Wild Rice Mushroom Soup

I have eaten many mushroom soups, but up until now never something like this wild rice mushroom soup. It is filling, creamy, full of flavour, with a touch of spiciness, warm and absolutely nutritious.

I am working lately in fall soup recipes and as the weather here is really unpredictable I always like to have some cozy warm recipes like this 1 pot golden lentil soup I made yesterday, which honestly I also fell in love with! Golden lentils with curry and cumin… Delicious too.

There are significant differences between brown, white, red and wild rice. Research shows that black rice has the highest antioxidant activity of all the varieties, making it the most nutritious choice (1) It is also rich in anthocyanins, which have powerful antioxidant and anti-inflammatory properties, so this wild rice mushroom soup is just a perfect choice if you are looking to improve your health.

Wild Rice Mushroom Soup

Recipe by NoeCourse: Lunch and Dinner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 Tbsp olive oil

• 1 yellow onion, diced

• 2 cloves garlic, finely minced

• 6 cups (1.5 litres) vegetable stock

• 1 cup (200 gr) uncooked black wild rice

• 250 gr cremini mushrooms, sliced

• 100 gr sundried tomatoes, chopped

• 2 carrots, diced

• 2 ribs celery, diced

• 4 small potatoes, diced (mine are really small)

• 2 bay leaves

• 2 stalks rosemary

• 1 Tbsp mustard

• 1 tsp paprika

• 1/4 tsp cayenne

• 1 can (400 ml) coconut milk

• 2 large handfuls of kale, chopped.

• Salt and pepper to taste

• Garnish

• fresh parsley

• chili flakes

Directions

• Heat 1 Tbsp olive oil in a large pot over medium heat and saute the onion for 5 min until translucent. Add in the garlic and cook another 2 min, until starts to lightly brown.
• Add vegetable stock, rice, mushrooms, sun-dried tomatoes, carrots, celery, potatoes, bay leaves, mustard, paprika, cayenne and stir to combine. Take to a boil and then reduce heat to a medium-low simmer covered for about 30 min, until the rice is cooked. Stir occasionally. Remove the rosemary and bay (if you want).
• Add the coconut milk and kale stirring gently until well combined.
• Adjust salt and pepper to your liking and garnish with chili and fresh parsley.

Recipe Video

Notes

• By the way ….
  This soup will keep in an airtight container in the fridge for 4 days, however I do not recommend freezing it because the potatoes would make it grainy and dry.

Let’s go!

Gluten-free, Nut-free, Sugar-free, Vegan
Yield: 6-8 servings
Time: 1 hr