Creamy Mushroom Wild Rice Soup
Categories: vegan, nut free, soy free, maindish
Serves: 5-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 5 1x
- Category: Main Course
Ingredients
- 2-3 medium/75g shallots (diced)
- 1 rib/75g celery (diced)
- 1 medium or 2 small/100g carrot (peeled and diced)
- 1 lb/450g button or crimini mushrooms
- 4 tbsp/60ml olive oil (divided)
- 2 tbsp/16g cornstarch
- 1 tsp/1 tsp dried thyme
- 1 tsp/1g dried chopped sage (½ tsp/1g ground sage)
- ½ tsp/1g ground black pepper
- 1 tsp/6g salt (divided)
- ¾ cup/125g wild rice (uncooked)
- 4 cups/940ml vegetable broth*
- 1 cup/235ml oat milk
- Chives (to garnish)
Instructions
- Peel and dice shallots and carrots. Dice celery. Makes sure they are finely diced to cook quickly.
- Wash, dry, and slice the mushrooms.
- Heat 2 tbsp/30g olive oil in a large pot over medium heat. Add the mushrooms. Cook for 5 minutes, stirring regularly, until softened and beginning to brown. Remove from pot and set aside in a bowl.
- Add the remaining 2 tbsp/30ml olive oil to the pot. Add the carrot, celery, and shallot and cook for 3 minutes, stirring regularly, until celery is beginning to soften.
- Add the cornstarch, thyme, sage, pepper, and ½ tsp/3g salt (depending on salt content of broth, see notes). Stir to coat everything and distribute the cornstarch.
- Add the wild rice. Slowly pour in the broth, stirring to scrape everything off the bottom of the pot.
- Add the mushrooms back to the pot. Simmer for 30-40 minutes, until the wild rice is tender and starting to expand.
- Remove from heat and add the oat milk. Taste and adjust salt as needed. Garnish with chopped chives or parsley.
- Serve immediately or store in the fridge for up to 3 days. Soup will get thicker as it sits, and rice will absorb more of the broth. If preparing soup in advance, undercook the rice (cook for about 30 minutes) and allow the rice to finish absorbing the broth as it sits.
Notes
Texture/taste Notes: A warm and comforting soup with mushrooms and wild rice, made creamy yet vegan with oat milk and a chowder-like roux. This flavorful soup is full of protein and fiber for a hearty, warming meal. The broth is thickened with cornstarch which makes this simple vegan soup feel more satisfying. Chewy wild rice pairs with vegetables and sautéed mushrooms for a delicious, comforting soup.
Salt: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added. The broth used in this recipe is Better than Bouillon Vegetable base.
Mushrooms: For more flavor, mix up multiple varieties of mushrooms. Oyster mushrooms are excellent. More pungent mushrooms like shiitakes and morels should be used in small quantities, paired with milder varieties.