Creamy Vegetable Wild Rice Soup
User Reviews
4.9
Creamy Vegetable Wild Rice Soup
Description
The Creamy Vegetable Wild Rice Soup recipe starts with sautéing sliced baby bella mushrooms until browned and moisture evaporates, enhancing their flavor. Aromatics like garlic, onion, celery, and carrot are then cooked with the mushrooms alongside dried thyme and sage, creating a flavorful vegetable base. The addition of a wild rice blend and vegetable broth allows the rice to cook slowly, absorbing herb-infused flavors and softening to a tender bite. After simmering until the rice is done, a can of full-fat coconut milk is stirred in to give the soup a gentle creaminess without dairy.
This soup has a balance of textures from the tender vegetables and chewy wild rice, while the herbs add subtle depth. The coconut milk enriches the broth with a mild, smooth finish that complements the savory vegetables and mushrooms. It can be served on its own as a filling meal or accompanied by crusty bread for dipping.
No additional notes were provided for this recipe.
Ingredients
- 8 oz. baby bella mushroom $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. carrot $0.45
- 1/4 tsp thyme $0.03, dried
- 1/4 tsp sage $0.03, dried
- 1 cup wild rice blend $1.55, uncooked
- 4 cups vegetable broth $0.52
- 1 oz. can coconut milk $2.49, full-fat
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 1.5 cups each
Amount Per Serving
Calories 48423 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 484.23kcal | 24% |
| Carbohydrates | 48.83g | 16% |
| Protein | 10.55g | 21% |
| Fat | 30.73g | 47% |
| Sodium | 900.2mg | 38% |
| Fiber | 7.87g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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