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Creamy Vegan Mushroom Wild Rice Soup

URL: https://jessicainthekitchen.com/mushroom-wild-rice-soup-vegan-creamy-and-one-pot/

Ingredients

  • 2 tablespoons coconut or olive oil or vegan butter
  • 2 medium sized carrots, finely diced
  • 3 stalks celery, chopped
  • 1 large red onion, finely diced
  • 2 cloves garlic, minced
  • 8 ounces baby Bella or white button mushrooms, sliced
  • 2 tablespoons flour
  • ½ cup wild rice
  • 4½ to 5 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme
  • to taste sea salt and black pepper
  • 1 cup coconut milk or almond milk

Instructions

  1. Heat the oil or vegan butter in a large pot over medium-high heat.
  2. Add the carrots, celery, onions, garlic, and mushrooms, and sauté for about 8 minutes.
  3. Sprinkle the flour over the vegetables and stir to combine.
  4. Add the wild rice, vegetable broth, dried oregano, and fresh thyme. Season with salt and pepper, then bring to a boil.
  5. Reduce the heat and simmer for 50 to 60 minutes, stirring every 10 minutes until the wild rice is fluffy and tender.
  6. Stir in the coconut milk or almond milk and cook for another 2 to 3 minutes until heated through.
  7. Remove from heat and season to taste before serving.

Nutrition Facts (estimated)

Servings
8 servings
Calories
157
Total fat
10g
Total carbohydrates
16g
Total protein
4g
Sodium
584mg
Cholesterol
0mg

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