Comments

DeniseHealthy Pecan Pie Bars 6 days ago
I look forward to trying your recipes. They look d...
 I like trying me recipes, but I'm pretty sure som...
Gloria SeguraEasy White Bean Soup 2 months ago
Sounds good
Dusty CallahanDelicious Eggplant Appetizer 3 months ago
Eggplant appetizer recipe for eggplant appetizer 
Dusty CallayDelicious Eggplant Appetizer 3 months ago
Interested in you eggplant appetizer recipe And jo...
Dear Dusty,The pleasure is all mine  
Dusty CallahanDelicious Eggplant Appetizer 4 months ago
Please continue to send easy & tasty recipes… Than...
Blossom LadyApple Pie Cookies 4 months ago
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 4 months ago
thank you so much for all your recipes     I love ...

Vegan Mushroom Wild Rice Soup

Blossom Lady
Jan 07, 2021 06:56 AM
Vegan Mushroom Wild Rice Soup

This Vegan Mushroom Wild Rice Soup is seriously SO creamy that you would never guess it is completely dairy-free & made with no cream! If you are on the hunt for a delicious vegan soup recipe that is actually filling, this hearty & gluten-free mushroom wild rice soup that can be made in one pot is here for you.

Also, this recipe is naturally gluten-free using wild rice as the grain in this soup. Plus, this vegan mushroom soup has only 8 ingredients. This soup requires only one pot. That being said, there are some crucial steps to make this mushroom cream soup as flavorful as possible. The mushrooms don't all need to be crispy, but most should be, which is why it's essential to slice the mushrooms very thin. At the very end, add in the spice mix of dried parsley, salt, and pepper.

This soup will keep in the fridge for up to 4 days or freezer for up to 1 month in a closed container. Expect a thicker leftover that resembles a risotto. After sitting overnight the rice tends to soak up even more veggie broth and becomes a thick mixture similar to risotto. Plus, coconut milk solidifies in the fridge contributing to the thick texture. I do like to serve this soup with a thick slice of garlic bread to soak up any excess liquid! It also goes great with a fresh and crispy side salad.

Ingredients:

  • ¾ 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 oz can coconut milk
  • salt & pepper to taste
Prep Time:
5 minutes
Cook Time:
55 minutes
Total Time:
60 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments