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 Creamy Vegan  Wild Rice Soup with Mushrooms


 Creamy Vegan  Wild Rice Soup with Mushrooms



*7 tablespoons extra virgin olive oil, divided

*14 ounces of mushrooms

*2 tablespoons balsamic vinegar


*1 onion, diced

*4 garlic cloves, minced

*1 teaspoon dried thyme

*1 teaspoon dried oregano

*1/2 teaspoon dried rosemary, chopped


*1/4 teaspoon ground sage

*1/2 cup white wine (you can use vegan broth)

*1/3 cup all-purpose flour (or one 1:1 mix of gluten-free all-purpose flour)

*5 cups vegan soup stock

*1 1/2 cups unsweetened vegan  milk (I use soy. Avoid rice milk, which is quite runny) .


*2 stalks celery, sliced ​​(~2/3 cup)

*2 carrots, chopped or cut into half moons (~1 cup)

*1 cup wild rice mix

*7 ounces chopped kale or spinach ~3 cups /1 bunch

*Salt and pepper to taste




In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes or until cooked through and caramelized in spots. Add the balsamic vinegar and cook for a few more minutes or until the moisture has almost completely evaporated and the mushrooms are glazed.Place the mushrooms on a plate for later.

Reduce  heat to medium and add  remaining 5 tablespoons  oil. When shimmering, add the onions. Cook for 2-3 minutes until tender. Add  garlic, thyme, oregano, rosemary and sage and cook for 30 seconds.Deglaze with the wine and cook until most of the moisture is removed.

Sprinkle in the flour and stir frequently for 2 minutes to cook the flour. Pour in 2 cups  broth, stirring constantly to prevent flour lumps from forming, until  mixture thickens.

Add the rest of the stock, milk, celery, carrots and rice and bring to a boil. Cover and cook for the time indicated on the rice package; This depends on the mixture used.At the end of cooking, add the kale. Cook  until  kale is shiny and tender, 2-3 minutes. Return the mushrooms to the pot. Season with salt and pepper. Serve immediately

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