Description
This comforting plant-based soup features a chewy, nutrient-dense wild rice blend and earthy, pan-seared mushrooms. Relying on full-fat coconut milk instead of dairy, it achieves a luxurious, velvet-like creaminess without overpowering the palate. Perfect for busy weeknights, this wholesome, fiber-rich dish is as simple to prepare as it is satisfying, making it a reliable crowd-pleaser for chilly evenings.
Ingredients
3/4 cup wild rice blend, rinsed well
4 cups mixed mushrooms, diced (button, Crimini, and Shiitake)
1 cup white onion, diced
2 cloves garlic, minced
2 tablespoons vegan butter (or avocado oil)
4 cups vegetable broth
1 cup full-fat coconut milk (canned)
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste
Fresh parsley for garnish
Instructions
Rinse the wild rice thoroughly under cold water.
In a large pot, melt the vegan butter over medium heat.
Add the diced onions and sauté until translucent, then add the mushrooms and cook until browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and add the rinsed wild rice, thyme, and black pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until rice is tender.
Stir in the coconut milk and simmer for an additional 5 minutes to heat through.
Season with salt to taste and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits; add a splash of vegetable broth when reheating to reach desired consistency.
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg