Creamy Wild Rice Soup

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This hearty soup filled with vegetables, wild rice, and delicious Almondmilk Creamer is the perfect warm meal to enjoy on a busy weeknight.


Servings: 6 

Prep Time: 20 minutes

Cook Time: 45-55 minutes

Total Time: 1 hour and 25 minutes



  • 3 tablespoons olive oil 
  • 1 medium yellow onion, chopped 
  • ¾ cup diced carrot 
  • 1 cup diced celery 
  • 6 ounces baby bella mushrooms, sliced 
  • 3 garlic cloves, minced 
  • 4 sprigs fresh thyme 
  • 2 tablespoons all-purpose flour 
  • 1 15-ounce can cannellini beans, drained and rinsed 
  • 3/4 cup wild rice blend 
  • 4 cups vegetable stock 
  • 2 cups water 
  • ¾ teaspoon kosher salt 
  • ¼ teaspoon freshly cracked pepper 
  • ½ cup Unsweetened Almondmilk Creamer



  1. Warm the olive oil in a large stock pot over medium heat. Add the celery, carrots, onions, a large pinch of salt, and a crack or two of fresh pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
  2. Add the mushrooms, garlic, and thyme sprigs, and continue to cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir to evenly coat. Cook for about 1-2 minutes.
  4. Add the wild rice and the beans, followed by the stock and the water, and give the soup a few good stirs to combine. Bring to a boil, then immediately reduce to a simmer.
  5. Place the lid on the pot and allow the soup to simmer for 45-55 minutes, or until the rice is tender.
  6. Stir in the Almondmilk Creamer, and additional salt and pepper as needed. Enjoy while it's hot.