Wild Rice Mushroom Soup

recipes

23 June, 2025

This isn’t your average mushroom soup. Packed with medicinal mushrooms, healing bone broth glue and fibre-rich wild rice, it’s a cosy winter bowl designed to nourish your gut, support immunity and warm you from the inside out.

SERVES 4
GLUTEN-FREE | REFINED SUGAR-FREE | VEGETARIAN

Wild Rice Mushroom Soup is the ultimate winter comfort meal—gut loving, immune supporting and deeply nourishing. Made with a trio of medicinal mushrooms and healing bone broth glue, it's rich in anti-inflammatory compounds, beta-glucans and gut repairing nutrients to support digestion and resilience all winter long.

Ingredients

1 tablespoon organic grass-fed butter
1 white onion, finely sliced
1 large carrot, peeled and finely sliced
3 garlic cloves, minced
100g shiitake mushrooms, sliced
150g baby king oyster mushrooms
300g shimeji mushrooms
1 tablespoon coconut aminos
1 tablespoon smoked paprika
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried chilli flakes
1 tablespoon lemon & herb bone broth glue
250ml coconut cream
400g cannellini beans
1 1/4 cup dry wild rice
1/3 cup pine nuts
Fresh thyme, to garnish
Crusty bread, to serve

Method

In a large pot, melt the butter over medium heat. Add the sliced onion and carrot and cook for 4–5 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add all the mushrooms to the pot along with the coconut aminos, paprika, sea salt, black pepper, parsley, thyme and chilli flakes. Sauté for 6–8 minutes, stirring often, until the mushrooms have softened and started to brown.
Stir in the lemon & herb bone broth glue and coconut cream, then pour in 750ml of boiling water. Add cannellini beans and mix well to fully dissolve the broth paste. Bring the soup to a gentle boil, then reduce the heat to low, cover and simmer for 15 minutes to allow the flavours to develop.
Meanwhile, cook the wild rice according to the packet instructions. Once cooked, drain and stir the rice into the soup.
While the soup finishes simmering, toast the pine nuts in a dry pan over low heat until golden and fragrant. Keep a close eye on them, as they can burn quickly.
To serve, ladle the soup into bowls and top with the toasted pine nuts and a sprinkle of fresh thyme. Add a side of crusty bread if desired.