Looking for a hearty and comforting soup to warm you up? This Creamy Mushroom & Wild Rice Soup recipe is packed with immune-boosting baby portobello mushrooms, a medley of spices, veggies, and a blend of gourmet wild rice. With its creamy texture and earthy flavors, this soup is the perfect dish for lunch, dinner, or as a side.
Why You’ll Love This Mushroom & Wild Rice Soup Recipe
- Vegan & Dairy-Free: Perfect for plant-based diets.
- Rich in Nutrients: Loaded with mushrooms for immune support and wild rice for fiber and protein.
- Easy to Make: Simple steps for a satisfying homemade soup.
Ingredients (Serves 6)
- 1 tbsp avocado oil or EVOO
- 16 ounces baby portobello mushrooms, sliced
- 3 medium carrots, diced
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 1 cup wild rice, uncooked
- 4-6 cups vegetable broth, low sodium
- 3 bay leaves
- 2 tsp oregano, dried
- 2 tsp thyme, dried
- 1 tsp salt (or more to taste)
- 1/2 tsp black pepper
- 1/2 cup unsweetened coconut milk
- 1/4-1/2 cup all-purpose flour, unbleached
Instructions
- Sauté the Vegetables:
In a large pot over medium heat, add oil. Stir in mushrooms, carrots, sweet onion, and garlic. Sauté for 5-8 minutes until the vegetables are tender. - Add Broth & Wild Rice:
Pour in the vegetable broth and bring it to a boil. Add wild rice, letting it boil for 1-2 minutes. - Simmer with Seasonings:
Reduce the heat to low. Stir in bay leaves, oregano, thyme, salt, and black pepper. Cover the pot and let it simmer for about 30 minutes, or until the rice is fully cooked. - Prepare the Creamy Base:
In a small saucepan over medium heat, whisk together the coconut milk and flour until smooth and creamy. - Combine & Serve:
Stir the creamy coconut milk mixture into the soup. Mix well, remove from heat, and serve with your favorite crusty bread or side dish.
Tips for Making This Mushroom & Wild Rice Soup Recipe
- Choose Fresh Mushrooms: Baby portobello mushrooms add an earthy depth to the soup.
- Adjust Consistency: Add more vegetable broth for a thinner soup or less for a thicker consistency.
- Gluten-Free Option: Swap all-purpose flour with gluten-free flour for a celiac-friendly version.
- Meal Prep: Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Nutritional Benefits
This vegan soup is a powerhouse of nutrients:
- Mushrooms: Packed with antioxidants and immune-boosting properties.
- Wild Rice: High in protein and fiber to keep you full and energized.
- Coconut Milk: Provides a creamy texture without dairy.
Pin This Recipe
Bookmark or pin this recipe to make it a part of your regular meal rotation. With its robust flavors and creamy finish, this Creamy Mushroom & Wild Rice Soup will quickly become a household favorite!
Creamy Mushroom & Wild Rice Soup
This Creamy Mushroom & Wild Rice Soup is a hearty vegan dish made with baby portobello mushrooms, wild rice, and a dairy-free coconut milk base. Perfect for a comforting, nutrient-rich lunch or dinner.
Ingredients
- 1 tbsp avocado oil
- 16 ounces of baby portobello mushrooms diced
- 3 medium carrots diced
- 1 large sweet onion
- 4 garlic cloves minced
- 1 cup wild rice uncooked
- 4-6 cups vegetable broth low sodium
- 3 bay leaves
- 2 tsp oregano dried
- 2 tsp thyme dried
- 1 tsp salt or more to taste
- 1/2 tsp black pepper
- 1/2 cup unsweetened coconut milk
- 1/4-1/2 cup all purpose flour unbleached
Instructions
- In a large pot over medium heat, add the oil, mushrooms, carrots, sweet onion and garlic. Saute for 5-8 minutes.
- Add in vegetable broth then bring to a boil. Add in the wild rice let boil for 1-2 minutes. Reduce heat. Add in bay leave, oregano, thyme, salt and pepper. Cover reduce to a simmer for about 30 minutes or until rice is done.
- In a small sauce pan over medium heat, add 1/2 cup coconut milk with 1/4 cup all purpose flour and whisk until smooth and creamy.
- Stir in coconut milk and flour mixture. Remove from stove and enjoy with your favorite bread.