Creamy Mushroom Wild Rice Soup

Hands holding a bowl of creamy vegan mushroom barely soup.

5 from 13 votes

Creamy Mushroom Wild Rice Soup

Wild rice and a mix of mushrooms are simmered until tender in a savory, creamy base infused with herbs and a touch of wine to make this scrumptious vegan wild rice soup.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Soup

Cuisine: American

Servings:

Calories: 440kcal

Author: Alissa Saenz

Ingredients

¼ cup olive oil, divided
8 ounces mixed fresh mushrooms (any varieties - I used cremini, shiitake and oyster), roughly chopped
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup dry white wine
4 cups vegetable broth
1 ½ cups full fat coconut milk
1 cup wild rice
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot add the mushrooms in as even a layer as possible. Cook 5 minutes, flip and cook 5 minutes more, until lightly browned on both sides. Remove the mushrooms from the pot and transfer them to a plate.
Add the remaining 2 tablespoons of oil to the pot. Once the oil is hot, add the onion, carrots, celery, and garlic. Sauté until the veggies begin to soften, about 5 minutes. Stir in the flour to coat the veggies and cook 2-3 minutes more.
Stir in the wine and return the mushrooms to the pot. Bring the mixture to a boil, lower heat and allow to simmer until the liquid has reduced by about half, about 4 minutes.
Stir in the broth, coconut milk, rice, and thyme. Bring the mixture to a boil, lower heat and allow to simmer, uncovered, until the rice is tender, about 1 hour, stirring occasionally. Add some water to the pot during simmering if needed.
Remove the pot from the heat and season with salt and pepper to taste.
Ladle into bowls and sprinkle with fresh parsley, if using. Serve.

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