Wild Rice and Mushroom Soup

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Wild Rice and Mushroom Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Soup

Equipment

  • Large pot or Dutch oven
  • Large spoon or Wooden spoon
  • cutting board
  • knife
  • Measuring cups
  • Stainer or sieve
  • Ladle

Ingredients
  

  • 6 cups Vegetable Broth (or chicken stock)
  • 1 cup Uncooked Wild Rice (see notes for substitutes)
  • 8 oz Baby Bella Mushrooms sliced
  • 4 cloves Garlic minced
  • 2 medium Carrots diced
  • 2 ribs Celery diced
  • 1 large (1lb) Sweet Potato peeled and diced
  • 1 small White Onion peeled and diced
  • 1 Bay Leaf
  • 1.5 tbsp Old bay Seasoning (see substitution options in notes)
  • 1 can (14oz) Unsweetened Coconut milk (or cream sauce option below*)
  • 2 large handfuls Kale roughly chopped, stems removed
  • Fine Sea Salt and freshly cracked Pepper to taste
  • 2 tbsp Butter or Olive oil

Instructions
 

  • Sauté the Veggies: Heat 2 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring occasionally.
  • Add Base Ingredients: Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the pot. Stir gently to combine.
  • Simmer: Bring the soup to a simmer. Reduce the heat to medium-low, cover the pot, and let it simmer for 30 to 40 minutes. Stir occasionally and cook until the rice is tender.
  • Add Final Ingredients: Pour in the coconut milk and add the kale. Stir gently to combine. Taste the soup and season with fine sea salt and freshly cracked black pepper. Adjust with more Old Bay seasoning if desired.
  • Serve:Ladle the soup into bowls, serve warm, and enjoy!

Notes

  • Wild Rice Tip: If you prefer a creamier texture, consider blending a small portion of the cooked rice and returning it to the soup.
  • Wild Rice Substitutes
    • Brown rice (similar texture, slightly shorter cook time)
    • Farro (nutty flavor, chewy texture)
    • Barley (heartier and softens well in soup)
    • Wild rice blend (for a mix of flavors and textures)
  • Cream Sauce Alternative: Replace coconut milk with 1 cup heavy cream or a homemade cream sauce if desired.
  • Old Bay Substitute: If you don't have Old Bay seasoning, you can use:
    • 1 teaspoon paprika + 1/2 teaspoon celery salt + 1/4 teaspoon garlic powder + 1/4 teaspoon onion powder + 1/8 teaspoon nutmeg + pinch of cayenne pepper.
    • Cajun or Creole seasoning as an alternative.
    • Seasoned salt and garlic powder for a milder flavor.
  • Feel free to add more veggies or protein to make the dish heartier!
Keyword carrots, Celery, Kale, Wild rice
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1 thought on “Wild Rice and Mushroom Soup”

  1. Loved this soup, we made this in our Thursday zoom class. I will make this soup all winter long just changing the veggies. This class has helped me to eat more vegetables. Thank you goodlifepath.

    Reply

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