Creamy Mushroom & Wild Rice Soup


Creamy Mushroom & Wild Rice Soup

Julie Pace, RDN
This creamy Mushroom & Wild Rice soup is made with immune-boosting baby portobello mushrooms along with a blend of gourmet wild rice that makes a delicious and hearty soup. A comforting and hearty dish.
Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 6


  • 1 tbsp avocado oil
  • 16 ounces of baby portobello mushrooms diced
  • 3 medium carrots diced
  • 1 large sweet onion
  • 4 garlic cloves minced
  • 1 cup wild rice uncooked
  • 4-6 cups vegetable broth low sodium
  • 3 bay leaves
  • 2 tsp oregano dried
  • 2 tsp thyme dried
  • 1 tsp salt or more to taste
  • 1/2 tsp black pepper
  • 1/2 cup unsweetened coconut milk
  • 1/4-1/2 cup all purpose flour unbleached


  • In a large pot over medium heat, add the oil, mushrooms, carrots, sweet onion and garlic. Saute for 5-8 minutes.
  • Add in vegetable broth then bring to a boil. Add in the wild rice let boil for 1-2 minutes. Reduce heat. Add in bay leave, oregano, thyme, salt and pepper. Cover reduce to a simmer for about 30 minutes or until rice is done.
  • In a small sauce pan over medium heat, add 1/2 cup coconut milk with 1/4 cup all purpose flour and whisk until smooth and creamy.
  • Stir in coconut milk and flour mixture. Remove from stove and enjoy with your favorite bread.
Keyword mushrooms, soup, vegan, wild rice