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.

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CourseSoup

CuisineAmerican

DietGluten Free, Low Lactose

Keyword30 minute, soup

Prep Time15 minutes

Cook Time15 minutes

Servings servings

Calories589kcal

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.

Notes

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.

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