Wild Rice And Mushroom Soup

This Wild Rice And Mushroom Soup recipe is hearty and rich, making it perfect for a chilly day. The mushrooms and chicken add a touch of heft to the soup, and the wild rice adds a nice chewy texture, while the coconut milk provides a bit of richness. This recipe requires minimal prep work, making it an easy weeknight meal.

Wild Rice And Mushroom Soup

I can’t think of many things better than a warm, filling bowl of soup on a cold winter day. This Wild Rice And Musrhoom Soup is not only hearty, but incredibly flavorful, as it is also filled with aromatics and herbs. To keep this recipe diary-free, the richness of this dish comes from the coconut milk, however you could also use heavy cream if you do enjoy dairy. To simplify this recipe even further, you can use rotisserie chicken or any leftover cooked chicken you might have on hand – I usually just throw a couple of chicken breasts in the crock-pot a few hours before dinner, then the chicken is ready to go when it’s time to make the soup.

What Is Wild Rice?

Despite its name, wild rice is not rice at all. Although it is the seed of an aquatic grass similar to rice, it's not directly related to it. I use Lundberg Wild Rice, and have also used their Wild Rice Blend, which you can find online or in most grocery stores.

Ingredients 

Extra Virgin Olive Oil: You can use Avocado Oil, however I prefer the taste of Olive Oil.

Butter: You can skip the butter if you want to keep this recipe dairy free. You can also use Ghee if that works better for you. I like adding a little bit of butter, as it provides an additional depth of flavor and richness to the soup. 

Carrots 

Celery 

Onion: Sweet yellow onion.

Garlic 

Herbs de Provence: I love Herbs de Provence, and try to incorporate it into as many soups as possible. Herbs de Provence is a mixture of dried herbs considered typical of the Provence region of southeastern France (also one of my favorite places in the world!). These blends often contain savory, marjoram, rosemary, thyme and oregano. In the US lavender is also found in many Herbs de Provence mixtures. 

Oregano: You will already be getting oregano in the Herbs de Provence, however we add a little extra to enhance the flavor.

Thyme: Same as with the oregano, adding a touch more thyme for added flavor. You can also use fresh thyme if you have it.

Red Pepper Flakes: Just a pinch here, for a little heat!

Cremini Mushrooms: I really like cremini mushrooms, as they have more of a meaty texture to them, and they add some heft to the soup. 

Shiitake Mushrooms: I also love shiitake mushrooms, but you can use any mushroom you like. 

Wild Rice:  I use  Lundberg Wild Rice, and have also used their Wild Rice Blend, which you can find online or in most grocery stores. 

Chicken Broth: Store-bought or homemade.

Coconut Milk: You will want to use full fat Coconut Milk, as this is what adds richness to the soup. If you are looking for a Coconut Milk without any fillers, check out Native Forrest’s Coconut Milk. You can find this brand at most grocery stores or you can purchase it online.

Chicken: I usually toss the chicken into the crockpot a few hours before I begin making this soup. Once the chicken is ready, I just shred it and set it aside until it's time to add it to the soup. You could also use leftover shredded or cubed chicken, or grab a rotisserie chicken at the grocery store.

Sea Salt

Pepper

Optional Toppings

Parmesan Cheese: This is optional, but serves as a wonderful topping to the soup. The Parmesan cheese adds some saltiness and nuttiness which enhances the overall flavor of the soup. Skip the Parmesan cheese to keep this diary free!

Truffle Oil: Need I say more? I little drizzle of Truffle Oil takes this soup over the top. I can't get enough of  this Truffle Oil, by Truff.

Instructions

1. In a large stock pot, heat the extra virgin olive oil and butter.  Add the onions, celery and carrots, and cook for 5-7 min or until softened.
2. Add in mushrooms and cook for 3-4 minutes.
3. Next add the garlic, red pepper flakes and dried herbs, cook for 1-2 min or until fragrant.
4. Now add the rice and cook for 2-3 minutes to toast.
5. Next, add the broth, salt and pepper, and stir to combine. Bring the soup to a low boil, then reduce the heat to low and cook for 30-40 minutes or until rice is al dente.
6. Add the coconut milk and simmer for 5-10 minutes. Taste and adjust seasonings as needed.
7. Add in shredded chicken and combine, let simmer for 2-3 minutes.
8. Top with parmesan cheese and truffle oil and serve.

How to Serve:

Serve the Wild Rice And Mushroom Soup right away, topped with Parmesan cheese, truffle oil and any extra herbs you enjoy. This soup pairs well with a crusty slice of sourdough bread.

How to Store: 

Allow the soup to cool completely, then store in a food storage container in the fridge for 2-3 days. When reheating the soup, you will need to add a little extra broth.

You may also like:

Dutch Oven Chicken Noodle Soup

Dutch Oven Pot Roast

Easy Tomato Basil Soup

Creamy Lemon Chicken Noodle Soup

Did you make this recipe?  I’d love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!