Creator
Rachel Zierzow
Creator Note
At Thanksgiving time, I start craving warm, comforting soups like this one — made with earthy mushrooms and nutty wild rice that slowly softens and soaks up the savory broth. A splash of coconut milk adds creaminess, while a hint of lemon keeps it bright. It’s simple, satisfying, and perfect for a chilly autumn evening.
Menu Category
Soups
Dietary Tags
Dairy-FreeGluten-FreeVeganNut-FreeSoy-Free
Cooking Time
Active time: 35 min • Total time: 1 hr
Total Yield
~6 cups
Serving Size
1 1/2 cups
# of Servings
4
Ingredients
For the Wild Rice:
- ½ cup wild rice, rinsed and drained
- 2 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1½ tsp sea salt, divided
For the Soup:
- 2 Tbsp extra-virgin olive oil
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, trimmed and sliced (ie. oyster, shiitake or cremini)
- 2 stalks celery, sliced
- 1 cup carrots or butternut squash, peeled and diced
- ½ tsp fresh rosemary, minced
- 4 cups vegetable or chicken broth
- 2 tsp coconut aminos or tamari
- 1 Tbsp arrowroot, dissolved in 1 Tbsp cool water
- ½ cup full-fat coconut milk
- 1 tsp lemon zest
- ¼ cup fresh parsley leaves, chopped
Sourcing Tips:
- Arrowroot is a gluten-free thickener made from tropical tubers — that gives this soup its silky texture. Always dissolve it in cool water first (a “slurry”), then stir it into hot liquid at the end of cooking to avoid clumps. You can substitute 1 Tbsp cornstarch or 2 Tbsp flour, if needed.
Instructions
- Cook the wild rice (55 min)
- In a medium saucepan, bring to a boil wild rice, water, thyme, bay leaf, and 1/2 teaspoon salt.
- Turn to low, cover, and simmer 30 minutes, or until wild rice is tender.
- Turn off heat. Let sit for 15 minutes with lid on to continue steaming.
- Discard thyme and bay leaf before adding to soup.
- Meanwhile, sauté the aromatics (~25 min)
- Chop all the veggies.
- Heat large soup pot over medium heat.
- Add olive oil, onion, and pinch of salt, and sauté 3-5 minutes.
- Add garlic, mushrooms, celery, carrots or squash, rosemary, and another pinch of salt. Sauté about 5 minutes more, lowering heat if needed to prevent burning.
- Build the soup base (~20 min)
- Add broth, coconut aminos or tamari, and remaining salt. Bring to a boil and then simmer 10 minutes on low.
- Finish & serve
- Add cooked wild rice, dissolved arrowroot, and coconut milk, stirring constantly until arrowroot becomes translucent. Turn off heat and add lemon zest.
- Serve in individual bowls garnished with parsley.
Serving & Storage Suggestions
- Ideal Temp: Warm
- Best By: Store in a sealed glass container in the fridge for up to 4 days, or freeze for up to 2 months.
- Surplus Ingredients:
- You can juice the lemon that you zested for the soup to make a vinaigrette for a side salad.
- Extra coconut milk can be used in curries or smoothies.
- Complementary Menu Ideas: Pair with roasted root vegetables, herbed focaccia, or a bright green salad to round out a cozy fall meal.
Did you make this?
Tag @centraltexasthanksgiving and @cookloveheal on Instagram!