Vegan Mushroom Wild Rice Soup Recipe

Did I notice this sans dairy soup is still strangely rich?! I used to adore chicken and wild rice soup before I went veggie lover 10 years prior. Until today, I had not eaten anything so fulfilling and I need to state this healthy soup may even be superior to the first!

As should be obvious from my Vegan Truffle Mac and Cheese, Vegan Cauliflower Alfredo, and Vegan Lemon Butter Pasta, I feel weak at the knees over creation solid and sans dairy options of my preferred plans cream-filled plans.

Additionally, this formula is normally without gluten utilizing wild rice as the grain in this soup. Additionally, this veggie lover mushroom soup has just 8 fixings! I don’t think about you, yet I ALWAYS down for a soup formula with insignificant fixings and less excursions to the market.

Vegan Mushroom Wild Rice Soup

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Recipe by shortgirltallorder Course: Dinner, SoupsCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

55

minutes
Total time

1

hour 

This Vegan Mushroom Wild Rice Soup is seriously SO creamy that you would never guess it is completely dairy-free & made with no cream!

Ingredients

  • 3/4 cup wild rice blend

  • 4 cups mushrooms, diced (I used a mix of white button, Crimini, & Shitake)

  • 1 cup white onion, diced

  • 2 cloves minced garlic (about 1 Tbsp)

  • 2 Tbsp vegan butter (or oil)

  • 1 tsp dried parsley

  • 5–6 cups vegetable broth ( I start with 5 and add up to 6 for a slightly thinner soup)

  • 14 can can coconut milk

  • salt & pepper to taste

Directions

  • First, rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes.
  • While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions.
  • Next, add the vegan butter to a large soup pot and turn on the heat.
  • Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir consistently to evenly cook the vegetables.
  • Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.
  • Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.
  • At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through. (Please note, if you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20 minute mark).
    Remove the soup from the heat and let it sit for 5 minutes to thicken. Finally, serve and enjoy!

Notes

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