 3 minutes. Add the carrot, celery, thyme, and salt and cook, stirring occasionally, until slightly tender, 2 to 3 minutes more.

Add the butter and let it melt completely, stirring occasionally, for about 1 minute. Sprinkle in the flour and stir to combine with the butter and vegetable mixture, until the color begins to darken slightly, about 1 minute. Slowly drizzle in the sherry, stirring constantly, until well combined and very thick, about 1 minute.

Add the broth slowly, 1 cup at a time if necessary, and whisk or stir vigorously to combine, making sure there are no lumps. Bring to a boil and reduce heat to medium low. Add the cooked rice and cook uncovered until slightly thickened, 15 to 20 minutes, adjusting the heat to keep the soup at a low simmer. Add the cashew cream and stir to combine well, adding more if desired.

Remove from heat. Taste and season with more salt and/or a dash of sherry vinegar and a few fresh thyme leaves. Spoon into bowls and serve immediately, with crusty bread if desired.

NOTES: You can also reduce the salt to 1/8 teaspoon and 4 cups of water and use 1 tablespoon of vegetable stock concentrate, such as Better Than Bouillon brand, in place of the vegetable stock.

If you’re not using sherry, you can substitute 1 tablespoon of sherry vinegar and 1/4 cup of water.

Recipe source

From editorial assistant Anna Rodriguez.

Tested by Ann Maloney.

Email inquiries to the Food Section.

Email inquiries to the Food Section at [email protected].