Description
A hearty and comforting Wild Rice Mushroom Soup that combines earthy mushrooms and nutty wild rice in a creamy, savory broth. Vegetarian, and easily made vegan or gluten-free.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (or plant-based butter for vegan option)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 3/4 cup uncooked wild rice
- 6 cups vegetable broth
- 1 cup full-fat coconut milk (or heavy cream for non-vegan option)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 tablespoon soy sauce or tamari
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in mushrooms and cook for 5 more minutes until tender.
- Season with thyme, rosemary, salt, and pepper. Mix well.
- Add wild rice and pour in vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes until rice is cooked.
- In a small bowl, whisk together coconut milk, flour, and soy sauce until smooth.
- Stir the mixture into the soup and simmer for 5–10 more minutes until slightly thickened.
- Taste and adjust seasoning before serving hot.
Notes
- Use full-fat coconut milk for creaminess without dairy.
- To make gluten-free, use gluten-free flour and tamari.
- Add kale or spinach in the last 10 minutes for extra greens.
- Partially blend for a creamier texture while retaining chunks.
- Store leftovers in the fridge for up to 4 days; add broth before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
