Wild Rice and Mushroom Soup (Dairy-Free)
Made with pan-roasted mushrooms, fresh herbs, chicken stock and creamy coconut milk this cozy and comforting wild rice soup will warm you up, even on the coldest of days.
This wild rice and mushroom soup if one of my all-time favorite comforting dinners for cold weather. It’s full of hearty wild rice and savory pan-roasted mushrooms simmered together with chicken stock and creamy coconut milk. I like to make a big batch to have in the fridge, that way it’s ready to go whenever you need it during the week!
This soup gets all its creaminess from coconut milk which means it’s totally dairy-free. If you want to make it vegan or vegetarian you can easily swap the chicken stock for vegetable stock or mushroom stock.
Ingredients You’ll Need:
Here’s what you’ll need to make Wild Rice and Mushroom Soup: assorted mushrooms (shiitake, button, cremini or baby bella are all great), wild rice, onion, garlic, celery, fresh or dried thyme, chicken stock and coconut milk.
Recipe Steps:
Step 1. Par-Cook the Rice
Start by simmering the rice until it’s just al dente. It will finish cooking later on in the soup. If you don’t par-cook the rice it will absorb all of the broth later on and leave you with a pot of wild rice pilaf rather than a wild rice soup.
Step 2. Caramelize the Mushrooms and Onions
In a large pot sauté the mushrooms, onion celery and garlic. Don’t skimp on the caramelizing of the onions and mushrooms, this step is where the soup gets most of its rich umami flavor!
Step 3. Simmer
Next, fold in the rice, stock and coconut milk. Let simmer until the rice is tender. Taste and season with salt as needed.
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Wild Rice and Mushroom Soup (Dairy-Free)
Ingredients
- 1 c wild rice
- 4 tbsp olive oil
- 1 lb assorted mushrooms - coarsely chopped
- 1 small yellow onion - diced
- 2 stalks celery - diced
- 4 large cloves of garlic - grated or minced
- 8 c chicken stock - or mushroom stock
- 4 sprigs fresh thyme
- 2 cans full fat coconut milk
- salt and freshly cracked black pepper
Instructions
- Bring a small pot of water to a boil, add in the rice. Simmer the rice for 25 minutes then drain and set aside. The rice will be "par-cooked" not fully tender but a bit al dente. It will finish cooking later when we add it to the soup.
- Heat a large pot or dutch over medium-high heat. Add the olive oil followed by the mushrooms and onion. Sauté the mushrooms and onions–stirring often for 5-10 minutes until the mushrooms are golden brown and the onion are soft and fragrant. Next, add in the celery, garlic, thyme along with a generous pinch of salt and a few turns of freshly cracked black pepper. Continue cooking over medium heat, stirring occasionally, until the vegetables start to soften and caramelize another 8-10 minutes.
- Next, rice to the pot along with the chicken stock and coconut milk. Bring to a low simmer. Simmer over low heat, stirring occasionally, until the rice is completely tender about 30 minutes.
- To serve–taste the soup and season with salt as needed then ladle into bowls, top with freshly cracked black pepper, a drizzle of olive oil and a few fresh thyme leaves. Serve right away.
I have made 2 of your recipes this week, with more planned. They have both been great! I haven’t ever found a cream of mushroom soup to make from home that I have loved, but this was SO good!
Thank you Rachael! I’m so glad you enjoyed this one! 🙂