Creamy Mushroom Wild Rice Soup

This Mushroom Wild Rice Soup is creamy, satisfying, and made in one pot, so it's perfect for a weeknight dinner!

Course Dinner, Soups

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 157

In a large pot over medium high heat, add the oil or vegan butter.
Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
Remove from stove and serve alongside some bread. Enjoy!

If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
You can increase the servings of anything apart from the rice.
This recipe can easily be doubled.
For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.