Wild Rice & Mushroom Soup
It snowed in Florida! It actually snowed. Which got me thinking about how people who live in typically cold places cook and eat.
Some days you just need something cozy to eat. And something that makes you feel cozy cooking it. There’s nothing quite like a warm, nourishing bowl of soup to bring comfort on a chilly day. This Wild Rice & Mushroom Soup is not only rich and hearty but also entirely vegan and free from common allergens like gluten, dairy, eggs, soy, and refined sugar. Whether you’re looking for a cozy weeknight dinner or a soul-soothing meal to share with family, this soup has you covered like a warm blanket.
Unlike creamy soups that rely on dairy for richness, this one gets its velvety texture with full-fat coconut milk, adding a luscious creaminess without overpowering the deep, earthy flavors of wild mushrooms and thyme. The wild rice blend provides a nutty bite and hearty texture, making this soup both satisfying and wholesome.
But what makes this soup great is the mushrooms! It features fresh wild mushrooms, sometimes called gourmet blend in the supermarket, for a rich, meaty texture, but the real depth of flavor comes from dried porcini mushrooms. These little umami powerhouses are soaked before being added to the soup, and their soaking liquid is incorporated into the broth, infusing every spoonful with a deep, savory richness. Combined with the brightness of Marukan Genuine Brewed Rice Vinegar, this soup is layered with complexity in the most comforting way.
This soup is like a warm hug in a bowl. The slow simmering process allows the flavors to develop beautifully, while the aromatic leeks, garlic, and fresh thyme create an inviting aroma that fills the kitchen. Each spoonful is a perfect blend of creamy, savory, and slightly tangy flavors that make this dish feel indulgent yet wholesome.
The best part? This soup tastes even better the next day as the flavors meld together. Make a big batch for meal prep or serve it at your next gathering—it’s a crowd-pleaser for both plant-based eaters and omnivores alike.
So, grab a bowl, garnish with a little extra thyme, and enjoy the warmth and nourishment of this Wild Rice & Mushroom Soup—a dish that proves comfort food can be both delicious and allergen-friendly.
Wild Rice & Mushroom Soup
Ingredients
- ½ ounce dried porcini mushrooms
- ¾ cup wild rice blend
- 1 tablespoon avocado or olive oil
- 2 leeks , cleaned, white and light green parts, chopped
- 2 carrots , diced
- 4 cloves garlic , minced
- 16 ounces wild mushrooms , sliced
- 3 tablespoons Marukan Genuine Brewed Rice Vinegar
- 4 cups gluten-free vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 4 sprigs fresh thyme , plus more for serving
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
Instructions
- Place the dried porcinis in a small bowl, cover with boiling water, and let sit for 30 minutes.
- Rinse the rice mix and place in a small bowl, cover with warm water, and let sit for 30 minutes.
- Heat the oil in the bottom of a Dutch oven or stock pan over medium-high heat, add the leeks and carrots. Cook, stirring until the soften, about 5 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the wild mushrooms and let cook, undisturbed for 3 minutes, then continue to cook, stirring occasionally, until the mushrooms have released their liquid and are browned. Add the Marukan Genuine Brewed Rice Vinegar, and cook, stirring for 1 – 2 minutes or until most of the vinegar has cooked off.
- Strain the rice. Remove the soaked porcinis from the soaking liquid and chop. Strain the soaking liquid through a coffee filter to remove the sediment. Add the rice, porcinis, and soaking liquid to the pot with the vegetable broth, coconut milk, and thyme. Bring to a boil, cover the pot, reduce heat, and simmer, covered, for 20 minutes. Remove the lid and let simmer uncovered for another 15 – 20 minutes, stirring occasionally, or until the rice is fully cooked. Remove the thyme sprigs. Season to taste with salt and pepper.
- Serve garnished with fresh thyme.
Nutrition
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