Foodonline India


Vegan Oyster Mushroom, Wild Rice, and Shiitake Soup.

This vegan-friendly wild rice soup is quick to prepare, works well in a slow cooker, and is ideal for weeknight meals. I sought to blend simple yet excellent flavors to create a soup that is hearty, nourishing, and soothing.

What’s in the recipe?

Wild Rice,   Mixed Mushrooms,   Vegan Cream,  Tamari,    Stock


  •  tbsp vegan butter or olive oil
  • 1 large carrot
  • 1 stalk of celery
  • 1 white onion
  • 4 cloves garlic
  • 200 g mixed mushrooms (I used a mixture of shiitake chanterelle and oyster
  • 1 tbsp tamari
  • 1 Kallo Organic Garlic & Herb stock Cube + 750ml water
  • 250 ml plant based cream

Herbs & seasoning:

  • 1 tbsp smoked paprika
  • 1/2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp marjoram sub for chilli flakes
  • 180 g cooked wild rice *refer to notes if cooking in the soup
  • 1 tbsp pine nuts optional to top


  • Finely chop the carrot, onion, garlic cloves, stalk of celery and fry in the butter for 5 minutes
  • Add the roughly chopped mushrooms and add the tamari, smoked paprika, and herbs *note* set aside a handful of the mushrooms to add on top at the end, so they stay crisp
  • Add the water & stock cube and stir together followed by adding the vegan cream and turn right down to a low heat
  • Stir in the cooked wild rice and season generously with salt and pepper

NOTES: If you’re cooking the rice in the pot, add an extra 250ml of water to allow the rice to absorb the water; keep an eye on the water level and add more if necessary.