Description
This Creamy Mushroom Wild Rice Soup is a hearty and comforting one-pot meal, perfect for cozy weeknight dinners. It combines earthy mushrooms, nutty wild rice, and creamy coconut milk for a rich and satisfying vegan dish that’s both flavorful and wholesome.
Ingredients
Base Ingredients
- 2 tablespoons coconut oil, olive oil or vegan butter
- 2 medium carrots, finely diced
- 3 stalks celery, chopped and bottoms removed
- 1 large red onion, finely diced
- 2 cloves garlic, minced
- 8 ounces baby Bella or white button mushrooms, sliced
Soup Components
- 2 tablespoons flour
- 1/2 cup wild rice
- 4 ½ to 5 cups vegetable broth
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme
- Sea salt and black pepper, to taste
- 1 cup coconut milk or almond milk
To Serve
- Crusty bread
Instructions
- Heat Oil and Sauté Vegetables: In a large pot over medium-high heat, add the coconut oil, olive oil, or vegan butter. Once hot, add diced carrots, celery, red onion, minced garlic, and sliced mushrooms. Sauté for about 8 minutes until the vegetables are softened and mushrooms have released their moisture.
- Add Flour and Wild Rice: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat everything, which helps thicken the soup. Then add the wild rice to the pot and stir to combine.
- Add Broth and Seasonings: Pour in 4 ½ to 5 cups of vegetable broth, add dried oregano and fresh thyme. Season generously with sea salt and freshly ground black pepper. Stir all ingredients well.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to a simmer. Allow the soup to cook covered for 50 to 60 minutes, stirring every 10 minutes to prevent sticking. Cook until the wild rice is tender and fluffy.
- Finish with Coconut Milk: Stir in the coconut milk or almond milk, and cook for an additional 2 to 3 minutes to warm through. Taste the soup and adjust seasoning with more sea salt and black pepper if needed.
- Serve: Remove the pot from the stove and ladle the creamy mushroom wild rice soup into bowls. Serve hot with crusty bread on the side for dipping. Enjoy your comforting meal!
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch paste.
- Wild rice takes longer to cook than white rice; ensure the rice is fully tender before finishing the soup.
- If you prefer a thinner soup, add more vegetable broth to reach the desired consistency.
- Feel free to add fresh herbs like parsley or chives for garnish before serving.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
