Creamy mushroom and wild rice soup. This Creamy Vegan Mushroom and Wild Rice Soup is hearty, nourishing and packed with rich flavors. You'll never miss the cream in this plant-based To make this soup more veggie friendly, I changed a few things from ATK's recipe including using cashew cream and coconut oil instead of. So simple to make, this Creamy Mushroom and Wild Rice Soup is incredibly flavorful and delicious!

This is the most amazing, easy, comfort food ever! I'm stuffy, and coughing and all I want to do is stay in bed and eat this Vegan Creamy Balsamic Mushroom Wild Rice Soup! It is so freaking incredible and makes me. You can have Creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Creamy mushroom and wild rice soup

1. Prepare 1 lb of sliced baby bella mushrooms.
2. Prepare 2 cup of shredded carrots.
3. You need 1 of onion, diced.
4. You need 2 of stalks celery, diced.
5. You need 1 tbsp of minced garlic.
6. Prepare 1 tbsp of olive oil.
7. It's 3 tbsp of butter, divided.
8. You need 3 tbsp of flour.
9. You need 7 cup of vegetable stock.
10. You need 4 oz of wild rice.
11. You need 1/4 tsp of salt.
12. It's 3/4 tsp of fresh ground black pepper.
13. You need 1 can of 12 ounces - evaporated milk.

This soup has the best of both worlds with chicken, wild rice and plenty of veggies from the one soup to the mushrooms and creamy broth from the other soup and the combination is just magical! Rich, creamy, thick, comforting, soul warming, and crazy delicious! Yet, you will never believe just how nutritious this Vegan Cream of Mushroom and Wild Rice Soup actually is… To it, add the rest of the chopped mushrooms as well as the reserved cooked wild rice. Bring the soup back to a boil.

Creamy mushroom and wild rice soup step by step

1. Place olive oil and 1 tablespoon butter in large stock pot over medium high heat..
2. Add mushrooms, onion, carrots, and garlic. Saute 10 minutes, or until tender..
3. Remove and reserve veggies and any juices from stock pot and turn heat down to medium..
4. Make roux: add remaining 2 tablespoons butter. When melted, whisk in flour. Cook and whisk over medium until golden and nutty smelling, about 5 minutes..
5. Meanwhile, warm 3 cups stock, either in microwave or in a saucepan..
6. Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly..
7. When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper..
8. Cover and simmer until rice is done, about one hour..
9. Add evaporated milk and heat through but do not boil..

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 vegan wild rice soup. Occasionally I'll go through a period of a couple weeks, look back on the recipes I've posted, and realize that every single one of. I adapted my Vegetarian Creamy Wild Mushroom Rice Soup from this Cream of Turkey and Wild Rice soup from Eating Well. I love this method of making creamy soups—it adds creaminess without a lot of fat or calories. It also adds a little tanginess.