Wild Rice Mushroom Soup

A white bowl filled with a vegetable and rice soup.

Print Recipe

5 from 8 votes

This vegan wild rice mushroom soup is made with hearty vegetables, rice, and a creamy, savory broth.

Prep Time5

Cook Time40

Total Time45

Course: Main Course, Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 295kcal

Author: Kelsey Riley

Cost: $15

Equipment

1 Large pot

Ingredients

1 yellow onion diced
4 ribs celery chopped
4 large carrots chopped
2 tablespoon olive oil
2 cups mushrooms sliced
½ teaspoon salt
½ tsp pepper
¼ tsp crushed red pepper flakes
8 cups broth
1 ½ cups wild rice
½ cup coconut milk
2 cups spinach

Instructions

Start by sautéing the onion, celery, and carrots in the olive oil over medium low heat for about 5 minutes, stirring frequently.
Add the mushrooms to the pot and sauté for an additional 2 minutes.
Pour in the broth, wild rice, salt, pepper, and crushed red pepper. Cover and cook over medium low heat for about 30 minutes.
Remove from heat and stir in the coconut milk and spinach.

Notes

This soup can be stored in the fridge in a covered container for up to five days and in the freezer for up to three months.

The nutritional information is approximate and generated through a third party app. It should not be used as medical advice and will vary with ingredients used.

Nutrition