Creamy Wild Rice Mushroom Soup (Dutch Oven)
Full of fresh herbs and savory mushrooms, this creamy Wild Rice Mushroom Soup is made in a Dutch Oven (or one pot) in just under 30 minutes. Vegan and gluten-free.
Servings: 8 servings
Calories: 233kcal
Cost: $12
Equipment
- Rice cooker (or medium sauce pot)
Ingredients
- 3 tablespoon vegan butter
- 3 cloves garlic minced
- 1.5 cups onion chopped
- 1 cup celery chopped
- 1.5 cups carrots chopped
- 1 lb mushrooms see notes for which work best
- 32 oz vegetable broth sodium-free or low sodium preferred
- 0.5 cup white cooking wine
- 1 teaspoon xanthium gum or cornstarch
- 1 tsp ground sage
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme leaves plus extra for garnish
- 2 cups wild rice cooked
- sea salt and black pepper to taste
- 1.5 cups vegan heavy cream optional
Instructions
- In small bowl, combine heavy cream and xanthium gum or cornstarch, stirring constantly with fork until mixture is smooth. Set aside. This is your roux. In Dutch oven, melt butter over medium heat. Add onions and garlic and sauté until onion is translucent.
- Add carrots, celery, cumin and sage.
- Stirring frequently, sauté for 5 minutes, or until veggies begin to soften.
- Add mushrooms and stir well. Sauté for 2-3 minutes until mushrooms begin to "sweat".
- Add white wine. Stir and simmer for 1 minute.
- Pour in vegetable broth. Season with sea salt and black pepper to taste. Bring to boil. Slowly stir roux into soup mix, stirring constantly. Cook until thickened, usually only about 1 minute.
- Add in cooked wild rice and thyme. Reduce heat and simmer for 5 minutes.
- Reduce heat and simmer for 5 minutes.
- Optional: if you desire a lighter colored, creamier soup and don't mind the extra calories and fat, at this point you should stir in the vegan heavy cream and simmer over low flame until thoroughly heated.
- Ladle into bowls. Garnish with your favorites, including fresh thyme and parsley. Serve immediately.
Notes
- Nutritional information is calculated without vegan heavy cream and is an estimate, not a guarantee!
- heavy cream is optional, but if you're like me and want a creamier soup without worrying about the additional calories and fat, it's a game changer. I use a brand from a Dutch Ex Pat site called Alpro Cuisine Soya Light. You may substitute with Coconut Heavy Cream by #EdwardandSons (if you don't mind the coconut flavor) or a neutral, creamy plant milk such as oat or cashew milk.
- For this soup, a wild rice blend, like Lundberg or Rice Select Royal Blend, works best. These brands contain a beautiful assortment of black, brown, red and wild rice that enhances the taste and appearance of soups and other rice dishes.
- Whether you choose white button mushrooms or the more intensely flavorful cremini mushroom, look for mushrooms that are plump and dry with a fresh smooth appearance.
- If you don't drink, or have kids to whom you're serving, feel free to omit the white wine.
- As long as you put leftovers in an airtight container, you may store in your refrigerator for up to 4 days and freezer for up to 3 months.
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 531mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4362IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg