Deliciously Creamy Dairy-Free Mushroom and Wild Rice Soup Recipe
Ingredients
- Mushrooms (fresh): 16 ounces, roughly chopped (cremini, shiitake, or button mushrooms work great)
- Wild rice: 1 cup, uncooked
- Vegetable broth: 6 cups (low-sodium preferred)
- Coconut milk: 1 can (13.5 ounces, full-fat for creaminess)
- Olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- Carrots: 2 medium, diced
- Celery stalks: 2, diced
- Thyme: 1 teaspoon, dried or 2 teaspoons fresh
- Bay leaf: 1
- Nutmeg: ¼ teaspoon (freshly grated if possible)
- Salt and pepper: to taste
- Fresh parsley: for garnish
- Lemon juice: from 1 lemon (optional, for brightness)
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Chopping board
- Measuring cups and spoons
- Ladle
Instructions
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Prepare the Wild Rice: Rinse the uncooked wild rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch, ensuring a better texture. Follow the package instructions for cooking. Typically, wild rice takes about 45-60 minutes to cook. Once done, set it aside.
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Sauté the Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. When hot, add the chopped onions. Sauté for about 5 minutes until they turn translucent. Follow with minced garlic, diced carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
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Add Mushrooms: Stir in the chopped mushrooms. Cook for about 7-10 minutes, allowing them to release their moisture and brown slightly. This step enhances their flavor, creating a rich base for the soup.
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Season the Mixture: Add the dried thyme, bay leaf, and nutmeg to the pot. Stir well to ensure the spices coat the vegetables evenly. Season with salt and pepper to taste.
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Incorporate the Broth: Pour in the vegetable broth, scraping any bits stuck to the bottom of the pot. Add the cooked wild rice and stir. Bring the mixture to a boil before reducing the heat to a gentle simmer.
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Add Coconut Milk: After simmering for about 15-20 minutes, add the full-fat coconut milk, stirring to combine. This ingredient adds the desired creaminess without dairy. Allow the soup to simmer for another 10 minutes. Taste and adjust seasonings if needed, adding more salt, pepper, or even a squeeze of lemon juice for brightness.
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Remove the Bay Leaf: Before serving the soup, remember to remove the bay leaf, ensuring a delightful experience without any inedible pieces.
- Serve: Ladle the soup into bowls. Garnish with freshly chopped parsley for added color and an aromatic touch. If desired, add a drizzle of olive oil or a sprinkle of additional thyme for extra flavor.
Tips for Perfecting Your Soup
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Mushroom Varieties: Experiment with different types of mushrooms to achieve various flavors. Combining shiitake, cremini, and portobello creates a complex taste profile.
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Rice Alternatives: If you’re short on time, you can substitute wild rice with pre-cooked brown rice or quinoa. However, the texture will differ slightly.
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Storage Instructions: Cool the soup completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors tend to deepen over time.
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Reheating: When reheating, add a splash of vegetable broth or water to restore the creamy consistency, as wild rice continues to soak up moisture over time.
- Freeze for Later: For longer storage options, the soup freezes well for up to 3 months. Portion it into freezer-safe containers, allowing some room for expansion.
Nutritional Benefits
This Deliciously Creamy Dairy-Free Mushroom and Wild Rice Soup is not only rich and satisfying but also packed with nutrients:
- Mushrooms: A fantastic source of antioxidants, vitamins D and B, and minerals such as selenium.
- Wild Rice: High in protein compared to other grains, wild rice is also rich in fiber, which promotes a healthy gut.
- Coconut Milk: Provides healthy fats, particularly medium-chain triglycerides (MCTs), which can be beneficial for energy levels.
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