Print

Creamy Mushroom & Wild Rice Soup

Creamy Mushroom & Wild Rice Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Mushroom & Wild Rice Soup is a delightful blend of earthy mushrooms and hearty wild rice, perfect for those chilly days when you crave something warm and comforting. This vegan and gluten-free soup is not only satisfying but also brimming with nutrients from fresh vegetables and creamy coconut milk. With its rich flavors and creamy texture, it serves as an ideal dish for cozy gatherings or meal prep, keeping well in the fridge or freezer. Enjoy it with fresh herbs or crusty bread for a complete experience that will please everyone at your table.

Ingredients

Scale
  • 4 tablespoons olive oil, divided
  • 1 small white onion, chopped
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • 16 oz button mushrooms, chopped
  • 2 – 3 garlic cloves, minced/crushed
  • 1 tablespoon Italian seasoning
  • Generous pinch of salt & pepper
  • 3/4 cup wild rice
  • 4 cups vegetable broth
  • 1/3 cup flour
  • 1 (14.5oz) can full-fat coconut milk
  • Juice of 1/2 a lemon

Instructions

  1. Heat 1 tablespoon of olive oil in a large stock pot over medium heat. Sauté chopped onion, carrots, and celery for 3-4 minutes until slightly browned.
  2. Add chopped mushrooms, minced garlic, Italian seasoning, salt, and pepper. Sauté for another 2-3 minutes until fragrant.
  3. Stir in wild rice and vegetable broth; bring to a boil.
  4. Lower the heat to simmer, cover, and let cook for 30 minutes.
  5. In a small saucepan, heat remaining olive oil over medium heat. Whisk in flour until clumpy. Gradually add coconut milk while whisking until smooth.
  6. Stir the coconut milk roux into the soup mixture and cook for an additional 5 minutes.
  7. Add lemon juice and adjust seasoning as needed before serving.

Nutrition

Find it online: https://simplylowfat.com/creamy-mushroom-wild-rice-soup/