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Vegan Mushroom Rice Soup

Course dinner, lunch, Main Course, Side Dish
Cuisine American
Keyword dinner, easy lunch, mushroom rice soup, soup, soup recipe, vegan soup, vegetarian soup
Prep Time 10 minutes
Author Lauren McNeill


  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp olive oil
  • 540 mL white navy beans drained and rinsed if using canned
  • cup cooked brown rice or ¾ cup if using uncooked
  • 3 cups sliced cremini mushrooms
  • 2 large carrots diced
  • 3 celery stalks diced
  • 2 cups chopped kale
  • 6 cups low sodium vegetable stock
  • 1 cup plant-based milk
  • 2 tbsp all-purpose flour
  • tsp dried thyme
  • 1 tsp dried oregano
  • ½ lemon juiced
  • 1 tsp balsamic vinegar
  • 1 tsp salt
  • 1 tsp ground pepper


  1. Sauté diced onion in olive oil in a large pot over medium heat until onion is translucent (about 3-4 minutes)

  2. Add carrots, celery, mushroom and garlic. Sauté for another 2-3 minutes.

  3. Add flour, salt, pepper, thyme and oregano. Mix to combine so that the vegetables are well coated in flour. If there are lumps, that's okay.

  4. Add vegetable stock, plant-based milk, white navy beans, and brown rice if using uncooked. Bring soup to a low boil, then reduce heat to low and cover. Simmer for 20-25 minutes until carrots are fork tender and brown rice is cooked (if using uncooked brown rice).

  5. Add kale, lemon juice, balsamic and brown rice (if using cooked). Cook until kale is wilted (about 3 minutes), serve and enjoy.