Being from MN, it’s a requirement that I have a stack of various wild rice soup recipes. For occasions just like this one.
Although this is technically a wild rice soup recipe I often swap the wild rice for a pouch of microwave rice blend. So, I call this a Mushroom Rice soup. :) Sometimes a Mushroom Wild Rice Soup. Depending on the day.
And, my friend, this is made with coconut milk which takes the soup to a whole new creamy, flavorful level. Coconut milk is my FAVORITE ingredient for soups. It. is. so. good.
I bring to you…
Mushroom + Sometimes Wild sometimes Normal Rice Soup!
Ugh. I am drooling. I mean, I make the stuff and can just go make another pot whenever I want but still…so. good.
When are they going to have a thing that allows you to taste via internet? I want that to happen soon because I wish I could give each of you a spoonful. I really do.
Are you looking for a yummy, creamy soup? Try my traditional Wild Rice Soup or my Roasted Cauliflower soup. Both are creamy AF!
KEY Ingredients:
- Wild rice. Honestly, guys…most of the time I grab a couple of pouches of rice medley that you make in the microwave to throw into this soup. Easy!
- Carrot. Just a quick chop chop on a carrot adds nutrition and lovely color.
- Onion. Make sure you saute the onion with the mushroom!
- Mushrooms. I use plain ol’ bella but be fancy, if you like.
- Vegetable broth or Chicken broth. Either work just fine.
- Coconut milk. Y’all…this is EVERYTHING to this soup. Don’t skip it unless you actively dislike coconut.
- Parmesan Cheese. Throwing in a bit of parm adds some salt + creaminess to the final result. You’ll be glad you dit it!
How to make Mushroom & Rice Soup:
- Cook whatever rice you choose to use according to the package ingredients. You want to end up with about 3-4 cups of cooked rice.
- Saute the carrots and then the onion + mushrooms until soft.
- Melt in some butter + add in your herbs + garlic.
- Pour vegetable broth and bring to a simmer.
- Pour in coconut milk and add parmesan. Stir to combine.
- Add rice, stir, bring to a simmer until hot and switch off the heat.
- Serve immediately. Yum!
Can it be made ahead?
The wild rice can be made ahead. Allow to cool down then refrigerate. It stores well for up to 5 days.
The soup can be made 3 days before and stored in the refrigerator.
How to store leftovers
Allow the soup to cool down completely. Place in an airtight container and the refrigerator for up to 3 days.
How to freeze
Freeze soup per portion in a ziplock bag or airtight container. Defrost completely before reheating.
How to reheat
Reheat soup in a pot on medium heat. Add a bit of vegetable stock powder and cheese if you have to boost the taste again.
Creamy Mushroom Wild Rice Soup
Ingredients
- 3-4 cups rice medley cooked
- 2 tablespoons extra virgin olive oil
- 1 cup about 1 large carrot, cut in small cubes
- 1 small white onion minced
- 8 oz pkg mushrooms sliced (or more if you love mushrooms like I do)
- 2 tablespoons unsalted butter use olive oil if dairy-free is needed.
- 3 garlic cloves minced
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 can coconut milk
- ½ cup parmesan cheese, finely grated if dairy-free, skip this and add 1 tablespoon of nutritional yeast.
Instructions
- Cook the wild rice by following the instructions on the package. I cook mine with a 1:2 ratio. For 1 cup, I use 2 cups of water.
- Heat a large pot on medium heat with olive oil. Cook carrots for about 1 minute then add onion and mushrooms. Cook until tender. It will take about 1-2 minutes.
- Now add butter and let it melt. Add thyme, parsley, oregano and stir.
- Pour vegetable broth and bring to a simmer. Turn to low heat and let cook for 2 minutes.
- Pour in coconut milk and add parmesan. Stir to combine.
- Add rice, stir, then turn to medium heat. Bring to a simmer until hot and switch off the heat. Serve immediately.
I made it it was 🔥🔥🔥