Vegan Wild Rice and Mushroom Soup (no cream)

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5 from 1 review

Try this vegan wild rice and mushroom soup for a hearty and warming dinner this winter. This healthy mushroom soup recipe contains no cream, but has lots of delicious brothy flavor.


  • 3 tbsp olive oil, divided
  • 1 cup green onions, chopped
  • 2 tbsp fermented garlic, finely minced
  • 1 tbsp fermented hot peppers, finely minced
  • 1 cup celery, finely minced
  • 1/4 cup fermented sauerkraut, finely minced
  • 16 oz cremini mushrooms, sliced
  • 8 oz baby portobello mushrooms, sliced
  • 2 cups wild rice cooked
  • 6 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained
  • ¼ cup chopped fresh parsley
  • 1 ½ tbsp fresh thyme
  • 2 bay leaves
  • Sea salt to taste


  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add mushrooms and sauté, stirring often, until mushrooms are softened and lightly browned (about 5-8 minutes).
  2. Add 2 tablespoons or so of broth to deglaze the pot. Transfer mushrooms to a bowl and set them aside.
  3. Add the remaining 2 tablespoons of oil to the pot along with onion, garlic, celery, hot peppers, and sauerkraut, and continue cooking for 5 minutes.
  4. Stir in the cooked rice, then add in broth, parsley, thyme, and bay leaves.
  5. Bring soup to a simmer, add in the cooked mushrooms and drained beans, and cover. Simmer for 10 to 15 minutes, stirring occasionally.


I love customizing this recipe by adding in spinach and kale sometimes too!