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
This tasty and wholesome soup can be done vegan, substituting butter and cream for oil and coconut cream, or plant-based milk.
Equipment
- Dutch oven
- Instant pot
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
Instant Pot options! You can use an instant pot and save time. I have bought recently this excellent one.
Be sure to check out more of Diet Desires recipes here. For even more vegetarian soup inspiration check out this link.
