One pot, very few ingredients, this vegan wild rice soup is so creamy, hearty and incredibly delicious!
Course: Main Course, Soup
Author: Lauren Hartmann
14OuncesMushrooms, sliced, I used shiitakes and baby bellas
3TablespoonsVegan butter, I used Earth Balance
3TablespoonsAll purpose flour
3CupsNon dairy milk, I used Almond milk
1/2CupWhite or brown rice
Salt and pepper to taste
Fresh lemons to squeeze on top(optional)
In a large soup pot, heat the olive oil on medium high. Then add the sliced mushrooms and chopped garlic. Saute reducing heat as needed until the mushrooms release their liquid and begin to brown. This may take about 5 minutes or so. Season with a pinch of salt and pepper.
Then pour the balsamic vinegar on to the mushrooms and saute for another minute until they are nice and brown and juicy. Remove them from the pot and set aside.
Next, add the vegan butter to the soup pot and melt it. Then stir the flour into the melted vegan butter and stir into a paste to make a roux.
Now, add the vegetable broth and the non dairy milk to the pot. Whisk to incorporate the roux(flour and butter) into the liquid. Season with a few pinches of salt and pepper.
Bring to a boil, then add the wild rice and then the white or brown rice. Check packages for time instructions. Sometimes I add my wild rice a few minutes before the other rice because it takes longer, but check your package. Reduce heat to a simmer.
Then add the thyme and rosemary. Stir to combine everything.
Simmer on medium low for about 25-30 minutes or until the rice is cooked through.
Now, add the balsamic mushrooms back into the pot and stir to combine.
Taste and adjust seasoning. Add a little more salt and pepper and a squeeze of lemon if desired! Serve immediately. It will thicken up a great deal if you let it sit around because the rice will keep absorbing the liquid and get mushy.
If it does sit around and thicken up too much, you can add more broth, then just adjust the seasonings accordingly.