Wild Rice and Mushroom Soup
This Wild Rice and Mushroom Soup is an easy to make, one-pot meal that's a little creamy yet brothy, full of bright herb flavors, and is incredibly hearty!
Servings: 6 servings
Ingredients
- 8-10 oz cremini mushrooms sliced
- 1 ½ Tbsp balsamic vinegar
- ½ of a medium-sized onion finely chopped
- 1 carrot thinly sliced
- 1 celery stalk thinly sliced
- 7 cloves garlic finely chopped
- 2 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 4 cups vegetable broth
- 2 cups water
- ½ cup wild rice rinsed
- 1 Tbsp dried rosemary
- 2 tsp dried basil
- 2 tsp dried thyme
- ¼-½ tsp cayenne powder omit for no spice
- 1 tsp salt more or less to-taste
- 1 cup plant milk unflavored and unsweetened (I prefer soy)
- 1 - 15 oz can of cannellini beans drained and rinsed
- 2 tsp lemon juice
- 1-2 cups kale stems removed and thinly sliced
- Garnish with parsley optional
Instructions
- Heat a large stock pot on medium heat and add mushrooms and balsamic vinegar, cooking until mushrooms have softened and moisture has cooked off, about 8 minutes. Remove mushrooms and set aside.
- To the pot, add onions, carrot, and celery, cooking until softened. Stir in garlic and cook for another minute.
- Push veggies to the sides of the pot, making space in the center. Pour in 2 Tbsp oil and 2 Tbsp flour, stirring for 1-2 minutes. Slowly pour in 4 cups vegetable broth and then 2 cups water. Add uncooked wild rice, all of the spices, and salt (starting with ½ tsp and adding more at the end if needed). Bring to a simmer and cook until rice is tender, about 45 minutes.
- Once rice is tender, stir in cooked mushrooms, plant milk, cannellini beans, lemon juice, and kale. Cook several minutes until kale is bright green, tasting and adding any more spices or salt it may need. Enjoy immediately, serving with optional crusty baguette.