Wild Rice Mushroom Soup

I love the flavor of this comforting soup. A great fall recipe full of mushroomy and creamy goodness! I adapted this recipe from a cookbook called The Vegetarian Collection.

The original recipe calls for two different types of mushrooms, dried and fresh. I think you can use whatever two types of mushrooms you like, use what you have on hand.

 

- makes 6 servings -

  • 3 Tbsp olive oil
  • 4-5 cups sliced or chopped mushrooms. Use two types of mushroom.
  • 3/4 tsp salt
  • 1/2 cup vegetable or mushroom broth
  • 2 cups diced onions
  • 2 cups diced celery
  • 2 cloves garlic, minced
  • 1  tsp dried thyme
  • 1/8 – 1/4 tsp ground black pepper
  • 2 cups vegetable or mushroom broth
  • 2 cups water
  • 1 1/2 cups cooked wild rice (follow package directions or this link)
  • 1/4 cup plain (unsweetened) almond milk

 

If you plan on using some dried mushrooms, make sure you pre-soak them.

In a large skillet, heat half of the olive oil over medium high heat. Sautee mushrooms and 1/4 tsp of the salt until golden, about 5 minutes.

Add broth, cook until most of the liquid is evaporated, about 1 minute.

mushrooms in broth

 

In a large saucepan heat remaining oil over medium heat and fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often until very soft, about 10 minutes.

Add broth and 2 cups water, bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in mushrooms, wild rice and almond milk. Bring to a simmer over medium heat, stirring often. Remove from heat, enjoy!

mushroom soup with broth added

wild mushroom soup

Pure delish!! Definitely a new favorite. Serve it with a salad and you’ve got a great, healthy meal.

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