Description
This creamy mushroom and wild rice soup is hearty, healthy, and so comforting. It only takes an hour to make, and it’s completely vegan and gluten-free!
Ingredients
- 4 tablespoons olive oil, divided
- 1 small white onion, chopped (about 1/2 cup)
- 3 medium carrots, chopped (about 1 cup)
- 4 stalks celery, chopped (about 1 1/2 cups)
- 16 oz button mushrooms, chopped
- 2–3 garlic cloves, minced or crushed
- 1 tablespoon Italian seasoning
- Generous pinch of salt and pepper
- 3/4 cup wild rice
- 4 cups vegetable broth
- 1/3 cup flour (grain-based recommended)
- 1 (14.5 oz) can full-fat coconut milk
- Juice of 1/2 a lemon
Instructions
1. Heat one tablespoon of olive oil in a large stock pot over medium heat. Once hot, add the onion, carrots, and celery. Sauté for 3-4 minutes until the onions start to brown and turn translucent.
2. Add the mushrooms, garlic, and Italian seasoning. Season with salt and pepper. Sauté another 2-3 minutes until the garlic is fragrant.
3. Stir in the wild rice and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let simmer for 30 minutes.
4. With 5 minutes left, heat the remaining olive oil in a small saucepan over medium heat. Once hot, whisk in the flour.
5. Slowly add the coconut milk while whisking continuously to form a thick, sauce-like roux.
6. When the soup finishes simmering, stir in the coconut milk roux. Let cook another 5 minutes.
7. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot with toasty bread and fresh herbs if desired.
Notes
This soup stores well in the fridge for up to 4 days and freezes for up to 3 months.
Reheat gently on the stovetop or in the microwave at 80% power in short bursts.
Great served with crusty bread or a sprinkle of fresh thyme.