Healthy and Delicious Vegan Wild Rice Mushroom Soup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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My friend Leah makes the best Wild Rice Mushroom soup, but we wanted to make a dairy-free version. Pretty tasty! Ingredients:
1 cup wild rice |
8 cups water |
6 teaspoons better than bouillon no chicken base |
16 ounces white mushrooms, sliced |
1 large onion, diced |
3 stalks celery, diced |
1 1/2 cups unsweetened almond milk |
2 tablespoons wondra flour |
1/4 cup slivered almonds |
1/2 teaspoon black pepper |
1/2 teaspoon garlic powder |
3 tablespoons sherry wine |
Directions:
1. Mix bouillon and water. Use 4 cups to cook wild rice, strain out rice when cooked and fluffy (about 45 minutes) reserving extra broth. Set aside. Saute onions and celery in a non stick stock pot lightly sprayed with canola oil. Continue adding water slowly as the vegetables cook to avoid sticking. When soft and translucent, add mushrooms and cook until mushrooms are soft. Add the flour, and slowly add remaining broth, whisking until smooth. Add almond milk, then simmer until thickens. Add pepper, garlic powder, almonds, rice and sherry and simmer for another 10 minutes.
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