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Creamy Vegan Mushroom and Wild Rice Soup

A delightfully comforting and creamy vegan soup, featuring a flavorful wild rice blend, savory mushrooms, and a rich coconut milk broth. This gluten-free dish is perfect for warming you up on a chilly day.
5
1 hr
TOTAL TIME
431
CALORIES
$2.28
PER SERVING
Creamy Vegan Mushroom and Wild Rice Soup
Directions
10 STEPS
5 min
PREP TIME
55 min
COOK TIME
1 hr
TOTAL TIME
1
Rinse the wild rice blend in a fine mesh strainer under cold water and let it sit for 15 minutes.
2
While the rice is soaking, slice the cremini mushrooms and thinly dice the white onion.
3
In a large soup pot, melt the vegan butter over medium heat.
4
Add the onion, garlic, and mushrooms to the pot, and sauté for 15 minutes until the onions and mushrooms are beginning to brown, stirring occasionally.
5
Season the vegetables with dried parsley, salt, and pepper.
6
Add the vegetable broth, soaked and drained wild rice blend, and full-fat coconut milk to the pot.
7
Stir the soup to combine the ingredients, then bring it to a boil.
8
Reduce the heat to a simmer, cover the pot, and cook for 20 minutes.
9
After 20 minutes, remove the lid, stir the soup, and continue to cook uncovered for an additional 20 minutes, or until the rice is cooked through.
10
Remove the pot from the heat and let the soup sit for 5 minutes to thicken before serving.