Vegan Cream Of Mushroom And Wild Rice Soup Recipe

Name: Vegan Cream Of Mushroom And Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced; 2 celery stalks, diced; 2 carrots, diced; 1 pound mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake); 2 cloves garlic, minced; 1/2 cup white wine (optional); 1 teaspoon crushed thyme; 1 teaspoon dried rosemary; 1 bay leaf; 4 cups low-sodium vegetable broth; 1 cup water; 1 cup wild rice; 1 cup full fat, canned coconut milk or cashew cream (https://food52.com/recipes...); 1 pinch black pepper, to taste; 1 splash white wine or sherry vinegar

Servings: persons

1 tablespoon olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, diced
1 pound mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake)
2 cloves garlic, minced
1/2 cup white wine (optional)
1 teaspoon crushed thyme
1 teaspoon dried rosemary
1 bay leaf
4 cups low-sodium vegetable broth
1 cup water
1 cup wild rice
1 cup full fat, canned coconut milk or cashew cream (https://food52.com/recipes...)
1 pinch black pepper, to taste
1 splash white wine or sherry vinegar

1
In a large soup or stock pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook for 5 to 7 minutes, or until the onions are soft and translucent. Add the mushrooms, garlic, and white wine, along with a pinch of salt. Cover the pot and allow the mushrooms to cook down for a minute or two. Uncover and cook, stirring frequently, for another 5 to 7 minutes, or until the mushrooms have released their juices and cooked down considerably.
2
Add the thyme, rosemary, bay leaf, broth, water, and rice to the pot. Bring to a boil and then reduce to a simmer. Cover and simmer for 50 minutes to 1 hour, or until the wild rice is tender.
3
Remove the bay leaf from the soup. Stir in the coconut milk, black pepper, and a splash of vinegar, if desired. Adjust seasonings as needed and serve. The soup will thicken up considerably over time, so feel free to add a bit more water or coconut milk as desired.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large yellow onion, diced, 2 celery stalks, diced, 2 carrots, diced, and more.

Yes, Vegan Cream Of Mushroom And Wild Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Cream Of Mushroom And Wild Rice Soup

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