Try this creamy and comforting lentil wild rice mushroom soup made in the slow cooker – it doesn’t get any cozier that this! This is a recipe you’ll reach for again and again in the cold winter months.
When the cold weather hits, it’s time to make something that will warm you up, like a bowl of creamy dairy free soup. This lentil wild rice mushroom soup is just right for an easy, warming meal on a cold winter day. It’s full of hearty goodness from lentils, wild rice, and my favorite – mushrooms!
One thing that I missed when I first went eliminated dairy from my diet was the creaminess that dairy brings to recipes. It took some practice, but there are plenty of dairy substitutions that help make dishes rich, creamy, and delicious.
Coconut cream is the secret ingredient here, but don’t worry – this soup doesn’t taste like coconut. The coconut cream just blends in nicely with all the savory flavors, resulting in a wonderful bowl of rich, warming soup.
Variations
- If you’d like to use different mushrooms, or a different type of rice, you can do that.
- If you’d like to add sausage to this recipe, that could work! If you’re going to add ground Italian sausage, I recommend cooking that on the stove top, and then adding it to the slow cooker at the end of the cooking time.
Serving Suggestions
This mushroom soup goes very well with homemade crackers or fresh bread. Homemade vegan bread sticks or garlic knots would also be a great side pairing.
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Recipe
Creamy Lentil Wild Rice Mushroom Soup.
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 cup shredded carrots
- 1 cup green lentils picked over and rinsed
- 16 ounces white button mushrooms sliced
- ¾ cup wild rice
- 32 ounces chicken broth or vegetable broth
- 2 cups water
- 1 cup coconut cream
- 1 ½ teaspoons thyme
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 ½ teaspoons sea salt
- ½ teaspoon Italian seasoning
Instructions
- Place the olive oil, chopped onion, and shredded carrots in the slow cooker. Stir to coat the vegetables with olive oil.
- Add the lentils, mushrooms, wild rice, broth, water, coconut cream, and spices.
- Cover and cook on high for 4 hours, or low for 6-8 hours. Check the liquid level halfway through cooking time and add more liquid if needed.
- Season with more salt and pepper before serving if desired.
Notes
Nutrition
Robin
Can I use brown rice instead of wild rice?
Kendra
Can you freeze this/