Cream of Mushroom and Wild Rice Soup


  • Olive Oil – 1tbs
  • Yellow Onion – 1large, diced
  • Celery stalks -2, diced
  • Carrots – 2, diced
  • Mushrooms – 1pd, diced (Wild Forest Mushroom Mix)
  • Garlic – 2 cloves, minced
  • White Wine – 1/2c (optional)
  • Thyme – 1tsp, dried
  • Rosemary – 1tsp, dried
  • Bay Leaf – 1
  • Vegetable Broth – 4c, low-sodium
  • Water – 1c
  • Wild Rice – 1c, uncooked
  • Coconut Milk – 1c, full fat, canned
  • Black Pepper, to taste
  • White Wine Vinegar or Sherry – splash
  • Chicken Breast – 1pd, grilled and sliced (optional)


  1. Heat olive oil over medium heat. Add the Onion, Celery, and Carrots. Cook ~5 to 7 minutes, or until the onions are soft and translucent.
  2. Add Mushrooms, Garlic, White Wine and a pinch of salt. Cover the pot and cook ~2 minutes. Uncover and cook, stirring frequently, so mushrooms release their juices ~5 to 7 minutes.
  3. Add Thyme, Rosemary, Bay Leaf, Broth, Water, and Wild Rice. Bring to a boil, then reduce to simmer ~ 50-60min or until wild rice is tender.
  4. Remove Bay Leaf and stir in the Coconut Milk, Black Pepper, and a splash of Vinegar or Sherry. Adjust seasonings as needed, add Chicken Breast if desired and serve.


The soup could thicken. Add more water or coconut milk or broth as desired.


Serves: 6 to 8 
Prep time: 15 min 
Cook time: 1 hrs 30 min