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.
- 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
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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.
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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.
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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.
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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.
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Remove the pot from the heat and season with salt and pepper to taste.
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Ladle into bowls and sprinkle with fresh parsley, if using. Serve.