Warm your soul with a bowl of our Vegan Mushroom Wild Rice Soup, a hearty and nourishing dish that’s perfect for any season! Packed with earthy mushrooms, aromatic vegetables, and the delightful nuttiness of wild rice, this soup is not just a meal—it's an experience that will have you coming back for seconds. With a creamy coconut milk base and a medley of fresh herbs, every spoonful is a comforting embrace. Whether you're a seasoned vegan or simply looking to add more plant-based meals to your diet, this recipe is sure to impress your taste buds and warm your heart. Ready to dive into a bowl of pure deliciousness? Let's get cooking!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup wild rice
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt to taste
- Pepper to taste
Instructions
- Rinse the wild rice thoroughly under cold water to remove any debris or excess starch.
- In a large pot, heat a small amount of vegetable broth or olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften and become translucent.
- Add minced garlic and sliced mushrooms to the pot. Continue cooking for an additional 4-5 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
- Pour in the vegetable broth and wild rice. Add thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Simmer the soup for approximately 35-40 minutes, or until wild rice is tender and has started to open up. Stir occasionally to prevent sticking.
- When rice is fully cooked, stir in the coconut milk. Simmer for an additional 3-4 minutes to heat through and blend flavors.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
- Remove from heat and let the soup rest for 5 minutes before serving. Garnish with fresh herbs like parsley or chives if desired.
Tips
- Rinse the Wild Rice: Always rinse wild rice thoroughly before cooking to remove any debris and excess starch, ensuring a cleaner, fluffier texture.
- Sautéing Vegetables: For maximum flavor, sauté your onions, carrots, and celery until they are soft and translucent. This step builds a delicious base for your soup.
- Mushroom Magic: Don't rush the mushrooms! Allow them to brown slightly to enhance their flavor and texture, making your soup even more savory.
- Adjusting Consistency: If you find your soup too thick after adding the coconut milk, simply stir in additional vegetable broth until you reach your desired consistency.
- Season to Taste: Always taste your soup before serving and adjust the seasoning with salt and pepper as needed. A little extra seasoning can elevate the flavors tremendously.
- Garnish for Freshness: Finish your soup with a sprinkle of fresh herbs like parsley or chives for a burst of color and freshness that complements the rich flavors of the soup.
- Make it Ahead: This soup stores well in the refrigerator, making it perfect for meal prep. Just reheat and enjoy throughout the week!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
