Food blog

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fall csa micro share
week 8



Wild Mushroom Soup

by Gina Matsoukas

Running to the Kitchen

Servings: 6

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes


This wild mushroom soup is a hearty, warming and cozy recipe bursting with umami flavors. Using both dried and fresh mushrooms, the earthy notes are balanced with creamy coconut milk and bright fresh lemon juice. Finish off with microgreens for a pop of color and nutrition!


Wild Mushroom Soup


1/3 cup brown rice

2/3 cup water

1 tablespoon extra-virgin olive oil

1 cup dried mushrooms

4 cups roughly chopped fresh mushrooms

4 cups vegetable broth, divided

1 yellow onion, chopped

3 stalks celery, chopped

2 large carrots, chopped

4 cloves garlic, minced

1 tablespoon white miso paste

1 tablespoon tamari sauce (substitute soy sauce or coconut aminos if desired)

 2 tablespoons minced fresh herbs (rosemary, sage, oregano or other)

15 ounce can light coconut milk

Juice of ½ a lemon

2 tablespoons arrowroot powder (optional for thicker soup)

Red cabbage microgreens for garnish


Place water in a small sauce pot over high heat. Once boiling, add rice, stir to combine, reduce the heat to a low simmer, cover with a lid and cook until rice has absorbed all the water.

Add dried mushrooms to a bowl with 1 ½ cups of the vegetable broth. Set aside and let soak.

Meanwhile, pour the olive oil into a large pot over medium heat. Once hot, add the onions, celery, carrots and garlic. Sauté until softened, about 5 minutes.

Add the fresh mushrooms to the pot and cook another 5 minutes until mushrooms start to soften.

Add fresh herbs, miso paste, tamari, soaked mushrooms along with their broth and remaining 2 ½ cups of vegetable broth to the pot. Stir to combine. Season to taste with salt and pepper and let simmer for 15-20 minutes uncovered.

Pour the can of coconut milk into the pot, add the cooked brown rice and fresh lemon juice. Adjust salt and pepper to taste if needed.

If desired, make a slurry to thicken the soup by combining the arrowroot powder in a small bowl with ¼ cup of the broth from the soup and stirring until smooth. Pour into the soup and stir to combine. Cook for 2-3 minutes until the soup starts to thicken.

 Ladle the soup into serving bowls and garnish with red cabbage microgreens.


This recipe is wonderful with added protein such as shredded chicken or leftover Thanksgiving turkey.