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Creamy Mushroom & Wild Rice Soup

Creamy Mushroom & Wild Rice Soup
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Indulge in the warmth of this Creamy Mushroom & Wild Rice Soup, a perfect dish for chilly evenings or a light lunch. This hearty soup features a delightful blend of earthy mushrooms and nutty wild rice, all enveloped in a rich, creamy texture thanks to coconut milk. It’s not only delicious but also vegan and gluten-free, making it an ideal choice for family gatherings or cozy dinners. Each spoonful is packed with nutritious ingredients that are sure to satisfy your cravings while keeping things wholesome.

Ingredients

Scale
  • 4 tablespoons olive oil, divided
  • 1 small white onion, chopped (about ½ cup)
  • 3 medium carrots, chopped (about 1 cup)
  • 4 stalks celery, chopped (about 1 ½ cups)
  • 16 oz button mushrooms, chopped
  • 2 – 3 garlic cloves, minced/crushed
  • 1 tablespoon Italian seasoning
  • Generous pinch of salt & pepper
  • 3/4 cup wild rice
  • 4 cups vegetable broth
  • ⅓ cup flour, recommended: grain-based flour
  • 1 (14.5oz) can full-fat coconut milk
  • Juice of ½ a lemon

Instructions

  1. Heat 1 tablespoon of olive oil in a large stock pot over medium heat. Sauté chopped onion, carrots, and celery for about 3-4 minutes until the onions become translucent.
  2. Add chopped mushrooms, minced garlic, Italian seasoning, salt, and pepper; sauté for another 2-3 minutes until fragrant.
  3. Stir in wild rice and vegetable broth; bring to a boil then reduce heat to simmer for 30 minutes.
  4. In a small saucepan, heat remaining olive oil over medium heat. Whisk in flour to form a roux.
  5. Gradually add coconut milk while whisking until smooth.
  6. Combine the roux with the soup mixture and cook for an additional 5 minutes.
  7. Stir in lemon juice and adjust seasoning before serving.

Nutrition

Find it online: https://lowfatfoodie.com/creamy-mushroom-wild-rice-soup/