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.
Keyword authentic, Easy-to-prepare, Freezable, Hearty, iconic, Make Ahead, plant-based, Stove top
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 6people
Calories 148kcal
Author Chief Desirist Dr Hanna
Equipment
Dutch oven
Instant pot
Ingredients
1TBSPVegetain 3 cups water, or 3 cups vegetable stock
½cupwild riceuncooked
10ozbaby Bella mushroomssliced
2clovesgarlicminced
2medium carrotssliced
1parsnipsliced
½lbssweet potatopeeled and diced
¼cuponiondiced
1bay leaf
¾TBSPOld Bay seasoning or ¼ tsp chili pepper
1TBSPolive oilfor vegetarian you can use butter
waterif needed more
½cupUnsweetened Almond Milkunsweetened, for vegetarian you can also use cream or sour cream
1large handful of kaleroughly 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.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
