Vegan Creamy Wild Rice and Mushroom Soup
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Learn more →Ingredients
6 servings
- ¾ cup wild rice, rinsed
- 2 ½ cups water
- 3 tbsp unsalted butter
Chef's tipUse 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 cloves garlic, minced
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 1 tsp fresh thyme leaves
- ⅓ cup all-purpose flour
- ½ cup dry sherry or dry white wine
- 5 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp soy sauce
- 1 cup heavy cream
Chef's tipUse 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 parsley, chopped (optional)
Instructions
- 1
Combine the rinsed wild rice and 2 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a low 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 and celery and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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