I have yet to go mushroom picking in the forest. I’m hoping to do that when I go to Croatia this summer!
Despite not having a bounty of mushrooms from picking, dried mushrooms and fresh ones from the store will suffice just as well for this beautiful meal!
What type of mushrooms should you use?
White button mushrooms are pretty much the standard choice and can be found at all supermarkets. Cremeni is a good choice too and are basically baby portobellos. I like these the best. But thinking outside the box will give you the best flavours so something like oysters and shiitake will give your mouth a flavour blast!
How do you make the wild rice and mushroom soup anyways?
When I make minestrone pasta soup for my kids I usually make the soup with all the vegetables and seasonings, bring it to a boil, add the pasta, shut the heat and cover it. This way the pasta cooks to perfection and the soup is ready in a half hour. I used the same concept for this soup and allowed it to just cook after the soup came to a boil. If you’d rather cook the rice separate that would be good too! Just add your cooked rice at the end!
If you’re using dried mushrooms, let it rehydrate in a bowl of hot vegetable stock (1 cup) from the 4 cups needed for this recipe.
This recipe also uses canned coconut milk which is a dairy free God send option for those that aren’t using milk! It adds richness to the flavour and just a little bit goes a long way! I saved adding it to the very end but you can have it go in when the soup is boiling!
Add the olive oil to a large, let it warm up. Add your chopped carrots, shallots and celery and minced garlic. Let the flavours become aromatic and the veggies softened.
Add your shiitake mushrooms (or any mushrooms) and all other spices including lemon juice and white miso paste. Mix it for an additional few minutes.
Add in your vegetable stock and cooked rice at this point. Stir and taste for salt and pepper. Bring to a boil for a few minutes. Add in your uncooked rice if that’s what you chose to do and let it cook on boil for 10 minutes. Turn off heat and keep shut for 1 hour. Remove bay leaves. Add in your coconut cream and give it a stir. Enjoy 🙂
Special garnish idea: Add fresh thyme or crunchy croutons!
This soup will also freeze just fine and would easily last for 3-4 months in a freezer. It would be best eaten within 2-3 days.
Mushroom Wild Rice Soup
- 1 stove top
- 2 tbsp olive oil extra virgin
- 2 small shallots peeled and chopped
- 1 medium carrot peeled and chopped
- 1 stalk celery chopped
- 2 cloves garlic peeled and minced
- 1 tsp onion powder
- 1 tsp vegetable bouillon powder
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 leaves bay
- 1 tsp parsley dried
- 1 tsp white miso paste
- 1 pinch white or black pepper
- 1 pinch celery seed powder
- 1 cup wild rice
- 1/4 tsp paprika
- 4 cups vegetable stock
- 1/2 cup coconut cream I used half a can
- 10 pieces shiitake mushrooms sautéed separately in a pan
- In a medium pan, drizzle olive oil over medium low heat.
- Place your shallots, carrot & celery in pan. Let it cook until soft. This will take a few minutes
- Add your other ingredients, including mushrooms, but not coconut cream and rice & bring to a boil. Stir often. Cover, reduce to low for a few minutes. Add rice.
- Take off heat & let it sit for an additional 1 hour to allow the rice to cook OR cook for 20 minute
- Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle some dairy free Parmesan. Taste & add salt etc.
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