Here’s a Creamy Vegan Mushroom Wild Rice Soup recipe that’s hearty and comforting:
Ingredients:
- 1 tablespoon olive oil (or vegan butter)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups mushrooms, sliced (such as cremini, button, or a mix)
- 1 cup wild rice, rinsed
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 6 cups vegetable broth
- 1 cup coconut milk (or any plant-based milk)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Prepare the Wild Rice:
- Cook the wild rice according to the package instructions (usually takes about 45 minutes to an hour). Set aside.
- Sauté the Vegetables:
- In a large soup pot, heat the olive oil (or vegan butter) over medium heat.
- Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Cook the Mushrooms:
- Add the sliced mushrooms and garlic to the pot. Cook for 5-7 minutes until the mushrooms have softened and released their moisture.
- Add Seasonings:
- Stir in the thyme, rosemary, and bay leaf. Cook for another minute until fragrant.
- Simmer the Soup:
- Add the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes to let the flavors meld together.
- Add the Rice and Coconut Milk:
- Stir in the cooked wild rice and coconut milk. Continue to simmer the soup for an additional 10-15 minutes, allowing the soup to thicken and become creamy.
- Season:
- Taste the soup and add salt and pepper as needed.
- Serve:
- Remove the bay leaf before serving.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Tips:
- For an even creamier soup, you can blend a portion of the soup (or use an immersion blender) before adding the rice.
- You can also add a squeeze of lemon or a dash of nutritional yeast for extra flavor.
This vegan mushroom wild rice soup is rich, hearty, and perfect for a cozy meal! Enjoy!