Wild Rice and Wild Mushroom Soup – Vegan
A cozy, vegan wild rice soup filled with wild mushrooms and vegetables, perfect for cold days. Ready in under an hour!
Nutrition Facts
Per Serving: Calories: 432 kcal, Fat: 6 g, Sodium: 1473 mg, Carbohydrate: 83 g, Protein: 16 g
Descriptions
This wild rice and wild mushroom soup is the perfect vegan comfort food for colder days. It’s packed with the earthy flavor of wild mushrooms like shiitake, chanterelles, and girolles, combined with hearty wild rice.
The rich, smoky notes from paprika and tamari add depth, while the vegetable broth and plant-based cream create a silky texture. It’s easy to prepare and is naturally gluten-free, making it suitable for various dietary preferences.
Directions
1- Cook the wild rice according to the package instructions.
2- While the rice is cooking, heat the olive oil in a large pan. Add the onion and garlic, cooking for 2 minutes until fragrant.
3- Add the carrots and celery, cooking for another 5 minutes until they start to soften.
4- Stir in the mushrooms (girolles, chanterelles, shiitake), tamari, smoked paprika, and thyme. Cook for about 7 minutes until the mushrooms are golden, saving a handful for garnish.
5- Pour in the vegetable broth and plant-based cream, bringing the soup to a boil. Reduce the heat and let it simmer for 10 minutes.
6- Stir in the cooked wild rice, adjusting seasoning to taste.
7- Serve with the reserved sautéed mushrooms on top.
Note's
- For a richer flavor, you can use a mixture of wild mushrooms or substitute with your favorite mushrooms.
- For extra creaminess, try adding an extra tablespoon of plant-based cream.
- If you prefer a thicker soup, reduce the vegetable broth by 1/2 cup.
Ingredients
- 12.3 oz (350 g) wild rice mix
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 7 oz (200 g) carrots, sliced
- 2 stalks celery, sliced
- 4.4 oz (125 g) girolles, coarsely chopped
- 3.5 oz (100 g) chanterelles, coarsely chopped
- 4.4 oz (125 g) shiitake mushrooms, coarsely chopped
- 2 tbsp tamari
- 1 tbsp smoked paprika
- 1 tbsp thyme
- 4 cups (1 liter) vegetable broth
- 1 cup (8.4 fl oz) plant-based cream (soy or rice)
