Creamy Vegan Mushroom Wild Rice Soup

Ingredients :

*7 tbsp extra-virgin olive oil, divided

*14 oz mushrooms

*2 tbsp balsamic vinegar

*1 onion, diced

*4 cloves garlic, minced

*1 tsp dried thyme

*1 tsp dried oregano

*1/2 tsp dried rosemary, chopped

*1/4 tsp ground sage

*1/2 cup white wine (may use vegan broth)

*1/3 cup all-purpose flour (or 1:1 all-purpose gluten-free flour blend)

*5 cups vegan soup stock

*1 1/2 cups vegan unsweetened milk (I use soy. Avoid rice milk which is quite thin.)

*2 celery stalks, sliced (~ 2/3 cup)

*2 carrots, diced or cut into half-moons (~1 cup)

*1 cup wild rice blend

*7 oz chopped kale or spinach ~3 cups/1 bunch

*salt and pepper to taste

Préparations :

In a large heavy bottomed pot , heat 2 tablespoons of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots. Add the balsamic vinegar, cooking for another few minutes or until the moisture has mostly evaporated and the mushrooms are glazed. Place the mushrooms on a plate for later.

Reduce the heat to medium, and add the remaining 5 tablespoons of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add the garlic, thyme, oregano, rosemary and sage, cooking for 30 seconds. Deglaze with the wine, cooking until most of the moisture is cooked off.

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