Vegan Cream of Mushroom and Wild Rice Soup
Author Notes: 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
Serves: 6 to 8
Prep time: 15 min
Cook time: 1 hrs 30 min
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1
tablespoon olive oil
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1
large yellow onion, diced
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2
celery stalks, diced
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2
carrots, diced
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1
pound mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake)
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2
cloves garlic, minced
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1/2
cup white wine (optional)
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1
teaspoon crushed thyme
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1
teaspoon dried rosemary
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1
bay leaf
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4
cups low-sodium vegetable broth
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1
cup water
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1
cup wild rice
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1
cup full fat, canned coconut milk or cashew cream (https://food52.com/recipes...)
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1
pinch black pepper, to taste
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1
splash white wine or sherry vinegar
- 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.
- This recipe is a Community Pick!
More Great Recipes:
Grains|Vegetable|Soup|Stew|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Spring
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This turned out great! I omitted the herbs and used a bunch of black pepper and crushed red pepper instead. Definitely adding this to the rotation.
We are not huge fans of coconut but the full fat milk was perfect in this. We just added some adobo spice at the end to cut through a little of that coconut sweetness. Super yummy and satisfying 😋
Made this tonight! Oh. My. Word. This is my new favorite food. Period. See this a lot in my future. Husband loved it too!
We loved this soup so much I am making it again less than a week later. Flavorful and satisfying. Will be in the rotation all fall and winter!
We made this tonight and it is soooo amazing. I can’t quit going back for another spoonful. Well done!!!
Made this last night and it was so easy and delicious. Used full-fat coconut milk; added 1 tsp salt with 1/2 tsp. pepper at the end. Leftovers are in the freezer to enjoy another day. Perfect meal for a rainy overcast afternoon.
Wonderful! Made this tonight and hubby went back for seconds. Mine came out with a stew-like consistency that begged for crusty bread for sopping! The flavors were spot on. I'm freezing the leftovers, with good results I hope. Excellent recipe, thanks so much!
This was delicious! I made it tonight, but used short grain town rice since that's all I had, I also didn't have thyme or a bay leave and it still turned out great. I definitely recommend using the wine - will be making this again!!
Made this today using cashew cream. It was yum and I'm not sure you'd know it was vegan it was so lush :-)
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