Savory Mushroom and Wild Rice Soup (vegan)
Printed from Inclusive Kitchen — Savory Mushroom and Wild Rice Soup
Savory Mushroom and Wild Rice Soup is a warm embrace in a bowl, perfect for chilly evenings or when you need a little comfort. This vegan version swaps out traditional dairy for creamy coconut milk, allowing the rich flavors of mushrooms and wild rice to shine through. The combination of earthy mushrooms, aromatic herbs, and nutty wild rice creates a symphony of flavors that dance on your palate, making each spoonful a delightful experience.
Historically, wild rice has been a staple in Native American cuisine, often harvested by hand from lakes and rivers. Its nutty flavor and chewy texture make it a perfect base for soups and stews. This dish not only pays homage to that rich tradition but also embraces modern vegan cooking, ensuring everyone can enjoy a bowl of this hearty soup. Plus, it’s a great way to sneak in some veggies without anyone noticing—just like hiding broccoli in a chocolate cake, but much more socially acceptable.
As you prepare this soup, the aroma of sautéing onions and garlic will fill your kitchen, inviting everyone to gather around the table. The mushrooms add a meaty texture, while the wild rice provides a satisfying chew. Finished with a splash of lemon juice for brightness, this soup is not just a meal; it’s an experience. Serve it with crusty bread for dipping, and you’ll have a cozy dinner that warms both the body and soul. Just be careful not to eat it too quickly; it’s hot enough to melt your spoon!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 8 ounces cremini mushrooms
- 1 cup wild rice
- 6 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon thyme
- 1 whole bay leaf
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
- Begin by gathering all your ingredients and equipment. You will need a large pot or Dutch oven, a cutting board, and a sharp knife for chopping.
- Heat 2 tablespoons of olive oil in the large pot over medium heat. Once the oil is shimmering, add 1 medium chopped yellow onion and sauté for about 5 minutes until it becomes translucent.
- Add 3 minced garlic cloves, 2 diced medium carrots, and 2 diced medium celery stalks to the pot. Sauté for an additional 5 minutes, stirring occasionally, until the vegetables soften and the garlic is fragrant.
- Next, add 8 ounces of sliced cremini mushrooms to the pot. Cook for about 7-10 minutes, stirring frequently, until the mushrooms release their moisture and become tender.
- Stir in 1 cup of wild rice, ensuring it is well coated with the vegetable mixture. This step helps to toast the rice slightly, enhancing its nutty flavor.
- Pour in 6 cups of vegetable broth and add 1 teaspoon of dried thyme and 1 whole bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for about 40 minutes, or until the wild rice is tender and has split open. Stir occasionally to prevent sticking.
- Once the rice is cooked, remove the bay leaf and stir in 1 can of coconut milk. This will add creaminess to the soup without any dairy.
- Add 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to taste. The lemon juice brightens the flavors, making the soup more vibrant.
- Finally, stir in 0.25 cup of chopped fresh parsley for a pop of color and freshness. This step is essential for balancing the earthy flavors.
- Serve the soup hot, garnished with additional parsley if desired. Pair it with crusty bread for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water if needed to loosen the soup.
Nutrition (per serving)
- Calories: 250
- Carbs g: 35
- Protein g: 6
- Fat g: 10
- Sugar g: 3
