Vegan Mushroom and Wild Rice Soup Recipe

Cook the Wild Rice
Bring 3 cups of water to a boil in a pot.
Add the rinsed wild rice, cover, and reduce heat to a simmer.
Cook for 40-45 minutes until the rice is tender but slightly chewy.
Drain any excess water and set aside.
Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add diced onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent.
Add Mushrooms and Garlic
Stir in the sliced mushrooms and minced garlic.
Cook for 5 minutes until the mushrooms are tender and release moisture.
Season and Simmer
Add dried thyme, rosemary, bay leaf, salt, and black pepper.
Pour in the vegetable broth and bring to a boil.
Cook the Soup
Lower heat to a simmer and cook for 20 minutes to meld flavors.
Combine with Wild Rice
Stir in the cooked wild rice.
For a creamy texture, add coconut milk or cashew cream. Simmer for 5-10 more minutes.
Finish and Serve
Remove the bay leaf. Taste and adjust seasoning.
Garnish with fresh parsley and serve hot with crusty bread.
Tips
Make it Creamy: Coconut milk or cashew cream adds a luscious texture.
Storage: Keeps well in the fridge for up to 3 days. Freezing may change the texture of the wild rice.
Nutrition Information (Per Serving)
Calories: 250 kcal
Carbohydrates: 36g
Protein: 6g
Fat: 9g
Fiber: 5g
Sugar: 3g
Sodium: 500mg (varies based on broth used)
This recipe is naturally gluten-free (without bread) and can be customized for various dietary needs.