🌱 Vegan Mushroom and Wild Rice Soup Recipe

Hearty, nutritious, and packed with flavor! This vegan version of Mushroom and Wild Rice Soup is perfect for a cozy meal.

🍲 Ingredients

  • Wild Rice: 1 cup, rinsed
  • Mushrooms: 8 oz, sliced (cremini, white button, or a mix)
  • Onion: 1 medium, diced
  • Garlic: 3 cloves, minced
  • Carrots: 2 medium, diced
  • Celery: 2 stalks, diced
  • Vegetable Broth: 6 cups
  • Bay Leaf: 1
  • Dried Thyme: 1 teaspoon
  • Dried Rosemary: 1 teaspoon
  • Olive Oil: 2 tablespoons
  • Salt & Black Pepper: To taste
  • Coconut Milk or Cashew Cream: 1 cup (optional, for creamy version)
  • Fresh Parsley: 2 tablespoons, chopped (for garnish)
  • Sourdough or Crusty Bread: For serving

🥣 Instructions

1️⃣ Cook the Wild Rice

  • Bring 3 cups of water to a boil in a pot.
  • Add the rinsed wild rice, cover, and reduce heat to a simmer.
  • Cook for 40-45 minutes until the rice is tender but slightly chewy.
  • Drain any excess water and set aside.

2️⃣ Sauté the Vegetables

  • Heat olive oil in a large pot over medium heat.
  • Add diced onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent.

3️⃣ Add Mushrooms and Garlic

  • Stir in the sliced mushrooms and minced garlic.
  • Cook for 5 minutes until the mushrooms are tender and release moisture.

4️⃣ Season and Simmer

  • Add dried thyme, rosemary, bay leaf, salt, and black pepper.
  • Pour in the vegetable broth and bring to a boil.

5️⃣ Cook the Soup

  • Lower heat to a simmer and cook for 20 minutes to meld flavors.

6️⃣ Combine with Wild Rice

  • Stir in the cooked wild rice.
  • For a creamy texture, add coconut milk or cashew cream. Simmer for 5-10 more minutes.

7️⃣ Finish and Serve

  • Remove the bay leaf. Taste and adjust seasoning.
  • Garnish with fresh parsley and serve hot with crusty bread.

🌟 Tips

  • Make it Creamy: Coconut milk or cashew cream adds a luscious texture.
  • Storage: Keeps well in the fridge for up to 3 days. Freezing may change the texture of the wild rice.

🍽️ Nutrition Information (Per Serving)

  • Calories: 250 kcal
  • Carbohydrates: 36g
  • Protein: 6g
  • Fat: 9g
  • Fiber: 5g
  • Sugar: 3g
  • Sodium: 500mg (varies based on broth used)

This recipe is naturally gluten-free (without bread) and can be customized for various dietary needs.

Enjoy your warm and nourishing bowl of Vegan Mushroom and Wild Rice Soup! 🌿🍲

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