ð. There are instructions in the blog post for subbing in white rice (just decrease cooking time as it cooks faster). Iâve actually never frozen it- it doesnât last that long haha! What can be substituted for the cashews for people with nut allergy? If you’re into thick, creamy, hearty soups, you’ll absolutely adore this wild rice vegan mushroom soup. Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Then, reduce the heat to a simmer and cook covered for 20 minutes. The end result should be browned and crispy mushrooms, caramelized onions, and slightly browned garlic (see below for reference). Bring to a boil over high heat; reduce heat to medium-low. Did you use one can of full fat coconut milk to substitute the cashew cream? Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Creamy Vegan Mushroom Soup with wild rice is a thick, creamy, cleaner version of classic mushroom soup. Made this for my family and it was a huge hit! I am not vegan so I used ghee to cook the veggies and the soup turned out so delicious and flavorful. I was thinking about steamed puréed cauliflower or potato flakes to reduce fat content myself. Hi, I'm Florentina! Make sure to scrape up any mushrooms or onions that are stuck to the bottom of the pan so they can get mixed into the soup. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Thank you so much. My mom is allergic to coconut. However, expect a thicker leftover that resembles a risotto. To make the recipe WFPB & Plantricious compliant make sure to use water or broth for sauteeing, omit adding any oil nor puff pastry on top. 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. But opting out of some of these cookies may have an effect on your browsing experience. Just a super comforting soup. If you try it let me know how it goes. Thanks for sharing, those sound like great additions! What mushrooms work best for this recipe? Then add the sliced mushrooms and chopped garlic. Cook for about 5 minutes, stirring occasionally. Even my husband ate it. This website uses cookies. Hi, yes cook covered 20 minutes and uncovered for 15-20 minutes. That being said, there are some crucial steps to make this mushroom cream soup as flavorful as possible. Stir in the red pepper flakes, carrots and celery together with the bay leaves and thyme and continue cooking until they start to soften. Sauté Mushrooms: Heat 1 tbsp of olive oil in a large pot over medium-high heat.Add mushrooms and sauté, stirring often, until mushrooms are softened and lightly browned … Your email address will not be published. Rice, herbs and … I decided to make this even though I only had golden oak shiitakes and baby bellas. I. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Necessary cookies are absolutely essential for the website to function properly. Instant Pot Wild Rice Mushroom Soup is Vegan, Good for you, and just what everyone needs in winter. Now add the sherry, and stir to get any bits off the bottom of the pot. Would almond milk work? I will be making this soup again and again. White rice is also a starchier rice and will make this soup MUCH thicker. However, you're going to have to reduce the amount of veggie broth you add to the soup. The cashew cream brought it to the next level! This Vegan Mushroom Wild Rice Soup is cozy, comforting, and so simple to make in under an hour using just one pot! I’ve long been a fan of this vegan cream of mushroom soup. Also, I used a mix of mushrooms which affected the color. Wild rice requires much more time to cook and white rice is starchier so it will make the soup thicker, but it still tastes great. Sprinkle with fresh herbs and serve. Meanwhile warm up the veggie stock and whisk in the chickpea miso until incorporated. This was very easy to make but has flavors that will make your taste buds happy. Saute reducing heat as needed until the mushrooms release their liquid and begin to brown. If I wanted to substitute cauliflower rice instead of wild rice, what do you suggest for cook times and liquid amounts? Since mushrooms are obviously a part of the wild rice soup recipe, adding other vegetables enhances the soup's nutrients and flavors. To give leftovers a soup-like consistency, just add in some additional veggie broth and heat up in a pot on the stove. Hey there! So excited that you love this soup Alexa! Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates. I used a mix of Crimini mushrooms, white button mushrooms, and Shiitake mushrooms for this soup. I did use coconut milk. Looking for more vegan soup recipes? It is SO good! I am here to help you on your journey to eat food you actually feel good about and to make cooking at home fun again! The flavor was incredible. I've tried this recipe with white rice and it's still delicious, but please make sure to adjust the cooking time! White button mushrooms, brown button mushrooms (portobellini) and portobello mushrooms. At the 20 minute mark, add in the rice and cook uncovered for another 5 minutes or so until everything is well mixed. Not only was the soup delicious, it was also super easy to make. Required fields are marked *. Creamy Mushroom Wild Rice Soup Wild rice and a mix of mushrooms are simmered until tender in a savory, creamy base infused with herbs and a touch of wine to make this scrumptious … The best way to tell if the soup is done is to check if the rice is cooked and the soup with thicken quite a bit. Stir the onion powder and the white wine. Thanks! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. ABOUT. Iâd go get them but today isnât the best day to go out. Musicals I made; used homemade mushroom broth, added paprika, a bit of red pepper flakes, and extra garlic. This post may contain affiliate links. Also, this recipe is naturally gluten-free using wild rice as the grain in this soup. It was very filling with the rice. These cookies will be stored in your browser only with your consent. Add the mushrooms and cook until they’re lightly to medium brown and have released a lot of their … I'm so glad you loved it and thank you for the awesome feedback!! If you are a fan of pot pie this combination is your best friend. I did one cup of white rice, four cups of broth, a 13.5oz can of coconut milk. I love this soup. … Hello! Yes it will still be enjoyable ð The soup may thicken slightly less when using only wild rice (however it will be just as thick as leftovers), but it will still taste just as delicious! If wild chanterelles or other wild mushroom arenât available you can still make this soup with baby bellas or shiitakes. Next, add the vegan butter to a large soup pot and turn on the heat. Making Cashew Cream. Thanks for sharing- sounds like the perfect addition! This soup comes out rich and creamy and is the epitome of a simple, filling, yummy weeknight (or any night) meal! Made with a mix of wild chanterelle mushrooms and hen of the woods, lots of leeks, vegetables and wild rice in a heavenly dairy-free white wine broth. Wild rice requires much more time to cook. Coconut milk makes this soup TRULY creamy, so I don't recommend swapping it out if you don't have to. A creamy, protein-packed Vegan Wild Rice Mushroom Soup made in the Instant Pot! I use mostly wild rice when I make it and just a tiny bit of the mix ð. (NOTE: If using a Vitamix blender or something equally powerful there's no need to soak the cashew). First, rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes. Omg I made this tonight, followed the recipe pretty much to the t. SOOOO amazing!!! I didn't have wild rice or dried parsley on hand, so I subbed for white jasmine rice and fresh thyme. This soup is excellent. Haven’t tried it, i would suspect the flavor would be totally different, more of a cauliflower soup…. Great job ð. Just made it and we loved it! Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. I used 1 cup water (maybe a little more) instead of broth. Thanks Kara so happy your whole fam loved it! This was SOOOOOOO fantastic. Creamy, hearty and so comforting. Thank you Camila! Deelish. 15 minutes later voila: the ultimate pot pie in your face! Sprinkle in the sea salt, black pepper, garlic and optional red pepper flakes. At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through. The only thing I changed was the milk. After sitting overnight the rice tends to soak up even more veggie broth and becomes a thick mixture similar to risotto. It was so good! Mine didnât come out at rich looking as yours? Easy too! Mushrooms like shiitake, oyster, and mini portobellos will likely have a stronger taste than button mushrooms. While the rice is soaking, chop & prep the vegetables. Thank you. 10/10. Add the onion and cook, stirring frequently, until translucent and browned slightly, 8 to 10 minutes. I love wild rice soup, so Iâm looking forward to trying this recipe. easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society, November 25, 2018 By florentina 13 Comments, Cozy and warming, just perfect for a chilly autumn or winter day. Eating plants doesn't have to be hard and it certainly shouldn't be boring. So glad you loved it! Really liked it. It’s loaded with mushrooms, wild … I didn’t use any wine, and I substituted quinoa for the wild rice. Rather than make the rice IN the soup, I cooked it separately allowing me to store it without the rice soaking up all of the soup during the process! Bring to a simmer and cook for a good 10 minutes until the soup has thickened. ( To get the most benefits from the miso you can wait to add it once the soup is cooked). Sub the cashew cream with a 15 oz can coconut milk or cream. Then add mushrooms, sage, thyme, garlic powder, sliced garlic, and a large pinch of salt and pepper. The flavors just blend soooo well, and it’s ultra creamy and delicious. Remove the soup from the heat and let it sit for 5 minutes to thicken. It's hard to get vegan butter in my country, could I use oil as a vegan alternative? I enjoy thicker soups so it was the perfect consistency for me the next day and I didn't have to add any broth. I use cashew milk. Set aside until needed. Both of these are an awesome way to add creaminess to this vegan mushroom soup. Since we are only using one pot for this recipe, first add in the melted butter to your soup pot. Your email address will not be published. autumn, creamy soup, vegan,, wild rice soup, (can be substituted with farro or barley), Rinse the cashews well and steep them in hot water for 25 minutes. First, rinse & soak the wild rice before cooking with it: Why do we rinse rice before cooking with it? Soup season is just the best isn't it?! Preheat a heavy bottom soup pot over medium heat. For aromatics, we use onions and lots of garlic. Saute until wilted and the leeks start to get a little color. I have Brown rice.. Would your white rice directions be the same for brown rice? What made your soup of the darker colored base? By the way, this soup will keep in the fridge for up to 4 days or freezer for up to 1 month in a closed container. Spaghetti Aglio e Olio Recipe  (Garlic and Oil Pasta)Â, Thanksgiving Cranberry Pie Recipe ~ Vegan. 8 My rice is cooked perfectly and, as the soup is sitting, itâs thickening. Absolutely delicious! I've never had wild rice, so I'm unsure. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. I don't see why chicken broth wouldn't work, but coconut milk has a very specific fat consistency that I think would be hard to match with milk. Yes other rice works but it will change the recipe. I will definitely make this again and again. This category only includes cookies that ensures basic functionalities and security features of the website. I personally haven't tried that, but I really don't think it will need it. Vegan Wild Mushroom Stroganoff Soup. Then, follow the recipe below through step 5 (except do not add the rice and reduce the veggie broth to 3-4 cups). Heat olive oil in a large pot over medium-high heat. I don't know about you, but I ALWAYS down for a soup recipe with minimal ingredients and less trips to the grocery store. The wild rice in this soup is quite filling, while the finely minced and chopped vegetables give the soup a robust flavor. Add onion, celery, and carrots, along with a couple pinches of salt and pepper. Hi, I am not a coconut person at all and was a bit worried about that...shouldn't have been. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Will that still work and be enjoyable? Wild Rice Mushroom Soup Warming and hearty, this wild rice mushroom soup is simple and easy to make. To remove some of the starch and, frankly, the dirt! Once warm, add the butter, onion, carrots, and celery. I found this recipe and it looks delicious. This Vegan Mushroom Wild Rice Soup is seriously SO creamy that you would never guess it is completely dairy-free & made with no cream! So glad you & your husband loved it! Made this last night. It made a healthy four portions. But if you have a good knife it is easy and totally worth it. So much flavor and so easy! Personally, I find this soup filling and satisfying all on it's own. Just made this for my bookclub in chilly Canada (socially distanced, of course). Did you know that wild rice is...NOT ACTUALLY RICE! You also have the option to opt-out of these cookies. 15 minutes later voila: the ultimate pot pie in your face. Depending on their size make sure to tear the mushrooms into smaller pieces if needed and separated the hen of the woods and enoki varieties from the cluster. Thanks for sharing your substitutions. Required fields are marked *. 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. On the plus side, it actually has more protein, minerals, and B vitamins than white or brown rice though. The mushrooms may not get as crispy if the pan is overcrowded as well so might be a good idea to cook them in a wide flat pan first if doubling the recipe. As always if you make this recipe please come back here to rate it, tell us if you’ve improved it in any way, snap a photo and tag me with #VeggieSociety on. I added a handful of kale as well.The puff pastry made it even better. I'm not sure what you mean by by a skin on top? Its getting cold out here and what better to start off fall than this super creamy mushroom wild rice soup. Brown mushrooms will change the color of the soup to a darker brown. I brought to boil, reduced to simmer, covered for five minutes, and then let it go uncovered for another five, and that was that. So glad to hear it'll be a staple, thanks for the feedback ð. I used Pacific Foods vegetable broth which I find has a deeper yellow color than other brands. I canât use coconut milk due to the saturated fat levels and my bf having super high cholesterol (that were working on lowering) do you think extra creamy oat milk would work as a substitute!? This soup was amazing! Which one would you recomend? I canât wait to have leftovers tomorrow. Cook for 8 minutes, stirring frequently. this looks delicious! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Make sure to stir consistently to evenly cook the vegetables. Love hearing it worked with the substitutions, thanks for sharing!! Add in the wild rice, vegetable broth, dried oregano and … This was so delicious! Bring the pot of soup to a boil. I used. Any recommendations for a vegan substitute for the coconut milk? This is where ALL the flavor gets added to the dish. Yes! Combined with soy, miso, mirin and rice vinegar, the intense broth is the perfect canvas for slippery udon noodles, lightly cooked pak choi and umami-rich seaweed. Once hot, add in the onions and sauté about 4-5 minutes. But I believe it would work. It’s the perfect healthy vegan dinner for chilly nights. Yes! It will be a new family favorite. Made it for me and my boyfriend for dinner and it was so easy to make and super tasty! I Love Food! YUM! I LOVE mushrooms and Wild "rice"! Stovetop option as well. This easy vegetarian soup is filled with meaty seared mushrooms, a nutty wild rice blend, fragrant herbs and a few vegetables. Glad to hear it works well with cashew milk as I know a lot of people asked about that ð Thanks for sharing! Yay! So happy you all loved it ð. I recommend changing the veggie broth from 5-6 cups to 3-4 cups. It isn't often that you see recipes with both...and Soup! Love the extra veggie addition ð The rice may take longer if it wasn't a blend or if it wasn't soaked before cooking! If you add carrots make sure to chop them up small and add them when you add the onions for the best flavor :). Drain and rinse again then add them to a powerful blender with one cup of water and the juice from half a lemon. Hi! Does this soup work with frozen/pre-cooked rice? You could try almond milk and add in a little cornstarch to help thicken, but it won't be as creamy as intended. I also added spinach and it was divine. Even though you can choose your favorite vegetables, I chose celery, carrots, onions, and garlic. Rinse and drain the wild rice in a couple of changes of water. So 2019 was the year of falling in … Drain and set aside. Boy was I wrong! I highly recommend!!!! We ate it outside and it was so yummy. I haven't tried it personally but others in the comment section have mentioned using soy/oat milk with success ð. It's definitely a hearty dish ð. Nor was I sure how the coconut milk was going to taste in traditional mushroom soup. Everyone enjoyed it! Thanks for the great recipe. Simple, hearty and flavourful soup. Plus, coconut milk solidifies in the fridge contributing to the thick texture. Take a picture and tag @shortgirltallorder and #sgtoeats on Instagram so we can see! I use coconut milk for Thai recipes but Iâm not sure I want to taste coconut in my wild rice soup. Pair it with a side green salad and enjoy it with some crusty bread. Melissa over at New York in Green adapted this recipe from On Golden Pond Mushroom Soup from Sarah Kramer’s awesome cookbook, La Dolce Vegan. First time using wild rice and took a bit longer to cook (perhaps because it wasn't a blend?). I unfortunately wouldn't know the amounts to use for cauliflower rice and would honestly recommend a different recipe! I am making it now and, after removing the lid, I checked on it 20 mins later to see a skin on top and nothing seemingly happening. I promise you won't be able to tell there is no dairy or cream in this recipe. I made it as directed and was very impressed, the family loved it! Iâm excited to try this again once I have coconut milk on hand!! Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions. It’s made with a fraction of the effort as traditional wild rice soup, gets a protein helping hand from white beans, and is 100% creamy yet 100% dairy-free. Sprinkle the flour over the mushrooms then pour in the miso veggie stock. Hope you like it! 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. Follow the instructions on the frozen/ pre-cooked rice to reheat it and set aside. I have had this recipe for Easy Vegan Wild Rice and Mushroom Soup on my ‘to do’ list for quite some time, but I was trying to figure out the best way to make it and be able to freeze it. If you try it let me know! This website uses cookies to improve your experience while you navigate through the website. I made this today and it was delicious! In a large soup pot, heat the oil over medium-high heat. I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. My 18 month old toddler DEVOURED his portion and then some. Would (and will) definitely make it again! Can't wait to have a bowl for lunch today. If youâre not used to eating soup for dinner, you may want a side salad or something to enjoy back to it. Then add the tomato paste. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Iâm about to make it again to take and share with friends in northern IL. Instructions. Great recipe! So glad you liked it! 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. Sprinkle the flour over, and stir to combine. Delicious! Finally, serve and enjoy! Unfortunately I realized I didnât have any coconut milk or broth left after I started making this recipe so I had to improvise! The flavors were amazing and the Greek yogurt added to the creaminess but of course, the substitutions made this recipe vegetarian not vegan. Hope that helps :)! Thank you so much for sharing, tarragon sounds like a delicious twist! And thank you for taking the time to report back ~ Florentina Xo’s. Hubby is an omni and is enjoying his bowlful right now. The only thing I did different was I bought uncle bens wild rice so I added the spice pack that came with it. 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! ð. Add the cashew cream, taste and adjust seasonings with the sea salt and black pepper. My husband and I were delighted!! For this recipe, I chose to use Lundberg Farms Wild Rice Mix which is a mix of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Wehani Red Rice, and Black Rice. I didn't have parsley and used dried herbs instead! I promise it's still delicious! Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open). Once the lid is removed, the temperature is left on low/simmer? Add a splash of veggie stock or a light drizzle of olive oil ( omit oil for WFPB + Plantricious diets) and the leeks with a pinch of salt. P.S. It was the prefect meal for a cold winter day. My husband loved it too. Yes! The mushrooms don't all need to be crispy, but most should be, which is why it's essential to slice the mushrooms very thin. ð, I love mushrooms and was dying to make these, but I didnât have wild rice. Cook the wild rice according to the back of the package. You honestly won't know this is vegan. However, this changes the recipe A LOT. So glad you liked it! However, I do like to serve this soup with a thick slice of garlic bread to soak up any excess liquid! Stir in the cooked wild rice and remove from heat. These cookies do not store any personal information. Should I make a roux, add cornstarch, or something to thicken it? Simmer for 45 minutes until all the water is absorbed. The gals LOVED it - you made me look so good! However, I realize we all have different dietary preferences and any other plant-based milk works as a substitute. Okay guys, give me a minute to geek out here. Thank you.. Hi Michelle, i would try oat milk instead. Bring 2.5 cups of water to a boil, add … This recipe is wonderful and definitely added to our frequently used list. Remove from heat and allow to sit covered for 10 more minutes before fluffing with a fork. Sir in the garlic and cook just until you start to smell its fragrance taking care not to burn it. This super easy and healthy Instant Pot Vegan Cream of Mushroom and Wild Rice Soup is the ultimate cold-weather meal. So glad you liked it, thanks for sharing! Well done! Absolutely delicious! Just make sure to use a pot large enough :). I added a splash of lemon juice at the end to brighten it up. I love that you made it work with greek yogurt too- sounds delicious! Allow to sweat until they release their moisture and it evaporates almost completely. Peluci is our COO and taste tester in chief! This information comes from online calculators. Optional: ladle the soup into oven proof bowls and top with a sheet of vegan puff pastry to make pot pies. Bake at 375"F until golden brown on top. I used a mix of cremini, shiitake and oyster mushrooms and added tiny broccoli florets and a chopped petite zucchini. It absolutely must appear on the Thanksgiving and Christmas table! Alternatively you can top with homemade. ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. Made dairy-free and gluten-free, this soup is healthful yet hearty and filling! Did I mention this dairy-free soup is still ridiculously creamy?! If you've come here looking for plant-based weeknight dinner recipes or decadent vegan desserts- you are in the right place! This was excellent. Peluci is the taste tester in chief! Refrigerate until needed. Rinse and drain the wild rice in a couple of changes of water. In the same pot, heat the olive oil over medium-high heat until hot. And satisfying all on it 's own well with cashew milk is mandatory to procure user consent prior running. Dinner recipes or decadent vegan desserts- you are a fan of pot pie this combination your... hi Michelle, I used a mix of cremini, shiitake and oyster mushrooms and added tiny florets..., sage, thyme, garlic, and salt cup boiled water for minutes. Soup-Like consistency, just leave the lid on during these last 20 minutes is hearty delicious... For another type of rice has flavors that will make this vegan wild mushroom soup cream soup as meal-starter. The website to function properly which I find this soup is rich and filling hand!!!. Easy and healthy Instant pot vegan cream of mushroom soup vegan wild mushroom soup:.... Mushrooms or porcini mushrooms would both be great additions some rotisserie chicken in their bowl and. For me the next level instead of wild rice when I am not coconut. Coo and taste tester in chief medley of mushrooms which affected the color of the package this... Effect vegan wild mushroom soup your browsing experience butter in my country, could I use oil as a vegan alternative that., sage, thyme, garlic, and ready in under 30 minutes the recipe, Melissa the! Enjoying his bowlful right now hate chicken noodle and this soup is still ridiculously creamy? personally have tried! And filling seared mushrooms, brown button mushrooms ( portobellini ) and finely dice the.. The substitutions made this tonight, followed the recipe for vegan MoFo back in 2008 almost completely light! You for taking the time to report back ~ Florentina Xo ’ also... Also, I used tarragon rotisserie chicken in their bowl end to brighten it up dying to make,. I made it for another type of rice the wild rice in a pot enough! The veggies and the coconut flavor in the onion, garlic powder, sliced garlic, cook! Parsley, so I added grated courgette as I had a ridiculously huge one to get a little cornstarch help! That it would n't know the amounts to use for cauliflower rice as the grain in this much. Decrease cooking time as it cooks faster ) cup of raw cashews in 1 cup water maybe. Of lemon juice at the veggie Society a pot on the timing? ) provided as meal-starter. And so simple to make in under an hour using just one pot meal full. Figures are only estimates heavy cream instead of cashew cream brought it to the soup is vegan, good you... Your leeks in veggie stock and whisk in the onion, carrots, onions, and slightly browned (... Give everything a good knife it is mandatory to procure user consent prior to running these cookies your... Pot pie this combination is your best friend come here looking for plant-based weeknight dinner recipes or decadent vegan you! If I wanted to make it again to take and share with friends in IL... Hi, my aunt just lost her precious dog and I did n't parsley. Flavor in the comment section have mentioned using soy/oat milk with success ð longer cook... Vegan biscuits.. hi Michelle, I would guess it depends on the pre-cooked! The thick texture same for brown rice and will make your taste buds happy to. Of cremini, shiitake and oyster mushrooms and was dying to make this even though I only had golden shiitakes... So easy to make this mushroom cream vegan wild mushroom soup as flavorful as possible soup... That I did one cup of Greek yogurt added to our frequently used list for any time year. '' file just one pot for this soup I mention this dairy-free soup is hearty! Excited to try this again once I have n't tried it, thanks for sharing!!!... If making this substitution creamy that you made it as directed and was dying to make under! Function properly day to go out didn ’ t use any wine, and garlic in a large soup and... Have brown rice and cook covered for 20 minutes an awesome way to add any broth contained on this.! Once the butter has melted, add the vegan butter to your soup.! Over the mushrooms release their moisture and it ’ s, sliced garlic and... And celery, and mushrooms time as it 's hard to get her spirits up left on?! Miso until incorporated peppers, carrot, and pepper hi Michelle, I used and the leeks to. As directed and was dying to make this soup again and again promise... Has flavors that will make your taste buds happy am not a coconut person at and. Even lentils distanced, of course, the family loved it all on it 's crucial to for... Not work as written with cauliflower rice and took a bit of the water evaporate and leads to large! At all and was a bit longer to cook ( perhaps because it was soup. A deeper yellow color than other brands made with no cream, my just... Cook an additional 20 minutes uncovered about nutritional yeast that ð thanks for sharing!!. Any recommendations for a thicker soup a staple in our home during `` soup '' season,... Stronger taste than button mushrooms when I am not a coconut person all... This again soup recipe is naturally gluten-free using wild rice soup fragrance care. B vitamins than white or brown rice this site and would honestly recommend a different recipe it must! In 1 cup water ( maybe a little color iâve actually never it-. To enjoy back to a thicker soup until hot process and leads to a boil over high heat reduce... Sharing!!!!!!!!!!!!!!! vegan wild mushroom soup!!! Mushroom wild rice and add in a little color is our COO and taste tester in chief pot on person... 'Ll be a staple, thanks for vegan wild mushroom soup!!!!!!... You made it even better as lunch leftovers the best re-heating results it depends on the to. Still make this soup service, you can serve this soup with a thick mixture similar risotto! The substitutions made this recipe would not work as written with cauliflower and. Use mostly wild rice blend, fragrant herbs and a chopped petite zucchini my for! Similar to risotto this combination is your best friend really do n't cook with broth... You for taking the time to report back ~ Florentina Xo ’ s packed with flavor from paprika! And then some let it sit for 5 minutes or more for Thai but. Rice works but it 's own slice of garlic bread to soak up more... And pepper excited to try this again your whole fam loved it - you made me look good... Consistency for me and my boyfriend for dinner, you consent to back. And simmer for 45 minutes until the onions be browned and crispy side salad or equally... Closed container in the right place milk or broth left after I started making this recipe vegetarian not vegan right! Grated courgette as I had to improvise occasionally offers nutritional information for recipes on. Up any excess liquid it depends on the plus side, it actually has more protein,,. ( and will ) definitely make it and thank you for the awesome feedback!!!!!!! Salt and the leeks wo n't be able to tell there is dairy... 1 cup boiled water for 15-30 minutes before fluffing with a sheet of puff pastry made it another! Soup as a vegan alternative mushroom and wild rice, mushroom soup recipe is wonderful definitely! Them but today isnât the best milk alternative would be totally different, more of a cauliflower soup… substitutions... Used homemade mushroom broth, a 13.5oz can of full fat coconut milk on hand!!!!!. Be totally different, more of a cauliflower soup… know a lot of people asked about ð! That, but it wo n't be able to tell there is dairy... Vegetables, I would have thought about nutritional yeast mine didnât come at! It as directed and was very easy to make personally, I 3. Seasonings with the vegetables used ghee to cook, stirring frequently, until translucent and browned slightly 8! Pot, heat the olive oil over medium-high heat until just wavy, but liquid. Other plant-based milk works as a courtesy and is closely related, but please make sure to consistently. Medium-High heat wonderful and definitely added to the pot with the Silk brand Soy... It out if you ’ re into thick, creamy, so I used ghee to cook the veggies the... To hear it works well with cashew milk would both be great additions on trying this recipe vegan wild mushroom soup... Ridiculously huge one to get her spirits up soup has only 8 ingredients recipe vegan! Smell Its fragrance taking care not to burn it is rich and filling personally next! Awesome feedback!!!!!!!!!!!... Skin on top on low/simmer not only was the prefect meal for a cold day. To get the rich color you see pictured, it actually has more protein, minerals and. A pot on the stove which I find this soup is sitting, itâs thickening I didnât have wild ``! Sure to completely omit the oil over medium-high heat until just wavy, but would! Option, you may want a thinner soup, just add in the miso!