I have been outside way too long today for how cold it is! As my nose sniffles and I crank up the heat in my tiny, cold apartment, I happily gobble down a bowl of this Mushroom Wild Rice Soup. It’s the perfect cure for a cold winter night.
It’s actually only November and is still technically Autumn, but man did the temperature drop fast! I’m sensing a lot of soups this winter. Specifically, a lot of this soup! This pure creamy comfort food will warm you from the inside out.
I basically took my mushroom gravy recipe (which is super-duper scrumptious with some of my homemade biscuits) and cooked it with wild rice, some veggies and extra veggie broth – easy peasy!
This soup is so insanely creamy, warm and hearty. I can’t get enough of it!
Oh, and this creamy deliciousness doesn’t even involve any cream or fat!! That’s right, fat-free creamy soup!!
If you make this recipe, don’t be shy – tell me what you think! Tag @bunnysbite and #bunnysbite so I can see your results!
Mushroom Wild Rice Soup (V/GF)
This pure creamy comfort food will warm you from the inside out; perfect for a cold winter night!
Ingredients
- 2/3 cup wild rice (this should equal 2 cups when cooked)
- 2 tbsp coconut oil (olive oil works fine too)
- 4 garlic cloves , minced
- 1 small white onion , diced
- 3 ribs of celery , diced
- 2 medium carrots , diced
- 8 oz package of sliced baby portabella mushrooms
- 2 tbsp fresh rosemary , finely chopped
- 8 fresh sage leaves , finely chopped
- 1 tbsp onion powder
- 3 1/2 cups low-sodium vegetable broth
- 1 cup unsweetened nondairy milk ( I use almond milk)
- 1/2 cup gluten-free all purpose flour (you can use regular all purpose if you're not gluten-free)
- Salt and pepper to taste
Instructions
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Add wild rice to a pot along with three cups of water and a pinch of salt. Stir and bring to a boil over medium-high heat. Once it comes to a boil, reduce heat just enough to keep the water at a simmer. Let rice simmer covered until tender, about 40-45 minutes. Fluff rice with a fork and drain off any excess liquid when done.
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In a large/deep saucepan, melt oil over medium-high heat. Then, add the garlic, onion, celery, carrots, mushrooms, rosemary, sage and onion powder. Cook while stirring occasionally for five minutes.
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Add broth, almond milk, flour and cooked wild rice to the veggies and stir to combine. Let cook until the vegetables are completely tender, about 5-10 minutes.
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Season with salt and pepper, serve warm and enjoy!!!
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Store leftovers covered in the refrigerator, for up to a week.
Want more soup ideas? Check out my Root Vegetable Soup, Creamy Tomato Basil Soup and my Pumpkin Chili!
