Vegan Wild Rice Mushroom Soup – Amazing and Warming

Vegan Wild Rice Mushroom Soup – Amazing and Warming
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This soup is like comfort in a bowl, it is so good and super easy to make too. Vegan Wild Rice Mushroom Soup is the perfect fall soup as it is so comforting and delicious!

The nuttiness of the wild rice in this soup is amazing, and a great way to try a different type of rice. And the white pepper, curry powder, mustard, and paprika add warmth and comfort. A perfect hearty, delicious soup for those chilly days.

Variations:

If you don’t love the texture of mushrooms, simply chop them up finely and any soup or dish will turn out just as incredible.

But, if you want to make it a meatier soup, then simply add chicken or turkey, making it a filling and wholesome family meal.

Also try some crispy bacon, chopped and sprinkled over the top when ready to serve to add further texture

Soup for any occasion!

Try wild rice soup with leftover Thanksgiving turkey, or make it on Christmas Eve or New Year’s Day for an amazing and warming family meal.

It’s so simple and easy to make yet it’s just so savory and comforting and can be made ahead of time, as it also freezes and reheats really well too!

More Soup Recipes For You to Try:

SLOW COOKER PUMPKIN SOUP

HOMEMADE ALBONDIGAS SOUP

CABBAGE SOUP WITH GROUND BEEF

STORAGE: Vegan Wild Rice and Mushroom Soup

FRIDGE: Place in an airtight container and store for up to 2-3 days.

FREEZER: Place in an airtight container and store in the freezer for up to 6 months.

REHEATING: Vegan Wild Rice and Mushroom Soup

STOVE: Place in a saucepan, and cook for 3-6 minutes, stirring frequently.

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 5-10 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 1 minute.

Vegan Wild Rice and Mushroom Soup RECIPE

INGREDIENTS 

1 Cup Wild Rice (uncooked)
1/4 Cup Vegan Butter
1 Onion (chopped)
2 1/2 Cups Fresh Mushrooms (sliced)
1/2 Cup Celery (chopped)
1/2 Cup Flour (all-purpose)
6 Cups Vegetable Broth
2 Cups Half-and-Half
2/3 Cup Dry Sherry
1/2 tsp Salt
1/2 tsp White Pepper
1/2 tsp Curry Powder
1/2 tsp Dry Mustard
1/2 tsp Paprika
1/2 tsp Dried Chervil
1 tsp Fresh Parsley (chopped, for garnish)

INSTRUCTIONS 

1. Bring some water (enough water to cover the rice) to a boil in a saucepan, add in the rice, and stir. 2. Reduce the heat, cover, and simmer for 30- 40 minutes until the rice is softened.
3.. Heat the butter in a large saucepan over medium heat, add the onion and cook for 3-5 minutes until golden brown.

4. Add the mushrooms and celery, and cook for a further 2 minutes, stirring constantly.
5. Reduce the heat and stir in the flour, cook for a further 2-3 minutes, stirring constantly, until the mixture begins to bubble.

6. Gradually add the broth, increase the heat and bring to a boil, then keep it at a steady boil, while stirring for 1 minute.
7. Reduce heat and add the cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika, and chervil. Stir together until fully mixed.
8. Simmer for 3-4 minutes until heated thoroughly.

9. Serve hot and garnish with parsley.

EQUIPMENT

Large Saucepan

TIME

PREP TIME: 15 Minutes

TOTAL TIME: 1 Hour

NUTRITIONAL VALUE

Nutrition Facts
Per (6)
Amount % Daily Value*
Calories 369
Total Fat 19g 29%
Saturated Fat 11.1g 56%
Cholesterol 50mg 17%
Sodium 1056mg 44%
Potassium 595mg 13%
Total Carbohydrate 35.8g 12%
Dietary Fiber 3g 12%
Sugars 3g
Protein 13.7g 27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vitamin D 110mcg 552%

Calcium 116mg 9%

Iron 3mg 15%

Vegan Wild Rice and Mushroom Soup

VEGAN WILD RICE MUSHROOM SOUP

This soup is like comfort in a bowl, it is so good and super easy to make too. Vegan Wild Rice Mushroom Soup is the perfect fall soup as it is so comforting and delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Dinner, Main Course, Soup
Servings 6
Calories 369 kcal

Equipment

  • Slow Cooker/Crockpot
  • Baking dish

Ingredients
  

  • 1 Cup Wild Rice uncooked
  • 1/4 Cup Vegan Butter
  • 1 Onion chopped
  • 2 1/2 Cups Fresh Mushrooms sliced
  • 1/2 Cup Celery chopped
  • 1/2 Cup Flour all-purpose
  • 6 Cups Vegetable Broth
  • 2 Cups Half-and-Half
  • 2/3 Cup Dry Sherry
  • 1/2 tsp Salt
  • 1/2 tsp White Pepper
  • 1/2 tsp Curry Powder
  • 1/2 tsp Dry Mustard
  • 1/2 tsp Paprika
  • 1/2 tsp Dried Chervil
  • 1 tsp Fresh Parsley chopped, for garnish

Instructions
 

  • Bring some water (enough water to cover the rice) to a boil in a saucepan, add in the rice, and stir. 2. Reduce the heat, cover and simmer for 30- 40 minutes until the rice is softened.
  • 3.. Heat the butter in a large saucepan over medium heat, add the onion and cook for 3-5 minutes until golden brown.
  • Add the mushrooms and celery, and cook for a further 2 minutes, stirring constantly.
  • Reduce the heat and stir in the flour, cook for a further 2-3 minutes, stirring constantly, until the mixture begins to bubble.
  • Gradually add the broth, increase the heat and bring to a boil, then keep it at a steady boil, while stirring for 1 minute.
  • Reduce heat and add the cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika, and chervil. Stir together until fully mixed.
  • Simmer for 3-4 minutes until heated thoroughly.
  • Serve hot and garnish with parsley.

Notes

Variations:
If you don’t love the texture of mushrooms, simply chop them up finely and any soup or dish will turn out just as incredible.
But, if you want to make it a meatier soup, then simply add chicken or turkey, making it a filling and wholesome family meal.
Also try some crispy bacon, chopped and sprinkled over the top when ready to serve to add further texture
Keyword Wild Rice and Mushroom Soup