Mushroom Wild Rice Soup (V/GF)

I have been outside way too long today for how cold it is! As my nose sniffles and I crank up the heat in my tiny, cold apartment, I happily gobble down a bowl of this Mushroom Wild Rice Soup. It’s the perfect cure for a cold winter night.

It’s actually only November and is still technically Autumn, but man did the temperature drop fast! I’m sensing a lot of soups this winter. Specifically, a lot of this soup! This pure creamy comfort food will warm you from the inside out.

I basically took my mushroom gravy recipe (which is super-duper scrumptious with some of my homemade biscuits) and cooked it with wild rice, some veggies and extra veggie broth – easy peasy!

This soup is so insanely creamy, warm and hearty. I can’t get enough of it!

Oh, and this creamy deliciousness doesn’t even involve any cream or fat!! That’s right, fat-free creamy soup!!

If you make this recipe, don’t be shy – tell me what you think! Tag @bunnysbite and #bunnysbite so I can see your results!



Mushroom Wild Rice Soup (V/GF)

This pure creamy comfort food will warm you from the inside out; perfect for a cold winter night!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Author Bunny


  • 2/3 cup wild rice (this should equal 2 cups when cooked)
  • 2 tbsp coconut oil (olive oil works fine too)
  • 4 garlic cloves , minced
  • 1 small white onion , diced
  • 3 ribs of celery , diced
  • 2 medium carrots , diced
  • 8 oz package of sliced baby portabella mushrooms
  • 2 tbsp fresh rosemary , finely chopped
  • 8 fresh sage leaves , finely chopped
  • 1 tbsp onion powder
  • 3 1/2 cups low-sodium vegetable broth
  • 1 cup unsweetened nondairy milk ( I use almond milk)
  • 1/2 cup gluten-free all purpose flour (you can use regular all purpose if you're not gluten-free)
  • Salt and pepper to taste


  1. Add wild rice to a pot along with three cups of water and a pinch of salt. Stir and bring to a boil over medium-high heat. Once it comes to a boil, reduce heat just enough to keep the water at a simmer. Let rice simmer covered until tender, about 40-45 minutes. Fluff rice with a fork and drain off any excess liquid when done. 

  2. In a large/deep saucepan, melt oil over medium-high heat. Then, add the garlic, onion, celery, carrots, mushrooms, rosemary, sage and onion powder. Cook while stirring occasionally for five minutes.

  3. Add broth, almond milk, flour and cooked wild rice to the veggies and stir to combine. Let cook until the vegetables are completely tender, about 5-10 minutes.

  4. Season with salt and pepper, serve warm and enjoy!!!

  5. Store leftovers covered in the refrigerator, for up to a week.


Want more soup ideas? Check out my Root Vegetable Soup, Creamy Tomato Basil Soup and my Pumpkin Chili!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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