If you know our family, you’ll know that we love mushrooms. I mean, really… if a recipe calls for 8 ounces of mushrooms, you bet we’re upping that to, like, 30 ounces at least. There’s never too many mushrooms in the Dayton/Conner household.
That’s why I love this wild rice & mushroom soup so, so, so much! Firstly, for my love of mushrooms. Secondly, because using wild rice in any recipe makes me feel a little extra fancy. (And you can always use a little extra fancy in your life.)
This soup is perfect for fall/winter nights! It’s so creamy and simple and ready in less than an hour. The vegan “roux” (aka nut milk and Earth Balance butter and a wee bit of flour) is what makes this soup absolutely delectable. It adds a more savory flavor, thickens up your soup, and gives it a much creamier consistency!
Pro tip: please use actual wild rice! I know it can be on the expensive side, and sometimes hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice… use straight WILD RICE. A blend is okay, too, if you can find it.
Trust me. Your taste buds will thank me later.
Wild Rice & Mushroom Soup
Total Time: 15 minutes prep, 30 minutes cooking
- 1 tbsp. olive oil
- 5 medium carrots, chopped
- 5 stalks of celery, chopped
- Half of a sweet onion, chopped
- 1 tsp. minced garlic
- 1 c. uncooked wild rice
- 16 oz. mushrooms, sliced
- 4 c. vegetable broth (or 4 c. water with 4 tsp. Better than Bouillon vegetable base)
- 1 tsp. salt
- 1 tsp. poultry seasoning
- 1 tsp. dried thyme
- 6 tbsp. Earth Balance butter
- 1/2 c. flour (I used whole wheat)
- 1 c. non-dairy milk of choice
- In a medium to large pot, heat up your olive oil. Add your carrot, celery, and onions. Saute until the onions are starting to turn translucent.
- Add your garlic and mushrooms, sauteing for an additional 4-5 minutes.
- Add your rice, vegetable broth, and seasonings. Bring to a boil.
- Let soup simmer on stove until wild rice is fully cooked, about 20 minutes.
- In a separate small saucepan, melt your butter. Whisk in the flour. Let the mixture cook for a minute or two to remove the flour-y taste. Whisk your non-dairy milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
- Add your creamy mixture to your large soup pot. Stir until combined. Serve immediately and enjoy!