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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Hot and Sour Soup

Finally I’m back to blogging after a bit of a break! I’ve had too much wedding related chaos to make any time for myself, or my cooking. But I have some goodies saved up that I will now post.

First I have to show off an awesome addition to my kitchen, thanks to my amazing fiance!! I’ve gotta show off both what a great guy he as, as well as his mad welding skills (he is a welder). I mean, how lucky am I to have a guy that does this for me…and actually not just for me but for both of us because we cook together often! It makes it way easier for both of us to be in the kitchen.

kitchen island

How did I live without this stainless steel beauty before?

That’s the food dehydrator stored at the bottom. A great place for that massive thing which used to hang out on our kitchen table because it didn’t fit anywhere else.

Now…on to the FOOD! I got the idea of making this soup from another blog, luminousvegans. I’ve always wanted to try hot and sour soup but never have! The recipe is from Vegan Yum Yum.

Hot and Sour Cabbage Soup
Serves six?

1 Tbs Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1 Cup Cubed Pressed, Baked Tofu (like wildwood baked) – I changed this and just used firm tofu, couldn’t find baked
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar (or if you only have regular rice vinegar like I did – use 1/4 cup rice vinegar, 1  1/2 Tbsp sugar and 3/4 tsp salt)
1 tsp Hot Red Chili Flakes (I used Asian hot chilli sauce – to taste)
1/2 tsp Salt
Black Pepper, to taste (a lot!)

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden.

sauteeing veggies for soup

Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well.

tofu cubed

First time using tofu cubed up in something - loved it in this soup!

Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness.

soup ingredients simmering in a pot

Grind a lot of fresh black pepper over the top and serve.

The flavor in this soup was so great, I am going to make it again very soon. The tofu absorbs the soup flavor and it is melt in your mouth goodness – it’s addicting. This soup is also easy, and you can keep it in the fridge and eat it all week.

This one is a winner – try it out for yourself!