"Happy fall with delicious bowl of wild mushroom soup! I am obsessed with mushrooms! Try this decadently flavourful soup."
Vegan Mushroom and Wild Rice Soup
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A Note from Feedfeed
Fall means it's time to whip out your dutch oven and make some soup. It's also the season when mushrooms are plentiful. This simple vegan mushroom and wild rice soup makes the best of both for a comforting weeknight dinner.
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- Recipe Card
Prep time 15mins
Cook time 40mins
Recipe Card
ingredients
- 2 tablespoons olive oil
- 3 shallots, diced
- 1 medium carrot, peeled and chopped
- 1 chopped celery rib
- 1 tablespoon garlic paste
- 1 teaspoon onion powder
- 2 cubes vegetable bouillon
- 1 teaspoon tomato paste
- 1 tablespoon fresh lemon juice
- 2 bay leaves
- 1 teaspoon dried parsley
- 1 teaspoon white miso paste
- 1/2 teaspoon salt
- ground black pepper, to taste
- 1 cup wild rice
- 1/4 teaspoon paprika
- 4 cups vegetable stock or water
- 3 tablespoons coconut cream
- 10 shiitake mushrooms
Method
Step 1
In a medium pan, heat a drizzle of olive oil over medium low heat. Sauté shallots, carrot & celery until soft.
Step 2
Add all remaining ingredients except for the coconut cream and rice & bring to a boil. Stir often. Cover, reduce to low and simmer for a few minutes.
Step 3
Add rice. Take off heat & let it sit for an additional 30 mins to allow the rice to cook. Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle with dairy free Parmesan. Taste and adjust seasoning.