Creamy Wild Rice & Mushroom Soup #vegan #recipevegetarian

What's more, Soup Week proceeds! It likewise finishes with this delightful velvety mushroom rice soup. I surmise since I just post 2-3 plans every week, topic weeks are not epic around here, huh? Subject months would be an abundant excess I think, yet perhaps I'll begin doing topic fortnights later on. (Indeed, I said fortnight. I'm extravagant like that.)

Having experienced childhood in the midwest, I can disclose to you this: Midwesterners like their nourishment velvety. We cherish gooey goulashes, anything made with canned soup, and a wide range of blends made with harsh cream, mayo, as well as cheddar sauce (typically and, not or). Being wiped out a week ago, I was needing solace sustenance and to me, comfort nourishment is velvety nourishment. So I set out to make a veggie lover form of the great Creamy Wild Rice and Chicken Soup. And afterward, on the grounds that it's the New Year and I'm attempting to watch what I eat, I set out to make a lighter variant. See, Creamy Wild Mushroom Rice Soup.

The greatest deterrent was making sense of what to supplant the chicken with. I'm constantly reluctant to cook with seitan on my blog since I don't have the foggiest idea if that is promptly accessible all over the place. What's more, tofu in a rich soup? That appeared to be somewhat disgusting. So I went with including additional mushrooms. I know, a ton of you abhor mushrooms. You can utilize something different in your soup at that point!

This Creamy Wild Rice and Mushroom Soup is made lighter by supplanting overwhelming cream with harsh cream. Adjusted from Eating Well's Cream of Turkey and Wild Rice.
Creamy Wild Rice & Mushroom Soup #vegan #recipevegetarian
Also try our recipe VEGAN CHICKEN NUGGETS (WITH GLUTEN-FREE OPTION!) #vegan #recipevegetarian


  • 1 tbsp. olive oil
  • 1 lb. white or cremini mushrooms, sliced
  • 1 c. celery, chopped
  • 1 c. carrots, chopped
  • 1 medium shallot, chopped
  • 1/4 c. all-purpose flour
  • salt + pepper to taste
  • 1/3 c. white wine
  • 1 tsp. dried thyme
  • 4 c. vegetable broth
  • 1 c. instant or quick-cooking wild rice
  • 3/4 c. reduced-fat sour cream
  • 2 tbsp. chopped fresh parsley


  1. Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
  2. Add broth to Dutch oven and bring to a boil. If you’re using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley.

Read more our recipe Cauliflower Patties Recipe #vegan #recipevegetarian

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