This is the perfect soup for bridging the gap between winter and spring, when fresh mushrooms and other market fare are calling but the temperatures are still hovering above forty. Coconut milk creates creaminess without weighing the soup down, and mushrooms add plenty of texture and umami. —Gena Hamshaw
1 hour 30 minutes
6 to 8
large yellow onion, diced
celery stalks, diced
mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake)
In a large soup or stock pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook for 5 to 7 minutes, or until the onions are soft and translucent. Add the mushrooms, garlic, and white wine, along with a pinch of salt. Cover the pot and allow the mushrooms to cook down for a minute or two. Uncover and cook, stirring frequently, for another 5 to 7 minutes, or until the mushrooms have released their juices and cooked down considerably.
Add the thyme, rosemary, bay leaf, broth, water, and rice to the pot. Bring to a boil and then reduce to a simmer. Cover and simmer for 50 minutes to 1 hour, or until the wild rice is tender.
Remove the bay leaf from the soup. Stir in the coconut milk, black pepper, and a splash of vinegar, if desired. Adjust seasonings as needed and serve. The soup will thicken up considerably over time, so feel free to add a bit more water or coconut milk as desired.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.