This Mushroom Soup Is Creamy, Dreamy, and Dairy-Free

It’s about this time of year that we start to remember just how amazing soups are. There’s something about a bowl of hot soup with a crusty piece of bread that just screams fall — especially if it’s this warming, comforting, out-of-this-world delicious mushroom soup from Short Girl Tall Order. And did we mention it’s vegan?

We truly can’t get enough of this soup — and we know you’ll feel the same way after just one slurp. Here’s why:

Why We Love This Super-Creamy Mushroom Soup

1. It’s ridiculously easy.

With less than 10 ingredients, this soup is quick to make . . . as all soups should be, if you ask us! You’ll want to get a little color on your mushrooms and onions first, but then you just add the rest of the ingredients to the pot and simmer until the rice is fully cooked. Yes, this is a one-pot recipe!

Pro tip: If you want to make your life even easier, skip soaking the rice or use pre-cooked or frozen rice, and lean on pre-chopped mushrooms and pre-minced garlic. 

2. It’s hearty enough to be dinner.

 The coconut milk (we recommend full-fat) adds a rich creaminess that is indistinguishable from heavy cream. The mushrooms create umami and the wild rice adds heartiness. With a toasty piece of bread, this is one soup that will actually fill you up.

3. It’s highly adaptable.

Really, you can’t mess up this vegan creamy mushroom soup. Most types of mushrooms work and you can even use regular white rice—it’ll just be a little more porridge-like. We love the dried parsley, but we’ve also thrown in other herbs, like thyme or rosemary. 

4. It’s nutrient-packed.

Did you know that wild rice is not actually rice? We recently learned from that rice and wild rice are closely related, but the latter is actually a grass seed that grows in lakes. It has even more protein, minerals, and B vitamins than white or brown rice. Between the wild rice and mushrooms, this soup is full of nutrients.

Get the recipe: Vegan Mushroom Wild Rice Soup from Short Girl Tall Order