The Creamy Vegan Mushroom Wild Rice Soup is a comforting, earthy dish that’s perfect for those seeking a hearty and dairy-free meal. This soup blends the deep flavors of mushrooms, wild rice, and aromatic herbs with a creamy texture that’s entirely plant-based. Let’s walk through this delicious recipe.
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 lb mushrooms (cremini or button), sliced
- 1 cup wild rice, rinsed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika (optional)
- 6 cups vegetable broth
- 1 cup canned coconut milk (or cashew cream)
- 2 tbsp soy sauce or tamari
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
PREPARATION:
Instructions:
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened. Add mushrooms and cook for another 8 minutes, until they release their moisture and brown.
- Add Wild Rice and Broth: Stir in the wild rice, thyme, rosemary, and smoked paprika. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Simmer for 45-50 minutes until the rice is tender.
- Make It Creamy: Stir in the coconut milk (or cashew cream) and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with parsley. Serve with crusty bread for a complete meal.
This Vegan Mushroom Wild Rice Soup provides the perfect balance of earthy flavors and creamy goodness—ideal for a chilly day!