Recipe: Creamy Wild Rice Mushroom Soup - DIY Active

Recipe: Creamy Wild Rice Mushroom Soup

Creamy Soup Featured

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 broth
  • ¾ cup frozen or fresh peas
  • 2 tablespoons fresh dill, chopped
  • pea shoots, for garnish

Mushroom Soup Directions:

  1. Heat oil in a Dutch oven. Add mushrooms, celery, carrots, and leeks. Cook, stirring often, until softened about 7 minutes.
  2. Stir in coconut milk, salt, and pepper and cook for 2 minutes. Add white wine and thyme and simmer 2 minutes more.
  3. 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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Jennifer Cohen Katz

Jennifer Cohen Katz

Nutritionist at Fresh Balance Nutrition helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Jennifer Cohen Katz

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