- I used Sliced Baby Portabella Mushrooms. But, most common mushroom varieties should work.
- Coconut milk makes this soup creamy, so I wouldn't swap it out. However, if necessary, any other plant-based milk works as a substitute, like oat milk, rice milk, or cashew milk.
- If you use white rice, the cooking time after adding in the rice will go from 30 minutes to 15-20 minutes. Wild rice requires more time to cook. White rice is starchier and will make the soup thicker, so you may want to add more broth.
- Soup can be stored as leftovers in a closed container in the fridge for up to 4 days or in the freezer for up to 1 month. Any leftovers will thicken substantially as the rice will absorb the liquid, so add in extra vegetable broth or water for a soup-like consistency when eating leftovers.
Mushroom & Wild Rice Soup
This creamy & dairy-free soup with wild rice, meaty mushrooms, and onions, is a yummy, flavorful, and comforting soup. It's also vegan & gluten-free!
Ingredients
- 5 cups vegetable broth
- 4 cups mushrooms, chopped (any mushroom of your choice)
- 1 cup white onion, diced
- 1 cup carrots, shredded
- ¾ cup wild rice blend
- 1 Tablespoon minced garlic
- 2 Tablespoon vegan butter or oil
- 1 teaspoon dried parsley
- 1 teaspoon cumin
- 1 teaspoon Abobo
- 1 teaspoon Maple Syrup
- 1 can coconut milk (14 oz)
- salt
- pepper
Instructions
Prep
- Rinse the wild rice and add it to a small or bowl to soak in cold water for 15 minutes.
- While the rice is soaking, chop & prep the vegetables. Slice the mushrooms, shave or cut up the carrots, and finely dice the onions.
Cook
- Add the vegan butter to a large soup pot and turn on medium-high heat.
- Once the butter has melted, add in the onion, garlic, carrots, and mushrooms. Sauté for the vegetables for about 15 minutes until the onions & mushrooms are cooked. Stir consistently to evenly cook the vegetables.
- Once the vegetables are cooked, add parsley, cumin, Adobo, and maple syrup. Stir to combine mixture.
- Add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.
- Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.
- At the 20-minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15 minutes or until the rice is cooked through. (If you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20-minute mark).
- Remove the soup from the heat and let it sit for 5 minutes to thicken.
- Add Salt and Pepper, or other seasonings to taste.
Eat
- Serve and enjoy!
Notes
Nutrition
Serving: 1bowlCalories: 440kcalCarbohydrates: 39gProtein: 10gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1245mgPotassium: 761mgFiber: 6gSugar: 10gVitamin A: 633IUVitamin C: 8mgCalcium: 37mgIron: 3mg
Tried this recipe?Let us know how it was!