Vegan Recipes

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

Wild rice and mushroom soup is a delicious vegan soup. This satisfying, earthy slow cooker soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a consistent flavor throughout. What’s more, its “creaminess” comes from pureed cannellini beans and coconut milk, rather than dairy products.

Ingredients for this Recipe :

  • 1 cup multi-color wild rice blend, uncooked
  • 1 small white onion, roughly chopped
  • 3 stalks celery, roughly chopped
  • 2 large carrots, peeled and chopped
  • 3-4 cloves garlic, peeled
  • 12 oz. fresh mushrooms, washed, divided
  • 1 15-oz. can cannellini beans, undrained
  • 1 whole bay leaf
  • 2 tsp garlic powder
  • 6-8 cup vegetable stock, divided
  • Salt and black pepper, to taste
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh parsley, finely chopped

How to Make Wild Rice and Mushroom Soup :

Step One:

Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker crock.

Step Two:

Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced, and transfer to slow cooker crock.

Step Three:

Add 2/3 of the mushrooms to the food processor and pulse until finely chopped. Thinly slice the remaining mushrooms and add to the slow cooker pot, along with the finely chopped mushrooms.

Step Four:

Add cannellini beans and a little water to the food processor and puree until smooth. Pour into slow cooker crock with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.

Step Five:

Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will vary by individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy when finished).

Step Six:

When cooking time is complete, remove the bay leaf and discard. Add coconut milk, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency.

Step Seven:

Season with additional salt and black pepper, to taste, and stir to combine thoroughly. Serve immediately and enjoy!

Serving Suggestions :

This amazing wild rice and mushroom soup is fairly paired with any crispy bread. Or you can try this with a healthy salad with dressing. Enjoy the soup.

Slow cooker Wild Rice and Mushroom Soup

Other Recommending Vegan Recipes –

Vegan noodles recipe – Butternut Squash Noodles

Vegan Chestnut Flour Cake recipe – Traditional Castagnaccio

Keto kale chips recipe – How to Make Crispy Kale Chips

Creamy Wild Rice and Mushroom Soup

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Soup American
Serves: 5
Prep Time: 20 minutes Cooking Time: 3-8 hours Total Time: 3-8 hours

A vegan creamy soup recipe with wild rice and mushroom.

Ingredients

  • 1 cup multi-color wild rice blend, uncooked
  • 1 small white onion, roughly chopped
  • 3 stalks celery, roughly chopped
  • 2 large carrots, peeled and chopped
  • 3-4 cloves garlic, peeled
  • 12 oz. fresh mushrooms, washed, divided
  • 1 15-oz. can cannellini beans, undrained
  • 1 whole bay leaf
  • 2 tsp garlic powder
  • 6-8 cup vegetable stock, divided
  • Salt and black pepper, to taste
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh parsley, finely chopped

Instructions

1

Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker crock.

2

Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced, and transfer to slow cooker crock.

3

Add 2/3 of the mushrooms to the food processor and pulse until finely chopped. Thinly slice the remaining mushrooms and add to the slow cooker pot, along with the finely chopped mushrooms.

4

Add cannellini beans and a little water to the food processor and puree until smooth. Pour into slow cooker crock with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.

5

Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will vary by individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy, when finished).

6

When cooking time is complete, remove the bay leaf and discard. Add coconut milk, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency.

7

Season with additional salt and black pepper, to taste, and stir to combine thoroughly. Serve immediately and enjoy!

  •  
  • 1
  •  
  •  

You Might Also Like

No Comments

Leave a Reply