Creamy Mushroom Wild Rice Soup
  • CourseMain Dish, Soup
  • CuisineVegan, Vegetarian
Servings
8
Servings
8
Ingredients
  • 8oz. cremini mushrooms, sliced
  • 4cloves garlic, minced
  • 1small white onion, peeled and diced
  • 2ribs celery, diced
  • 1medium carrot, diced
  • 1medium parsnip, diced
  • 1large (~1 lb.) sweet potato, peeled and diced
  • 1cup uncooked wild rice blend
  • 1 bay leaf
  • 1tsp. dried thyme
  • ½ tsp. dried sage
  • 1tsp. dried rosemary
  • 6cups vegetable stock
  • 114 oz. can full-fat unsweetened coconut milk
  • 1 5 oz. pkg. spinach
  • salt and pepper, to taste
Instructions
Instant Pot Method
  1. Add mushrooms, garlic, onion, celery, carrot, parsnip, sweet potato, wild rice, bay leaf, thyme, sage, rosemary and vegetable stock to the Instant Pot. Stir to combine.
  2. Place lid on Instant Pot, twist to lock, and set the steam release valve to Sealing. Cook on manual (high pressure) for 25 minutes. When cooking time is over, allow pressure to naturally release for 10 minutes, then do a quick release of remaining pressure by carefully switching the valve to Venting.
  3. Remove lid and discard bay leaf. Stir in coconut milk and spinach, then season with salt and pepper to taste.
Crockpot Method
  1. Add mushrooms, garlic, onion, celery, carrot, parsnip, sweet potato, wild rice, bay leaf, thyme, sage, rosemary and vegetable stock to the Crockpot. Stir to combine and cover with lid.
  2. Cook on high for 1 to 2 hours, until the rice is cooked and tender.
  3. Remove lid and discard bay leaf. Stir in coconut milk and spinach, then season with salt and pepper to taste.
Stovetop Method
  1. Heat 1 Tbsp. of oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add mushrooms, celery, carrot, parsnip, sweet potato, wild rice, bay leaf, thyme, sage, rosemary and vegetable stock. Stir to combine.
  3. Bring soup to a simmer, then reduce heat to medium-low, cover, and simmer 30-40 minutes longer, until rice is cooked and tender. Stir occasionally.
  4. Discard bay leaf. Stir in coconut milk and spinach, then season with salt and pepper to taste.
Recipe Notes

Serve warm with your favorite bread!

Recipe adapted from gimmesomeoven.com.

 

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
Creamy Mushroom Wild Rice Soup
Print Recipe
  • CourseMain Dish, Soup
  • CuisineVegan, Vegetarian
Servings
8
Servings
8
Ingredients
  • 8 oz. cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 small white onion, peeled and diced
  • 2 ribs celery, diced
  • 1 medium carrot, diced
  • 1 medium parsnip, diced
  • 1 large (~1 lb.) sweet potato, peeled and diced
  • 1 cup uncooked wild rice blend
  • 1 bay leaf
  • 1 tsp. dried thyme
  • ½ tsp. dried sage
  • 1 tsp. dried rosemary
  • 6 cups vegetable stock
  • 1 14 oz. can full-fat unsweetened coconut milk
  • 1 5 oz. pkg. spinach
  • salt and pepper, to taste
Servings:
Units:
Instructions
Instant Pot Method
  1. Add mushrooms, garlic, onion, celery, carrot, parsnip, sweet potato, wild rice, bay leaf, thyme, sage, rosemary and vegetable stock to the Instant Pot. Stir to combine.
  2. Place lid on Instant Pot, twist to lock, and set the steam release valve to Sealing. Cook on manual (high pressure) for 25 minutes. When cooking time is over, allow pressure to naturally release for 10 minutes, then do a quick release of remaining pressure by carefully switching the valve to Venting.
  3. Remove lid and discard bay leaf. Stir in coconut milk and spinach, then season with salt and pepper to taste.
Crockpot Method
  1. Add mushrooms, garlic, onion, celery, carrot, parsnip, sweet potato, wild rice, bay leaf, thyme, sage, rosemary and vegetable stock to the Crockpot. Stir to combine and cover with lid.
  2. Cook on high for 1 to 2 hours, until the rice is cooked and tender.
  3. Remove lid and discard bay leaf. Stir in coconut milk and spinach, then season with salt and pepper to taste.
Stovetop Method
  1. Heat 1 Tbsp. of oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add mushrooms, celery, carrot, parsnip, sweet potato, wild rice, bay leaf, thyme, sage, rosemary and vegetable stock. Stir to combine.
  3. Bring soup to a simmer, then reduce heat to medium-low, cover, and simmer 30-40 minutes longer, until rice is cooked and tender. Stir occasionally.
  4. Discard bay leaf. Stir in coconut milk and spinach, then season with salt and pepper to taste.
Recipe Notes

Serve warm with your favorite bread!

Recipe adapted from gimmesomeoven.com.

 

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

Share this Recipe