There’s nothing more satisfying at the end of a long day than a cozy bowl of soup. This delicious mushroom and wild rice pairing is an all time favourite in our household.
This soup has a lot going for it: it’s hearty and filling, and easy to pull together in one pot with minimal ingredients.
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Creamy Mushroom Wild Rice Soup
Course: SoupsCuisine: Vegan, Gluten-FreeDifficulty: Easy5
servingsThis cozy mushroom wild rice soup is hearty and filling, and easy to pull together in one pot with minimal ingredients.
Ingredients
1 large onion
1 head of garlic
3 stalks of celery
2 carrots
1 big pack of mushrooms (680g)
2 cups of cashew cream (recipe here)
2 bay leaves
1 bunch of thyme
2 cups wild rice blend, washed and drained
2 cups vegetable broth
6 cups of water
Salt and pepper to taste
Directions
- Dice onion, garlic, celery, and carrots.
- Slice the mushrooms, aiming for ¼ inch thickness.
- On the stovetop, heat up a large pot or dutch oven, add a tablespoon of olive oil and sauté the onion and garlic for 2 mins.
- Add the celery, carrots and a bit of salt and pepper and continue cooking for 5 mins.
- Add the wild rice and continue cooking for 5 mins.
- Add the vegetable broth and water and let it come to a boil.
- Add mushrooms, bay leaves, thyme and 1 cup of cashew cream. Reduce heat to medium high, and continue cooking until the rice is fully cooked (30-40 mins).
- Once the rice is cooked, turn off the heat, and remove the bay leaves and thyme stems. Mix in the remaining cup of cashew cream and stir in salt and pepper to taste.
Notes
- When reheating this soup after storing in the fridge, try stirring in a couple tablespoons of water if the soup has thickened.
