Description
A rich and comforting creamy wild rice and mushroom soup made with hearty vegetables, earthy mushrooms, and nutty wild rice, perfect for cozy evenings.
Ingredients
Units
Scale
- 1 cup wild rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (cremini or mixed)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup unsweetened coconut milk or heavy cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 tablespoons butter or vegan butter
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sauté for 5-7 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add mushrooms and cook until they release moisture and reduce in size, about 8-10 minutes.
- Stir in wild rice, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 45-50 minutes, until rice is tender.
- In a small pan, melt butter and whisk in flour to make a roux. Cook for 2-3 minutes.
- Gradually whisk in coconut milk or cream to the roux until smooth and heated through.
- Add the creamy mixture to the soup pot and stir well to combine.
- Simmer for another 10 minutes until thickened to desired consistency.
- Garnish with fresh parsley if desired and serve hot.
Notes
- Use a mix of mushrooms like shiitake, cremini, and button for deeper flavor.
- Can substitute wild rice with a wild rice blend.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg