Saturday, November 23, 2013

Vegan Mushroom Wild Rice Soup

Not sure what to do with that leftover wild rice mix from dinner  couple of nights ago?  Here is  a super, easy soup that I whipped up for myself a few days ago when it was chilly out and I felt like a nice, hot bowl of soup for lunch.  I made it by just throwing ingredients together and not measuring, so you have to trust your instinct when replicating this recipe. 

First, I sautéed sliced baby Bella (crimini) mushrooms and chopped onions in olive oil in the bottom of the stock pot with garlic powder and dried minced onion pieces for just a few minutes until the mixture was starting to brown.  Then, I added about 4 cups of water and a generous sprinkling of seasoned salt to the stock pot, brought it up to a boil, and simmered this for 15 minutes. 

Next, add your already cooked brown rice/wild rice mix.  Then, you add in the type of "milk" that you prefer.  I used soy, but rice milk or almond milk would work just fine, too, but probably  not any vanilla flavored variety.  Bring this to a boil again and turn in on low to simmer.  Mix up flour and water until it is a smooth, thick paste and add it to the soup little by little while stirring the whole time.  Let it simmer for about 5 more minutes to see if it is the thickness that you want.  Adjust the broth by adding more of the flour mixture, as desired (or adding in more milk if you have overdone the thickening). 

Serve and enjoy! 

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