Enjoy the rich flavors of this vegan soup made with hearty wild rice and meaty portobello mushrooms. To make the broth taste more like cheese, nutritional yeast is added. Almond milk makes it creamy without using dairy. It's great for a cozy night in or as a fancy starter at a dinner party.
Ingredients: 1 cup wild rice blend. 6 cups vegetable broth. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 4 large portobello mushrooms, sliced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup nutritional yeast. 1 cup unsweetened almond milk. Salt and pepper, to taste. Fresh parsley, chopped for garnish.
Instructions: In a large pot, bring vegetable broth to a boil. Add wild rice blend, reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender. In a separate pan, heat olive oil over medium heat. Add diced onion and saut until translucent, about 5 minutes. Add minced garlic and cook for another minute. Add sliced portobello mushrooms to the pan and cook until they release their moisture and become tender, about 8-10 minutes. Once the rice is cooked, add the sauted onion, garlic, and mushrooms to the pot of rice. Stir in dried thyme, dried rosemary, nutritional yeast, and almond milk. Simmer for an additional 10 minutes, allowing flavors to meld. Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley. Enjoy!
Prep Time: 15 minutes
Cook Time: 60 minutes
Sharon Rose Mierke
