Mushroom wild rice soup is a warm, creamy and comforting meal that everybody enjoys.
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How to make mushroom wild rice soup
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this (recipe name), you will need the following:
- olive oil
- onion
- celery
- carrots
- mushrooms
- garlic
- salt & pepper
- dried thyme
- all purpose flour
- vegetable stock
- cooked wild rice
- plant-based milk (unsweet full fat coconut, soy, etc.)
- lemon juice
- parsley – for garnish
Cooking mushroom wild rice soup
Heat a large pot or dutch oven to medium heat and add in the olive oil. Once the oil is hot, add the onions, celery and carrots and season them with salt and pepper and cook them for 2-3 minutes until they are soft and translucent.
Add in the mushrooms and toss and cook them with the onions until they are soft and start to brown.
Add the garlic and thyme and season everything with some salt and pepper. Toss and cook it all together for a few minutes. Then stir in the flour and cook for 1-2 minutes.
Pour in the vegetable stock and season everything with more salt and pepper to taste. Cook for about 2 minutes to thicken the soup.
Add in the rice, milk, lemon juice and more salt and pepper to taste, stir and let it all cook for 2-3 more minutes.
Divide the mushroom wild rice soup into bowls and top with fresh chopped parsley.
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Creamy Mushroom Wild Rice Soup
This creamy mushroom wild rice soup is a warm and comforting meal that everybody enjoys. (Vegan/ plant-based recipe)
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow or white onion – peeled and diced
- 1 cup celery chopped
- 1 cup carrots chopped
- 8 ounces mushrooms (baby bella or button mushrooms – cleaned and sliced)
- 3 cloves garlic – peeled and minced
- 1 teaspoon salt
- ¼-½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- ¼ cup all purpose flour
- 4 cups vegetable stock
- 2 cups cooked wild rice
- ⅓ cup plant-based milk (unsweetened, coconut, soy, almond, etc.)
- 1 Tablespoon fresh lemon juice
- Fresh chopped parsley – for garnish
Instructions
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Heat a large pot or dutch oven to medium heat and add in the olive oil. Once the oil is hot, add the onions, celery and carrots and season them with salt and pepper and cook them for 2-3 minutes until they are soft and translucent. Add in the mushrooms and toss and cook them with the onions until they are soft and start to brown. Add the garlic and thyme and season everything with some salt and pepper. Toss and cook it all together for a few minutes. Then stir in the flour and cook for 1-2 minutes.
-
Pour in the vegetable stock and season everything with more salt and pepper to taste. Cook for about 2 minutes to thicken the soup.
-
Add in the rice, cream, lemon juice and more salt and pepper to taste, stir and let it all cook for 2-3 more minutes.
-
Divide the soup into bowls and top with fresh chopped parsley.
Tina syed says
Amazing food recipe. I will definitely try it.
Ann Fitchard says
I used a combination of mushrooms, and almond milk. It tasted rich and was full of flavor.