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Creamy Mushroom and Wild Rice Soup
A hearty, earthy, and ultra-comforting soup made with tender mushrooms, nutty wild rice, and a silky dairy-free cream base.
Ingredients
- 1 tbsp olive oil or vegan butter
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups 250g sliced mushrooms (cremini, shiitake, or mixed)
- 1 cup 180g uncooked wild rice
- 4 cups 1 liter vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt & black pepper to taste
- 1 cup 240 ml canned coconut milk or unsweetened almond milk
- 2 tbsp nutritional yeast optional, for savory depth
- 1 tbsp soy sauce or tamari optional, enhances umami
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil or vegan butter in a large pot over medium heat. Sauté onion until soft and translucent.
- Add garlic and mushrooms. Cook 5–7 minutes, allowing mushrooms to release moisture and brown.
- Stir in wild rice, thyme, rosemary, bay leaf, salt, and pepper.
- Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 35–40 minutes, or until wild rice is tender.
- Stir in coconut milk (or almond milk), nutritional yeast, and soy sauce if using. Let the soup warm through for 2–3 minutes.
- Taste and adjust seasoning with more salt, pepper, or herbs.
- Serve hot, garnished with fresh parsley.
Notes
For extra creaminess, blend 1 cup of the soup and stir it back in.
Add chopped kale in the last 5 minutes for added greens.
Swap wild rice for brown rice—just adjust cooking time.
Store in the fridge for up to 4 days; thickens over time (add broth when reheating).
Nutrition
Calories: 250kcalCarbohydrates: 34gProtein: 6gFat: 10gFiber: 4g
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