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Creamy Mushroom Wild Rice Soup

Full of yummy rice, mushroom, and coconut broth...this is an easy and creamy soup that you'll have on repeat.
Print Recipe
DietGluten Free, Low Lactose
Keyword30 minute, soup
Prep Time15 minutes
Cook Time15 minutes
Servings4 servings


  • 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.


  • 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.


sometimes I skip making the wild rice in this recipe and use one of those rice blends that come in pouches and can be made in the microwave. You know? I usually use 2 of them. I love the rice blend versions for this recipe.


Calories: 589kcal | Carbohydrates: 48g | Protein: 15g | Fat: 40g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1187mg | Potassium: 876mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6352IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg