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Vegan Wild Rice Wild Mushroom Soup Recipe

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4 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

A comforting and hearty vegan wild rice and wild mushroom soup packed with fresh vegetables, fragrant herbs, and a creamy cashew base. This nutritious recipe combines a wild mix of mushrooms with wild rice simmered in vegetable stock, enhanced with miso and white wine for depth of flavor. It’s perfect as a warming meal for chilly days and can be transformed into a delicious pot pie with a vegan puff pastry topping.

Ingredients

Mushrooms and Vegetables

  • 1.5 lb wild mushrooms (chanterelles or a wild mix)
  • 1 medium leek (sliced and rinsed well)
  • 4 cloves garlic (minced)
  • 2 carrots (sliced)
  • 2 ribs celery (sliced)

Liquids and Seasonings

  • 8.5 cups vegetable stock (no sodium)
  • 1 pinch red pepper flakes
  • 1 tbsp chickpea miso
  • 1 tbsp onion powder
  • 2 bay leaves
  • 8 sprigs fresh thyme
  • 1/3 cup dry white wine
  • Sea salt and black pepper to taste

Grains and Flour

  • 1 cup wild rice (can substitute farro or barley)
  • 2.5 cups water (or vegetable stock)
  • 1/4 cup whole wheat pastry flour

Cashew Cream

  • 1 cup raw cashews
  • 1/2 lemon (juiced)
  • 1 cup water

Instructions

  1. Make the Cashew Cream: Rinse the cashews thoroughly, then soak them in hot water for 25 minutes. Drain and rinse again. Blend the cashews with one cup of water and the juice from half a lemon until smooth and creamy. Refrigerate until needed. Note: If you have a high-powered blender like a Vitamix, soaking is optional.
  2. Prepare the Wild Rice: Rinse and drain the wild rice in multiple changes of water. Bring 2.5 cups water to a boil, add a pinch of sea salt and the wild rice. Return to boil, then reduce heat to low and cover. Simmer for 45 minutes or until water is fully absorbed. Remove from heat and let it sit covered for 10 minutes. Fluff with a fork and set aside.
  3. Start the Soup Base: Heat a heavy-bottomed soup pot over medium heat. Add a splash of vegetable stock or a light drizzle of olive oil (omit oil if following whole food plant-based or Plantricious diets). Add the sliced leeks and a pinch of salt, sauté until soft and starting to caramelize, adding more stock as needed to prevent burning.
  4. Add Vegetables and Herbs: Stir in red pepper flakes, carrots, celery, bay leaves, and thyme. Continue cooking until vegetables soften. Add minced garlic and cook just until fragrant, being careful not to burn it.
  5. Prepare the Mushrooms: Tear large mushrooms into bite-sized pieces and separate clusters for varieties like hen of the woods and enoki. Discard tough stems like shiitake stems.
  6. Add Mushrooms and Cook Down: Add mushrooms to the pot and stir well. Allow them to sweat until they release their moisture and the liquid evaporates almost completely. Stir in onion powder and white wine. Simmer until most of the wine is absorbed.
  7. Prepare Miso Stock: Meanwhile, warm the vegetable stock and whisk in chickpea miso until fully incorporated.
  8. Thicken the Soup: Sprinkle whole wheat pastry flour over the mushrooms and stir to coat. Pour in the miso-infused vegetable stock, bring to a simmer, and cook for about 10 minutes until the soup thickens. For best nutritional value, miso can be added after cooking.
  9. Finish the Soup: Stir in the cashew cream, then season with sea salt and black pepper to taste. Add the cooked wild rice to the pot and stir to combine. Remove from heat.
  10. Serve or Make Pot Pie: Garnish with fresh herbs and serve the soup as is, or ladle into ovenproof bowls and top with vegan puff pastry. Bake at 375°F until golden brown for a pot pie variation. Alternatively, top with homemade vegan biscuits.
  11. WFPB + Plantricious Note: To keep this soup compliant with whole food plant-based and Plantricious diets, omit oil completely and sauté leeks with vegetable stock or water instead.

Notes

  • Soaking cashews softens them for blending but can be skipped with powerful blenders.
  • Wild rice can be substituted with farro or barley for different textures.
  • Discard tough mushroom stems like shiitake to avoid a woody texture.
  • Omitting oil makes this recipe suitable for whole food plant-based and Plantricious diets.
  • For a heartier meal, turn the soup into pot pies with vegan puff pastry or biscuits.
  • Adding miso after cooking preserves its probiotics and nutritional benefits.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan American

Find it online: https://saraflavors.com/vegan-wild-rice-wild-mushroom-soup-recipe/