Description
A hearty, creamy vegan wild rice mushroom soup that’s 100% dairy-free and easy to make too! With only 10 healthy ingredients this wonderful soup is just the comfort food you’ve been looking for!
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 Tablespoon garlic, minced
- 2 cups mushrooms, sliced
- 1 cup onions, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon fresh thyme
- 1 1/2 cup celery, sliced
- 1 1/2 cup carrots, chopped to 1/4″ rounds
- 6 cups of vegetable broth
- 3/4 cup wild rice
- 3/4 cup coconut cream
- 1 Tablespoon nutritional yeast
Instructions
- First, wash all of your veggies! Then mince the garlic cloves, slice the mushrooms, chop the onion, celery, and carrots.
- Add 1 tablespoon of oil to a pot. Add 1 tablespoon minced garlic and 1 cup diced onions to the oil. Cook for about 3 minutes on medium heat until fragrant.
- Add 2 cups of sliced mushrooms and stir well to coat the mushrooms in the oil. Sprinkle the mushrooms with 1/2 teaspoon of salt and pepper and 1 tablespoon of fresh thyme. Then let the mushrooms cook down for another 5 minutes.
- When the mushrooms are nearly cooked, add in 1 1/2 cup sliced celery and 1 1/2 cup chopped carrots and stir to well.
- Then pour in 6 cups of vegetable broth and bring to a low boil on medium-high heat.
- Just as the bubbles begin to appear in the broth add in 3/4 cup wild rice. Stir well and then cover the pot with a lid. Let the rice cook for 35-45 minutes until chewy. Note that wild rice is done before it’s soft. It’s a heartier grain and remains a bit firmer than traditional rice.
- When the rice is about done, remove the lid and add in 3/4 cup coconut cream and sprinkle in 1 tablespoon nutritional yeast, stirring well.
- Remove the soup from heat and allow it to cool for 10 minutes. This will help the soup to thicken slightly plus, it’s too hot to eat right away anyway!
- Dish up the soup, salt, and pepper to taste, and enjoy!
Keywords: wild rice, mushroom soup, soup, winter, dinner, healthy,