Wild Rice and Mushroom Soup

Amazingly creamy and satisfying Wild Rice and Mushroom Soup with bold flavors. Entirely vegan, gluten free, and made in one pot.

I love the simplicity and effort to make one pot meals. There is nothing smarter when it comes to cooking.

Add all ingredients to the pot, whisk and wait. Yup that’s the magic of one pot meals.

If you follow me a bit, you know that’s no surprise at all. I’ve done this before with this Moroccan Chickpea Lentil Soup (Harira) and many others.

This Wild Rice and Mushroom Soup will not disappoint you. It will make you do a big and long happy dance.

It’s creamy, super satisfying, made in one pot – no need to use other bowls making it – packed with such amazing and delicious flavors from the first to the last slurp.

Also customazible – dream high and big, nutritious, hearty and seriously a must make for all good food lovers.

How to cook wild rice

This will usually depend on your manufacturer and package directions. But what if I told you just to ditch those instructions. We’re doing all in one pot in the main recipe.

Otherwise the method in general is: you need 3 cups water and one cup wild rice. Bring them to boil in a large sauce pan. Reduce to a lower temperature.

Now cook it for around 45 minutes until done. But as I said before you don’t need this step in this Wild Rice and Mushroom Soup.

How to prepare mushrooms

Wash your mushrooms thoroughly with water. This step is required to remove dust and dirt.

Note: If your mushrooms are really earthy and dirty, you may place them in a large bowl of water to get rid of all the impurities.

Now trim the stems and chop them.

These are steps that you should always do when using mushrooms in your dishes.

How to make Wild Rice and Mushroom Soup

First wash your rice, set aside. Now heat a large pot with a bit of oil or vegetable broth, if you prefer cooking oil free.

Add garlic and onions. Fry for around 3 minutes, then add mushrooms and fry for 2 minutes longer.

It’s time to add the wild rice blend, vegan cream cheese, vegetable broth, and the optional coconut milk, nutritional yeast and white wine, if you use them.

Let all cook for around 20 minutes on low heat. Watch from time to time and stir if needed.

Last and finally serve on plates or in bowls.

This soup makes an amazing dinner, lunch, work lunch, meal prep and is also really perfect for the holidays and even Christmas.

Also it can be a lovely appetizer to begin every meal. Mouthwatering and rich as it should be.

It’s of course a keeper for date night, yes indeed so truly satisfying and super creamy.

Thanks to the vegan cream cheese and optional coconut milk which takes it to another whole level.

Plus if you use the optional white wine, you have some extra wine for serving which compliments this Wild Rice and Mushroom Soup so well.

Looking for another delicious and super easy to make cream of mushroom soup?

Look no further. This Roasted Chickpeas Cream of Mushroom Soup is just so good.

If you give this a try, tag me on Instagram and Facebook with a picture so I can see all your lovely remakes.

Enjoy, Florian.

Wild Rice and Mushroom Soup

• Author: Contentedness Cooking
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Dinner, Lunch, Vegan
• Method: Cooking, One Pot
• Cuisine: American, Vegan, Glutenfree

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Description

Amazingly creamy and  satisfying Wild Rice and Mushroom Soup with bold flavors. Entirely vegan, gluten free, and made in one pot.

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Ingredients

• 3/4 cup wild rice blend. uncooked
• 3 cups vegetable broth
• 2 cups mushrooms, sliced
• 1/2 cup onions, chopped
• 8 oz vegan cream cheese
• 5 cloves garlic, minced
• salt, pepper to taste

Optional add ons:

•  1/2 cup coconut milk
• 1/3 cup white wine
• 1/4 cup nutritional yeast

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Instructions

1. Wash your rice, set aside. Now heat a large pot with a bit of oil or vegetable broth, if you prefer cooking oil free.
2. Add garlic and onions. Fry for around 3 minutes, then add mushrooms and fry for 2 minutes longer.
3. It’s time to add the wild rice blend, vegan cream cheese, vegetable broth, and the optional coconut milk, nutritional yeast and white wine, if you use them.
4. Let all cook for around 20 minutes on low heat. Watch from time to time and stir if needed. Serve on plates or in bowls.

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Nutrition

• Serving Size: 2 cups
• Calories: 267
• Sugar: 5
• Sodium: 670
• Fat: 12
• Saturated Fat: 3
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 7
• Protein: 9
• Cholesterol: 0