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Wild Rice Soup with Mushrooms

Extra Creamy Spinach and Mushroom Wild Rice Soup

Allison Mulcahy
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.  Don't forget the crusty bread!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine Healthy, Plant-Based, Vegan
Servings 6 Servings
Calories 343 kcal

Ingredients
  

  • 2 tablespoon Vegan Butter
  • 8 Ounces Mushrooms Sliced - I used baby bellas
  • 3 Medium Carrots Chopped
  • 2 Stalks Celery Chopped
  • ½ Onion Chopped
  • 4 Garlic Cloves Minced
  • 4 Cups Vegetable Broth or Vegan Chicken Broth
  • 1 Tsp Each: Sage & Old Bay Seasoning
  • 2 tablespoon Nutritional Yeast
  • 3 Cups Cooked Wild Rice
  • 2 Large Handfuls of Baby Spinach
  • ¼ Cup Slivered Almonds
  • ⅓ Cup Vegan Cream Cheese (Optional) We like Kite Hill Chive Cream Cheese

Roux

  • ¼ Cup Vegan Butter
  • ¼ Cup All-Purpose Flour
  • 1 ½ Cups Plain Plant-Based Milk

Instructions
 

  • Start by heating some vegan butter in a large soup pot over medium heat. Once the butter is melted, add the mushrooms, stir to coat, and spread out in an even layer. Cook for about 9-10 minutes, only stirring every 3 minutes or so.
  • Add the onion and cook for 3 minutes.
  • Add the garlic and cook for another minute.
  • To the pot, add the carrots, celery, broth, spices, and nutritional yeast. Bring to a light simmer and cook for about 12-15 minutes, or until carrots are fork-tender.
  • While that is 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 in the milk while continuing to whisk and cook until thickened.
  • Add the roux to the soup and mix well.
  • Add a few handfuls of spinach and the cooked wild rice to your soup. Heat until the spinach is slightly wilted.
  • Remove from the heat and stir in the vegan cream cheese and slivered almonds (optional). Taste and add salt and pepper, if necessary.

Notes

If reheating, you may want to add a little extra broth or milk, as this soup will thicken over time.  
I like to reserve a few mushrooms for the top.
If you really love mushrooms, double the amount to 16 ounces.  They cook down quite a bit during the first 10 minutes.  

Nutrition

Calories: 343kcalCarbohydrates: 37gProtein: 11gFat: 19gSaturated Fat: 5gTrans Fat: 1gSodium: 1029mgPotassium: 582mgFiber: 6gSugar: 8gVitamin A: 8030IUVitamin C: 9mgCalcium: 141mgIron: 2mg
Tried this recipe?Tag me @mnveghead