Easy Vegan Wild Rice and Mushroom Soup
Easy Vegan Wild Rice and Mushroom Soup
Servings 4 bowls
Ingredients
TO MAKE HOMEMADE POULTRY SEASONING:
- 1 tbsp Dried Thyme
- 3/4 tbsp Dried Rosemary
- 1 tbsp Dried Sage
- 1/2 tsp Black Pepper
- 1/4 tsp Nutmeg
TO MAKE THE MUSHROOM SOUP:
- 1 tbsp Oil
- 1 medium Onion diced
- 2 medium Carrots diced
- 2 medium Celery Stalks diced
- 4 oz Mushrooms sliced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Homemade Poultry Seasoning ***see recipe above
- 2 c Vegetable Broth
- 2 tbsp Fresh Parsley chopped
TO MAKE THE RICE:
- 1/2 c Wild Rice Mix
- 1-1/4 c Water (or Broth)
TO MAKE THE ROUX:
- 3 tbsp Vegan Margarine
- 1/4 c All Purpose Flour
- 3/4 c Almond Milk
Instructions
- Whisk together the homemade poultry seasoning ingredients and save the remainder not used in this recipe for your stuffing!
- Prepare the rice according to package instructions. Wild rice does take about 35 or more minutes, so it's best to do this while we prepare the soup.
- In a stock pot, add oil, onions, celery and carrots. Season with salt and pepper and saute until tender.
- Add the mushrooms and saute quickly until the mushrooms are tender.
- Add the broth and add the poultry seasoning mixture along with freshly chopped parsley.
- In a large saucepan, melt the vegan margarine and add the flour. Using a whisk, cook for a minute or two. It will be clumpy.
- Add the almond milk while whisking until smooth. Add to the soup and whisk until incorporated.
- Add the rice to the soup just before serving.
- Taste for seasoning, adding salt if necessary.