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    Home > Vegan Soup Recipes

    Vegan Mushroom and Wild Rice Bisque

    Posted: Nov 24, 2018 ยท Updated: Mar 1, 2022

    Jump to Recipe Pin Recipe
    Mushroom Wild Rice Bisque #vegan #soup #winter #mushroom #wildrice #glutenfree #soyfree HolyCowVegan.net
    A creamy and decadent tasting vegan Mushroom and Wild Rice Bisque that's healthy and makes a hearty meal by itself, with just 153 calories per serving. Gluten-free, soy-free and can be nut-free.
    A top shot of two white bowls of creamy mushroom and wild rice bisque against a black and gray background

    It's the weekend after Thanksgiving, the elaborate feast you made for your family and friends has been polished off, and you don't want to see a pie again as long as you live. But you do need to eat. On days like these I find myself craving something healthy and warm and satisfying, like a hearty vegan soup. This Mushroom and Wild Rice Bisque hits the spot.

    A wild rice and mushroom bisque with a soup spoon in a white bowl with a grey and black background.

    It's nutritious enough to be health food and has just 153 calories per serving, but it doesn't taste like health food. Instead it's creamy and fragrant with herbs, has delicious bits of wild mushrooms and wild rice, and, best of all, it warms you from the inside out.

    If you don't feel like driving yourself to the store this weekend -- and who would blame you -- you're in luck, because everything you need to make this bisque is probably right in your pantry. I found myself without fresh mushrooms in my refrigerator after Thanksgiving this year, because I'd used them all up to make my Mushroom Pot Pies. But I did have some dry wild crimini mushrooms and a jar of wild rice. Some onions, garlic and celery, and I was on my way to soup heaven.

    This soup also comes together with very little effort, so you don't have to spend an hour over the stove after having spent half the week cooking. Make sure you cook your wild rice separately, before you add it to the rest of the bisque, to get the perfect texture.

    Two bowls of creamy mushroom chowder or bisque with flecks of white rice in two white bowls against a grey slate background and black in the background.

    Tips and how to make vegan mushroom wild rice bisque

    • Use fresh crimini or button mushrooms, if you have those around, instead of the dry mushrooms. You don't have to reconstitute the mushrooms, as you would the dry, so you'd be saving yourself an extra step.
    • Use regular rice instead of wild rice. Or barley would work too! If you do use regular rice, I'd go with a long grain that's less starchy, and you might need to thin out the bisque with more stock.
    • Use a flavorful homemade mushroom stock or vegetable stock for best results.
    • Use leeks instead of onions. Or shallots.
    • Vary the herbs in your bisque. I used oregano and thyme, but rosemary or sage would be wonderful too. You can use fresh or dry herbs.
    • If you don't want to use cashew cream or are nut-free, blend ยผ block of silken tofu and add it to your bisque instead.
    • Make this a cream of mushroom soup by skipping the wild rice.

    What to serve with the vegan bisque

    Serve this delectable bisque with a crusty wholegrain bread like this one and a leafy salad. That's all you need for a healthy, delicious and memorable meal that won't make you feel like the weight of the world is in your stomach.

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    Vegan Mushroom and Wild Rice Bisque

    A closeup of a white bowl of cream of mushroom soup with wild rice and a sprig of oregano

    Mushroom and Wild Rice Bisque

    A creamy and decadent tasting vegan Mushroom and Wild Rice Bisque that's healthy and makes a hearty meal by itself, with just 153 calories per serving. Gluten-free, soy-free and can be nut-free.
    5 from 13 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Soup/Appetizer
    Cuisine: French, Fusion, gluten-free, Soy-free, Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Mushroom Bisque, Vegan Mushroom Bisque
    Prep Time: 10 mins
    Cook Time: 1 hr
    Total Time: 1 hr 10 mins
    Servings: 4 servings
    Calories: 153kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 teaspoon avocado oil (or olive or any other vegetable oil)
    • ยฝ cup dry wild rice
    • 1 medium onion (finely minced)
    • 2 cloves garlic (smashed and finely minced)
    • 2 stalks celery (finely chopped)
    • 1 oz dry mushrooms like shiitake, chopped. (Or 8 oz fresh mushrooms like shiitake, crimini or button)
    • ยผ cup white wine
    • 1 teaspoon mixed dry herbs (I used oregano and thyme)
    • 1 cup vegetable stock or mushroom stock
    • Salt and ground black pepper to taste
    • ยผ cup raw cashews (see nut-free option in notes below)
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    Instructions

    • Place the wild rice in a saucepan with 4 cups water. Bring to a boil, lower heat to a simmer, cover and cook 45 minutes. Drain.
    • If using dry mushrooms, soak them in 2 cups hot or boiling water for at least 30 minutes. Drain and reserve the stock.
    • Blend the cashews with ยฝ cup vegetable stock into a very smooth paste.
    • Heat the oil in a saucepan. Add the onions, garlic and celery. Season with salt and pepper and saute until soft and translucent.
    • Add the mushrooms with the wine. Cook until the wine has evaporated, stirring frequently.
    • Add the herbs and the vegetable stock and the reserved mushroom stock. Bring to a boil, cover and cook 10 minutes.
    • Remove half the soup to a blender and blend until smooth. You can blend up to ยพth if you want less texture in the soup.
    • Return the blended soup to the pot with the rest, add the drained wild rice, and cook another five minutes. Season with salt and pepper to taste. Stir in the cashew cream, warm through, and serve hot.

    Recipe notes

    • For a nut-free version, blend ยผ block of soft silken tofu (about 3 oz) with enough water to make a smooth paste.

    Nutrition

    Calories: 153kcal | Carbohydrates: 22.6g | Protein: 4.9g | Fat: 4.4g | Potassium: 229mg | Fiber: 2.5g | Sugar: 2.6g | Calcium: 20mg | Iron: 1.1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Shari

      January 24, 2021 at 11:19 am

      5 stars
      This turned out great! Very comforting & savory. I have a nut allergy and so substituted raw sunflower seeds. Delicious!!

      Reply
    2. Christina

      June 27, 2020 at 10:25 pm

      5 stars
      Excellent soup! I didn't have any garlic in the house, so I used garlic scapes, and I was s serving a crowd, so I quadrupled the recipe. Rave reviews all around. Will definitely make again!

      Reply
    3. moi

      May 26, 2020 at 12:58 pm

      5 stars
      So delicious. I used button mushrooms, mushroom broth (in a carton), and just thyme for the spices.

      Reply
    4. Glynis

      November 29, 2018 at 11:10 pm

      5 stars
      Made this wonderful soup this evening. Thank you for this delicious and comforting soup.

      Reply
    5. Gayle

      November 27, 2018 at 4:58 pm

      5 stars
      This was so good! It didn't last long, and we will be making it again. As someone else noted, it needed more liquid, which I added. Thank you for correcting the recipe.

      Reply
      • Vaishali

        November 27, 2018 at 5:11 pm

        Gayle, great to hear. Thanks!

        Reply
    6. Nicole

      November 25, 2018 at 12:28 pm

      5 stars
      Vaishali โ€œAuntieโ€,
      This is so warm, comforting and easy to eat. I just gobbled up a big bowlful with a chunk of warm crusty garlic bread.
      I ended up running out for another errand so was able to pick up the wine. My only modification to the process: when trying to blend the 1/2-3/4 soup in my Vitamix, there wasnโ€™t enough to grab the blades so I poured in 1/2 of the cashew/broth mixture in order to blend. Worked just fine.
      As a single person household, I appreciate that it didnโ€™t make an entire stockpot of soup. BUT- itโ€™s so tasty. Do you think I could double the batch next time and freeze some for later?

      Reply
      • Vaishali

        November 27, 2018 at 5:11 pm

        Hi Nicole, so happy you liked it! I use about 3 cups of broth/stock altogether, including the 2 cups of mushroom broth, but add more liquid if you need to. You can definitely double the batch and freeze.

        Reply
    7. Heather

      November 24, 2018 at 9:40 pm

      Vaishali - thank you so much for sharing your creative and delicious recipes! A question about this one, I ended up with very little liquid (not at all a soup), then looked back at the ingredients and realized the only liquid called for is a 1/4 cup of white wine, and 1 cup vegetable stock. Not sure how this could make 4 servings of soup? I ended up adding a lot of water (and additional herbs/spices to compensate). Did I miss something? It's entirely possible I did! Or maybe a measurement is missing? Thank you in advance for any thoughts! It did end up delicious (I added a few splashes of sherry vinegar by the way)!

      Reply
      • Vaishali

        November 25, 2018 at 1:29 am

        Hi Heather, you need to add the reserved mushroom stock as well, from soaking the dry mushrooms. Or if using fresh mushrooms sub with two more cups of vegetable stock. Sorry the instructions weren't clear -- I've clarified and happy you still enjoyed the soup.

        Reply
    8. Nicole

      November 24, 2018 at 12:51 pm

      Very excited! I have all the ingredients except the wine...any suggestions for a substitute?

      Reply
      • Vaishali

        November 24, 2018 at 1:12 pm

        Skip it -- it'll still be delicious. Let me know if you liked it!

        Reply
      • Sharon Duris

        November 25, 2018 at 11:47 pm

        You can use Chicken Broth or try White Wine Vinegar.

        Reply
      • KRISTEN FROST

        March 05, 2019 at 11:10 pm

        I just made this DELICIOUS bisque & I substituted the wine with 2 T. mirin. SO GOOD!! I'll be making this again.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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