Ingredients:
- 1 cup wild rice (rinsed)
- 2 tablespoons olive oil (or vegan butter)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups unsweetened plant-based milk (such as almond, oat, or soy milk)
- 2 cups mushrooms (button, cremini, or a mix), sliced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 bay leaf
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley (for garnish)
Instructions:
1. Cook the Wild Rice:
- In a medium saucepan, cook the wild rice according to the package instructions. This typically takes about 30-40 minutes. Once cooked, set aside.
2. Sauté Vegetables:
- In a large pot, heat the olive oil (or vegan butter) over medium heat.
- Add the diced onion and sauté for 5-7 minutes, until softened.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Cook the Mushrooms and Veggies:
- Add the sliced mushrooms to the pot and cook for about 5 minutes, until they release their moisture and begin to brown.
- Add the diced carrot and celery to the pot and cook for an additional 5 minutes.
4. Add the Broth and Seasoning:
- Pour in the vegetable broth and plant-based milk. Stir to combine.
- Add the cooked wild rice, thyme, rosemary, bay leaf, salt, and pepper. Stir well.
- Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld and the vegetables to soften.
5. Finish the Soup:
- Once the soup has simmered and the vegetables are tender, remove the bay leaf.
- Stir in the nutritional yeast (if using) for a creamy, cheesy flavor.
- Add lemon juice if you’d like a little brightness and adjust the salt and pepper to taste.
6. Serve:
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot with crusty bread or crackers for a complete meal.
Tips:
- Texture Variations: For a creamier texture, you can blend part of the soup with an immersion blender or in a regular blender, then return it to the pot.
- Mushroom Variations: Feel free to use a variety of mushrooms (shiitake, oyster, porcini, etc.) for a richer flavor.
- Make It Thicker: If you prefer a thicker soup, you can stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water and cook for a few more minutes until it thickens.
This Vegan Mushroom and Wild Rice Soup is packed with umami flavors, and the creamy broth is both comforting and satisfying. It’s a perfect meal for chilly days, and it’s easy to make in one pot! Enjoy!
