Description
This comforting Vegan Mushroom Wild Rice Soup is the ultimate earthy and hearty meal. Combining nutty wild rice with a rich medley of cremini, shiitake, and button mushrooms, every spoonful delivers a deep umami flavor. The creamy texture is achieved using coconut milk, making this plant-based soup dairy-free yet luxuriously smooth. Perfect for chilly evenings, this wholesome, nutrient-dense soup offers a restaurant-quality experience that warms you from the inside out while being simple enough for any weeknight dinner.
Ingredients
3/4 cup wild rice blend, rinsed
1 lb mixed mushrooms (cremini, shiitake, button), sliced
1 yellow onion, diced
3 cloves garlic, minced
4 cups high-quality vegetable stock
1 can (13.5 oz) full-fat coconut milk
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon fresh parsley for garnish
Instructions
Rinse the wild rice blend thoroughly under cold water.
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add the onion and sauté until translucent, then add the garlic and mushrooms, cooking until the mushrooms are browned and tender.
Stir in the wild rice, thyme, salt, and pepper, letting the grains toast for a minute.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender.
Stir in the coconut milk and cook for an additional 5 minutes to heat through.
Adjust seasoning to taste and garnish with fresh parsley before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. If the soup thickens too much upon cooling, simply add a splash of vegetable broth when reheating on the stovetop.