Description
Discover how to make a hearty Mushroom Wild Rice Soup that is perfect for cozy nights in. This recipe is packed with earthy flavors and wholesome ingredients.
Ingredients
- – 2 tbsp. (30 ml) olive oil
- – 2 tbsp. (30 ml) vegetable oil
- – 2 tbsp. (30 ml) unsalted butter
- – 1 yellow onion, finely chopped
- – 3/4 cup (180 ml) finely chopped carrots
- – 1/2 cup (120 ml) finely chopped celery
- – 8 oz. (225 g) baby bella (cremini) mushrooms, sliced
- – 4 garlic cloves, minced
- – 1 cup (240 ml) dry wild rice blend (such as Lundberg brand)
- – 1 tbsp. (15 ml) poultry seasoning (sub Herbs De Provence)
- – 1 tsp (5 ml). kosher salt
- – 1/2 tsp (3 ml). black pepper
- – 4 cups (1 quart) (960 ml) lower sodium vegetable broth
- – 2/3 cup (160 ml) coconut cream (sub cashew cream*)
- – 1/3 cup (80 ml) finely grated vegan cheese
Instructions
- Allow the coconut cream to come to room temperature as you prepare the soup. Alternatively, make the cashew cream if you are opting for that. Warm the olive oil, vegetable oil, and butter in a large pot or Dutch oven over medium-high heat. Once heated, add the chopped onion, carrots, and celery, cooking them for about 8 minutes until they become tender.
- Incorporate the mushrooms and minced garlic, mixing them with the other ingredients. Let them cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
- Add the wild rice blend, ensuring it is well-coated by stirring. Allow it to cook for 1 to 2 minutes to give the grains a slight toast. Mix in the poultry seasoning, kosher salt, and black pepper.
- Pour in the vegetable broth along with a cup of water, stirring thoroughly. Bring the mixture to a gentle boil, then cover the pot, lower the heat to medium-low, and let it simmer for 45 to 60 minutes, or until the rice is cooked through.
- Uncover the pot and incorporate the coconut cream (or cashew cream) into the soup. Gradually add the grated vegan cheese, stirring constantly to prevent clumps, until everything is well-blended. Turn off the heat and serve the soup in bowls.
Notes
- Use a combination of olive oil, vegetable oil, and butter for a richer flavor when sautéing the vegetables.
- Enhance the earthy flavors by using a mix of baby bella mushrooms and other varieties in the soup.
- Toast the wild rice blend slightly in the pot before adding broth for a nuttier flavor.
