Description
A hearty and creamy wild rice soup packed with mushrooms and vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 tbsp Olive Oil (or Avocado Oil)
- 1 large Onion, chopped
- 2–3 Carrots, chopped
- 2–3 Celery Stalks, chopped
- 1 lb Mixed Mushrooms (cremini, shiitake, button work well), sliced
- 4 cloves Garlic, minced
- 1 tsp Dried Thyme
- ½ tsp Dried Rosemary, crushed slightly
- Salt and Black Pepper to taste
- ¾ cup Wild Rice Blend (rinse well!)
- 6 cups Vegetable Broth (low sodium recommended)
- 1 cup Unsweetened Plant-Based Milk (or Heavy Cream)
- 2 tbsp Fresh Parsley, chopped (for garnish)
- Optional: 1 tbsp Soy Sauce or Tamari
- Optional: A splash of white wine
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Increase the heat slightly and add the sliced mushrooms. Cook until browned, about 8-10 minutes.
- Add the minced garlic, dried thyme, and rosemary. Cook for an additional minute.
- Stir in the rinsed wild rice blend and pour in the vegetable broth. Add optional soy sauce if using.
- Bring the soup to a boil, then reduce heat to low and cover. Simmer for 45-55 minutes until the wild rice is tender.
- Once the rice is tender, stir in the plant-based milk or cream and heat through gently.
- Taste and adjust seasonings as needed before serving.
Notes
For extra creaminess without dairy, blend a cup of the soup with the plant-based milk and stir it back in. This soup freezes well; consider freezing before adding cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg