Creamy Mushroom & Wild Rice Soup

spoon of creamy wild rice soup with thyme and bread

Creamy Mushroom & Wild Rice Soup

This creamy mushroom and wild rice soup is hearty, healthy, and so comforting. It only takes an hour to make, plus it's vegan and gluten-free!

Course Soup

Cuisine American

Keyword creamy wild rice soup, vegan healthy soup recipes, vegan soup recipes, wild rice mushroom soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings servings

Calories 367kcal

Ingredients

4 tablespoons olive oil , divided
1 small white onion , chopped (about ½ cup)
3 medium carrots , chopped (about 1 cup)
4 stalks celery , chopped (about 1 ½ cups)
16 oz button mushrooms , chopped
2 - 3 garlic cloves , minced/crushed
1 tablespoon Italian seasoning
Generous pinch of salt & pepper
3/4 cup wild rice
4 cups vegetable broth
⅓ cup flour (I recommend a grain-based flour)
1 (14.5oz) can full-fat coconut milk
Juice of ½ a lemon

Instructions

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 are starting to brown and turn translucent.
Add the mushrooms, garlic, and Italian seasoning, and season with salt and pepper. Sauté another 2-3 minutes until the garlic is fragrant.
Stir in the wild rice and vegetable broth.
Bring the mixture to a boil, then turn the heat down to a simmer. Cover and let simmer for 30 minutes.
With 5 minutes left in the cooking process, add the remaining olive oil into a small saucepan. Heat to medium and once hot, whisk in the flour.
Once the flour is clumped, add the coconut milk slowly, continually whisking until you have a thick sauce-like consistency.
When your timer for the soup goes off, stir in the coconut milk roux. Allow the mixture to cook for another 5 minutes.
Stir in the lemon juice, and additional salt and pepper. Taste and adjust seasoning as needed.
Serve immediately with a slice of toasty bread and some fresh herbs.

Notes

Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.

Nutrition