Recipe: Creamy Wild Rice Mushroom Soup

Mushroom Soup Recipe

This soup is creamy but contains no dairy. Coconut milk is the secret ingredient that brings wild rice, mushrooms, and peas together in a hearty, early spring soup. Makes 4-6 servings of creamy wild rice mushroom soup with peas.

Mushroom Soup Ingredients

1 tablespoon olive oil
1 pound cremini mushrooms, sliced
1 cup celery, chopped
1 cup carrots, chopped
2 leek, cleaned and chopped
14 ounces coconut milk
½ teaspoon salt
¼ teaspoon pepper
⅓ cup white wine
1 teaspoon dried thyme
4 cups vegetable broth
1 cup instant or quick-cooking wild rice, or cook regular wild rice according to package directions and stir in with the broth
¾ cup frozen or fresh peas
2 tablespoons fresh dill, chopped
pea shoots, for garnish

Mushroom Soup Directions

Heat oil in a Dutch oven. Add mushrooms, celery, carrots, and leeks. Cook, stirring often until softened about 7 minutes.
Stir in coconut milk, salt, and pepper and cook for 2 minutes. Add white wine and thyme and simmer for 2 minutes more.
Add broth to Dutch oven and bring to a boil. Add instant rice and peas. Reduce heat to a simmer. Cover and cook until rice is tender, about 7 minutes, then stir in dill. Garnish with pea shoots.

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