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!
Lent begins this week, and that means meatless meals on Fridays! But what if it was more than that?
I’ve teamed up with Therese, founder of Lovely Lady Linens, who has a beautiful tradition of making soups during Lent.
There’s something about soup, how it’s still filling, but not exactly a full meal, that makes it perfect to eat during Lent. Lent is this time when we are supposed to live more simply, fast from earthly pleasures, and grow closer to God.
So, I developed this Vegan Wild Rice Mushroom Soup recipe in partnership with Therese, and photographed it with her beautiful Immaculata tablecloth.
This recipe is simple, yet flavorful, and we hope that when you make it you are, guided by Our Lady, to enter more deeply into the Lenten season.
Step 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.
Step 2. Add the garlic and cook 30 seconds.
Step 3. Add the flour and toss to coat.
Step 4. Stir in the rice. Toast for 1-2 minutes.
Step 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.
Step 6. Bring to a boil then partially cover and simmer for 40-45 minutes, until the rice is tender.
Step 7. When serving, stir in the yogurt or cream for extra creaminess.
Hail Mary, Immaculata, bring us closer to your son this Lent. Pray for us, Mary, as we eat this meal. Amen.
Looking for other soups & stews to try this Lent? Check out some of my favorites:
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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!
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