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Close up of a top down view of a white bowl filled with mushroom wild rice soup, topped with sauteed mushrooms and chili oil sauce drizzled around the bowl.

Mushroom Wild Rice Soup

  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This Mushroom Wild Rice Soup is the ultimate cozy bowl of rich umami flavor. This one pot soup is loaded with herbs, a boost of miso, and creamy coconut.


  • 1 tbsp olive oil
  • 8 oz of cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 6 cloves garlic, crushed or grated
  • 12 fresh sage leaves, minced
  • 1, 15 oz can chickpeas, rinsed and drained
  • 1 cup wild rice, soaked in water for 15 minutes then rinsed and drained
  • 5 1/2 cups vegetable broth (or 1 bouillon cube with 5 1/2 cups water)
  • 6 sprigs of fresh thyme
  • 1 bay leaf
  • 1 cup full fat canned coconut milk
  • 1 tbsp yellow or white miso paste
  • 1 tbsp cornstarch, optional (see notes below)
  • Salt and pepper to taste


  • 4 oz of oyster mushrooms, torn into pieces
  • Chili Oil


  1. Heat a large soup pot over medium heat. Add oil in to warm through and add in the mushrooms. Spread them out over the bottom of the pot and allow to cook undisturbed for 3-4 minutes to release some moisture. Add a pinch of salt, then begin to stir and sauté the mushrooms until the mushrooms have browned and most of the moisture is gone.
  2. To the pot, add your onions, carrots, and celery along with another pinch of salt and sauté until the vegetables cook down, another 4-5 minutes.
  3. Stir in the garlic and sage and continue to stir until the garlic and sage are fragrant.
  4. Add the chickpeas, wild rice, water and vegetable bouillon cube. Give everything a good stir and add in the thyme sprigs and bay leaf. Bring the soup to a boil, then reduce to a rolling simmer and cooked covered for 20 minutes. Remove the lid, stir and allow to cook for another 15 minutes without a lid.
  5. In a bowl or measuring cup, whisk together the coconut milk and miso until no lumps remain (if you want your soup to be thicker, add 1 tbsp of cornstarch to the coconut milk mixture). Pour the mixture into the soup, stir well and cook for an additional 5 minutes. Remove the soup from heat and adjust salt and pepper to taste.
  6. Optional, but if you want to add some extra mushrooms on top of your soup, add some oil to a heated skillet and add the oyster mushrooms. Spread them out in the pan and allow to cook undisturbed for 2-3 minutes to release some of their liquid. Add salt and additional oil if needed and sauté until they are nicely browned. Serve the soup with the sauteed mushrooms on top and some chili oil for heat if desired.


To make this soup fast, soak your wild rice. I like to soak it while I’m prepping my ingredients. Just cover the rice in water for at least 15 minutes, rinse and drain then add to the soup when it is time. This will help your soup cook in just 30 minutes.

Make your soup thicker. If you’d rather a thicker consistency that is creamy, stir in 1 tbsp of cornstarch with your coconut milk and miso when adding to the pot.

Make your soup thinner. For something thinner, just adjust with more good quality vegetable broth until the soup is at your desired brothy consistency.

The soup will continue to thicken as it sits. When you first make this, the broth will be thinner, but as the broth sits with the wild rice over time, it will continue to thicken as it cools.

Keywords: chickpea wild rice soup, mushroom wild rice soup, vegan mushroom wild rice soup, vegan wild rice soup