This soup was inspired by my craving for a creamy chicken and wild rice soup just as the weather begins to turn cold, but made vegetarian for the boyfriend and for the ridiculous amount of wild mushrooms I brought home from work this week. Grab whatever mushrooms are looking good to you, but get at least a pound because they’ll shrink when they cook.

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Wild Mushroom & Rice Soup

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Ingredients Method Notes

Ingredients

3 tbsp olive oil
1.5 lb wild mushrooms sliced
3 medium carrots peeled and sliced into half moons
3 stalks of celery sliced
1 medium yellow onion diced
2 tsp black pepper
3 tsp kosher salt divided
4 cloves garlic roughly chopped
2 tbsp chopped parsley
2 tsp chopped thyme
8 cups low sodium vegetable broth
1 15oz can full fat coconut milk
1 cup wild rice
2 15 oz cans cannelini beans or any firm white bean
3 tbsp low sodium soy sauce or tamari

Method

Heat a large pot to medium heat and add olive oil. Let the pot and oil heat up, until the oil is shimmery and moves quickly across the bottom when the pot is tipped. Add the sliced mushrooms and spread them out so they evenly cover the bottom of the pot, cooking in batches if needed. Cover with 1 tsp salt. Let the mushrooms cook until dark brown, about 10-12 minutes.. Stir occasionally to avoid burning, but don’t be afraid to let them sit undisturbed for several minutes at a time. Mushrooms stirred too much will become rubbery. Don’t worry about dark drippings at the bottom of the pot, these will dissolve and cook with the liquid when added.
Once the mushrooms have darkened, add carrots, celery, onion, black pepper, and 1 tsp salt to the pot, stir frequently until the veggies have softened and the onions have become translucent, about 4 minutes. Add the garlic, parsley, and thyme and cook for another 2min or until the garlic is fragrant.
Add vegetable broth, coconut milk, 2 cans of beans and their liquid, soy sauce, remaining salt, cover, and bring to a boil. Add wild rice. Adjust your heat to medium-low to keep it at a light simmer, and cook, covered for 1 hour, or until the rice is tender, stirring occasionally.
Serve immediately. Top with more chopped parsley if desired.

Notes

*I’ve made this recipe using 2 13.4oz cartons of white beans from Whole Foods and they work just fine. This would be great with a roughly chopped kale or spinach. Add a few handfuls at the very end of the cooking process. Stir it into the broth and let the greens wilt before choosing.

*Freezes and reheats well for leftovers.

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