Wild Rice Mushroom Vegan Soup
This creamy soup incorporates wild rice and mushrooms for a vegan, dairy-free soup. This gluten-free and vegan soup is sure to keep you warm during the cold seasons that the whole family can enjoy!
- 1 can Coconut Milk (14 ounces)
- 3/4 cup Wild Rice Blend
- 5-6 cups Vegetable Broth (5 cups for a thicker consistency and 6 cups for thinner consistency)
- 4 cups Mushrooms - Crimini and Shitake (diced)
- 1 tsp Parsley (dried)
- 1 cup White Onion (diced)
- 2 tbsp Vegan Butter (alternative - oil)
- 2 cloves Garlic (minced, 1 tbsp.)
- Salt & Pepper (optional - for taste)
- Rinse wild rice and strain with a fine-mesh sifter.
- Add the rinsed wild rice to a bowl to soak in cold water for 15-30 minutes.
- Start to chop and prep the vegetables while rice is soaking.
- Finely dice the onions and thinly slice the mushrooms (you can remove the bottom of stems if desired).
- Preheat a large soup pot on medium to high heat on the stovetop and add vegan butter (or oil) to start melting.
- Once the butter or oil has melted, add the garlic, mushrooms, and onion into the pot to sauté for 15 minutes (until the veggies are brown and crisp) while stirring consistently for evenly cooked vegetables.
- Add seasoning ingredients including salt, pepper, and parsley evenly in the large soup pot.
- Strain the soaked wild rice and add to a large soup pot.
- Add the coconut milk and vegetable broth, stirring evenly to combine ingredients.
- Bring the soup to a boil, then reduce heat to simmer and cook with a cover for 20 minutes.
- After 20 minutes, stir the soup and cook uncovered for 15-20 minutes uncovered (until rice is cooked evenly).
- Remove the pot from the heat, letting it sit for 5 minutes to rest and thicken.
This yummy soup can be enjoyed as leftovers stored in a closed container in the fridge that can be enjoyed as a side for lunch or dinner. Wild Rice Mushroom Soup can be stored in the fridge for up to 4 days or the freezer for 1 month. This simple recipe is an easy pot luck option that is easy to make that everyone can enjoy without restraining diet restrictions. You can also make this recipe quicker with pre-cooked rice that you can easily add and cut the prep time down. If you don't have coconut milk you can substitute it for another plant-based milk such as oat or cashew milk (oat milk is super creamy for an awesome soup consistency).