Vegan Mushroom Wild Rice Soup

Make this Vegan Mushroom Wild Rice Soup for a flavorful, yet simple meal. This soup is completely plant-based, gluten-free, and oil-free. Made with only a few simple ingredients!

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

10

minutes

Cook:

50

minutes

TOtal:

60

minutes

Ingredients

  • 1 Yellow Onion, finely chopped
  • 5 Stalks Celery, finely chopped
  • 5 Cloves Garlic, minced
  • 1/4 Cup Gluten-Free Flour (like oat flour or AP flour)
  • 1 Cup Dry Wild Rice Blend
  • 3 Tablespoons Red Wine Vinegar
  • 24 Ounces Cremini Mushrooms, sliced or cubed
  • 1 Teaspoon Poultry Seasoning
  • 1 Teaspoon Herbs De Provence
  • 1 Teaspoon Salt
  • 6-8 Cups Vegetable Broth (use more broth for a thinner soup)
  • 1/2 Cup Vegan Yogurt OR Cashew Cream OR Canned Coconut Milk

Instructions

  1. In a soup pot, sauté the onion and celery on medium heat. Use a splash of the vegetable broth if they start to stick.
  2. Add the garlic and cook 30 seconds.
  3. Add the flour and toss to coat.
  4. Stir in the rice. Toast for 1-2 minutes.
  5. Deglaze the pan with the red wine vinegar. Then add the mushrooms, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot.
  6. Bring to a boil then partially cover and simmer for 40-45 minutes, until the rice is tender.
  7. When serving, stir in the yogurt or cream for extra creaminess.