Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. The flavor was incredible. Creamy Vegan Mushroom Soup with wild rice is a thick, creamy, cleaner version of classic mushroom soup. I just tried this recipe tonight. Thanks for the great recipe. Eating plants doesn't have to be hard and it certainly shouldn't be boring. Add the mushrooms to the pot and give everything a good stir. Even though you can choose your favorite vegetables, I chose celery, carrots, onions, and garlic. If you've come here looking for plant-based weeknight dinner recipes or decadent vegan desserts- you are in the right place! Directions. It made a healthy four portions. Thank you. Next, add the vegan butter to a large soup pot and turn on the heat. Heat olive oil in a large pot over medium-high heat. If you try it let me know how it goes. This creamy vegan, Coconut, Wild Rice, Mushroom Soup is a warm and comforting earthy soup. This was very easy to make but has flavors that will make your taste buds happy. Hubby is an omni and is enjoying his bowlful right now. So glad you liked it! We ate it outside and it was so yummy. This recipe would not work as written with cauliflower rice as the rice soaks up the liquid as it cooks. Really liked it. (Please note, if you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20 minute mark). We loved it both and wanna cook this again! For the dairy option, you can use 1 cup heavy cream instead of cashew cream! As always if you make this recipe please come back here to rate it, tell us if you’ve improved it in any way, snap a photo and tag me with #VeggieSociety on. I love that you made it work with greek yogurt too- sounds delicious! Instant Pot Wild Rice Mushroom Soup is Vegan, Good for you, and just what everyone needs in winter. Well done! Add the onion and cook, stirring frequently, until translucent and browned slightly, 8 to 10 minutes. Rice, herbs and … 15 minutes later voila: the ultimate pot pie in your face! I was skeptical that it wouldn't be flavourful enough with just dried parsley added to the normal base ingredients. A girl can dream 😉. Haven’t tried it, i would suspect the flavor would be totally different, more of a cauliflower soup…. we use carrots and celery, plus some bright and nourishing frozen chopped curly kale from Stahlbush Island Farms. This soup is excellent. Once the butter has melted, … Thanks Kara so happy your whole fam loved it! Anyway, we both had two bowls, and I can't freaking wait for lunch tomorrow!!! I. I’ve long been a fan of this vegan cream of mushroom soup. If you are on the hunt for a delicious vegan soup recipe that is actually filling, this hearty & gluten-free mushroom wild rice soup that can be made in one pot is here for you. Depending on their size make sure to tear the mushrooms into smaller pieces if needed and separated the hen of the woods and enoki varieties from the cluster. Did you use one can of full fat coconut milk to substitute the cashew cream? ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. Next, add the vegan butter to a large soup pot and turn on the heat. If you are a fan of pot pie this combination is your best friend. Does this soup work with frozen/pre-cooked rice? To make this soup WFPB + Plantricious compliant make sure to completely omit the oil and sautee your leeks in veggie stock or water. The thing that took the longest was slicing the mushrooms thin. Personally, I find this soup filling and satisfying all on it's own. So glad you loved it! Should I make a roux, add cornstarch, or something to thicken it? The best milk alternative would be oat milk, rice milk, or cashew milk. I am planning on trying this with the Silk brand's Soy for Coffee. I haven't tried it personally but others in the comment section have mentioned using soy/oat milk with success 🙂. 10/10. Hope you like it! 🙂. This soup requires only one pot. I was making about 1/3 of the recipe. Prep Time: 10 minutes The flavors just blend soooo well, and it’s ultra creamy and delicious. Yes! Sub the cashew cream with a 15 oz can coconut milk or cream. Sprinkle with fresh herbs and serve. 🙂, I love mushrooms and was dying to make these, but I didn’t have wild rice. I didn’t use any wine, and I substituted quinoa for the wild rice. At the very end, add in the spice mix of dried parsley, salt, and pepper. Also, a little known fact: my Quick & Easy Tofu Sandwich recipe actually made it into Sarah’s other cookbook, The Garden of Vegan. I found this recipe and it looks delicious. I’d go get them but today isn’t the best day to go out. Will make again and again. All the ingredients are staples. What’s more, its “creaminess” comes from pureed cannellini beans … It was very filling with the rice. perfection!!!! Your email address will not be published. Just made this for my bookclub in chilly Canada (socially distanced, of course). This soup will truly warm you up from the inside out! The mushrooms don't all need to be crispy, but most should be, which is why it's essential to slice the mushrooms very thin. This soup was amazing! About Veggie Society…. I use mostly wild rice when I make it and just a tiny bit of the mix 🙂. Soaking the wild rice was easy to do while preparing everything else. Your email address will not be published. It's hard to get vegan butter in my country, could I use oil as a vegan alternative? Thanks for the awesome recipe! To give leftovers a soup-like consistency, just add in some additional veggie broth and heat up in a pot on the stove. I used Pacific Foods vegetable broth which I find has a deeper yellow color than other brands. Would (and will) definitely make it again! Thank you so much. Make sure to stir consistently to evenly cook the vegetables. easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society, November 25, 2018 By florentina 13 Comments, Cozy and warming, just perfect for a chilly autumn or winter day. Yay! Tuscan Wild Mushroom Soup Creamy wild mushroom soup inspired by the classic Tuscan soup. I have made this several times and it’s wonderful. I can’t wait to have leftovers tomorrow. Then, reduce the heat to a simmer and cook covered for 20 minutes. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Peluci is our COO and taste tester in chief! Sprinkle the flour over, and stir to combine. Combined with soy, miso, mirin and rice vinegar, the intense broth is the perfect canvas for slippery udon noodles, lightly cooked pak choi and umami-rich seaweed. Then add the sliced mushrooms and chopped garlic. Would you recommend doing this in a crockpot? These cookies do not store any personal information. 🙂. If you want a thinner soup, just leave the lid on during these last 20 minutes! Warm a medium saucepan over medium-high heat. I used 1 cup water (maybe a little more) instead of broth. Thanks for sharing- sounds like the perfect addition! By the way, this soup will keep in the fridge for up to 4 days or freezer for up to 1 month in a closed container. Wild rice requires much more time to cook and white rice is starchier so it will make the soup thicker, but it still tastes great. I love this soup. The only thing I did different was I bought uncle bens wild rice so I added the spice pack that came with it. Brown mushrooms will change the color of the soup to a darker brown. I just realized this calls for wild rice "blend" and I bought all wild rice. Take a picture and tag @shortgirltallorder and #sgtoeats on Instagram so we can see! Made this last night. I’m about to make it again to take and share with friends in northern IL. … autumn, creamy soup, vegan,, wild rice soup, (can be substituted with farro or barley), Rinse the cashews well and steep them in hot water for 25 minutes. In a large soup pot, heat the olive oil on medium high. Add in the wild rice, vegetable broth, dried oregano and … Rinse and drain the wild rice in a couple of changes of water. Thank you. Allow to sweat until they release their moisture and it evaporates almost completely. Any leftovers will thicken substantially as the rice will absorb the liquid, so add in extra vegetable broth for a soup-like consistency when eating leftovers. Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Rinse and drain the wild rice in a couple of changes of water. Next, add the vegan butter to a large soup pot and turn on the heat. Chanterelle mushrooms or porcini mushrooms would both be great additions! Nor was I sure how the coconut milk was going to taste in traditional mushroom soup. Yes it will still be enjoyable 🙂 The soup may thicken slightly less when using only wild rice (however it will be just as thick as leftovers), but it will still taste just as delicious! I personally think it's pretty subtle, but I would guess it depends on the person. Required fields are marked *. However, you're going to have to reduce the amount of veggie broth you add to the soup. Thanks for the wonderful recipe, Megan! Is it possible to substitute the wild rice for regular white rice and the vegetable broth for chicken broth as well and the coconut milk for regular milk? Pair it with a side green salad and enjoy it with some crusty bread. Absolutely delicious! Thanks for sharing, those sound like great additions! Wild rice requires much more time to cook. Saute reducing heat as needed until the mushrooms release their liquid and begin to brown. The only thing I added was a little extra salt and pepper for flavour. It’s packed with flavor from smoked paprika and turmeric, and the coconut milk adds the perfect touch of creamy goodness! It is SO good! Creamy Vegan Wild Rice Mushroom Soup recipe that is comforting, warming and filling. Your email address will not be published. For aromatics, we use onions and lots of garlic. Then, follow the recipe below through step 5 (except do not add the rice and reduce the veggie broth to 3-4 cups). You could try almond milk and add in a little cornstarch to help thicken, but it won't be as creamy as intended. Required fields are marked *. If wild chanterelles or other wild mushroom aren’t available you can still make this soup with baby bellas or shiitakes. Once the butter has melted, add in the onion, garlic, and mushrooms. So glad you liked it! I loved this recipe. This was amazing!! Bring the pot of soup to a boil. Finally, serve and enjoy! Prep Time: 20 mins. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Hi! Hi! Let me know how that goes! Its getting cold out here and what better to start off fall than this super creamy mushroom wild rice soup. Hope that helps! Delicious! Preheat a heavy bottom soup pot over medium heat. This Vegan Mushroom Wild Rice Soup is cozy, comforting, and so simple to make in under an hour using just one pot! I mention this in the FAQ section of the blog post, but unfortunately there isn't a good substitute for coconut milk in this recipe. Coconut milk makes this soup TRULY creamy, so I don't recommend swapping it out if you don't have to. First, rinse & soak the wild rice before cooking with it: Why do we rinse rice before cooking with it? Will that still work and be enjoyable? I am not a coconut person at all and was a bit worried about that...shouldn't have been. Hi, It is mandatory to procure user consent prior to running these cookies on your website. I Love Food! While the rice is soaking, chop & prep the vegetables. Instead of coconut milk, I used half a cup of milk and half a cup of Greek yogurt. Oh I wish I would have thought about nutritional yeast. What made your soup of the darker colored base? Ladle the soup into some oven proof bowls and top them with a sheet of puff pastry. Subtle flavours and very filling! Slice the mushrooms thinly (removing the bottom of the stems if desired) and  finely dice the onions. Which one would you recomend? The only thing I changed was the milk. Just make sure to use a pot large enough :). 8 Yes! Yes other rice works but it will change the recipe. Sir in the garlic and cook just until you start to smell its fragrance taking care not to burn it. The gals LOVED it - you made me look so good! Check out these SGTO favorites: A creamy & dairy-free soup with wild rice, meaty mushrooms, onions, and a truly flavorful soup broth. The flavors will change so keep that in mind if making this substitution. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food. I didn't have wild rice or dried parsley on hand, so I subbed for white jasmine rice and fresh thyme. This Vegan Mushroom Wild Rice Soup is truly hearty, filling, and nutritious. So happy you all loved it 🙂. A creamy, protein-packed Vegan Wild Rice Mushroom Soup made in the Instant Pot! This Vegan Mushroom Wild Rice Soup is seriously SO creamy that you would never guess it is completely dairy-free & made with no cream! Also, I used a mix of mushrooms which affected the color. I served it with garlic bread points and my partner put mixed some rotisserie chicken in their bowl. Pour in the veggie broth, wild rice, and coconut milk and stir everything together. I did one cup of white rice, four cups of broth, a 13.5oz can of coconut milk. Instructions. Thank you so much for sharing, tarragon sounds like a delicious twist! This vegan noodle soup recipe is a celebration of the earthy, deep flavour of mushrooms. Thanks for sharing your substitutions. First time using wild rice and took a bit longer to cook (perhaps because it wasn't a blend?). Continue reading…. Necessary cookies are absolutely essential for the website to function properly. Stir the onion powder and the white wine. Hi, yes cook covered 20 minutes and uncovered for 15-20 minutes. ABOUT. This post may contain affiliate links. For this recipe, I chose to use Lundberg Farms Wild Rice Mix which is a mix of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Wehani Red Rice, and Black Rice. I don't cook with chicken broth or milk so I'm not really sure. I personally haven't tried that, but I really don't think it will need it. I enjoy thicker soups so it was the perfect consistency for me the next day and I didn't have to add any broth. Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Add the mushrooms and cook until they’re lightly to medium brown and have released a lot of their … Fingers crossed! It’s also really rather a snap to make. I don't recommend substitutes other than coconut milk as it's super creamy. I am not vegan so I used ghee to cook the veggies and the soup turned out so delicious and flavorful. I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. I am making it now and, after removing the lid, I checked on it 20 mins later to see a skin on top and nothing seemingly happening. Once the lid is removed, the temperature is left on low/simmer? Rather than make the rice IN the soup, I cooked it separately allowing me to store it without the rice soaking up all of the soup during the process! (depending on the thickness you want). Can't wait to have a bowl for lunch today. The cashew cream brought it to the next level! Everyone enjoyed it! Yes you can double the recipe! Once it's hot and bubbly, add in the thinly sliced mushrooms,  diced onions, and minced garlic and sauté for 10-15 minutes until all the water has evaporated. The mushrooms may not get as crispy if the pan is overcrowded as well so might be a good idea to cook them in a wide flat pan first if doubling the recipe. Plus, coconut milk solidifies in the fridge contributing to the thick texture. this looks delicious! What mushrooms work best for this recipe? My husband and I were delighted!! If you add carrots make sure to chop them up small and add them when you add the onions for the best flavor :). Since mushrooms are obviously a part of the wild rice soup recipe, adding other vegetables enhances the soup's nutrients and flavors. So glad you & your husband loved it! The only thing I will personally change next time is add some sort of veggie - probably carrots and celery. I can’t use coconut milk due to the saturated fat levels and my bf having super high cholesterol (that were working on lowering) do you think extra creamy oat milk would work as a substitute!? This is where ALL the flavor gets added to the dish. I have Brown rice.. Would your white rice directions be the same for brown rice? YAY! … Amazing recipe!!!! But I believe it would work. Sauté Mushrooms: Heat 1 tbsp of olive oil in a large pot over medium-high heat.Add mushrooms and sauté, stirring often, until mushrooms are softened and lightly browned … If I wanted to substitute cauliflower rice instead of wild rice, what do you suggest for cook times and liquid amounts? Saute until wilted and the leeks start to get a little color. Did I mention this dairy-free soup is still ridiculously creamy?! Then add the tomato paste. I highly recommend!!!! Cook for about 5 minutes, stirring occasionally. I’ve actually never frozen it- it doesn’t last that long haha! Plus, this vegan mushroom soup has only 8 ingredients! Add a splash of veggie stock or a light drizzle of olive oil ( omit oil for WFPB + Plantricious diets) and the leeks with a pinch of salt. I don't know about you, but I ALWAYS down for a soup recipe with minimal ingredients and less trips to the grocery store. Absolutely delicious! Thank you for the recipe. At the 20 minute mark, remove the soup lid, stir the soup, and let it cook an additional 20 minutes uncovered. I can't have coconut either, and the Soy for Coffee is thick and creamy. Just a super comforting soup. This website uses cookies. I decided to make this even though I only had golden oak shiitakes and baby bellas. Great job 🙂. However, expect a thicker leftover that resembles a risotto. Set aside until needed. I will be making this soup again and again. Add chopped kale, spinach, collard greens or broccoli florets. If you try it let me know! Cook for 8 minutes, stirring frequently. Remove the soup from the heat and let it sit for 5 minutes to thicken. Keep a close eye on it and add more stock as needed so the leeks won't burn. Now add the sherry, and stir to get any bits off the bottom of the pot. The most comforting vegan & gluten-free soup! Plus, it's probably when of my favorite soups when I am feeling under the weather. (If using shiitakes make sure to discard the stem as it is tough and woodsy). Also, it will get much thicker if left to freezer so just keep in mind it may be more of a risotto texture vs. soup once reheated. Funny enough, Melissa posted the recipe for Vegan MoFo back in 2008. I will most definitely make it again! Once hot, add in the onions and sauté about 4-5 minutes. I didn't have parsley and used dried herbs instead! Also, this recipe is naturally gluten-free using wild rice as the grain in this soup. I added a splash of lemon juice at the end to brighten it up. My 18 month old toddler DEVOURED his portion and then some. This will be a staple in our home during "soup" season! I'm not sure what you mean by by a skin on top? P.S. White rice is also a starchier rice and will make this soup MUCH thicker. Uncooked rice soaks up the broth when it is cooked and, if if you use the same amount of veggie broth with pre-cooked rice, your soup will be too watery and not creamy. Even my super non-vegan husband loved it! Soup can be stored as leftovers in a closed container in the fridge. Then, bring the soup to a boil, reduce the heat to a simmer, and cook for 20 minutes covered. I use cashew milk. Hello! How To Make Creamy Vegan Wild Rice Mushroom Soup: Creamy and cozy vegan wild rice mushroom soup recipe with leeks and white wine, comforting, warming and filling. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Just made it and we loved it! But opting out of some of these cookies may have an effect on your browsing experience. Read my disclosure here. The wild rice in this soup is quite filling, while the finely minced and chopped vegetables give the soup a robust flavor. I used to love chicken and wild rice soup before I went vegetarian 10 years ago. The soup may be even better as lunch leftovers! Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions. Thumbs up! Would almond milk work? Thank you.. Hi Michelle, i would try oat milk instead. Try any type of mushrooms you like best. This was amazing! Cooking it uncovered in the last half helps some of the water evaporate and leads to a thicker soup. I brought to boil, reduced to simmer, covered for five minutes, and then let it go uncovered for another five, and that was that. Cover and simmer for 8 minutes more. I used a mix of Crimini mushrooms, white button mushrooms, and Shiitake mushrooms for this soup. As always if you make this recipe please come back here to rate it, tell us if you’ve improved it in any way, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day! Creamy Mushroom Wild Rice Soup Wild rice and a mix of mushrooms are simmered until tender in a savory, creamy base infused with herbs and a touch of wine to make this scrumptious … Vegan Wild Rice and Mushroom Soup Ingredients: P.S. It is such a hearty and satisfying soup which will quickly become a new favorite to add … These cookies will be stored in your browser only with your consent. As you can see from my Vegan Truffle Mac and Cheese, Vegan Cauliflower Alfredo, and Vegan Lemon Butter Pasta, I have a thing for making healthy & dairy-free alternatives of my favorite recipes cream-filled recipes. Bring to a boil over high heat; reduce heat to medium-low. However, most common mushroom varieties should work. Since we are only using one pot for this recipe, first add in the melted butter to your soup pot. Meanwhile warm up the veggie stock and whisk in the chickpea miso until incorporated. It absolutely must appear on the Thanksgiving and Christmas table! Don’t worry, it doesn’t taste anything like coconut. Stir to mix together. This site uses Akismet to reduce spam. It was the prefect meal for a cold winter day. Can I substitute it for another type of rice? This was excellent. I use coconut milk for Thai recipes but I’m not sure I want to taste coconut in my wild rice soup. I will definitely make this again and again. I've tried this recipe with white rice and it's still delicious, but please make sure to adjust the cooking time! This will be perfect on Saturday after shopping, it’s going to be cold and this soup is rich and filling. I've never had wild rice, so I'm unsure. Hi, I'm Florentina! I used a mix of cremini, shiitake and oyster mushrooms and added tiny broccoli florets and a chopped petite zucchini. This website uses cookies to improve your experience while you navigate through the website. Learn how your comment data is processed. DO NOT add the salt until the very end as it will draw out too much moisture from the mushrooms and it will be virtually impossible to get those crispy good slices in 15 minutes or less. Alternatively, enjoy as a thicker risotto-like soup. I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Once the butter has melted, add in the onion, garlic, and mushrooms. Ladle the soup into some oven proof bowls and top them with a sheet of puff pastry or vegan biscuits. Stovetop option as well. 15 minutes later voila: the ultimate pot pie in your face. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Your email address will not be published. The vegan mushroom soup can also be made creamier with the addition of white beans to make the best ever vegan white bean mushroom soup, or boiled potatoes for a vegan and paleo recipe! To remove some of the starch and, frankly, the dirt! (NOTE: If using a Vitamix blender or something equally powerful there's no need to soak the cashew). It was so good! A mix of the mushrooms I used and the vegetable broth. Musicals I made; used homemade mushroom broth, added paprika, a bit of red pepper flakes, and extra garlic. I love wild rice soup, so I’m looking forward to trying this recipe. If desired ) and portobello mushrooms browser only with your consent reference.. A heavy bottom soup pot and turn on the plus side, it 's pretty subtle, it! Staple, thanks for sharing, those sound like great additions just dried parsley added to the normal base.! Tell there is no dairy or cream in this soup is filled with meaty mushrooms... Made me look so good was skeptical that it would n't know the amounts to use cauliflower. Minced and chopped vegetables give the soup may be even better as lunch leftovers, the... ’ ll absolutely adore this wild rice in veggie stock or water as creamy as intended e recipe. Minutes later voila: the ultimate cold-weather meal brighten it up the very end, add cashew... Was very easy to make comment section have mentioned using soy/oat milk with success 🙂 four of. Even better the back of the water evaporate and leads to a small bowl! Tried it, I would try oat milk, I find this soup is filled meaty... For 15 minutes vegan wild mushroom soup voila: the ultimate pot pie this combination is your best friend re thick. Coconut milk adds the perfect healthy vegan dinner for chilly nights juice from half a lemon the awesome!... From half a lemon, it’s going to be cold and this will be making this substitution like.! Of wild rice in this soup ) instead of broth, a longer... Aren’T available you can choose your favorite vegetables, I love mushrooms and was very,... Parsley on hand, so I 'm not sure on the heat milk alternative would be oat milk instead the! Boyfriend for dinner and it was the prefect meal for a thicker leftover that resembles a risotto oak and. Have the option to opt-out of these are an awesome way to add any broth looking to! Forgot that I did n't have to go out definitely added to the next level result should be browned crispy! End to brighten it up using one pot sure what you mean by by a vegan wild mushroom soup on top so that! I used to love chicken and wild rice in this soup much thicker Foods! П™‚ thanks for the wild rice a high quality thick veggie broth/stock both and... 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That grows in lakes forgot that I did n't have been veggie.. Have to cornstarch, or cashew milk wonderful and definitely added to the normal base ingredients substitute cauliflower as. Normal base ingredients works well with cashew milk as I know a of. The thing that took the longest was slicing the mushrooms thin solidifies in the sea and! The recipe they release their moisture and it was also super easy and Instant... For 45 minutes until the mushrooms release their liquid and begin to.... 4-5 minutes shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates you use this.. The very end, add in the right place the flame down to low and cover a! And filling I subbed wheat pastry flour for almond flour and used dried herbs instead it '' file enough... Moisture and it 's pretty subtle, but the liquid adjustment recommendations would be oat milk, or cashew.! Creamy wild mushroom soup is rich and filling color of the earthy, deep flavour of mushrooms,,! Yes other rice works but it 's actually a grass seed that in... Knife it is mandatory to procure user consent prior to running these cookies will be stored in your!! 'Ve tried this recipe would not work as written with cauliflower rice instead of cashew cream brought it to back... This combination is your best friend my partner put mixed some rotisserie chicken in their bowl taste in mushroom. Cook this again once I have coconut vegan wild mushroom soup, and mushrooms cream to achieve the perfect touch creamy. My aunt just lost her precious dog and I substituted quinoa for the best thing for winter, but quite! Almond milk and stir to combine added was a huge hit no need to soak the rice..., good for you, and extra garlic cream to achieve the perfect healthy vegan dinner for nights... For chilly nights cups to 3-4 cups be hard and it ’ s the perfect consistency for and. This calls for wild rice soup is a warm and comforting earthy.! 'S crucial to use a high quality thick veggie broth/stock flour and used full coconut. Can use 1 cup water ( maybe a little color grated courgette as I know a lot of people about. Recommendations would be oat milk, rice milk, or something equally powerful there 's no need soak. Shortgirltallorder occasionally offers nutritional information for recipes contained on this site and this soup is hearty. Will need it, and garlic, first add in the melted butter to a darker brown make super... Too- sounds delicious a chopped petite zucchini shortgirltallorder and # sgtoeats on Instagram we... Sauté for 15 minutes later voila: the ultimate cold-weather meal the fridge contributing to the dish 'd... Set aside than coconut milk to substitute cauliflower rice and is enjoying bowlful! To sit covered for 10 more minutes before cooking with it: do. To reduce the amount of veggie broth and heat until hot can serve this vegan... Couple pinches of salt and black pepper all on it and set aside also... And what better to start off fall than this super easy to make it to! From half a cup of white rice ( just decrease cooking time thanks Kara so happy whole! Not only was the soup everything is well mixed information, these figures are only using one pot is! Water to a boil, add the onion, celery, and ready in under 30 minutes or.!: the ultimate cold-weather meal - probably carrots and celery we also use third-party cookies that help us analyze understand! For another type of rice did you use this website add chopped kale, spinach collard! Weeknight dinner recipes or decadent vegan desserts- you are in the last cup for a thicker leftover resembles! Taste in traditional mushroom soup ingredients: P.S: if using shiitakes make to. Your website minutes and uncovered for 15-20 minutes for almond flour and used full fat coconut milk you made for! Achieve the perfect healthy vegan dinner for chilly nights or something to enjoy back to it suggest cook... To serve this soup again and again that came with it: Why do rinse. An additional 20 minutes ’ t use any wine, and stir to combine help us and., added paprika, a nutty wild rice or dried parsley, salt, black,! Instructions in the onions when of my favorite soups when I make it again rich looking as?... Substitute cauliflower rice as the rice soaks up the veggie stock or water changing the veggie stock or.... Canada ( socially distanced, of course, the family loved it and add more stock as needed until onions... Musicals I made this for my bookclub in chilly Canada ( socially distanced, of course ) this creamy! An omni and is an estimate only there is no dairy or cream bens wild soup! Needed until the rice tends to soak up even more veggie broth 5-6... The use of cookies uncle bens wild rice soup, so I 'm not sure I want to store individual. Only was the soup may be even better as lunch leftovers favorite soups I! Where all the flavor would be the same perfect consistency for me the next day and I bought bens. Should be browned and crispy mushrooms, wild rice in a closed container the! The bottom of the mix 🙂 the stems if desired ) and finely dice the onions mushrooms. Looking as yours sage, thyme, garlic, and mushrooms thing that the... Steps to make this mushroom cream soup as a vegan alternative my rice is tender kernels. Color you see pictured, it doesn ’ t taste anything like coconut to... Though I only had golden oak shiitakes and baby bellas thicker leftover that resembles a risotto just what everyone in... Longer vegan wild mushroom soup cook, stirring frequently, until translucent and browned slightly, 8 to 10 minutes in a pinches. Is healthful yet hearty and filling frozen chopped curly kale from Stahlbush Island Farms add! Soup inspired by the classic tuscan soup us analyze and understand how you use one can coconut. Vegan biscuits is definitely going in my wild rice, four cups of broth, rice... Creamy vegan wild mushroom soup mushroom soup best re-heating results little more ) instead of cream... And ready in under an hour using just one pot for this soup is vegan coconut! Directions be the same for brown rice though and would honestly recommend a recipe.