Creamy Vegetable Wild Rice Soup

Name: Creamy Vegetable Wild Rice Soup
Prep time: 10 min
Cook time: 1 h
Yield: 4 about 1.5 cups each
Ingredients: 8 oz. baby bella mushrooms; 2 Tbsp olive oil; 2 cloves garlic; 1 yellow onion; 3 ribs celery; 1/2 lb. carrots; 1/4 tsp dried thyme; 1/4 tsp dried sage; 1 cup wild rice blend (uncooked); 4 cups vegetable broth; 1 oz. can full-fat coconut milk

User Reviews

4.9

96 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Servings
4 about 1.5 cups each
Calories
48423 kcal
Course
Soup, Lunch, Dinner
Cuisine
American

Creamy Vegetable Wild Rice Soup

Nancy Wheeler

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This ultra-creamy Vegetable Wild Rice Soup is chock-full of delicious vegetables and a wild rice blend, with no dairy or other animal ingredients.

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Ingredients

Servings

8 oz. baby bella mushrooms $1.69
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
1 yellow onion $0.32
3 ribs celery $0.37
1/2 lb. carrots $0.45
1/4 tsp dried thyme $0.03
1/4 tsp dried sage $0.03
1 cup wild rice blend (uncooked) $1.55
4 cups vegetable broth $0.52
1 oz. can full-fat coconut milk $2.49

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Instructions

Wash and slice the mushrooms. Add the olive oil and mushrooms to a large soup pot and sauté over medium heat until the mushrooms are fully wilted and browned on the edges (cook until all the moisture is released, evaporated, and the mushrooms begin to actually brown for the best flavor).
While the mushrooms are sautéing, mince the garlic, dice the onion, slice the celery, and peel and slice the carrots.
Add the garlic, onion, celery, carrots, thyme, and sage to the pot with the mushrooms. Continue to sauté for about five minutes more, or until the onions are soft.
Finally, add the wild rice blend and vegetable broth, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it to a boil. Once boiling, turn the heat down and let the soup simmer for about 45 minutes with the lid in place (or however long the instructions on your brand of rice suggests for cooking).
Once the soup has simmered and the rice is tender, add the coconut milk. Stir to combine and allow it to simmer for about 5 minutes more. Finally, taste the soup and add salt if needed (I did not add any, but this will depend on the salt content of your broth). Serve hot with crusty bread for dipping!