Creamy Wild Rice Soup
This creamy wild rice soup is a hearty one-pot dinner packed with savory mushrooms, carrots, and celery. Infused with aromatic dried herbs and simmered into a rich broth, it offers a satisfying and wholesome vegan meal that is naturally gluten-free and easy to prepare for the whole family.
Instructions
- 1
In a pot (5 quart) over medium heat, melt plant based butter (2 tbsp). Add onion (1 bulb) and garlic (2 tbsp), sautéing for 3 minutes until aromatic.
- 2
Stir in gluten free flour (0.25 cup) and cook for 2 minutes to toast the flour.
- 3
Gradually whisk in 1 cup of the vegetable broth (2 quart) to create a smooth paste. Stir in the remaining broth, water (4 cup), carrots (4 cup), celery (2 cup), white mushrooms (2 cup), bay leaf (1), dried parsley (2 tbsp), dried thyme (1 tbsp), wild rice (1 cup), salt (0.25 tsp), and black pepper (0.5 tsp).
- 4
Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 35 minutes, or until the rice is fully cooked and tender.
Nutrition Facts
Per portion