Creamy Wild Rice and Mushroom Soup
This recipe from my fall grocery budget series where I took a $55 grocery haul and turned it into five nights of healthy dinners. This creamy dairy-free soup will quickly become a fall favorite because it’s so hearty and cozy. It features mushrooms, wild rice, carrots, and kale, and it’s made creamy with some coconut milk. I love this mushroom and wild rice soup for meal prep or storing in the freezer as well!
creamy wild rice and mushroom soup ingredient notes:
Wild Rice: While wild rice needs to cook longer than white rice, it is worth the extra wait for this recipe, adding a subtle nuttiness. Wild rice is also higher in protein and lower in carbs than white or brown rice. See notes for soaking instructions to reduce cook time.
Mushrooms: White mushrooms give the soup that earthy umami flavor that just makes the soup feel extra cozy no matter the time of year. Mushrooms also contain natural antiviral properties helping fight off sicknesses during cold season.
Thyme: Skip the fresh thyme and opt for dried here. Keeping with the earthy flavors, thyme can also have a subtle minty or woody flavoring, contributing to the overall rustic feel of this soup. A little goes a long way here, so be sure not to use more than the recommended amount.
Coconut Milk: My go-to soup enhancer is always a good can of shaken coconut milk. It’s nuttiness complements the hearty vegetables and helps get that creamy consistency we’re looking for, while keeping everything dairy-free.
Nutritional Yeast: This is one of my favorite ways to get a cheesy taste without adding a single ounce of dairy. As the name implies, nutritional yeast is a plant based protein full of antioxidants and B vitamins. If yeast intolerant or allergic, you can also omit.
Creamy Wild Rice and Mushroom Soup
4
servings10
minutes1
hour30
minutesThis recipe from my fall grocery budget series where I took a grocery haul and turned it into five nights of healthy dinners. This creamy dairy-free soup will quickly become a fall favorite because it’s so hearty and cozy. It features mushrooms, wild rice, carrots, and kale, and it’s made creamy with some coconut milk. I love this mushroom and wild rice soup for meal prep or storing in the freezer as well!
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Ingredients
2 tablespoons olive oil
3 large carrots, small-diced (about 1 1/2 cups)
1 large yellow onion, diced (about 1 1/2 cups)
10 ounces white mushrooms, thinly sliced (about 3 cups)
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons tapioca flour or arrowroot starch (can sub cornstarch)
1/2 cup nutritional yeast
3 1/2 cups low-sodium vegetable broth
1 cup wild rice blend or wild rice, rinsed (see notes)
2 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
2 cups shredded curly kale (about 3 ounces)
13.5 ounce can full-fat coconut milk
chopped fresh parsley (optional)
Directions
- Heat the oil in a large pot over medium heat. Add the carrots and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the mushrooms and garlic and continue to cook, stirring occasionally, for about 10 more minutes to let the flavors meld.
- Add the thyme, salt, and black pepper and cook, stirring occasionally, about 3 minutes. Stir in the tapioca flour and nutritional yeast. Add the broth, 1/2 cup of water, the wild rice, and coconut aminos. Bring to a boil.
- Reduce to medium-low and cook, covered, stirring occasionally, until the rice is tender, about 45 to 50 minutes or 20 to 25 minutes more if unsoaked.
- Add the kale and coconut milk and stir frequently until the kale wilts, 1 to 2 minutes. Garnish with parsley (if using) and serve immediately.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
- Reheat it: To reheat from the refrigerator, microwave until warmed, 1 to 2 minutes, or simmer over medium heat until warm. From the freezer, thaw in the refrigerator overnight, and rewarm as above.
- Wild rice: Either place the rice in a sealed container covered by up to 2 inches with cold water and refrigerate overnight and rinse before using, or add the unsoaked rice to a fine-mesh strainer and run under cold water for about 30 seconds. Let the water drain thoroughly, and gently shake the strainer to remove any remaining water.
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I’m very excited about trying these recipes!
Looks so yummy! Do you ever try in the slow cooker?
I haven’t tried it yet, but will definitely share when I do!
I’d love to figure how to to make this in the slow cooker! I want to make this week but we have a busy week of activities
This was amazing. Absolutely love it!
Soooo good ! Just made it tonight and trying out the whole haul this week. I’ve never used nutritional yeast or coconut aminos (had to Google what they look like to find them in TJs!) and I was pleasantly surprised. Great flavor.
I absolutely love this recipe and keep returning to it!
OMG, soooo rich and soooo good! I didn’t have kale or wild rice so I substituted spinach and made rice on the side. It made 3 separate meals: one just as soup with a little rice, one on a bed of rice, and one on a baked potato. This is going on a weekly rotation. I might even add broccoli next time.
This is one of the best soups I’ve ever had in my entire life
This was amazing! I used an instant wild rice from Trader Joe’s that had on hand.
One of the best soups I have ever had!
This soup is delicious! I have recommended to all of mu friends. Reminds me of the nice soups at the food co-op I always wish I knew how to make – now I do!
SO GOOD!!! I did swap the rice for farro and the veg broth for mushroom broth but it worked out perfectly. I will say next time I’ll use a quarter-ish cup less in farro because of how much of the broth it absorbed, but it was still so easy and so tasty. Will be making again for sure. Also froze perfectly, even with the kale!
I have made this three times now! It’s so good. Great soup for a chilly day when you want something a little different than chicken noodle. We like a little extra kale in ours 😉 Thank you for this simple, yet delicious recipe!
My first time ever cooking with nutritional yeast, I was surprised by how much I enjoyed it! Such an easy and delicious recipe!
This is probably one of my absolute favorite soups of all time!!! I don’t use wild rice, I just used an organic brown rice from costco because I had a large bag of it on hand. I’m not vegetarian but my sister is vegetarian and gluten free and my son is dairy free so put those all together and it can be tricky to find good recipes for dinner. This was perfect and I’ve made it three times now! 👍
Love this soup so much!! I’ve shared it with all of the soup lovers in my life. This is my first of Jenn’s recipes to make and it brought me out of my cooking slump. I was ignorant to the magic of nutritional yeast before this.. I had NO IDEA what it would bring to recipes. My husband is lactose intolerant and we love that Jenn’s recipes are healthy, dairy free, but also affordable, delicious and satisfying!!
Wow, that was delicious! I didn’t have wild rice, so just used brown rice, but what a great combination of flavors and so cozy on a cold winter day. The nutritional yeast is a great addition.
This is the best DF soup I’ve ever made. So creamy and sooo delicious! 10/10!
I’m a big fan of this soup! I have made it once on the stovetop, and once in my instant pot. Came out delish both ways but Instant pot was quicker and easier for me.
To make this in the instant pot, I sautéed everything in the instant pot according to the recipe. Then at step 5, instead of bringing it to a boil, I cooked on high pressure for 45 mins. Quick release then stir in the kale and coconut milk.
i absolutely loved this recipe! i made it during winter and it was the perfect pick me up during the cold weather. i accidentally added too much rice to the recipe so that felt a bit overbearing to the rest of the soup, but once the weather’s cool again i’m determined to try it again but with the right amount of rice!
Made this last night and it was excellent!
Incredible fall soup! Subbed a combo of local chantrelle and lobster mushroom and served with a piece of rye toast. Sooo good!
This was so delicious! Next time I need to double the recipe so we can have leftovers!
This was so good and it had such a good deep flavor. I’ve never been disappointed by any of your recipes! The only thing I missed was some crusty bread to dip in it 😋! I am recently gluten free due to some health issues. Have you found any store bought bread or a bread recipes that you like? Thanks!
This soup is soooo amazing! Do you have directions to make it in a crockpot?
Came back to this recipe after you posted in last year! <3
This soup was seriously SO GOOD! Can’t wait to try more of your recipes! Thank you!
Made with chicken bone broth instead and it was fantastic! Never cooked with wild rice before and it’s delish. Will be adding this to the meal lineup!
This is truly one of the yummiest soups I’ve ever had, and it’s dairy free so big win! I’ve made it over and over and over again. All my friends and family who have tried it also adore it, including my parents who are anti-dairy-free everything. Would love to figure out how to adapt this to a slow cooker, but otherwise it’s five stars from me.
One of my favorite soup recipes. I’ve made multiple times now and it’s warm and comforting but still feels healthier.
This recipe was easy to make and turned out so good! Definitely a new favorite!
This soup was absolutely AMAZING!!!
I’ll be making this time and time again, you are so talented Jenn, thanks for sharing.
I made this soup for supper tonight. The ONLY substitution I made was evaporated milk plus water to measure same as can of coconut milk. I was nervous the coconut flavor might skew sweet. I will be making this soup all winter long
Perfectly seasoned, cooking times precisely on point. Delicious!
Delicious! So very tasty. Will make it again when the cooler weather arrives.
I was not entirely sure what to expect with this soup. I have been following along & making your recipes for quite a while. Extremely pleased with this recipe, soooo tasty! Relatively easy to make and perfect for the cooler fall weather.
Excellent recipe! Will definitely make again. I wound up making it in the slow cooker (sautéed the onions and garlic first then dumped the rice, broth and veggies, minus the kale in, and cooked on high for a little under 4 hours) and it turned out perfectly.
I can’t get over how insanely delicious this soup is!!! My husband said it is the best soup I’ve ever made. As someone who has had to go without dairy for decades now, I’m amazed at how rich it tasted. That’s so hard to do with substitutes! And such a great depth of flavor. I’m in love. THANK YOU JENN!
Absolutely love this. I’m not new to vegan or vegetarian soup-making, but for some reason this caught my eye. I doubled the recipe–chop once, have many meals in the freezer. I added fresh corn because I had some in the fridge, and a can of cannellini beans for extra protein. I’ve made hundreds of soups, and this one just made it to my top ten. Thanks!
This was a delicious soup that I meal prepped for myself for the week. I followed the recipe exactly and am so pleased. Next time I am going to add some kind of meat like ground Italian sausage just to bump up the protein and help keep me fuller for longer.
Jenn, your recipes are wonderful. so simple but yet SO flavorful! thank you for all the work you put into your recipes!
I’ve made this soup at least 10 times in the past couple months. 12/10, my partner and I love this!!! The only thing I change is the coconut milk. I sub it for cashew milk (the brand is Elmhurst, specifically, and use same amount as the coconut milk) because I’m not a big fan of coconut milk in savory recipes, but that’s just a personal preference.
I love this recipe and make it often! It’s warm and comforting but still feels healthy!
Oh man! I LOVE this recipe…it’s so comforting and delicious especially on a cold day!
My daughter made this delicious soup for a soup buffet lunch at a church volunteer event. It was a hit!