Vegan Mushroom And Wild Rice Soup
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. Plus, it can easily be made gluten-free and oil free.
Servings: 4
Calories: 207kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large carrot peeled and finely diced
- 2 stalks of celery finely diced
- 1 onion finely diced
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 tsp dried thyme
- ½ tsp dried sage
- 3 tbsp all-purpose flour
- 4 cups vegetable broth
- ½ cup wild rice
- 1 cup plant based milk regular milk also works for a non vegan option
- salt and pepper to taste
Instructions
- Rinse and drain the wild rice, set aside.
- Heat the oil in a large pot. 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 a further 2-3 minutes.
- While stirring, combine the vegetable broth and wild rice.
- Bring to a boil, reduce heat and cover with a lid. Simmer for 20 minutes.
- Remove the lid and pour in the milk.
- Continue to simmer for another 20 minutes, stirring throughout that time to ensure the soup doesn’t burn.
- Season to taste and serve.
Notes
- This delicious soup gains its deep rich color from cooking the wild rice in the soup and not separately therefore infusing the flavor and colors throughout the soup!
- For a richer, creamier soup substitute the milk with coconut cream, cashew cream, or if you don't need this to be vegan - you can try heavy cream or half and half.
- Serve with your favorite crusty bread and a sprinkle of fresh herbs.
- Adjust seasoning to suit your tastes.
- Soup can be stored in the fridge for up to 5 days or frozen for up to 1 month.
- For a gluten free alternative, use gluten free flour or you can thicken the soup with a cornstarch slurry (1-2 tbsp cornstarch and 2 tbsp water mixed together. Adjust the amount needed depending on the desired consistency) near the end of cooking.
- A wild rice blend can be used instead of using all wild rice. This will result in a lighter colored soup. Keep in mind you may need to add more broth as the wild rice blend will absorb more liquids than wild rice alone.
Nutrition
Calories: 207kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1040mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g