Mushroom and Wild Rice Soup
Cozy up with a bowl of hearty and wholesome Mushroom and Wild Rice Soup, the ultimate comfort food for chilly days. This creamy, vegan-friendly soup combines the nutty chewiness of wild rice with the earthy flavors of tender cremini mushrooms, all brought together in a velvety coconut milk broth. An aromatic medley of dried thyme, rosemary, and a touch of garlic enhances its depth, while diced carrot, celery, and onion add texture and sweetness. Ready in just over an hour, this one-pot meal is as satisfying as it is simple to prepare. Perfect for weeknight dinners or meal prep, serve it garnished with fresh parsley for a pop of color and herbal freshness. Whether you're looking for a vegan soup recipe or a hearty, dairy-free dish, this Mushroom and Wild Rice Soup delivers on both flavor and nourishment!
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Recipe Information
Ingredients
- 0.75 cup Wild rice
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter (or vegan alternative)
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 16 ounces Cremini mushrooms, sliced
- 1 medium Carrot, peeled and diced
- 1 medium Celery stalk, diced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 Bay leaf
- 6 cups Vegetable broth
- 1 cup Coconut milk (or heavy cream for non-vegan option)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the wild rice under cold water in a fine-mesh sieve. Set aside.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the sliced cremini mushrooms, diced carrot, and diced celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their juices.
Add the dried thyme, dried rosemary, and bay leaf. Stir to combine.
Pour in the vegetable broth and bring to a boil.
Once boiling, add the rinsed wild rice. Reduce the heat to low and cover the pot with a lid.
Simmer the soup for 40 minutes or until the wild rice is tender and fully cooked.
Stir in the coconut milk (or heavy cream, if using). Allow the soup to simmer for an additional 5 minutes without boiling.
Season with salt and ground black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 5967 mg | 259% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 49.2 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 414 mg | 32% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5900 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
