Do you add cooked or uncooked rice to soup?

The best part about this vegan wild rice soup is that it's totally a one pot meal! That means you can add the uncooked rice right to the pot and let it simmer with all the other ingredients. In the end this saves time and energy spent washing extra dishes!

Can you taste the coconut milk in this dairy-free wild rice soup?

Nope. In fact, I served this as a dinner party, and literally, all 14 guests could not believe that there was coconut milk in it! The herbs and veggies totally take over and you won't taste a hint of coconut at at all. It really adds a creamy texture though!

Can I add chicken to wild rice soup?

Of course! It obviously won't be vegan then. But if you're not worried about dietary restrictions, then by all means add some diced grilled chicken breast or shredded rotisserie chicken!

Does wild rice soup reheat well?

Yes! I recommend adding a splash of dairy-free milk (or regular milk) to loosen it up a bit and then reheating it in a saucepan over medium heat for about 5-10 minutes or until heated through. Don't forget to season to taste with salt and pepper after reheating as it will lose a bit of its flavor as it sits.

Mushroom Wild Rice Soup (Vegan!)

Name: Creamy Vegan Wild Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 1 cup sliced celery; 1 cup sliced carrots; 16 oz. baby bella mushrooms, halved or quartered depending on size; 1 tablespoon rubbed sage; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 5 cloves garlic, thinly sliced; 1 teaspoon balsamic vinegar; 64 oz. vegetable broth; 1 (13.5 oz.) can full-fat coconut milk; 1.5 cups uncooked wild rice blend; 3 tablespoons corn starch; 2 tablespoons fresh chopped parsley; Kosher salt; fresh cracked pepper

Ingredients

Units Scale

2 tablespoons olive oil
1 yellow onion, diced
1 cup sliced celery
1 cup sliced carrots
16 oz. baby bella mushrooms, halved or quartered depending on size
1 tablespoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon garlic powder
5 cloves garlic, thinly sliced
1 teaspoon balsamic vinegar
64 oz. vegetable broth
1 (13.5 oz.) can full-fat coconut milk
1.5 cups uncooked wild rice blend
3 tablespoons corn starch
2 tablespoons fresh chopped parsley
Kosher salt
fresh cracked pepper

Instructions

Heat olive oil in a large pot over medium-high heat. Add onion, celery, and carrots, along with a couple pinches of salt and pepper. Cook for 8 minutes, stirring frequently.
Then add mushrooms, sage, thyme, garlic powder, sliced garlic, and a large pinch of salt and pepper.
Cook for about 5 minutes, stirring occasionally.
Add balsamic vinegar and a splash of veggie broth to deglaze the pot, scraping all the yummy bits off the bottom.
Then add veggie broth, coconut milk, and rice blend.
Dissolve cornstarch in 3 tablespoons of COLD water and add the slurry to the pot as well. Add a couple pinches of salt and pepper.
Stir to combine and bring to a simmer over medium high heat.
Cover pot and reduce heat to low. Simmer, covered for 30-35 minutes or until the rice is almost cooked through. Stir every 10 minutes or so to make sure the rice doesn’t stick to the bottom of the pot.
Remove lid and simmer for another 10-15 minutes or until the rice is cooked through, and the soup has thickened.
Stir in fresh parsley, season to taste with salt and pepper and enjoy!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stove Top
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1/8 of soup
Calories: 250
Sugar: 6.9 g
Sodium: 733.6 mg
Fat: 7.1 g
Carbohydrates: 42.7 g
Fiber: 4.5 g
Protein: 5.5 g
Cholesterol: 0 mg