This hearty soup is a great winter meal. It is packed with mushrooms, wild rice, spinach, onions, carrots, and fresh spices. This is the ultimate comfort meal that is gluten free and vegan! It also makes enough for the week so it is a great meal prep option.
What you will need for this recipe:
- Dutch Oven or Large Pot
- Ghee: this gives the soup an underlying buttery taste. You could also use regular butter or olive Oil
- Onion
- Carrots
- Mushrooms: I used baby bella, but you can use any variety
- Garlic
- Thyme: No thyme? Substitute Italian seasoning instead. Using fresh thyme? Use 1 tablespoon instead
- Wild Rice: my favorite wild rice to use is this blend from Thrive Market, it’s affordable and delicious but you can find this in any grocery store. It’s important to note that wild rice is not actually a grain, but a seed!
- Vegetable Broth: I use low sodium broth and then add additional salt as needed
- Plant Based Milk: I used Elmhurst 1925 almond milk in this and you want to make sure the milk you use has no added sweeteners
- Red Wine Vinegar: this gives the soup a bit of the acidity that it needs
- Salt
- Pepper
- Spinach
Tips:
- Remove stems from your mushrooms before you slice and try to lightly wet them to clean them as mushrooms retain moisture
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 3 days or in the freezer in a sealed airtight container for up to 4 months.
Wild Rice Mushroom Soup
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 2 tbsp ghee
- 1 onion, diced
- 3 carrots, chopped
- 1 8oz package of mushrooms (3 1/2 cups), sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup wild rice, dried
- 8 cups low sodium vegetable broth (2 - 32oz containers)
- 1/2 cup plant based milk
- 1 tbsp red wine vinegar
- 1 tsp salt
- 1/4 tsp pepper
- 4 cups spinach
Instructions
- In a large pot or dutch oven over medium heat, add your ghee and onions. Cook until your onions start to brown, 6-8 minutes.
- Add your carrots to the pot and cook for 4-5 minutes, until they start to soften. Add the mushrooms to the pot and cook for 3-4 minutes until they soften. Add the garlic and thyme to the pot and saute for about 1 minute.
- Then add the vegetable broth, milk, dried wild rice, red wine vinegar, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce heat to low and cook for about 20 minutes or until the wild rice is done. Shut off the heat and add the spinach. Let the soup sit for 3-4 minutes until all of the spinach has wilted, then ENJOY!
Did you make this recipe?Tag @girlswhoeat!
