Vegan Classic Creamy Wild Rice Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

4.6

(10)

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Ingredients

6 servings

1 cup wild rice, rinsed
3 cups water
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 stalks celery, finely diced
3 medium carrots, peeled and finely diced
8 oz cremini mushrooms, thinly sliced
4 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
⅓ cup all-purpose flour
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the rinsed wild rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Drain any excess water and set the cooked rice aside.
2
While the rice cooks, melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.

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