Vegan Cream of Mushroom and Wild Rice Soup

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Introduction: Vegan Cream of Mushroom and Wild Rice Soup

This delicious and hearty soup is totally classic comfort-food.  Its great for cold weather, or as a vegan alternative to chicken soup when you're not feeling well.  Its also really easy to make!

Prep time: 10-15 minutes
Cook time: about 1 hour

Ingredients
1/2 C. dry wild rice
2 T. vegetable oil (canola or peanut also work)
1 medium onion diced
1 C. diced carrots
1 C. diced celery
2 C. diced mushrooms (any variety you like)
1 t. salt
2 C. vegetable broth
1 t.  mushroom boullion (optional)
2 C. soy milk (be sure to use unflavored soy milk)
2 T. fresh chopped parsley
1 t.  fresh ground black pepper

Begin cooking the wild rice following the directions on the bag (takes about an hour).  Meanwhile, heat oil in a large pot, then add onion, carrots, celery, mushrooms and salt.  Sautee over medium heat until carrots begin to soften and onions begin to turn slightly brown (about 10 min.)

Add vegetable broth and mushroom boullion to the vegetables, scrape edges and bottom of pot, cover and simmer for about 20 minutes.

When wild rice has finished cooking, drain off excess water.  Add wild rice and soy milk to vegetable mixture, bring back to a simmer, then add parsley and black pepper.  Simmer and stir for a few more minutes before serving.  Enjoy!

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    2 Comments

    I love this recipe but 1t of pepper is WAY overpowering. I couldn't taste anything but pepper. I cut it down to 1/8t and now the soup is amazing.

    I also thickened the soup using a cornstarch and water mixture.