Mushroom & Black Rice Soup

Happy 2022! To kick off the new year, I decided to share a fun soup recipe that I’ve been enjoying lately. Ever had mushroom and wild rice soup? Well, it’s like that, but better! For a soup that’s filling and bursting with antioxidants, be sure to try this Mushroom & Black Rice Soup! 

Black rice, also known as purple or forbidden rice, is highly nutritious. It’s higher in protein and antioxidants than other types of rice. It is also a good source of iron, which helps to oxygenate the blood. It gets its deep purple color from anthocyanin, an antioxidant found in purple and red plants that helps fight free radicals and reduce cancer risk. I particularly like its chewy texture and mild, nutty flavor.

Mushrooms are also major cancer fighters and should be eaten every day (cooked, NOT raw). This mushroom and black rice soup also contains spinach, onions, garlic, and herbs for extra nutrients and flavor. To round out the soup and add a little fat, I stirred in some coconut milk. The result is a comforting, nutritious meal!

Mushroom & Black Rice Soup

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

You'll never want to use wild rice in mushroom soup after you try it with black rice! This mushroom and black rice soup is filling and nutritious, not to mention vegan, GF, and oil free.

Author: Mary Ross Fowler | Daily Dose of Greens

Recipe type: Soup

Serves: 6

Ingredients

• ¾ cup black forbidden rice, rinsed
• 8 oz. mushrooms (white or crimini), chopped
• ½ yellow onion, chopped
• 3-4 cloves garlic, minced
• 1 tsp. paprika
• 1 tsp. dried thyme
• Optional: ½ tsp. umami seasoning (mine's from Trader Joe's)
• Fat pinch crushed red pepper flakes
• 5 cups vegetable broth
• 1 14-oz can full-fat coconut milk
• Salt & pepper to taste
• 2 cups fresh spinach, chopped
• Fresh parsley and more coconut milk for garnish, if desired

Instructions

1. Place a soup pot with about ¼ inch of water over medium heat. Water sauté the mushrooms, onion, and garlic until the onions are translucent, 5-7 mins.
2. Stir in the paprika, thyme, umami seasoning, and red pepper flakes, allowing to cook for about 30 seconds.
3. Add the vegetable broth, coconut milk, and black rice. Bring to a boil, then cover and reduce heat to simmer. Cook covered for 20 min, stir, then cook uncovered about 15 mins.
4. Season with salt and pepper, then stir in the fresh spinach until it wilts.
5. To serve, sprinkle with fresh parsley and do a quick drizzle of coconut milk, if desired.

Notes

This soup is great left over! You can keep it in the fridge up to one week.

3.3.3077

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Also try my Creamy Hungarian Mushroom Soup!