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Creamy Mushroom & Wild Rice Soup Recipe

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4.1 from 15 reviews

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.

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

  1. 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.
  2. 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.
  3. Add Rice and Broth: Stir in the wild rice and vegetable broth, combining well with the sautéed vegetables.
  4. 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.
  5. 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.
  6. Add Coconut Milk to Roux: Slowly add the coconut milk to the flour mixture while continuously whisking, creating a thick, sauce-like consistency.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://yumntasty.com/creamy-mushroom-and-wild-rice-soup-recipe/