Cream of Mushroom Wild Rice Soup
This dairy-free twist on a classic Minnesota soup is still super creamy and nourishing. It's made with healthy ingredients and plenty of vegetables!
Servings 4 1.5-cup servings
Calories 558kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion diced, about 1.5 cups
- 2 medium carrots chopped, about 1 cup
- 2 ribs celery chopped, about ¾ cup
- 1 pound cremini mushrooms sliced
- 4 cloves garlic minced
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce use a vegan brand if needed
- ¼ cup all purpose flour
- 1 cup dry wild rice rinsed
- 4 cups vegetable broth
- 1 cup water
- 13.5 ounces unsweetened coconut milk
- ¼ cup chopped fresh parsley
Instructions
- Warm olive oil in a large soup pot over medium heat. Add the onions, carrots, and celery and cook for 5 to 7 minutes until softened.
- Add the mushrooms, garlic, sage, thyme, salt, and pepper. Cook, stirring often, for 5 to 7 more minutes until most of the liquid from the mushrooms has evaporated.
- Stir in the Worcestershire sauce and cook for another minute.
- Sprinkle in the flour, stir to coat the veggies, and cook for a minute.
- Add the rinsed wild rice, broth, water, and coconut milk to the pot. Increase heat to bring to a boil. Cover and reduce heat to maintain a simmer.
- Cook, stirring often, for 45 to 75 minutes until the wild rice is tender. The cooking time largely depends on the brand of wild rice you use.
- Stir in the fresh parsley, serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- The soup thickens as it sits, so I think it tastes best when enjoyed right away but it depends on personal preference.
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Add extra broth if desired when reheating. Reheat in a saucepan over medium heat, stirring frequently, or in the microwave (30-second intervals on high, stirring in between).
Nutrition
Serving: 1.5cups | Calories: 558kcal | Carbohydrates: 58g | Protein: 13g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 954mg | Potassium: 1201mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6026IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 4mg