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Creamy Mushroom & Wild Rice Soup

Creamy Mushroom & Wild Rice Soup
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Creamy Mushroom & Wild Rice Soup is a warm, nourishing dish perfect for chilly days or any time you crave comfort. This vegan and gluten-free soup combines rich, earthy flavors with a creamy texture that delights the palate. Made with wholesome ingredients like wild rice, fresh vegetables, and aromatic spices, it’s easy to prepare in just one hour. Whether served as a main course or paired with crusty bread and a fresh salad, this soup is sure to impress your family and friends. Enjoy a bowl of this delightful soup that not only warms the body but also satisfies the soul.

Ingredients

Scale
  • 4 tablespoons olive oil (divided)
  • 1 small white onion (chopped, about ½ cup)
  • 3 medium carrots (chopped, about 1 cup)
  • 4 stalks celery (chopped, about 1 ½ cups)
  • 16 oz button mushrooms (chopped)
  • 2 – 3 garlic cloves (minced/crushed)
  • 1 tablespoon Italian seasoning
  • Generous pinch of salt & pepper
  • ¾ cup wild rice
  • 4 cups vegetable broth
  • ⅓ cup flour (I recommend a grain-based flour)
  • (14.5 oz) can full-fat coconut milk
  • Juice of ½ a lemon

Instructions

  1. Heat 1 tablespoon of olive oil in a large stock pot over medium heat. Sauté chopped onion, carrots, and celery for 3-4 minutes until translucent.
  2. Add chopped mushrooms, minced garlic, Italian seasoning, salt, and pepper; sauté for another 2-3 minutes.
  3. Stir in wild rice and vegetable broth; bring to a boil then reduce heat to simmer for 30 minutes.
  4. In a small saucepan, heat remaining olive oil and whisk in flour until clumpy. Gradually add coconut milk while whisking until thickened.
  5. Incorporate the coconut milk roux into the soup; cook for an additional 5 minutes.
  6. Stir in lemon juice and adjust seasoning before serving.

Nutrition

Find it online: https://thelowfatkitchen.com/creamy-mushroom-wild-rice-soup/