Vegan Wild Rice Mushroom Soup is a wholesome and hearty dish. It is an amazing combination of mushrooms with wild rice, fresh herbs, and spices. Each layer of this soup gives a cozy, satisfying, tasty, flavorful, and creamy flavor. It is a simple one-pot dish. This Vegan Wild Rice Mushroom Soup is nutritious and tempting. It is perfect for a winter season or weekend dinner. This amazing dish attracts both vegan and non-vegan lovers. Cook this gluten-free and vegan-friendly dish with the listed guidelines. It takes one hour but its results will amaze your taste buds.
Equipment
- Instant Pot
- Mixing Bowl
- Spoon
Ingredients
- Medium-sized Chopped Yellow Onion 1
- Chopped Carrots 3
- Ribs Celery 3
- Crushed Garlic Cloves 6
- Edible Mixed Mushrooms 10 ounces
- Dried Cannellini Beans 8 ounces
- Uncooked Wild Rice 1 cup
- Vegetable Broth 4cups
- Water 2 1/2 Cups
- Kosher Salt 2tsp
- Fresh Crushed Black Pepper, to taste
- Bouquet Garni 2 leaves of each herb
- Cold Creamy plant-based milk 2cups
- Cornstarch 1/4cup
- Cooking Spray
Ingredient Notes
Mushrooms: Different mushrooms are used to cook this soup. It gives a creamy and hearty flavor.
Plant-based Milk: Used to give a thick texture to the soup.
Bouquet Garni: It is a bundle of different herbs. Bay leaves, Sage, Rosemary, and thyme are bundles usually used to make stews and soups.
Vegetable Broth: It gives a wholesome and unique flavor.
Instructions
- First, dip the cannellini beans in cold water for 10-15 minutes.
- Meanwhile, we will prepare the other items.
- Grease the instant pot with cooking spray to prevent sticking.
- Add onions, garlic, celery, mushrooms, wild rice, soaked cannellini beans, vegetable broth, water, bouquet garni, black pepper, and salt to the instant pot.
- Combine all ingredients by using a spatula.
- Adjust the instant pot pressure to high and the cooking time to 40-50 minutes.
- Cook it for 40 minutes or until beans and rice are cooked.
- After 40 minutes, open the instant pot and release its pressure.
- Next, add cornstarch and plant-based milk to a bowl.
- Mix well so no lumps are made.
- Pour this cornstarch puree into the instant pot. Mix well.
- Simmer it for 6-10 minutes until the soup consistency thickens.
- The yummy Vegan Instant Pot Wild Rice Mushroom Soup is ready.
Serving Ideas
Enjoy this cozy soup with Vegan Garlic Bread, Chickpea Arugula salad, Winter Kale Salad, Vegan Stuffed Mushrooms, Dijon Garlic Roasted Potatoes, and Spelt bread.
Tips
- Cook the soup until the rice is cooked well.
- You can add more vegetable broth instead of simple water.
- Use homemade or store-bought vegetable broth at your convenience.
- Add non-dairy milk to give a creamy flavor.
- Try this soup with different vegetables like bell peppers, or carrots.
- Garnish the soup with fresh chopped scallions, or parsley.
- Choose only low-sodium store-bought vegetable broth. If the canned vegetable broth contains a high sodium, skip the salt.
Notes
You can make a puree of the soup by using an immersion blender. Take half a cup of soup and blend it. After that, add this blended soup to an instant pot. It gives a thicker texture to the soup.
Storage Information
Refrigerator: You can store the leftover soup in a tight box. Save this box in the fridge for 5-6 days.
Freezer: First, we will save the soup in a plastic box and freeze it for 3-4 months. Enjoy it later.
Rewarming: Reheat the frozen Vegan Wild Rice Mushroom Soup in a microwave oven for 3-4 minutes.
FAQs
What is wild rice?
It is a type of grass, easily available in markets. Wild rice gives a unique and nutty taste.
Can we substitute the wild rice with other rice?
Switch this ingredient with brown rice, quinoa, white rice, farro, or barley. Green or brown lentils are also added to prepare this soup.
Which mushrooms are ideal for making vegan mushroom soup?
Choose different varieties of edible mushrooms like cremini mushrooms, Baby Bella, Oyster, Chanterelle, Portobello, or Shiitake. The taste and flavor of every mushroom will be different.
Nutritional Facts Per Serving
Serving Size 1 of 8 serving
Total Calories 352kcal
Carbohydrates 70g
Protein 14g
Total Fat 3g
Sugar 11g
Fiber 11g
Sodium 628mg
Iron 3mg
