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Creamy Vegan Mushroom and Wild Rice Soup

Warm and filling, this creamy vegan soup is perfect for chilly evenings and family gatherings, blending wild rice, mushrooms, and coconut milk for a comforting hug in a bowl.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 5 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup wild rice Use any variety of wild rice.
  • 4 cups vegetable broth Use low sodium for a healthier option.
  • 1 cup mushrooms, sliced Cremini or button mushrooms work best.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 cup coconut milk Can be substituted with other plant milks but may affect texture.
  • 2 tablespoons olive oil
  • to taste salt and pepper Adjust according to preference.
  • for garnish fresh parsley Chopped parsley adds color.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onions, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender, about 5-7 minutes.
Cooking
  1. Add the sliced mushrooms and cook until they release their moisture.
  2. Stir in the wild rice followed by vegetable broth. Increase heat to bring to a boil, then reduce heat and simmer for about 45 minutes or until the rice is tender.
Finishing Touch
  1. Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes.
  2. Serve hot in bowls, garnished with fresh parsley.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for about 3 months. Reheat on the stovetop or microwave.