Wild Mushroom Soup
A creamy, flavorful Wild Mushroom Soup that combines dried and fresh mushrooms with coconut milk and herbs. High in fiber, plant-based protein, and healthy fats, this soup is quick, easy, and perfect for cozy dinners or meal prep. Garnish with microgreens for a fresh, vibrant finish.
Equipment
- 1 small saucepan (for rice)
- 1 large pot (for soup)
- 1 Knife (for chopping vegetables)
- 1 cutting board
- 1 ladle for serving
- Measuring Cups and Spoons
Ingredients
- ⅓ cup brown rice
- ⅔ cup water
- 1 tablespoon extra-virgin olive oil
- 1 cup dried mushrooms
- 4 cups fresh mushrooms roughly chopped
- 4 cups vegetable broth divided
- 1 yellow onion chopped
- 3 celery stalks chopped
- 2 large carrots chopped
- 4 garlic cloves minced
- 1 tablespoon white miso paste
- 1 tablespoon tamari or soy sauce/coconut aminos
- 2 tablespoons fresh herbs minced (rosemary, sage, oregano, or mix)
- 15 ounces light coconut milk
- Juice of ½ lemon
- 2 tablespoons arrowroot powder optional, for thicker soup
- Sprouts or microgreens for garnish
Instructions
- Prepare the Brown Rice: Measure 1/3 cup of brown rice and 2/3 cup of water. Pour the water into a small saucepan and bring it to a rolling boil over high heat. Once boiling, add the rice and stir gently to prevent sticking. Reduce the heat to low, cover with a tight-fitting lid, and simmer until all the water is absorbed and the rice is tender, about 15–20 minutes. Keep the rice covered to retain warmth until ready to add to the soup.
- Rehydrate the Dried Mushrooms: Place 1 cup of dried mushrooms in a medium bowl. Pour 1 ½ cups of warm vegetable broth over them, making sure the mushrooms are fully submerged. Allow them to soak for at least 10–15 minutes until soft and pliable. This soaking process intensifies the earthy, umami flavor. Keep the soaking liquid, as it will be added to the soup later to enrich the broth.
- Sauté the Aromatic Vegetables: Heat 1 tablespoon of extra-virgin olive oil in a large pot over medium heat until shimmering. Add 1 chopped yellow onion, 3 chopped celery stalks, 2 chopped carrots, and 4 minced garlic cloves. Stir frequently to prevent sticking. Cook for about 5 minutes or until the vegetables are tender, fragrant, and slightly golden. This step forms the aromatic base that will enhance the depth of the soup.
- Cook the Fresh Mushrooms: Add 4 cups of roughly chopped fresh mushrooms to the pot with the sautéed vegetables. Stir them in and cook for an additional 5 minutes until the mushrooms release their moisture and soften. The mushrooms will shrink slightly and develop a rich, earthy flavor. Stir occasionally to ensure even cooking and prevent sticking.
- Incorporate Herbs, Miso, and Seasonings: Add 2 tablespoons of minced fresh herbs, such as rosemary, sage, or oregano. Stir in 1 tablespoon of white miso paste and 1 tablespoon of tamari sauce (or soy sauce/coconut aminos). Mix thoroughly so the miso fully dissolves and the herbs release their aroma. This combination enhances the savory and complex flavor profile of the soup.
- Add Rehydrated Mushrooms and Broth: Transfer the rehydrated mushrooms along with their soaking liquid into the pot. Pour in the remaining 2 ½ cups of vegetable broth. Stir to combine all ingredients. Season lightly with salt and freshly ground black pepper. Bring the soup to a gentle simmer over medium heat, uncovered, and cook for 15–20 minutes to allow flavors to meld beautifully.
- Add Coconut Milk and Cooked Rice: Pour a 15-ounce can of light coconut milk into the pot and stir to combine. Add the cooked brown rice, mixing thoroughly. Squeeze in the juice of ½ a lemon and stir gently. Taste and adjust salt and pepper as needed. The coconut milk creates a creamy texture while keeping the soup light and flavorful.
- Optional Thickening with Arrowroot: If a thicker consistency is desired, combine 2 tablespoons of arrowroot powder with ¼ cup of warm soup broth in a small bowl to make a smooth slurry. Gradually stir the slurry into the soup, cooking for 2–3 minutes until slightly thickened. This step enhances the creaminess without altering the flavor of the soup.
- Serve and Garnish: Ladle the soup into individual bowls. Garnish with fresh sprouts or microgreens for added color and a subtle crunch. Serve immediately while hot. This soup pairs wonderfully with crusty bread or a side salad for a complete, nourishing meal.
- Tips for Enjoying: For extra protein, stir in shredded cooked chicken, leftover turkey, or cooked lentils just before serving. Leftovers can be stored in airtight containers in the refrigerator for up to 4 days or frozen for longer meal prep. Reheat gently over low heat to preserve the coconut milk’s creamy texture.
Notes
- Use a mix of dried and fresh mushrooms to deepen the flavor and achieve a rich, earthy taste.
- For a plant-based version, ensure your broth is vegetable-based, and use tamari or coconut aminos instead of soy sauce for gluten-free options.
- Cooking the rice separately allows it to maintain texture instead of turning mushy in the soup.
- Adjust the amount of herbs and miso paste to suit your taste; fresh herbs provide a bright, aromatic note while miso adds umami depth.
- The arrowroot powder is optional but excellent for achieving a creamier, slightly thicker consistency without adding dairy or extra fat.
