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    You are here Home » Diets » Vegan » Wild Rice and Mushroom Soup

    Wild Rice and Mushroom Soup

    Last Modified: December 24, 2020

    Jump to Recipe - Print Recipe

    This Homemade Wild Rice Mushroom soup recipe is full of vegetables to allow you to feel nourished along with wild rice to keep you feeling cozy and full.

    Wild Rice and Mushroom Soup

    Wild Rice and Mushroom Soup

    Chief Desirist Dr Hanna
    No ratings yet

    Recipe developed by Diet Desires.

    Servings: 6 people
    Course: Soup/Stews
    Cuisine: American
    Calories: 148
    Keywords: authentic, Easy-to-prepare, Freezable, Hearty, iconic, Make Ahead, plant-based, Stove top
    Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
    Keto-Low-Carb
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Serving: 1cup | Sodium: 635mg | Calcium: 71mg | Vitamin C: 7mg | Vitamin A: 8774IU | Sugar: 5g | Fiber: 4g | Potassium: 568mg | Calories: 148 | Saturated Fat: 1g | Fat: 3g | Protein: 5g | Carbohydrates: 28g | Iron: 1mg
    This tasty and wholesome soup can be done vegan, substituting butter and cream for oil and coconut cream, or plant-based milk.

    Ingredients

    • 1 TBSP Vegeta, in 3 cups water, or 3 cups vegetable stock
    • ½ cup wild rice, uncooked
    • 10 oz baby Bella mushrooms, sliced
    • 2 cloves garlic, minced
    • 2 medium carrots, sliced
    • 1 parsnip, sliced
    • ½ lbs sweet potato, peeled and diced
    • ¼ cup onion, diced
    • 1 bay leaf
    • ¾ TBSP Old Bay seasoning , or ¼ tsp chili pepper
    • 1 TBSP olive oil, for vegetarian you can use butter
    • water, if needed more
    • ½ cup Unsweetened Almond Milk, unsweetened, for vegetarian you can also use cream or sour cream
    • 1 large handful of kale, roughly chopped, thick stems removed
    • Salt and freshly cracked black pepper

    Instructions

    • Heat 1 TBSP oil in a large stockpot or Dutch oven* over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add sliced carrots and parsnip and sauté it 2-3 min more.
    • Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
    • Add in the vegetable stock, wild rice, mushrooms, carrots, sweet potato, bay leaf, spices and Old Bay seasoning. Stir to combine.
    • Continue cooking until the soup reaches boiling. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
    • Finally add the almond milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper as needed.
    • Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.

    Notes & Ingredients

    Instant Pot options!  You can use an instant pot and save time. I have bought recently this excellent one.
       

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    Be sure to check out more of Diet Desires recipes here. For even more vegetarian soup inspiration check out this link.

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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