Vegan Wild Rice Mushroom Soup Recipe
Hearty, cozy, and easy to make, this Wild Rice Mushroom comes together in just 1 hour! This recipe is packed with flavor yet it's healthier than traditional wild rice soup. It's completely vegan and dairy-free!
Equipment
- Stovetop
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 cup chopped carrots (about 2 medium carrots)
- ½ cup diced celery (about 2 stalks)
- 3 heaping cups (10 oz) sliced cremini mushrooms (or use a mix of mushrooms)
- 4 cloves of garlic, minced
- ½ teaspoon dried thyme *
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- 1 teaspoon salt
- Freshly cracked black pepper
- 1 cup wild rice blend
- 6 cups vegetable broth or water
- 1 cup full-fat coconut milk
- 3 tablespoon vegan parmesan or nutritional yeast (optional)
Instructions
- To a dutch oven or a soup pot, heat some olive oil on medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes.
- Add garlic, mushrooms, and all of the dried herbs - thyme, rosemary, and sage. Cook for 5 more minutes or until everything is slightly browned.
- Add wild rice, vegetable broth, salt, and black pepper and bring to a boil. Cover and let it simmer on medium-low heat for 45-50 minutes or until the rice is soft.
- In the end, add coconut milk and vegan parmesan or nutritional yeast (optional) and stir to combine. Add more vegetable broth if you need to thin it out.
- Taste and adjust the flavor if needed, adding more coconut milk for creaminess, salt for saltiness, or vegan parmesan for a savory flavor. Serve immediately!
Notes
If you don't have these herbs on hand, you can use 1 tablespoon of poultry seasoning instead. It's a blend of herbs and is completely vegan.
*Make sure to read the full blog post above for storage instructions and other tips.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 285kcal
Tried this recipe?Let us know how it was!