If you’re craving a bowl of comfort that’s bursting with earthy flavors and satisfying textures, you’ve just found your new go-to. This Creamy Mushroom & Wild Rice Soup Recipe brings together tender wild rice and meaty mushrooms in a luxuriously smooth coconut milk base, all brightened up with a touch of fresh lemon. It’s the perfect dish to cozy up with on a chilly afternoon or when you want to impress friends with something hearty but utterly delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this soup’s rich depth and beautiful layers. Each one plays a vital role—whether adding texture, flavor, or creaminess, these essentials work in harmony to create a recipe that’s as nutritious as it is tasty.
- Olive oil (4 tablespoons, divided): Brings a rich, fruity base for sautéing vegetables and adding a silky finish.
- White onion (1 small, chopped): Adds a sweet, aromatic foundation that mellows beautifully as it cooks.
- Carrots (3 medium, chopped): Give a subtle sweetness and vibrant color to brighten the soup.
- Celery (4 stalks, chopped): Contributes a fresh, slightly salty crunch that balances the creaminess perfectly.
- Button mushrooms (16 oz, chopped): Provide that signature umami punch and tender, earthy heartiness.
- Garlic cloves (2-3, minced): Infuse warmth and depth with their unmistakable fragrance.
- Italian seasoning (1 tablespoon): A fragrant blend that ties all the vegetables and mushrooms together.
- Salt & pepper (generous pinch): Essential for enhancing every flavor note and balancing the dish.
- Wild rice (3/4 cup): Delivers a chewy texture and nutty taste that makes the soup truly filling.
- Vegetable broth (4 cups): The flavorful liquid base that brings all the ingredients to life.
- Flour (⅓ cup, grain-based recommended): Used to thicken the soup into a velvety consistency.
- Full-fat coconut milk (14.5 oz can): Adds luscious creaminess along with a subtle, tropical hint.
- Lemon juice (juice of ½ a lemon): Brightens and lifts the entire bowl with a fresh zing.
How to Make Creamy Mushroom & Wild Rice Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating one tablespoon of olive oil in a large stock pot over medium heat. Toss in the chopped onion, carrots, and celery. Cook these for about 3 to 4 minutes until the onions turn translucent and start to brown lightly—this brings out their natural sweetness and builds a flavor-packed base for the soup.
Step 2: Add Mushrooms, Garlic, and Seasoning
Next, stir in the chopped mushrooms and minced garlic along with the Italian seasoning. Sprinkle in a pinch of salt and pepper. Sauté everything for another 2 to 3 minutes until the garlic releases its aroma and the mushrooms start to soften. This layering process is what makes the soup so rich and complex.
Step 3: Combine Wild Rice and Broth
Mix the wild rice into your vegetable medley, then pour in the vegetable broth. Give everything a good stir to make sure the rice is evenly distributed. The broth will turn all those tasty bits at the bottom of the pot into a beautiful, savory liquid.
Step 4: Simmer the Soup
Bring the pot to a gentle boil, then reduce the heat to a simmer. Cover the pot and let everything cook together for about 30 minutes, allowing the wild rice to soften and absorb all those wonderful flavors. The aroma at this point will already have your kitchen smelling like a cozy culinary haven.
Step 5: Prepare the Coconut Milk Roux
With 5 minutes left on your soup timer, heat the remaining 3 tablespoons of olive oil in a small saucepan over medium heat. Whisk the flour into the hot oil until it forms little clumps—this step is essential for creating that thick, luscious texture we want in the finished soup.
Step 6: Add Coconut Milk to Roux
Slowly pour the coconut milk into your flour-oil mixture, whisking constantly. Keep whisking until the sauce thickens to a lovely, sauce-like consistency. This step infuses the soup with creamy richness without any dairy, making it silky smooth and indulgent.
Step 7: Combine and Final Simmer
Once the wild rice soup has finished simmering, stir in your creamy coconut milk roux. Let the whole pot cook together for an additional 5 minutes, giving the flavors a chance to meld beautifully while the soup thickens to perfection.
Step 8: Brighten with Lemon and Season to Taste
Finally, stir in the juice of half a lemon along with additional salt and pepper to taste. The lemon juice adds just the right amount of brightness, cutting through the creaminess and bringing the whole soup into perfect harmony.
Step 9: Serve Immediately
Ladle your warm bowl of soup into hearty mugs or bowls, pairing it with a slice of toasty bread and fresh herbs if you like. This soup is best enjoyed right away for its full creamy glory and vibrant flavors.
How to Serve Creamy Mushroom & Wild Rice Soup Recipe
Garnishes
Sprinkle some freshly chopped parsley or thyme on top for a pop of fresh herbal brightness that complements the earthy mushrooms beautifully. A dollop of vegan sour cream or a drizzle of good-quality olive oil can also add an indulgent touch.
Side Dishes
This soup shines best with crusty artisan bread or warm garlic baguette slices to soak up every drop. For a light, refreshing side, a crisp green salad with a citrus vinaigrette pairs nicely and balances the richness.
Creative Ways to Present
Serve the soup in small shot glasses as a starter at dinner parties, or fill hollowed-out mini bread bowls for a whimsical and cozy presentation. You can also swirl in a touch of pesto or roasted red pepper sauce for unexpected flavor and color contrast.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting overnight, making it an excellent dish for next-day lunches or dinners.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some space at the top for expansion.
Reheating
Gently reheat your soup on the stovetop over medium-low heat, stirring occasionally to keep the creamy texture smooth. If needed, add a splash of vegetable broth or water to loosen it up, as thickening can intensify when chilled or frozen.
FAQs
Can I use other types of rice instead of wild rice?
Absolutely! While wild rice offers a nutty flavor and chewy texture that’s distinct, you can substitute brown rice or even a blend of white and black rice. Just adjust the cooking times accordingly to ensure the rice is tender but not mushy.
Is this soup vegan and dairy-free?
Yes, this Creamy Mushroom & Wild Rice Soup Recipe is completely vegan and dairy-free thanks to the use of coconut milk instead of cream, making it suitable for those with dairy allergies or following plant-based diets.
Can I make this soup gluten-free?
Definitely! Use a gluten-free flour alternative, such as rice flour or chickpea flour, for the roux to keep the soup thick and creamy without gluten.
How do I store the soup if I want to keep it fresh for several days?
Store the soup in an airtight container in the refrigerator and consume within 3 days for best flavor and safety. Stir well before reheating to recombine any separated ingredients.
Can I add other vegetables or proteins?
Feel free to customize! Spinach, kale, or peas make great veggie additions. For protein, cooked beans or lentils can be stirred in at the end to keep the soup hearty and filling without overpowering the mushroom and rice flavors.
Final Thoughts
If you’ve been searching for a soul-warming, creamy soup that feels both luxurious and homey, this Creamy Mushroom & Wild Rice Soup Recipe is a must-try. It’s one of those recipes that invites comfort with every spoonful yet surprises you with layers of flavor that never get old. So, roll up your sleeves, gather your ingredients, and get ready to make a soup that will quickly become a beloved staple in your kitchen.
PrintCreamy Mushroom & Wild Rice Soup Recipe
This creamy mushroom and wild rice soup is a hearty, comforting dish that combines earthy mushrooms, nutty wild rice, and a rich coconut milk base infused with Italian herbs. Perfect for a cozy meal, it simmers slowly to develop deep flavors and is finished with a bright splash of lemon juice for balance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables and Aromatics
- 4 tablespoons olive oil, divided
- 1 small white onion, chopped (about ½ cup)
- 3 medium carrots, chopped (about 1 cup)
- 4 stalks celery, chopped (about 1 ½ cups)
- 16 oz button mushrooms, chopped
- 2 – 3 garlic cloves, minced or crushed
Seasonings and Staples
- 1 tablespoon Italian seasoning
- Generous pinch of salt & pepper
- 3/4 cup wild rice
- 4 cups vegetable broth
- ⅓ cup grain-based flour (such as whole wheat or all-purpose)
- 1 (14.5 oz) can full-fat coconut milk
- Juice of ½ a lemon
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large stock pot over medium heat. Once hot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until the onions begin to brown and become translucent.
- Add Mushrooms and Seasoning: Add the chopped mushrooms, minced garlic, and Italian seasoning to the pot. Season with salt and pepper. Continue sautéing for another 2-3 minutes until the garlic becomes fragrant and mushrooms begin to soften.
- Add Rice and Broth: Stir in the wild rice and vegetable broth, combining well with the sautéed vegetables.
- Simmer Soup: Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook gently for 30 minutes until the rice is tender.
- Prepare Coconut Milk Roux: With about 5 minutes left of cooking, heat the remaining 3 tablespoons of olive oil in a small saucepan over medium heat. Once hot, whisk in the flour until it forms clumps.
- Add Coconut Milk to Roux: Slowly add the coconut milk to the flour mixture while continuously whisking, creating a thick, sauce-like consistency.
- Combine Roux with Soup: When the soup’s simmering time is complete, stir the coconut milk roux into the soup. Let the mixture cook together for another 5 minutes to thicken and meld flavors.
- Finish and Season: Stir in the juice of half a lemon. Taste the soup and add additional salt and pepper as needed to balance the flavors.
- Serve: Ladle the soup into bowls immediately and serve with a slice of toasty bread and fresh herbs for garnish.
Notes
- Use grain-based flour for the roux to keep the soup wholesome and slightly nutty in flavor.
- If you prefer a thicker soup, let it simmer a few minutes longer after adding the coconut milk roux.
- Fresh herbs like parsley or thyme make excellent garnishes to complement the earthy mushroom flavor.
- Wild rice can sometimes take longer to cook depending on the brand; check for tenderness before finishing the soup.
- This soup is naturally vegan and dairy-free due to the use of coconut milk instead of cream.
