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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
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 pound mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake)
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1 teaspoon crushed thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 cup wild rice
- 1 cup full fat, canned coconut milk or cashew cream (https://food52.com/recipes/20679-classic-cashew-cream)
- black pepper, to taste
- 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!