Creamy Mushroom Wild Rice Soup
This Creamy Mushroom Wild Rice Soup is a healthy version of the classic Chicken Wild Rice Soup. It uses fresh veggies, olive oil, and coconut cream instead of butter and heavy whipping cream. You won’t sacrifice taste with this better for you version. I didn’t even miss tasting the chicken in this dish. Use a variety of mushrooms in this recipe to enhance the texture and flavor of the soup. Or simply stick with White Button, Crimini, or Baby Portebella.
Mushroom Varieties: Uses and Benefits
Here are a few of the mushroom varieties I used in my Creamy Mushroom Wild Rice Soup. I have included a little guide to their uses and benefits. Mushrooms are definitely something to eat regularly as they offer so much to a dish as well as so many health benefits.
The Trumpet Royale has a firm meaty texture and a savory flavor. It is good used in soups, and stews. I have even tried using them in place of sea scallops in recipes and they lend well to that.
Some studies suggest that Trumpet Royale mushrooms may have anti-cancer properties. They contain bioactive compounds that have demonstrated anti-tumor activity in laboratory and animal studies. However, more research is needed to understand the full extent of their potential in cancer prevention or treatment. Still sounds worth eating to me though!
The Matake Frondosa also known as Hen-of-the-woods, has a light, crunchy texture that compliments dark leafy greens and hearty grains. This is why it is a perfect compliment to this soup!
Maitake mushrooms are believed to possess immune-modulating properties. They contain bioactive compounds, such as beta-glucans, which have been shown to stimulate and enhance immune function. These compounds can activate various immune cells, promote the production of immune mediators, and help strengthen the body’s defense against infections and diseases. This variety of mushroom is one of the top mushrooms used in traditional Chinese medicine.
Velvet Pioppini is a mushroom variety with a hearty powerful flavor and a sturdy texture. This makes it good to use in pasta dishes, however the stems have a texture similar to asparagus which makes them good all on their own.
Velvet Pioppini mushrooms are relatively low in calories and fat, making them a nutritious addition to a balanced diet. They can be incorporated into various dishes to provide flavor, texture, and nutritional benefits without significantly impacting calorie or fat intake.
Alba Clamshell mushrooms have a mild shellfish flavor and are versions of the crimini mushroom. They are excellent in salads and soups. I liked the flavor profile the Alba Clamshells added to this Creamy Mushroom Wild Rice Soup.
Alba Clamshell mushrooms are a good source of essential nutrients. They contain vitamins such as B vitamins (riboflavin, niacin, pantothenic acid), vitamin D (in some cases when exposed to sunlight or UV light), and minerals like potassium, copper, and zinc. These nutrients are important for various bodily functions, including energy metabolism, immune function, and bone health.
Creamy Mushroom Wild Rice Soup Recipe
This recipe was originally passed down from Grandma Ruth and one that I have always made regularly. My kids have loved this recipe so I knew I had to do something to make it adaptable to them as well. After replacing some of the animal ingredients with vegan ones, I then added a bit of fresh thyme since I had that growing in my garden.
All you have to do to make this a meal for the whole family (plant based and non plant based) is to make the soup recipe as shown. Ladle out some for yourself and any other plant based eaters in the family and then add some shredded chicken to the rest of the pot. That being said, this soup is incredibly delicious without the chicken..but..I know how convincing some of that can go too. 🙂
So here is the recipe. Hope you enjoy whichever way you decide to have it!
~Lora
Creamy Mushroom Wild Rice Soup
Ingredients
- ½ cup uncooked wild rice
- 6 cups vegetable broth
- 1 cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped onion
- 2 cups sliced mushrooms
- 2 Tbsp vegan butter or olive oil
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons fresh thyme
- 1 cup canned coconut milk (solid part only)
Instructions
- In a large pot, combine rice, 4 cups broth, carrots, celery, and onions. Bring to a boil. Reduce heat, and simmer 40-45 minutes.
- Add mushrooms the last 5 minutes of cooking.
- Meanwhile, in a saucepan over medium heat, melt butter or add olive oil. Stir in flour, salt, pepper, and fresh thyme.
- Add 2 cups broth. Cook and stir until thick and bubbly.
- Stir in the coconut milk.
- Add to rice mixture and heat through.
Nutrition
