This vegan mushroom and wild rice soup is full of comforting, savory flavor!
Hearty wild rice, meaty mushrooms, and fresh vegetables combine in a creamy broth making for one of the best soups ever.
Rinse and drain the wild rice, set aside. Heat the oil in a large soup pot or dutch oven. Add the carrots, celery, onion and minced garlic. Sauté until softened, 3-4 minutes.
Next, add the sliced mushrooms and continue to sauté for another 3-4 minutes to cook the mushrooms.
When the vegetables are soft, sprinkle in the dried thyme and sage, along with the all-purpose flour. Stir and continue to cook for another 2-3 minutes.
While stirring, combine the vegetable broth and wild rice in the large pot.
Bring to a boil over medium-high heat. Then, reduce heat and cover with a lid. Simmer on low heat for 20 minutes.