Creamy Mushroom Rice Soup
A rich and velvety mushroom wild rice soup that relies on creamy coconut milk for a dairy-free finish. This wholesome one-pot meal combines earthy mushrooms and garlic with a hearty wild rice blend, making it an ideal comforting dinner for any evening.
Instructions
- 1
Rinse the wild rice (0.75 cup) and soak in cold water for 15-30 minutes.
- 2
Prepare the vegetables by thinly slicing mushrooms (4 cup) and finely dicing white onion (1 cup).
- 3
Melt plant butter (2 tbsp) in a large soup pot. Add the onion, garlic cloves (2 clove), and mushrooms. Sauté for 15 minutes until the vegetables are browned and crispy.
- 4
Season with dried parsley (1 tsp) and salt pepper (1 pinch). Pour in vegetable broth (5 cup), the soaked and drained rice, and coconut milk (1 can), stirring to combine.
- 5
Bring the soup to a boil, then reduce heat and simmer covered for 20 minutes.
- 6
Uncover the pot and cook for an additional 15-20 minutes until the rice is fully tender.
- 7
Remove from heat and let sit for 5 minutes to thicken before serving.
Nutrition Facts
Per portion