Wild RIce Mushroom Soup by @itsallgoodvegan 🧡 Comforting and creamy! Loaded with wild rice, hearty mushrooms, and tender veggies.
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1 cup of wild rice, I used a gluten-free wild rice blend.
1 container of mushrooms (8 ounces), chopped
1 medium white onion, chopped
3 medium carrots, chopped
3 stalks of celery, chopped
4 cups of veggie broth
½ cup all- purpose flour, substitute for gluten-free flour.
½ cup dairy-free butter
3 cups of dairy-free milk, I used oat milk
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
½ tsp garlic powder
Cook the wild rice according to the back of the package. Drain and set aside.
Heat a large pot on medium heat. Once warm, add the butter, onion, carrots, and celery. Cook for 5 minutes or until the onions are translucent.
Add the flour to the pot and mix covering the vegetables in flour.
Slowly add the veggie broth, salt, pepper, basil, oregano, thyme, garlic powder and stir.
Bring soup to a boil then simmer for 5 minutes on low heat stirring occasionally.
Combine the rice, mushrooms, and milk to the pot. Cook for an additional 10 minutes on low heat or until the mushrooms are fully cooked.
Divide soup into bowls and serve.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.