The “Creamy Vegan Mushroom Wild Rice Soup” is a richly flavored, hearty soup that is both easy to make and delicious. This one-pot (or Instant Pot) meal is perfect for a quick and nourishing meal, utilizing pantry staples to create a soup that’s so creamy, no one will believe it’s dairy-free. A gluten-free option is also included, making it accessible for those with dietary restrictions. The soup is filled with meaty seared mushrooms, a nutty wild rice blend, fragrant herbs, and a few vegetables like carrots and celery, along with bright and nourishing frozen chopped curly kale. The use of onions, garlic, and a light roux made from flour and extra-virgin olive oil thickens the soup to a creamy texture without the need for dairy. This soup is a testament to the versatility and richness of vegan cooking, offering a comforting and satisfying meal that’s packed with flavor.
Ingredients:
7 tbsp extra-virgin olive oil, divided
14 oz mushrooms, sliced (approximately 6 cups sliced)
2 tbsp balsamic vinegar
1 brown onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
½ tsp dried rosemary, chopped
¼ tsp powdered/ground sage
½ cup white wine (may use vegan broth instead)
⅓ cup all-purpose flour (or 1:1 all-purpose gluten-free flour blend)
5 cups vegan soup stock/broth
1 ½ cups vegan unsweetened milk (soy or oat recommended)
2 celery stalks, sliced (~ 2/3 cup)
2 carrots, diced or cut into half-moons (~1 cup)
1 cup wild rice blend
7 oz frozen chopped kale (or ~3 cups/1 bunch fresh deveined, chopped kale)
Salt and pepper to taste
Directions:
In a heavy bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Add mushrooms and cook until caramelized. Stir in balsamic vinegar and cook until evaporated. Set mushrooms aside.
Reduce heat to medium, add remaining oil and onions. Cook until softened. Add garlic, thyme, oregano, rosemary, and sage, cooking briefly.
Deglaze with wine or broth. Sprinkle in flour, stirring for 2 minutes. Gradually whisk in 2 cups of broth until thickened.
Add remaining broth, dairy-free milk, celery, carrots, and rice. Bring to a simmer and cook as directed on rice package.
Stir in kale and cooked mushrooms. Season with salt and pepper. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 374 kcal | Servings: 6 servings