Description
This creamy Vegan Mushroom Wild Rice Soup is a comforting and hearty recipe packed with wild rice, a medley of flavorful mushrooms, and a rich coconut milk base. Perfect for a cozy meal, this dairy-free, plant-based soup combines sautéed mushrooms and onions with fragrant herbs and soaked wild rice, simmered together in savory vegetable broth for a nourishing and delicious bowl.
Ingredients
Rice
- 3/4 cup wild rice blend
Vegetables
- 4 cups mushrooms, diced (mix of white button, Crimini, Shiitake)
- 1 cup white onion, diced
- 2 cloves garlic, minced (about 1 Tbsp)
Liquids and Fats
- 2 Tablespoons vegan butter or oil
- 5-6 cups vegetable broth
- 14 ounce can coconut milk
Seasoning
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Instructions
- Soak the Rice: Rinse the wild rice thoroughly under cold water, then place it in a small bowl and soak in cold water for 15-30 minutes. This helps to reduce cooking time and improves texture.
- Prepare Vegetables: While the rice soaks, thinly slice the mushrooms, removing the bottom stems if desired, and finely dice the white onion. Mince the garlic cloves.
- Sauté Vegetables: In a large soup pot, melt the vegan butter over medium heat. Add the diced onion, minced garlic, and sliced mushrooms. Sauté for about 15 minutes, stirring consistently, until the onions and mushrooms are starting to brown and crisp, developing a rich flavor.
- Add Seasoning and Liquids: Sprinkle the sautéed vegetables with dried parsley, salt, and pepper. Pour in the vegetable broth, the soaked and drained wild rice, and the full can of coconut milk. Stir everything together to combine well.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 20 minutes to allow the rice to cook and flavors to meld.
- Finish Cooking Uncovered: Remove the lid after 20 minutes, stir the soup, and continue cooking uncovered for an additional 15-20 minutes. This helps thicken the soup and ensures the rice is fully tender. Check the rice doneness at 20 minutes if using a different type of rice.
- Rest and Serve: Remove the pot from heat and let the soup sit for 5 minutes to thicken further. Serve warm and enjoy your hearty vegan mushroom wild rice soup!
Notes
- You can adjust the thickness of the soup by varying the amount of vegetable broth between 5 to 6 cups.
- Any wild rice blend works, but cooking times may vary slightly depending on the type.
- For enhanced flavor, consider using homemade vegetable broth or add fresh herbs like thyme or rosemary during simmering.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; thaw in the refrigerator overnight and reheat gently on the stovetop or microwave.
