Mushroom & Wild Rice Soup by Marie Tower at

Mushroom & Wild Rice Soup




Yield 4 Servings

One of my most favourites on a cold day!


  • 3/4 cup wild rice blend
  • 4 cups mushrooms, diced (you can use a mixture of mushrooms here)
  • 3/4 - 1 cup white onion, diced
  • 1-2  cloves minced garlic
  • 2 Tbsp butter, or coconut oil
  • 1 tsp dried parsley
  • 5-6 cups vegetable broth (depending on how thick you want it)
  • 14 oz can coconut milk
  • salt & pepper to taste


  1. Rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes.
  2. While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and  finely dice the onions.
  3. Add butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir consistently to evenly cook the vegetables.
  4. Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.
  5.  Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.
  6. At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through. (Please note, if you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20 minute mark).
  7. Remove the soup from the heat and let it sit for 5 minutes to thicken. Finally, serve and enjoy!

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I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

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