Elevate your culinary repertoire with a luxurious yet wholesome dish that encapsulates the essence of comfort and sophistication – Creamy Vegan Mushroom Wild Rice Soup. This delightful creation combines earthy wild rice, velvety mushrooms, and aromatic herbs, all enveloped in a rich, creamy broth crafted from plant-based ingredients. Perfect for cozy evenings or elegant gatherings, this soup promises to tantalize taste buds while nourishing the body and soul.
Ingredients and Preparation: Begin by meticulously rinsing one cup of wild rice blend under cold water. In a culinary symphony, simmer the rice in six cups of flavorful vegetable broth until it achieves a tender, toothsome texture. Meanwhile, sauté a finely chopped onion and fragrant minced garlic in a splash of olive oil until they shimmer with translucence, infusing the kitchen with enticing aromas. Introduce a medley of sliced mushrooms – cremini, button, and shiitake – to the mix, allowing them to release their savory essence and tenderize under gentle heat. Enhance this symphony of flavors with a pinch of dried thyme and rosemary, meticulously selected to harmonize with the earthy notes of the mushrooms.
Creation of the Creamy Base: To achieve the soup’s luscious creaminess, meticulously sprinkle in a quarter cup of all-purpose flour, ensuring every element is enveloped in its silky embrace. Allow the flour to toast gently, coaxing forth its nutty essence, before gradually introducing four cups of unsweetened almond milk, a velvety canvas upon which flavors dance in graceful unison. As the mixture simmers, enrich it further with the umami depth of nutritional yeast and the subtle complexity of soy sauce or tamari. A splash of lemon juice adds a bright, refreshing note, balancing the richness with a touch of vibrancy.
Assembly and Presentation: With precision and care, marry the cooked wild rice with the sumptuous creamy broth, stirring gently to ensure each grain is adorned in velvety splendor. Taste, adjust, and refine, allowing your palate to guide the seasoning process until it achieves perfect harmony. Ladle the soup into elegant bowls, each spoonful a testament to the artistry and passion poured into its creation. For a final flourish, scatter a handful of freshly chopped parsley over the surface, a verdant garnish that adds visual allure and a burst of freshness.
Conclusion: With its captivating blend of textures, flavors, and aromas, Creamy Vegan Mushroom Wild Rice Soup transcends the boundaries of ordinary fare, offering a culinary experience that is both indulgent and nourishing. Whether shared with loved ones around the dinner table or savored in solitude as a moment of self-care, this soup embodies the essence of comfort, warmth, and sophistication. Prepare to delight in a symphony of taste sensations that linger long after the final spoonful is savored.
Ingredients:
Creamy Vegan Mushroom Wild Rice Soup
- 1 cup wild rice blend
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450g) mushrooms, sliced (you can use a mix of different types like cremini, button, and shiitake)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 4 cups unsweetened almond milk (or any other plant-based milk)
- 1/2 cup nutritional yeast
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lemon juice
- Fresh parsley, chopped (for garnish)
Instructions:
- Rinse the wild rice under cold water. In a large pot, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender. Drain any excess liquid and set the cooked rice aside.
- In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pot along with the dried thyme, dried rosemary, salt, and pepper. Cook until the mushrooms have softened and released their juices, about 8-10 minutes.
- Sprinkle the flour over the mushroom mixture and stir to coat everything evenly. Cook for 2-3 minutes to cook off the raw flour taste.
- Slowly pour in the almond milk while stirring continuously to prevent lumps from forming. Stir in the nutritional yeast and soy sauce. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the soup has thickened slightly.
- Stir in the cooked wild rice and lemon juice. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice as desired.
- Serve the creamy vegan mushroom wild rice soup hot, garnished with fresh chopped parsley.
