Description
I felt like a chef in Chopped this week, as I was challenged to use mushrooms, rice, and turnips. So I made a Vegan Mushroom Wild Rice Soup and wow! - talk about hearty!
Ingredients
Scale
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cups carrots, diced
- 2 turnips, diced
- 4-5 cloves garlic, minced
- 8 oz baby bella Mushrooms
- 1 oz dried porcini mushrooms (optional)
- 1 oz dried chanterelle mushrooms (optional)
- 1 cup wild rice
- 1 tsp poultry seasoning
- 1/2 tsp dried thyme
- 4 cups low sodium vegetable broth
- 1/4 cup lemon juice
Optional ingredients after the soup is done
- 1 1/2 cups unsweetened Almond Milk (and/or)
- 3/4 cup dried potato flakes (and or)
- 3/4 cup Fat-Free Vegan Gravy
Instructions
- Dice onion, carrots, celery, and turnips into equal size pieces and add to a large soup pot
- Add a splash of water or veg broth to saute - just until softened
- Add the minced garlic and stir until fragrant - about 30 seconds
- Add the fresh, sliced mushrooms and simmer until softened and liquid is released
- Add the seasoning and stir
- Add the wild rice and broth and stir to combine
- Add the dried mushrooms if using
- Bring just to a boil and then turn down the heat, cover, and let simmer 45 minutes.
- Stir in lemon juice and add salt & pepper to taste
- For a creamier soup, you can add the optional almond milk
- For a thicker stew, you can add the potato flakes and/or the gravy
Keywords: vegan wild rice mushroom stew