Easy Vegan Wild Rice and Mushroom Soup
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Easy Vegan Wild Rice and Mushroom Soup

Easy Vegan Wild Rice and Mushroom Soup
Course Soup
Cuisine vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 bowls
Author Living Vegan Staff

Ingredients

TO MAKE HOMEMADE POULTRY SEASONING:

  • 1 tbsp Dried Thyme
  • 3/4 tbsp Dried Rosemary
  • 1 tbsp Dried Sage
  • 1/2 tsp Black Pepper
  • 1/4 tsp Nutmeg

TO MAKE THE MUSHROOM SOUP:

  • 1 tbsp Oil
  • 1 medium Onion diced
  • 2 medium Carrots diced
  • 2 medium Celery Stalks diced
  • 4 oz Mushrooms sliced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Homemade Poultry Seasoning ***see recipe above
  • 2 c Vegetable Broth
  • 2 tbsp Fresh Parsley chopped

TO MAKE THE RICE:

  • 1/2 c Wild Rice Mix
  • 1-1/4 c Water (or Broth)

TO MAKE THE ROUX:

  • 3 tbsp Vegan Margarine
  • 1/4 c All Purpose Flour
  • 3/4 c Almond Milk

Instructions

  • Whisk together the homemade poultry seasoning ingredients and save the remainder not used in this recipe for your stuffing!
  • Prepare the rice according to package instructions. Wild rice does take about 35 or more minutes, so it's best to do this while we prepare the soup.
  • In a stock pot, add oil, onions, celery and carrots.  Season with salt and pepper and saute until tender.
  • Add the mushrooms and saute quickly until the mushrooms are tender.
  • Add the broth and add the poultry seasoning mixture along with freshly chopped parsley.
  • In a large saucepan, melt the vegan margarine and add the flour. Using a whisk, cook for a minute or two.  It will be clumpy.  
  • Add the almond milk while whisking until smooth.  Add to the soup and whisk until incorporated.
  • Add the rice to the soup just before serving.
  • Taste for seasoning, adding salt if necessary.