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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)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 to 8
Calories 138 kcal
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.
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Pour in the vegetable stock and season everything with more salt and pepper to taste. Cook for about 2 minutes to thicken the soup.
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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.
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Divide the soup into bowls and top with fresh chopped parsley.
Nutrition Facts
Creamy Mushroom Wild Rice Soup
Amount Per Serving
Calories 138
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1052mg46%
Potassium 347mg10%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 4010IU80%
Vitamin C 5mg6%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.