Vegan Mushroom Wild Rice Soup

Make this Vegan Mushroom Wild Rice Soup for a flavorful, yet simple meal. This soup is completely plant-based, gluten-free, and oil-free. Made with only a few simple ingredients!

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 287

Author Elizabeth

Ingredients

1 Medium Yellow Onion finely chopped
5 Stalks Celery finely chopped
5 Cloves Garlic minced
¼ Cup Gluten-Free Flour like oat flour or AP flour
1 Cup Dry Wild Rice Blend
3 Tablespoons Red Wine Vinegar
24 Ounces Cremini Mushrooms sliced or cubed
1 Teaspoon Poultry Seasoning
1 Teaspoon Herbs De Provence
1 Teaspoon Salt
6-8 Cups Vegetable Broth use more broth for a thinner soup
½ Cup Vegan Yogurt OR Cashew Cream OR Canned Coconut Milk

Instructions

In a soup pot, sauté the onion and celery on medium heat. Use a splash of the vegetable broth if they start to stick.
Add the garlic and cook 30 seconds.
Add the flour and toss to coat.
Stir in the rice. Toast for 1-2 minutes.
Deglaze the pan with the red wine vinegar. Then add the mushrooms, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot.
Bring to a boil then partially cover and simmer for 40-45 minutes, until the rice is tender.
When serving, stir in the yogurt or cream for extra creaminess.

Notes

Nutrition facts calculated using Non Dairy Greek Style Yogurt as the cream.

Nutrition