Wild Rice and Mushroom Soup is a perfect blend of earthy mushrooms, hearty wild rice, and creamy coconut milk. This nourishing soup is a fantastic way to enjoy a warm, comforting meal, especially during colder months. It’s packed with flavor, full of wholesome ingredients, and vegan-friendly. The wild rice adds a chewy texture and nutty taste, while mushrooms lend an umami-rich flavor that elevates the dish. Plus, the coconut milk provides a creamy base without any dairy, making it a healthy and satisfying choice for plant-based eaters.
What You’ll Need…
- Wild Rice – This unique grain is the star of the dish, providing a chewy texture and slightly nutty flavor that pairs well with the savory broth.
- Mushrooms – Whether you use cremini, button, or a mix, mushrooms bring a rich, earthy taste that complements the other ingredients perfectly.
- Onion and Garlic – These aromatics form the flavor base, adding a savory depth to the soup.
- Vegetable Broth – A good-quality broth is essential to create a flavorful soup.
- Coconut Milk – Full-fat coconut milk adds creaminess and a subtle sweetness, making the soup rich and comforting.
- Dried Thyme – This herb adds a fragrant, earthy note that enhances the mushrooms.
- Olive Oil (or water) – Used to sauté the vegetables, olive oil adds richness, while water is an excellent oil-free alternative.
- Spinach or Kale (optional) – Adding greens like spinach or kale boosts the nutritional content and adds a pop of color to the dish.
How to Make It
- Cook the Wild Rice: Start by rinsing the wild rice under cold water. In a medium pot, bring water to a boil, add the rice, reduce heat, and cover. Let it simmer until the rice is tender. Drain any excess water and set the rice aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and cook until softened. Add the sliced mushrooms and thyme, cooking until the mushrooms release their moisture and become tender.
- Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk, stirring well. Bring the soup to a simmer allowing the flavors to meld together.
- Add the Wild Rice and Greens: Stir in the cooked wild rice. If you’re using spinach or kale, add it now and let it cook for a few minutes until wilted.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Serve hot and enjoy a nourishing, hearty meal.
A warm, hearty, comforting delight that’s a great source of selenium and copper.”
– Candice Jensen, BCNHP
Origin of This Dish
Wild Rice and Mushroom Soup is inspired by traditional Northern American ingredients. Wild rice, despite its name, is not actually rice but a grass native to the freshwater marshes of North America, particularly harvested in the Great Lakes region. Native American tribes have been cultivating and enjoying wild rice for centuries due to its rich nutritional content and satisfying texture. The addition of mushrooms and coconut milk adds a modern twist, combining earthy flavors with plant-based creaminess for a wholesome and comforting dish that honors both heritage and health.
Wild Rice and Mushroom Soup
Ingredients
- 1 cup wild rice (rinsed)
- 8 oz mushrooms cremini or button (sliced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cup vegetable broth
- 1 can (14 oz) coconut milk (full-fat)
- 1 tablespoon olive oil (or water for oil-free cooking)
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 cups spinach or kale (optional)
Instructions
- In a medium pot, bring 3 cups of water to a boil. Add the wild rice, reduce heat, cover, and simmer for about 40-45 minutes until tender. Drain any excess water and set aside.
- In a large pot, heat olive oil (or water) over medium heat. Add the onion and garlic, cooking until softened (about 3-4 minutes). Add the mushrooms and thyme, cooking for an additional 5-7 minutes until the mushrooms release their moisture and become tender.
- Pour in the vegetable broth and coconut milk, stirring well. Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
- Stir in the cooked wild rice. If using spinach or kale, add it in now and cook for another 2-3 minutes until wilted.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy!
