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VEGAN Creamy Wild Rice, Mushroom, and Sauerkraut Soup
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5 from 1 vote

VEGAN Creamy Wild Rice, Mushroom, & Sauerkraut Soup

Prep Time8 mins
Cook Time40 mins
Total Time48 mins
Servings: 6


  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Sweet or Yellow Onion, finely chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 2-3 Garlic Cloves, finely minced
  • 1 tbsp. Sage Leaves, chopped
  • 16 oz. Baby Bella Mushrooms, quartered
  • 1 cup Bubbie's Naturally-Fermented Sauerkraut
  • 1 1/5 cups Uncooked Wild Rice Blend
  • 3 cups Almondmilk, unsweetened
  • 48 oz. Vegetable Broth, add 16 oz more broth for a thinner soup texture
  • 3 tbsp. All Purpose Flour
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • Fresh Parsley, chopped


  • In a large soup pot, add in the olive oil to heat up for 1 minute over medium high heat.
  • Add in the chopped onions, carrots, and celery to saute until tender, about 5-6 minutes.
  • Add in the chopped garlic, quartered mushrooms, and chopped sage to cook until fragrant, about 2-3 minutes.
  • Mix in the wild rice, then pour in the vegetable broth and almondmilk. Add in the salt and black pepper, then mix until evenly combined. Bring to a boil, then cover to simmer on low heat for 30 minutes.
  • Remove the lid to the soup pot, then bring up the heat to medium heat. Sift in the flour, then whisk or stir with a wooden spoon to combine. Finally, stir in the sauerkraut.
  • Cook uncovered for 10-20 more minutes, until desired thickness. Add salt and black pepper to taste, then enjoy warm.