Wild Rice and Mushroom Soup
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.
Servings: 4 servings
Calories: 394kcal
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!
Nutrition
Calories: 394kcal