Mushroom and Wild Rice Soup

Cozy up with a bowl of hearty and wholesome Mushroom and Wild Rice Soup, the ultimate comfort food for chilly days. This creamy, vegan-friendly soup combines the nutty chewiness of wild rice with the earthy flavors of tender cremini mushrooms, all brought together in a velvety coconut milk broth. An aromatic medley of dried thyme, rosemary, and a touch of garlic enhances its depth, while diced carrot, celery, and onion add texture and sweetness. Ready in just over an hour, this one-pot meal is as satisfying as it is simple to prepare. Perfect for weeknight dinners or meal prep, serve it garnished with fresh parsley for a pop of color and herbal freshness. Whether you're looking for a vegan soup recipe or a hearty, dairy-free dish, this Mushroom and Wild Rice Soup delivers on both flavor and nourishment!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 0.75 cup Wild rice
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter (or vegan alternative)
• 1 large Yellow onion, diced
• 3 Garlic cloves, minced
• 16 ounces Cremini mushrooms, sliced
• 1 medium Carrot, peeled and diced
• 1 medium Celery stalk, diced
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 1 Bay leaf
• 6 cups Vegetable broth
• 1 cup Coconut milk (or heavy cream for non-vegan option)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Rinse the wild rice under cold water in a fine-mesh sieve. Set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.

Step 3

Add the diced onion and sauté for 5 minutes until translucent.

Step 4

Add the minced garlic and cook for 1 more minute until fragrant.

Step 5

Stir in the sliced cremini mushrooms, diced carrot, and diced celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their juices.

Step 6

Add the dried thyme, dried rosemary, and bay leaf. Stir to combine.

Step 7

Pour in the vegetable broth and bring to a boil.

Step 8

Once boiling, add the rinsed wild rice. Reduce the heat to low and cover the pot with a lid.

Step 9

Simmer the soup for 40 minutes or until the wild rice is tender and fully cooked.

Step 10

Stir in the coconut milk (or heavy cream, if using). Allow the soup to simmer for an additional 5 minutes without boiling.

Step 11

Season with salt and ground black pepper to taste. Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Step 13

Serve hot and enjoy!

Nutrition Facts

Serving size	(2644.3g)

Amount per serving	% Daily Value*
Calories	2093.8

Total Fat 112.8g	0%
Saturated Fat 64.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 31.4mg	0%
Sodium 5967.4mg	0%
Total Carbohydrate 239.2g	0%
Dietary Fiber 42.3g	0%
Total Sugars 49.2g
Protein 65.8g	0%

Vitamin D 54.5IU	0%
Calcium 414.3mg	0%
Iron 20.9mg	0%
Potassium 5900.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 11.8%

Carbs: 42.8%