One day it was summer and then bam! Today’s high hit a lowly 16 C and that got me thinking about soup. There’s nothing better than a good bowl of soup on a cool and windy day. One of my favourites is mushroom soup but without using cream that can be a tough one. Well fear not VegHeads, this mushroom and wild rice soup tastes of autumn and is pretty darned creamy too.
Mushroom and Wild Rice Soup
Course: LunchCuisine: vegan, vegetarianDifficulty: easyServings
6
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesIngredients
2 carrots, peeled and finely diced
3 ribs of celery, finely diced
4 cloves of garlic, minced
1 large onion, finely diced
10 (8 oz) mushrooms, sliced
1/2 cup of wild rice
5 cups of vegetable broth
1 tsp of thyme
2 tsp of oregano
1/2 tsp of rosemary
1 Tbsp of corn starch
1/2 cup of oat milk
Fresh pepper to taste
Directions
- To a large soup pot over medium heat add the onion, carrots, celery, garlic and mushrooms and cook for about 5 minutes, until the onion begins to soften.
- Add the vegetable stock, rice, oregano, thyme and rosemary. bring to a boil, then reduce heat and simmer for 20 minutes.
- In a small bowl stir together the corn starch and oat milk.
- Add the oat milk mixture to the soup and continue to cook for a further 10 minutes, stirring occasionally.
Notes
- Serve with fresh pepper and bread or crackers.
- To make the soup even creamier use an emersion blender to stir the soup for a few seconds.
Mushroom and Wild Rice Soup