Creamy Mushroom and Wild Rice Soup

This mushroom and rice soup is the best soup I’ve made all year! Or possible it is tied with this Tuscan bean soup that’s been on repeat since January. Who says you can have only one favourite, ha! Anyways, this soup is deliciously creamy with such a deep savoury flavour which is everything I want this time of year. also it has one of my favourite autumn and winter ingredients: mushrooms. I think you might have noticed by now that mushrooms make my heart sing!

I also cook rice into the soup which is a lovely way of adding more body to a soup and making it more satiating. In this case I used a wild rice blend which had brown rice, red rice, black rice and of course wild rice but you could use any single one of these in it’s place. The soup will come out just as good!

Another thing that really adds to the pizzazz of this soup are the vegan “chicken” stoick cubes. I can’t get a hold of them easily here in Sweden but if you are in a country where this is easy to find I wholeheartedly recommend using them! But if you can’t find them the soup tastes great using vegetable stock powders or cubes too. Use your favourite vegan stock cube and be merry. I hope you will enjoy this soup as much as I do and that it will warm you up if you, like me, are in the coldest part of the year!

Malin x

Creamy Mushroom and Wild Rice Soup

Serves 4-6.

INGREDIENTS:

1 tbsp avocado oil

1 onion, diced

2 celery ribs, diced

1 large carrot, diced

3 garlic cloves, minced

200 g chestnut mushrooms, sliced

100 g oyster mushrooms, split into smaller pieces

1 cup wild rice blend or brown rice or wild rice

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried sage

0,5 tsp pepper and more seasoning (Simply Organic) or cracked black pepper

1,5 vegan “chicken” stock cube (Edward & Sons) or vegetable stock cube

4-5 cups water

0,5 cup vegan cooking cream

2 tbsp nutritional yeast

Salt, to taste

METHOD:

Heat the avocado oil in a large pot or dutch oven and add the chopped onion, carrot and celery. Season with salt, mix well and cover with a lid to let the vegetables sweat for about 5 minutes on low heat.

Add the minced garlic and saute for another minute. Add the mushrooms and allow them to cook down for about 5 minutes or until they have released a lot of their liquid. Then add the dried herbs as well as pepper and more seasoning and mix well.

Add the rinsed rice and saute for another minute or two as you mix the rice through the vegetables. Finally add the water and stock cubes, mix well and bring the soup to a boil. Turn down to a simmer, cover with a lid and allow to cook for 40-45 minutes or until the rice is tender.

Finish off the soup by stirring through the vegan cream and nutritional yeast. Season and enjoy!