Extra Creamy Spinach and Mushroom Wild Rice Soup

This Vegan Spinach and Mushroom Wild Rice Soup is rich, hearty, and extra creamy!  A cozy bowl full of healthy and fresh produce like carrots, onion, celery, buttery mushrooms, and, of course, earthy wild rice!  Perfect for those chilly nights when you need a hot bowl of soup to warm you up.  And, don’t forget the crusty bread!

Ingredients for Mushroom Wild Rice Soup

• Veggies: Onions, garlic, carrots, celery, spinach, and of course, mushrooms!
• Roux: Vegan butter, flour, and plant-based milk (I like soy). Just make sure your milk is plain, unflavored, and unsweetened. I usually find this in the dry goods aisle (by the cereal) at most grocery stores, not in the refrigerated section.
• Broth: Use vegetable broth or vegan chicken broth
• Spices: I like to use ground sage and Old Bay. You could also add thyme and rosemary.
• Wild Rice: I opted for cooked wild rice just to save time. I also used black wild rice, not a blend that contains other kinds of rice. Cooked wild rice has about 30 percent FEWER CALORIES than brown rice as well as 40 percent MORE PROTEIN – fun fact! It’s an impressive nutrient-dense food and a great source of plant-based protein.
• Vegan Cream Cheese: Optional, but I like the extra creaminess after adding this. We like the Kite Hill Chive Cream Cheese!
• Nutritional Yeast: Optional but I like the cheesiness and it’s also another source of complete protein meaning it contains all nine essential amino acids. Nutritional yeast also contains B vitamins and trace minerals so it’s very nutritious – hence the name!

Let’s Make It!

1. Start by heating some vegan butter in a large soup pot over medium heat. Once the butter is melted, add the mushrooms, sprinkle with salt, stir to coat, and spread out in an even layer. Here’s the hard part – DON’T CONTINUOUSLY STIR. The secret to perfectly cooked mushrooms lies in how frequently you stir them – which is NOT very often. Wait for at least 3-4 minutes before stirring the shrooms. Then cook for another 3 minutes and stir, and finally another 3 minutes and stir.
2. Now add the onions and cook for another 3 minutes.
3. Throw in your minced garlic, stir, and cook for 1 more minute.
4. To the pot, add the carrots, celery, stock, sage, and nutritional yeast. Bring to a simmer and cook for another 12-15 minutes, or until the carrots are fork-tender.
5. While that’s simmering, make the roux by melting ¼ cup vegan butter in a small saucepan over medium heat. Whisk in the flour and continue to cook for another minute. Slowly pour the milk in while continuing to whisk and cook until thickened.
6. Add the roux to the soup and stir to combine.
7. Add the spinach and cooked wild rice and heat until spinach is slightly wilted.
8. Remove from the heat and stir in the vegan cream cheese, if using.
9. Finally, add the slivered almonds or use them as a topping!

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make this cozy, creamy wild rice soup and share it with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

More Soup Recipes:

Creamy Fajita Soup with Roasted Peppers and Onions

Vegan White No-Chicken Chili with Pulled Jackfruit

Chunky Dill Pickle and Potato Soup

Tempeh Reuben Chowder with Pumpernickel Croutons