This Mushroom and Wild Rice Soup is a hearty and comforting meal, perfect for warming up on chilly days. It features earthy mushrooms, nutty wild rice, and a creamy coconut milk base, enriched with a variety of vegetables like carrots, sweet potatoes, and onions. The soup is flavoured with garlic, Italian seasoning, and a touch of lemon juice for brightness. And, slow cooking the soup creates an unbeatable depth of flavour. It’s a wholesome, satisfying and seriously delicious vegan dish that can be enjoyed as a standalone meal.
Exploring wild rice: a versatile treasure trove of flavour
Wild rice, a culinary treasure, grows freely in shallow waters across in North America, especially around the Great Lakes. Although there have been attempts to cultivate wild rice in other regions, such as Europe, it remains primarily grown and harvested in North America. Its slender grains offer a unique texture and a nutty flavour, cherished by indigenous communities and chefs alike. Wild rice is a versatile superstar of the kitchen – toss it into soups, salads, casseroles, pilafs, or grain bowls for a flavourful twist that’ll have your taste buds dancing!
Wild rice isn’t just tasty—it’s a powerhouse of nutrition! Loaded with protein and fibre, it keeps your digestion in check and leaves you feeling full and content. Plus, it’s rich in essential minerals and antioxidants, promoting strong bones, a resilient immune system, and a healthy heart. And guess what? It’s gluten-free, making this mushroom and wild rice soup recipe both vegan and gluten-free!
Mushroom and Wild Rice Soup Ingredients
Mushrooms: Earthy and savoury, mushrooms offer a rich and meaty flavour profile with a subtle umami quality that adds depth to dishes.
Carrots: Sweet and slightly earthy, carrots bring a natural sweetness to the soup while also providing a hint of earthiness that balances the flavours.
Sweet Potatoes: Sweet potatoes offer a naturally sweet taste with a creamy texture when cooked, adding richness and depth to the soup, elevating it to a new level of deliciousness.
Wild Rice: Nutty and slightly chewy, wild rice has a distinct flavour that adds a hearty and wholesome element to the soup. An element, that makes this soup delectable.
Coconut Milk: Creamy and slightly sweet, coconut milk lends a luxurious texture to the soup while also imparting a subtle coconut flavour that complements the other ingredients.
Garlic: Pungent and aromatic, garlic adds depth and complexity to the soup with its bold flavour profile.
Italian Seasoning: A symphony of flavour—oregano, basil, thyme—all mingling together to create this savoury masterpiece.
Lemon Juice: Bright and tangy, lemon juice adds a refreshing acidity to the soup, balancing the richness of the coconut milk and adding a touch of brightness to the dish.
Overall, the combination of these ingredients creates a harmonious balance of flavours, with each component contributing its own unique taste to the hearty and comforting mushroom and wild rice soup.
How to adapt this Creamy Mushroom & Wild Rice Soup
As delicious as this recipe may be, you can give it a makeover with these easy adaptations:
Protein Power-Up: Elevate the soup’s nutrition by tossing in some cooked white beans, for a hearty protein boost that will keep you satisfied.
Veggie Variety: Switch things up by experimenting with different veggies! Add diced bell peppers, leeks, or even butternut squash to create exciting flavour combinations and add extra nutrients to your bowl.
Greens Galore: While Tuscan kale or spinach is fantastic, why not try curly kale or Swiss chard for a unique twist? They’ll add a vibrant color and a new dimension of flavour to your soup.
Creaminess Deluxe: Craving more creaminess? Amp up the coconut milk or swirl in a dollop of cashew cream at the end for an indulgent touch that will take your soup to the next level.
Grain Game Changer: While wild rice is fab, don’t hesitate to experiment with other grains like barley, spelt or emmer for a fun twist on texture and taste.
Gluten-Free Goodness: For those gluten-free folks, swap out the flour for rice flour or cornstarch to thicken your soup without sacrificing taste or texture.
Garnish Glamour: Don’t forget the finishing touches! Pan-fried sliced mushrooms, fresh herbs like parsley, or chives, even micro-herbs will add that wow factor to your bowl and make your soup Instagram-worthy!
With these simple tweaks, you’ll transform your Creamy Mushroom & Wild Rice Soup into a culinary masterpiece, brimming with flavour and creativity. But first, I recommend trying the original recipe, as it is simply brimming with deliciousness. And it tastes even better as leftovers!
Looking for more easy to make soup inspiration?
Then try one one these favourite soup recipes:
- Tom Yum Suppe (Vegan)
- Minestrone Vegetable Soup with Rice and White Beans
- Thai Sweet Potato Soup
- Lentil Soup with Turmeric and Ginger
Creamy Mushroom and Wild Rice Soup (vegan)
Enjoy this comforting bowl of Mushroom & Wild Rice Soup, a nourishing blend of earthy flavors and wholesome ingredients, perfect for any occasion! Made with coconut milk for a dairy-free, vegan meal. Easy one pot recipe.
Ingredients
- 4 tablespoons olive oil, divided
- 2 small yellow onions, peeled and finely diced
- 1/4 a small celeriac, peeled and finely diced (150 g piece)
- 2 medium carrots, peeled and diced
- 2 small sweet potato, peeled and diced (400 g)
- 300 g mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Sea salt and freshly ground pepper, to taste
- 3/4 cup uncooked wild rice (125 g)
- 3 cups vegetable broth
- 1 cup water
- 1/3 cup flour (35 g)
- 1 x 400 ml can coconut milk (full-fat)
- 2 large handfuls Tuscan kale or spinach, thick stems removed and roughly chopped
- Freshly squeezed juice from 1/2 lemon
Method
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Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Add the onion, celeriac, carrots, and sweet potato, and cook, stirring often, until the onions are softened (4-5 minutes).
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Add the mushrooms, garlic, and Italian seasoning; stir to combine. Season with salt and pepper and cook until the garlic is fragrant (2 minutes).
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Stir in the wild rice, vegetable broth and water. Bring the soup to a boil, then lower the heat. Cook at a light simmer, covered with a lid, for 45 minutes, or until rice is almost cooked through.
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During the final 5 minutes of cooking, prepare the roux. Heat 2 tablespoons of olive oil in a small saucepan. Stir in the flour using a wooden spoon or whisk until fully blended. Gradually pour in the coconut milk while whisking continuously until the mixture thickens into a smooth sauce-like consistency.
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Transfer the mixture to the pot with the soup, stir to combine, and cook for 5 more minutes. Add the chopped kale or spinach and continue cooking until wilted.
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Stir in the lemon juice, taste and adjust seasoning with more salt and pepper as desired. Serve and enjoy!
Notes
- Wild rice typically takes about 45 to 60 minutes to cook. However, the exact cooking time can vary based on factors like the type of wild rice, its age, and how it's processed. It's essential to follow the cooking instructions on the package and periodically check the rice for doneness.
- I use wild rice from Rapunzel which has a cooking time of 45 minutes. The slow cooking or the rice with the vegetables benefits this soup as it allows the flavours to deepen and develop. Alternatively, you can soak the wild rice for a few hours before cooking, which can help reduce the cooking time.
- Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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