If you are planning to cook this recipe with white rice, the cooking time after adding in the rice goes from 40 minutes to 15-20 minutes. In a high-speed blender, add water, cashews, lemon juice, and 1.5 tsp Kosher salt. The tell-tale signs of a good soup are quality ingredients, rich and flavorful broth, and the feeling of utter satisfaction it leaves behind. Remove from heat; let stand 25-30 minutes or until softened. 10 min. Add broth, water and rice; cover and bring to a simmer. Add the rehydrated porcini mushrooms and continue to cook for another minute. This was very tasty. Toast for 1-2 minutes. It will still be a bit chewy. Who else needs a cozy kiss of a warm thick soup? This Creamy Wild Rice and Mushroom Soup was exactly what I needed when I was feeling sick. I am looking to freeze some meals before I have baby #2 and this looks great! This was wonderful. Why does this recipe have to use highly processed, nutritionally compromised instant or quick-cooking wild rice instead of unprocessed whole grain and nutritionally dense wild rice??? Add the onion, garlic and sliced mushrooms to the slow cooker, and pour over the white wine. Bring the pot of soup to a boil. Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions. Stir very well to break up any flour clumps. The most comforting vegan & gluten-free soup! Wild Rice Mushroom Soup. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden. Would some kind of bean or other grain work? I wound up ordering my wild rice from Amazon (affiliate link) because I couldnt count on whether or not our grocery store would have the real deal. Step 1: Soak the mushrooms. Add the flour and toss to coat. Thank you so much! Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Add the carrots, potatoes, and vegetable stock to the pot. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender. As you can see from my Vegan Truffle Mac and Cheese, Vegan Cauliflower Alfredo, and Vegan Lemon Butter Pasta, I have a thing for making healthy & dairy-free alternatives of my favorite recipes cream-filled recipes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. I'm going to be making it again today! Add the carrots, celery, onions, garlic, and mushrooms and saut for about 8 minutes. How to Make Wild Rice Soup. To get the rich color you see pictured, it's crucial to use a high quality thick veggie broth/stock. Don't miss a new recipe! That seemed kind of icky. Taste and season with additional salt and pepper, if needed. Cook until the mushrooms start to soften. Did I mention this dairy-free soup is still ridiculously creamy?! 1. Plus, it's probably when of my favorite soups when I am feeling under the weather. Pour in chicken broth, bring to a boil. Add chicken stock and simmer over medium heat for 15 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Thanks for your quick response. NEW SELF Meal PlansEasy-to-make Recipes. I've tried this recipe with white rice and it's still delicious, but please make sure to adjust the cooking time! Rinse the rice under cold water then add to a bowl and cover with water. Chanterelle mushrooms or porcini mushrooms would both be great additions! Meanwhile, in 3-quart saucepan, melt butter over medium heat. With 5 minutes left in the cooking process, add the remaining olive oil into a small saucepan. Add the onions, celery, low sodium vegetable stock, salt, thyme, garlic, rosemary, and bay leaf. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (57 minutes). Ingredients Meat 1 tbsp Poultry seasoning Produce 3/4 cup Carrots 1/2 cup Celery 4 Garlic cloves 1 Yellow onion Canned Goods 4 cups Lower sodium vegetable broth Pasta & Grains 1 cup Wild rice blend, dry Baking & Spices 1/2 tsp Black pepper 1 tsp Kosher salt Oils & Vinegars 2 tbsp Olive oil Dairy 2 tbsp Butter, unsalted 2/3 cup Heavy cream This Vegan Mushroom Wild Rice Soup is truly hearty, filling, and nutritious. I soak my rice when I am cutting the veggies and sauting them, so this step should not add any more time to this recipe. I should say I didn't want to use brown rice*. Okay guys, give me a minute to geek out here. Add the mushrooms, garlic, and white wine, along with a pinch of salt. If you use a dry red wine, yes, the flavor would be different, but I think it will still be good. Increase heat and bring to a light boil. Thank you love your site! Since we are only using one pot for this recipe, first add in the melted butter to your soup pot. Add 1 cup uncooked wild rice blend and 4 cups vegetable broth to the pot. Cover and cook until rice is tender, 57 minutes, then stir in sour cream and parsley. Step 2: Add the Mushrooms Next, add the mushrooms and garlic, and stir to combine. Melt the butter in a small saucepan. Cooking 1 cup of wild rice in advance and stirring it in at the end of cooking time will work perfectly. However, this changes the recipe A LOT. More SGTO vegan soup recipes you will love: If you loved this recipe, please leave a 5-star review on the recipe card. Just wondering where the rich, orange color comes from in your soup? While the rice is soaking, chop & prep the vegetables. Cook 5 minutes, flip and cook 5 minutes more, until lightly browned on both sides. Having spent a good part of my life up in the Midwest, I can tell you this: Midwesterners like their food creamy. I hope you love this creamy vegetarian soup as much as I do! Step 5. Cook for about 3 minutes on medium heat until fragrant. Until today, I had not eaten anything nearly as satisfying and I have to say this hearty soup may even be better than the original! Simmer and serve! If you've had success with a certain type of GF flour for thickening sauces and gravies, I'd use that one here. It seemed to be even more delicious the second day. Add the onions; saut until lightly golden, about 5 minutes. Simmer over medium-low heat for 2 hours, until the rice is cooked and the mushrooms are soft. Add the onions and garlic, and saut for 7-8 minutes until the onions begin to soften. I promise it's still delicious! Can I cook this recipe with white or brown rice? Bring to a boil, then reduce to a simmer. It has such a rich beautiful flavour and so hardy. Are you saying that the volume of wild rice need is 1 cup of cooked rice? STEP 2: Add the celery and cook for an additional minute before adding the mixture mix. I dont know about where you are, but we woke up to an inch of snow that fell overnight. Plus - it's very polarizing. This is pretty different from 1 cup uncooked. Increase heat to medium high and add mushrooms. black pepper; 4 cups (1 quart) lower sodium vegetable broth . Hi there! Once boiling, turn the heat down to low and let the pot simmer for 45 minutes (or for the suggested cooking time for your rice blend). I don't eat gluten-free, so I've never tried substituting GF flour for regular in a recipe like this. Simmer a big pot on your stove for a few hours this weekend and enjoy a bowl of delicious soup all week long. I just bought mine from the white earth tribe! The sour cream separates from its water. Every season is soup season ! What do you think? Cook on high for 1 to 2 hours until the wild rice is tender. Very tasty (although after making it as above Ill leave out the sherry as a personal preference since Ive never been super into sherry in my soupsI did want to try it as suggested first). Hi! That being said, there are some crucial steps to make this mushroom cream soup as flavorful as possible. Also, I recommend soaking the rice for 15-30 minutes before cooking it. Then pulse in food processor until finely minced and transfer to slow cooker. If not, what wine is best? The result was a very creamy soup with no sour cream needed! But as long as you stir it regularly during reheat it all incorporates back together nicely and tastes great. Thanks for a great soup! Soak for at least 20 minutes. Can you substitute the white wine for something else? At the very end, add in the spice mix of dried parsley, salt, and pepper. I always appreciate your feedback and support! dry wild rice blend (such as Lundberg brand), Shaved Brussels and Pear Salad with Manchego, Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash. (Please note, if you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20 minute mark). Wild rice requires much more time to cook. Strain soaking liquid through a fine-mesh strainer. Bring to a simmer. Add all the mushrooms and thyme; saut until mushrooms begin to brown, about 8 minutes. Pressure cook on high-pressure mode for 45 minutes with the pressure valve in the sealing position. Once warm, add the butter, onion, carrots, and celery. Add half of the mushrooms to the soup and set the other half aside. Add broth and bring to a boil. Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Other than that, this recipe looks absolutely DELICIOUS!!!! Bring the mixture to a bowl, then turn down to a simmer. There's something about a wild rice soup that just feels so hearty and comforting! Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Thank you for this keeper. ), 16 ounces fresh mushrooms, chopped and/orminced (suggested combination: cremini, oyster, and shiitake), 1 tablespoon Italian blend seasoning (oregano, basil, marjoram, thyme, rosemary). This helps speed up the cooking process and leads to much chewier wild rice. All in! Enjoy. On the plus side, it actually has more protein, minerals, and B vitamins than white or brown rice though. Chop mushrooms. This recipe is confusing. I actually took two spoonfuls of the mushroom mixture and put it into the pumpkin soup and put two spoonfuls of the pumpkin soup into the mushroom soup giving each one a little bit of extra flavor. Very excited to see this recipe because I have been vegetarian for about 17 years, but still remember my Minnesota born mother's creamy wild rice chicken soup from childhood. Leave them to soak while you make the recipe. This soup will truly warm you up from the inside out! If so should I add the sour cream and freeze after? . I made this today -- it's so delicious! Just what i needed! Place a lid on top, turn the heat up to medium-high, and bring it up to a boil. Add in the garlic, mushrooms, and a bit more salt, stirring to mix together. In a small dish, whisk together flour and 1/4 cup milk until smooth. Can you substitute the white wine with something else? 1 cup instant or quick-cooking wild rice cup reduced-fat sour cream 2 tbsp fresh parsley chopped US Customary - Metric Instructions Heat oil in a Dutch oven over medium heat. It also ends with this delicious creamy vegetarian wild rice and mushroom soup. You're right, it is confusing. Add the almond milk while whisking until smooth. I'm stressed it's going to be too salty. Add diced onion, carrot, and celery, cooking for 3-4 minutes. Hi, we're Lexi and Beth, a mother-daughter team from Michigan. I was wondering could I freeze this? I dislike a recent re ipe with sherry in it but this one was really good. I had to use cream that I had left from Christmas and it just made it heavenly. Save my name, email, and website in this browser for the next time I comment. Cook for 5 to 7 minutes, or until the onions are soft and translucent. Pressure cook. Eating plants doesn't have to be hard and it certainly shouldn't be boring. Perfect as is. Increase the heat as needed to bring the soup to a boil. Stir in the half and half or whole milk and remove from the heat. Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Heat a large pot on medium heat. Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. And so because Im a total extrovert, I was all soup group! I made this today with the frozen rice blend from Trader Joes and subbed Greek yogurt for sour cream. kosher salt; tsp. Bring soup to a boil, then reduce to a simmer, add in mushrooms and cover. And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less! I am wondering if I used carnation fat free condensed milk instead of sour cream, can I freeze it? Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Once the butter has melted, add in the onion, garlic, and mushrooms. Cook on high for a further 2 hours, or until the rice is fully cooked. Add the butter and once hot, add onions and cook for 2-3 minutes to soften. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Being sick last week, I was craving comfort food and to me, comfort food is creamy food. Its that easy to make it vegan and still taste great! 45+ Vegetarian Recipes for New Years Eve, Mushroom Soup, Vegetarian Creamy Wild Rice and Mushroom Soup, vegetarian soup recipe. Follow the instructions on the frozen/ pre-cooked rice to reheat and set it aside. Add remaining 2 tablespoon of oil to the pot along with onion and saut for 5 minutes, until softened. I used. I will try it after I make your lemon rice soup. Add your veggies too (celery, carrots, onion & garlic) Place lid on pot and set a 30 min timer. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots. Add the broth and add the poultry seasoning mixture along with freshly chopped parsley. 2 - add chopped carrots, celery, dried sage and cumin to onion mixture. We've been wanting to share this soup recipe for quite a while, but went through a few rounds of testing to decide whether or not we needed to add some kind of vegan cream for extra richness. Cover and let simmer for 30 minutes. 4.68 from 326 votes Print Pin Course: Vegan Soups + Stews Cuisine: Vegan Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 1 hour Servings: 4 servings Bring mixture to a boil then stir in the rice. If you follow my stories on Instagram, you might remember the backstory of this soup. I have yet to try a Crowded Kitchen recipe that doesn't blow me away! meeting neighbors! Just avoid using a sweet red wine! And its a really good thing, seeing as how half the people from our soup group failed to show up. Lets see how this one stacks up to it. When the oil starts to shimmer, add the shallots and cook until translucent, stirring often. I have made this recipe so many times and I just love it! All Rights Reserved. Add mushrooms and garlic, and stir to combine. we use carrots and celery, plus some bright and nourishing frozen chopped curly kale from Stahlbush Island Farms. Do you have any suggestions for a rice replacement? You can usually find one in the $8-10 range (whereas lower quality sherry only costs a few bucks). However, you're going to have to reduce the amount of veggie broth you add to the soup. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Saut other vegetables: Add remaining 2 tablespoon of oil to the pot along with onion and saut for 5 minutes, until softened. If you make this creamy vegan wild rice and mushroom soup, wed love for you to leave a comment and rating below! Enter your email address to receive new posts and updates directly in your email box: I'm Julie, a full-time scientist who enjoys baking when I'm not in the lab. A creamy & dairy-free soup with wild rice, meaty mushrooms, onions, and a truly flavorful soup broth. Cook for 8 minutes, stirring frequently. Hope it works out! Hi, I'm Megan! Then, follow the recipe below through step 5 (except do not add the rice and reduce the veggie broth to 3-4 cups). Add the cooked vegetables back into the pot, along with the broth, coconut milk, and dried thyme. Whisk together heavy cream and flour and add to slow cooker as well. I'm fancy like that.). Here on Bunsen Burner Bakery, I share kitchen experiments focusing on decadent desserts and quick weeknight dinners. Add dry sherry to deglaze the pan, scraping up any browned bits with a wooden spoon. Once hot, add the onion, carrots, and celery, and cook for about 8 minutes, until softened. Stir the mixture into the soup. Continue to cook over medium-low heat for an additional 15 to 20 minutes, until soup is thick. Wild Rice and Mushroom Soup. Add the scallions, celery, carrot, mushrooms, and salt and stir. Transfer half of soup to blender and blend until almost pureed. When it's done soaking, drain. However, most common mushroom varieties should work. However, expect a thicker leftover that resembles a risotto. Turn the Instant Pot on and press the Saut function key. Add in the yellow onion, carrots, and celery, stirring to coat. Add the rice and cook for 1-2 minutes, stirring often. And then, because it's the New Year and I'm trying to watch what I eat, I set out to make a lighter version. Made this for dinner tonight & it turned out lovely. Also, its vegetarian mushroom and wild rice soup. Stir to mix together. Add soy sauce and chicken fillets. Heres my criteria for soups I *do* enjoy. Nice addition to my winter soup rotation. But it did remind me of the food I grew up on. It resembles white and brown rice and is closely related, but it's actually a grass seed that grows in lakes. Cooking it uncovered in the last half helps some of the water evaporate and leads to a thicker soup. The broth definitely makes a huge difference! Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen, Your email address will not be published. Add the carrots, celery, mushrooms, soaked and drained wild rice. Add the thyme and the mushrooms, and saut for an additional 5 minutes. Add sliced mushrooms, salt, and pepper and cook until crispy, about 5 minutes. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes. Add broth and 1 cup of water; stir well. I'm glad you enjoyed it. Here are the main ingredients you'll need to make this wild rice mushroom soup: Saut Mushrooms: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Slowly add the veggie broth, salt, pepper, basil, oregano, thyme, garlic powder and stir. Trim and discard stems from shiitake mushrooms. For veggies. In fact, it kind of blew my soup-disliking taste buds away. DO NOT add the salt until the very end as it will draw out too much moisture from the mushrooms and it will be virtually impossible to get those crispy good slices in 15 minutes or less. I am newer to plant based eating so I am trying all sorts of new recipes, I will be making this again for sure. Stir in rice, then add in broth, sherry, vinegar, parsley, thyme and bay leaves. Vegan Apple Wild Rice Stuffed Acorn Squash, diced (I used a mix of white button, Crimini, & Shitake), I start with 5 and add up to 6 for a slightly thinner soup. I made a creamy soup a week ago that was not good at all. Stir in rice, then add in broth, sherry, vinegar, parsley, thyme and bay leaves. This soup was SO good. You definitely want to cook this for as long as the recipe indicates (and even longer wont hurt!). Plus, this vegan mushroom soup has only 8 ingredients! 15. Add the mixed mushrooms and garlic and saute for 4-5 minutes until they reduce in size. Set aside. Planning on making this tomorrow for lunch! I loved the texture balance between the larger pieces and the tiny bits that basically melted into the broth. Mushrooms add a delicious meatiness, especially with the addition of shiitake mushrooms, which have a more earthy flavor. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. What mushrooms work best for this recipe? Still hungry? In a large saucepan, melt the vegan margarine and add the flour. Uncooked rice soaks up the broth when it is cooked and, if if you use the same amount of veggie broth with pre-cooked rice, your soup will be too watery and not creamy. I believe eating plant-based food can be enjoyable for everyone. This creamy vegan wild rice mushroom soup is next-level cozy! It also goes great with a fresh and crispy side salad like my Chickpea Arugula Salad. Thanks for your comment! Add in the mushroom rice soup ingredients & cook the soup: Now that we have some crispy browned veggies, it's time to pour in the rest of the ingredients. If you want a thinner soup, just leave the lid on during these last 20 minutes! Salt and Pepper, to taste. Then add the mushrooms, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more. Thank you for the wonderful recipe! Perfect for a healthy, comforting weeknight fall/winter meal! To make homemade cashew cream, simply soak cup raw cashews in cup of hot/boiling water for 30 minutes (or longer). Cook on high for an additional 30 minutes. Step-by-Step Instructions Step 1: Saut the Vegetables Heat a glug of oil and a pat of butter in a large stockpot or Dutch oven over medium-high heat. Let them soak for 20 minutes. If you're using instant rice, add it now and reduce heat to a simmer. Is the white wine needed? I love this method of making creamy soups - it adds creaminess without a lot of fat or calories. Add remaining ingredients: Stir in flour, salt and pepper until the vegetables are well coated. The mushroom blend was spot on. With soup you can start with no salt and always season at the end I'd suggest doing that and just adding salt to your liking! Add the mushrooms to the pot and saut for an additional 2 minutes. dishingouthealth.com . that I transported all the way to British Columbia in my suitcase. Heat to medium and once hot, whisk in the flour. Heat a large soup pot to medium heat and add 1/4 c olive oil. I just hope both soups is going to be creamy enough. This wild rice mushroom soup fits all of the criteria on that list. Place a tight fitting lid on the dutch oven and bake for one hour (*Update - check on rice 1/2 and 3/4 way through baking to see if more water needs to be added. Slowly whisk in the milk until the sauce is smooth. Bring back to a boil, turn the flame down to low and cover with a lid. Youll also want to use real wild rice for this not brown rice or white rice or another type of rice. Now add the water and mix well. This post may contain affiliate links. YAY! Add 2 tablespoon or so of broth to deglaze the pot. Remove the mushrooms from the pot. The biggest obstacle was figuring out what to replace the traditional chicken with. Cover and bake at 350F for 1 hour. but she hates rice in soups. Reserve mushrooms and soaking liquid. STEP 1: Saut onions in a large pot with olive oil over medium-high heat. Cook until fragrant and translucent. 1 cup wild rice, 2.5 cups water Any leftovers will thicken substantially as the rice will absorb the liquid, so add in extra vegetable broth for a soup-like consistency when eating leftovers. Wild Rice In Instant Pot I replaced 1/2 the broth with evaporated milk and skipped the sour cream. Vegan Mushroom Wild Rice Soup A creamy & dairy-free soup with wild rice, meaty mushrooms, onions, and a truly flavorful soup broth. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I really liked this soup. So I set out to make a vegetarian version of the classic Creamy Wild Rice and Chicken Soup. Throw in garlic and onion and saut until onion is translucent. Freezer: transfer cooled soup to a container and. Using a slotted spoon, remove mushrooms; rinse. Add the rice and stir to combine. Add carrots, celery, onion, and garlic and sautee until soft and fragrant, 5 minutes. Cook wild rice as directed on package. I guess since I only post 23 recipes each week, theme weeks are not very epic around here, huh? Dice all the vegetables, mushrooms, garlic and prepare seasonings, stock and rinse the rice briefly. Coconut milk makes this soup TRULY creamy, so I don't recommend swapping it out if you don't have to. Next, add the wild rice, vegetable broth, dried oregano, and thyme. In a large pan, heat 1 tablespoon olive oil over medium heat. I'm considering making it earlier in the day for supper that night but I'm a bit hesitant to reheat with the sour cream. Then add the spices, including salt, ground pepper, onion powder, Italian seasoning, and curry powder. Step 4. Must have lots of delicious things in it. It also adds a little tanginess. I'm glad you enjoyed it--thanks for the comment! Add more water, if needed, and fluff the rice with a fork. or what is a good replacementI usually only have red wine on hand! White rice is also starchier rice and will make this soup MUCH thicker, so you may want to add slightly more broth. 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