Ingredients
Scale
- ¾ cup wild rice blend
- 4 cups mushrooms, diced (mix of white button, Crimini, & Shiitake preferred)
- 1 cup white onion, diced
- 2 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons vegan butter or oil
- 1 teaspoon dried parsley
- 5–6 cups vegetable broth (start with 5 cups for a thicker soup)
- 14-ounce can coconut milk
- Salt and pepper to taste
Instructions
- Rinse and soak the wild rice for 15-30 minutes.
- Prepare the vegetables by chopping mushrooms and dicing onions.
- Sauté onions and garlic in vegan butter for 5 minutes, then add mushrooms and cook for another 10 minutes.
- Season with dried parsley, salt, and pepper.
- Combine vegetable broth, soaked wild rice, and coconut milk, then bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes.
- Uncover and simmer for an additional 15-20 minutes until rice is tender.
- Let the soup rest for 5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the wild rice is well-soaked for better texture.
Experiment with various mushrooms for additional flavor.
Adjust the vegetable broth for your desired soup consistency.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg