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