Vegan Creamy Balsamic Mushroom Wild Rice Soup
One pot, very few ingredients, this vegan wild rice soup is so creamy, hearty and incredibly delicious!
One pot, very few ingredients, this vegan wild rice soup is so creamy, hearty and incredibly delicious!
- salt and pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons all purpose flour
- 2 teaspoons balsamic vinegar
- 6 cloves garlic chopped
- 5 cups vegetable broth
- 3 sprigs fresh thyme
- 1/2 cup wild rice
- 14 ounces mushrooms sliced, i used shiitakes and baby bellas
- 3 tablespoons vegan butter i used earth balance
- 3 cups non dairy milk i used almond milk
- 1/2 cup white or brown rice
- 2 teaspoons fresh rosemary
- fresh lemons to squeeze on top(optional)
- Carbohydrate 65.4711655433393 g
- Cholesterol 0 mg
- Fat 2.40499735121279 g
- Fiber 4.51970167077635 g
- Protein 10.7573245955847 g
- Saturated Fat 0.385759275794003 g
- Serving Size 1 1 Serving (478g)
- Sodium 717.173273691272 mg
- Sugar 60.9514638725629 g
- Trans Fat 0.335049363743424 g
- Calories 313 calories
Step-by-step
- In a large soup pot, heat the olive oil on medium high.
- Then add the sliced mushrooms and chopped garlic.
- Saute reducing heat as needed until the mushrooms release their liquid and begin to brown. This may take about 5 minutes or so.
- Season with a pinch of salt and pepper.
- Then pour the balsamic vinegar onto the mushrooms and saute for another minute until they are nice and brown and juicy.
- Remove them from the pot and set aside.
- Next, add the vegan butter to the soup pot and melt it.
- Then stir the flour into the melted vegan butter and stir into a paste to make a roux.
- Now, add the vegetable broth and the non dairy milk to the pot.
- Whisk to incorporate the roux (flour and butter) into the liquid.
- Season with a few pinches of salt and pepper.
- Bring to a boil, then add the wild rice and then the white or brown rice. Check packages for time instructions. Sometimes I add my wild rice a few minutes before the other rice because it takes longer, but check your package.
- Reduce heat to a simmer.
- Then add the thyme and rosemary.
- Stir to combine everything.
- Simmer on medium low for about 25-30 minutes or until the rice is cooked through.
- Now, add the balsamic mushrooms back into the pot and stir to combine.
- Taste and adjust seasoning. Add a little more salt and pepper and a squeeze of lemon if desired!
- Serve immediately. It will thicken up a great deal if you let it sit around because the rice will keep absorbing the liquid and get mushy.
Vegan Creamy Balsamic Mushroom Wild Rice Soup: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Finding healthy, delicious meals that don't require hours in the kitchen is a constant quest. That's why I'm so excited to share this recipe for Vegan Creamy Balsamic Mushroom Wild Rice Soup – a one-pot wonder that's quick, easy, and incredibly satisfying. This isn't just a meal; it's a testament to efficient cooking without sacrificing flavor or nutrition. The creamy texture, thanks to the clever roux, is surprisingly rich and decadent, even without any dairy. And the earthy mushrooms and fragrant herbs provide a depth of flavor that keeps you coming back for more.
This soup embodies my philosophy of mindful eating – nourishing my body with wholesome ingredients without the stress of complex preparations. It’s perfect for a busy weeknight dinner, a satisfying lunch packed for work, or even a comforting weekend meal. The best part? The leftovers are just as delicious the next day, making this a truly versatile recipe for my busy life. The beauty of this recipe lies in its simplicity. It allows me to focus on the joy of cooking without feeling overwhelmed. There's a sense of accomplishment in crafting something so flavorful and healthy from a handful of simple ingredients.
The key to this soup's success lies in the balance of flavors. The earthy mushrooms are beautifully complemented by the tangy balsamic vinegar, while the fresh thyme and rosemary add an aromatic complexity. The creamy texture, achieved with a simple vegan butter and flour roux, adds richness without the heaviness of cream. I often find myself tweaking the recipe to suit my mood—sometimes adding a squeeze of lemon for a brighter flavor profile, or using different types of mushrooms depending on what I find at the market. This recipe is a blank canvas, inviting your personal touches and culinary creativity.
The versatility of this recipe extends beyond its ease of preparation. This soup is a complete meal in itself, providing a good source of protein and fiber. I often serve it with a side of crusty bread for dipping, or a simple salad for a lighter meal. It also reheats beautifully, making it a perfect make-ahead option for busy schedules. I truly believe that nourishing meals don't have to be complicated. With a little planning and some smart ingredient choices, you can create delicious and wholesome meals that fit perfectly into even the busiest of lives.
I encourage you to try this recipe. It's a delicious and easy way to incorporate more plant-based meals into your diet. Enjoy the process, savor the flavors, and remember that even in the midst of a hectic life, there's always time for a nourishing and delicious meal. This soup is not just a recipe; it's a testament to the possibilities of mindful cooking, a way to nourish your body and soul without sacrificing time or convenience. It’s the perfect recipe for anyone looking for a quick, easy, and delicious vegan meal.
Ingredients you’ll need
Mushrooms: I used a mix of shiitake and baby bella mushrooms for a variety of textures and flavors, but feel free to experiment with your favorites. Cremini or oyster mushrooms would also work well.
Vegan Butter: Earth Balance is a great option, but any brand will work.
Non-Dairy Milk: I used almond milk, but you can use soy milk, oat milk, or any other type of non-dairy milk you prefer.
Wild Rice: Adds a unique nutty flavor and chewy texture.
Balsamic Vinegar: Provides a delightful tangy sweetness that balances the earthiness of the mushrooms.
Fresh Herbs: Thyme and rosemary add aromatic depth and complexity to the soup.
Vegetable Broth: Use low-sodium broth for better control over the salt content.
Flour: All-purpose flour forms the base of the roux, which thickens the soup.
Tips and Variations
Customize the Mushrooms: Don't be afraid to experiment with different types of mushrooms. A mix of textures and flavors can really elevate the soup.
Spice it up: Add a pinch of red pepper flakes for a touch of heat.
Add Greens: Spinach or kale added in the last few minutes of cooking will add nutrients and a pop of color.
Garnish Generously: Fresh parsley or chives make a lovely garnish.
Make it a Meal: Serve with a side of crusty bread for dipping, or a simple salad for a more complete meal.
This recipe is more than just a meal; it is a celebration of simple, wholesome ingredients transformed into something truly special. The ease of preparation and the delicious result make it a perfect addition to any busy weeknight routine.
