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EG Cleanse Favorite – Creamy Wild Rice Mushroom Soup

The verdict is in! The official favorite soup of the Fall S.O.U.P. Cleanse, according to our cleansers, is this Creamy Wild Rice Mushroom Soup. I can’t say I’m surprised. The soup is super creamy and comforting; it’s the perfect soup to help us transition into the colder season. It’s especially popular for my cleansers and clients who prefer some texture in their soup. This one has a creamy base, but the various mushrooms and rice give it a substantial mouthfeel. And don’t even get me started on the nutrient benefits. There are three different varieties of mushrooms contained in this soup: shiitake, cremini, and white button mushroom. Together, they can help fight cancer, boost immunity, improve the gut microbiome, support heart health, and so much more.


1 cup wild rice blend, 1 3/4 cup of water
2 cup mixture of shiitake, cremini, and white button mushrooms, diced and make sure to save the mushroom stems
1 cup white onion, diced
2 cloves of garlic, minced
4 T of olive oil
2 T of parsley
2 tsp of thyme
2 cup vegetable broth
1 cup Native Forest Unsweetened Coconut Milk
2 cup of Malk Almond Milk
1 can of cannellini beans
2 tsp of salt
2 tsp of pepper


Place wild rice, water and salt in a saucepan over medium high heat. Give it a stir. Put the lid on.

Bring it to a boil, turn the heat down to low and let it simmer for 40-45 minutes. If you use soaked wild rice, it should be ready in about 20-30 minutes. Drain the excess liquid and set aside.

While the rice is cooking, heat up a medium pot with olive oil on medium heat and mix in the onion, garlic, and diced mushrooms. Make sure to sauté them for 15 minutes until they start to brown. Add the parsley, thyme, pepper and salt to taste.

In a blender add the almond milk, white beans, and mushroom stems then blend until silky smooth. Set your mushroom blend to the side.

In the pot with the vegetables, add in the vegetable broth, mushroom blend, strained wild rice, and coconut milk. Mix together until all the ingredients are fully combined.

Bring the soup to a boil then reduce the heat to simmer and cook covered for 20 minutes. Then cook uncovered for another 15 minutes. Remove the soup from the heat and let it sit for 5 minutes to thicken. Enjoy!



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