Ingredients
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil or vegan butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups mushrooms (button, cremini, or mixed), sliced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups vegetable broth
- 1 can (14 oz) coconut milk or any non-dairy milk of choice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the Wild Rice: In a medium saucepan, cook the wild rice according to the package instructions. This usually takes about 40-45 minutes. Once cooked, set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing for about 5 minutes or until the onion is translucent and fragrant.
- Add Mushrooms and Herbs: Add sliced mushrooms, carrots, celery, thyme, and rosemary. Cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their juices and the vegetables soften.
- Add Broth and Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
- Make It Creamy: Stir in the cooked wild rice and coconut milk. Simmer for an additional 5 minutes until everything is heated through and the soup reaches your desired consistency. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley for a burst of color and flavor.
Tips
- Mushroom Variety: Try using a mix of mushrooms like shiitake, cremini, or portobello for deeper, complex flavors.
- Thicker Consistency: For a thicker soup, add 2 tablespoons of flour to the sautéed vegetables before adding the broth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
This soup is a hearty, vegan-friendly delight that’s perfect for cozy nights in. Enjoy!