Vegan Mushroom Wild Rice Soup with Coconut Milk
A hearty, creamy soup featuring earthy mushrooms and nutty wild rice in a rich coconut milk base. The combination of sautéed vegetables, mixed mushrooms, and Bob's Red Mill wild and brown rice creates a satisfying meal that's perfect for cold days or when you need comfort food without dairy. The tapioca flour thickener gives it a luxurious consistency while keeping it completely plant-based. Great for meal prep and feeding a crowd.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 large shallot, diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 8 oz mushrooms, sliced, any variety
- 1 tablespoon garlic, freshly minced
- 5 cups vegetable broth
- 1 15 oz can full-fat coconut milk
- ½ teaspoon dried thyme
- 1 cup Bob's Red Mill Wild & Brown Rice, uncooked
- 1 tablespoon tapioca flour, arrowroot starch or cornstarch
- salt and pepper, to taste
- fresh parsley, chopped(optional)
Instructions
- 1
Heat oil in large saucepan over medium heat
- 2
Add shallot, onion, celery, and carrots, cook until translucent and tender
- 3
Remove vegetables to separate bowl
- 4
Add more oil and sliced mushrooms, cook until soft and lightly browned
- 5
Add garlic and cook one minute more
- 6
Return vegetables to pot with broth, coconut milk, and thyme
- 7
Bring to simmer and add rice
- 8
Cook until rice is fully cooked
- 9
Whisk tapioca flour with small amount of broth
- 10
Stir thickener back into soup until rich and creamy
- 11
Season with salt and pepper to taste
- 12
Stir in parsley just before serving
Tips
Use a mix of mushroom varieties like cremini, white, and oyster for deeper flavor complexity.
If you want thicker soup, repeat the tapioca flour slurry process with another tablespoon.
Remove vegetables first to prevent overcooking while mushrooms develop proper browning.
Good to Know
Store leftovers in airtight container in refrigerator for up to 5 days
Can be made 1-2 days ahead, reheat gently and add extra broth if needed
Serve hot with crusty bread or crackers
Common Mistakes
Don't skip removing vegetables first to avoid mushy texture from overcooking
Whisk thickener with cool broth first to avoid lumpy soup
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
shorter cook time needed
FAQ
Can I use regular white rice instead of wild rice?
Yes, but reduce cooking time to 15-20 minutes and expect different texture and flavor.
What if I don't have tapioca flour for thickening?
Cornstarch or arrowroot work equally well, or blend some cooked soup and stir back in.
How long does this soup keep in the freezer?
Freezes well for up to 3 months, though coconut milk may separate slightly when reheated.