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Creamy Mushroom Wild Rice Soup Recipe

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★★★★★

4.1 from 89 reviews

This creamy mushroom wild rice soup is a comforting and hearty vegan dish, packed with tender mushrooms, aromatic vegetables, and nutritious wild rice. Made with a blend of fresh ingredients and plant-based milk, this soup offers a rich, satisfying flavor perfect for any season. It’s easy to prepare on the stovetop and garnished with fresh parsley for a fresh finish.

Ingredients

Scale

Vegetables

  • 1 small yellow or white onion – peeled and diced
  • 1 cup celery – chopped
  • 1 cup carrots – chopped
  • 8 ounces mushrooms (baby bella or button mushrooms) – cleaned and sliced
  • 3 cloves garlic – peeled and minced
  • Fresh chopped parsley – for garnish

Liquids & Flavorings

  • 1 tablespoon olive oil
  • 4 cups vegetable stock
  • ⅓ cup plant-based milk (unsweetened coconut, soy, almond, etc.)
  • 1 tablespoon fresh lemon juice

Seasonings & Others

  • 1 teaspoon salt, plus more to taste
  • ¼–½ teaspoon ground black pepper, plus more to taste
  • 1 teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 2 cups cooked wild rice

Instructions

  1. Prepare the Vegetables: Heat a large pot or Dutch oven over medium heat and add the olive oil. Once hot, add the diced onions, chopped celery, and chopped carrots. Season with salt and pepper, then cook for 2-3 minutes until the vegetables are softened and translucent.
  2. Cook the Mushrooms and Aromatics: Add the sliced mushrooms to the pot with the vegetables. Toss and cook until the mushrooms soften and begin to brown. Then add the minced garlic and dried thyme, seasoning again with salt and pepper. Cook everything together for a few minutes to meld the flavors.
  3. Add Flour to Thicken: Stir in the all-purpose flour and cook for 1-2 minutes, ensuring the flour coats the vegetables and cooks out the raw taste.
  4. Simmer with Stock: Gradually pour in the vegetable stock while stirring. Season with additional salt and pepper to taste. Let the soup simmer for about 2 minutes to begin thickening.
  5. Incorporate Rice and Creaminess: Add the cooked wild rice, plant-based milk, and fresh lemon juice to the pot. Stir well and adjust seasoning with salt and pepper as needed. Continue cooking for 2-3 more minutes to warm through and combine the flavors.
  6. Serve with Garnish: Divide the soup into bowls and garnish with fresh chopped parsley for a bright, fresh finish. Serve warm.

Notes

  • Use any type of plant-based milk you prefer—unsweetened almond, soy, or coconut milk are excellent choices.
  • For thicker soup, add a little more flour, but be sure to cook it properly to avoid a raw flour taste.
  • This soup stores well and tastes even better the next day, making it great for meal prep.
  • For gluten-free options, substitute the all-purpose flour with gluten-free flour or cornstarch.
  • Add cooked chicken or turkey for a non-vegan variation if desired.

Keywords: mushroom soup, wild rice soup, vegan soup, creamy soup, plant-based, mushroom wild rice soup, healthy soup, easy soup recipe

Find it online: https://epicrecipebox.com/creamy-mushroom-wild-rice-soup-recipe/