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!
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