Wild Mushroom Rice Soup
Warming and hearty, this wild rice mushroom soup is simple and easy to make. Made with a medley of mushrooms, this vegan one pot meal is full of flavor.
Servings 4 servings
Calories 216kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 8 ounces crimini mushrooms chopped
- 4 ounces fresh oyster mushrooms chopped
- 4 ounces fresh shiitake mushrooms stemmed, caps chopped
- 1 tablespoon fresh thyme chopped
- 3 tablespoons balsamic vinegar
- 1/2 cup wild rice
- 4 cups low sodium vegetable broth
- ½ cup unsweetened oat milk or any milk/creamer
Instructions
- In a large pot over medium-high heat, heat the olive oil. Add the onions; sauté until lightly golden, about 5 minutes.
- Add all the mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes.
- Add balsamic vinegar and stir to combine. Mix in the rice and stir for an additional minute. Pour the broth and bring the soup to a boil.
- Reduce heat; simmer covered for 45 minutes, until the rice is fully cooked.
- Stir in the milk before serving.
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can use chicken broth rather than vegetable.
- You can use any kind of milk or creamer.
- If you don't have thyme, feel free to use oregano, parsley, cilantro or other herbs.
Nutrition
Calories: 216kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 971mg | Potassium: 624mg | Fiber: 4g | Sugar: 10g | Vitamin A: 659IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg