.png)
This creamy vegan mushroom and wild rice soup is the ultimate comfort food! Packed with earthy mushrooms, hearty wild rice, and a luscious plant-based broth, it’s a cozy, satisfying meal perfect for any chilly day. Simple to make, wholesome, and bursting with flavor!
Discover over 200 delicious plant-based recipes with The Plant-Based Cookbook, designed for everyone! From quick meals to nutritious smoothies, this collection makes vegan cooking enjoyable and easy. Whether you're transitioning to a vegan lifestyle or looking for variety, these recipes are perfect for boosting energy, supporting heart health, and achieving your wellness goals. Don’t miss out on this healthy, flavorful journey!
This
hearty, creamy vegan mushroom soup with wild rice is a perfect comfort meal
that’s rich in flavor, satisfying, and entirely plant-based.
Prep Time: 15 minutes (chopping
vegetables, preparing ingredients)
Cook Time: 50 minutes (40-50
minutes for wild rice and soup simmering)
Total Time: 65 minutes
Ingredients
For the Wild Rice:
- 1 cup wild
rice, rinsed
- 3 cups
vegetable broth or water
For the Soup:
- 2
tablespoons olive oil or vegan butter
- 1 medium
onion, finely chopped
- 3 garlic
cloves, minced
- 3 cups mixed
mushrooms (cremini, button, or shiitake), sliced
- 2 medium
carrots, diced
- 2 celery
stalks, diced
- 4 cups
vegetable broth
- 1 cup
unsweetened coconut milk or any creamy plant-based milk
- 2
tablespoons all-purpose flour (or gluten-free flour for a GF option)
- 1 teaspoon
dried thyme
- 1 teaspoon
dried rosemary
- Salt and
black pepper to taste
- 2
tablespoons nutritional yeast (optional, for a cheesy flavor)
- Fresh
parsley, chopped (for garnish)
Instructions
1.
Cook the Wild Rice
o In a medium saucepan,
combine the rinsed wild rice and 3 cups of vegetable broth or water.
o Bring to a boil, then
reduce the heat to low. Cover and simmer for 40-50 minutes, or until the rice
is tender. Drain any excess liquid and set aside.
2.
Prepare the Soup Base
o Heat the olive oil or
vegan butter in a large pot over medium heat.
o Add the onion and sauté
for 3-4 minutes until translucent.
o Stir in the garlic and
cook for 1 minute, until fragrant.
3.
Cook the Vegetables
o Add the mushrooms,
carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally,
until the vegetables soften and the mushrooms release their moisture.
4.
Add Flour and Herbs
o Sprinkle the flour over
the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw
flour taste.
o Stir in the thyme and
rosemary.
5.
Simmer the Soup
o Gradually pour in the
vegetable broth, stirring to combine.
o Bring the soup to a boil,
then reduce the heat to low. Let it simmer for 15 minutes, allowing the flavors
to meld.
6.
Add Creaminess
o Stir in the coconut milk
or plant-based milk and nutritional yeast (if using). Simmer for another 5 minutes.
7.
Combine and Serve
o Add the cooked wild rice
to the soup and mix well.
o Taste and adjust the
seasoning with salt and black pepper as needed.
o Serve hot, garnished with
fresh parsley.
Tips and Variations
- For a
thicker soup, blend a portion of the soup with an immersion blender before
adding the wild rice.
- Swap coconut
milk with cashew cream for a richer texture.
- Add spinach
or kale in the last few minutes of cooking for extra greens.
Enjoy your comforting bowl of Vegan Mushroom Soup with Wild Rice! Perfect for meal prep or warming up on a chilly day.
