This Creamy Mushroom and Wild Rice Soup is incredibly flavorful and delicious! Perfectly oven roasted mushrooms and garlic combined with yummy wild and brown rice make this beautifully hearty soup super tasty! It is an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free.

Hi!  Robin here.

The weather in Ohio has been very temperamental these days; snowing like crazy one minute, then the sun is shining the next, then another huge blast of wild snowfall, AND all within the hour, it is kind of insane.  However, one of the constants this week has been the frigid cold.  It is soooo freakin’ freezing out there.  Snow always makes me want to make soup.  All I want to do is curl up in a blanket with a big bowl of steaming hot soup.  Annnd I really miss having a fireplace . . .

Fireplace

The home I grew up in had a wood-burning stove.  It was one of those old school pot belly stoves.  That thing really threw out a ton of heat.  We lived out in the country and it got really, really cold in the winter.  You might be wondering why that makes a difference, living in the county, but it does.  In the country, there are open fields and sometimes there are no natural wind barriers that are created by buildings and other homes, so the winds would really whip up and hit your home hard.  That frigid wind sneaks into every crack and crevice it can find.

Wood-burning Stove

You load that wood-burning baby up with wood, close the lid and it would really generate enough heat to warm up both the living-room and kitchen.  I have fond memories of my mom placing large bowls of buckwheat and sourdough bread dough near the stove to rise.  The yeasty smell would fill the entire house.  It smelled divine!  My mom always made the best buckwheat and sourdough bread.

Bitter Cold Winters in Ohio

I used to love sitting really close to the wood-burner to stay warm on bitter cold winter days in Ohio.  I remember nights when the temperatures dipped well below zero that I would sleep on the floor next to it to stay warm.

My sister and I shared an attic bedroom where it would get really, bitterly cold up there as there wasn’t any central heat in our bedroom.  Sometimes, we would go to bed with double and triple layers of socks.  To this day, I still pull the covers up over my head and create a small “breathing hole.”  I also layer tons of quilts on our bed.  It drives TP109 crazy.  He says he needs a crane to lift the quilts off the bed to climb in.  Then he says, that the weight of the quilts flattens him out like a pancake and he can’t move in bed; he’s locked in.  At night, I like the bedroom cold so I can layer lots of quilts.

Trundle Bed

My sister, Mary (Mare), and I had trundle beds.  My sister’s bed was the upper bed and mine was the lower bed, close to the floor.  Some nights I would wake up with my teeth literally chattering as Mare would reach down, grab my covers, and pull them off my bed and up onto her bed.  It drove me crazy.  I started this super tucking “thing” where I would tuck all my blankets and sheets under the mattress to make it super hard for her to grab my blankets!   I would sleep on my back, flattened out like a pancake and wouldn’t move all night long that way if Mare tried to take my covers, I would know!

Let me tuck you in!

My blanket tucking-in oddities then found its way into how I would tuck my own kids into bed at night. I am not talking about “just tucking them in” like a normal mom would do; oh no, I would really tuck them in, like go around their bed, pull the sheets and blankets taught across their bodies super tightly to ensure they were really tucked in.  Monkey still pokes fun at me today about this, but guess what?  She has to have her own bed perfectly neat and organized and all tucked in before she can fall asleep.  HAH!!!  Let her tell you all about it!

Ameera here!

It’s true!  My bed has to be perfectly neat with all the sheets and blankets tucked under the mattress just right in order for me to fall asleep.   What is funny is Michael is a what I call a “bed wrestler.”  The man fights the sheets all night long.  It makes me crazy.  The bed looks like a disaster area only after an hour of him sleeping in it.  Somehow, he manages to tear out the sheets and blankets from every angle of the bed frame and it ends up like a disastrous clump in the middle of the bed every night; like he was fighting it all night long.  I have to get out of bed and remake my side just so I can sleep.  Then I hang onto the sheets and blankets for dear life because I know he is going to rip them apart.  LOL

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Soooooup! 

I say all of that to tell you about this wonderfully delicious Creamy Mushroom and Wild Rice Soup that will surely comfort you to the very core with its earthy soul-satisfying warmth and deliciousness.   And guess what, you all know by now my hatred of mushrooms.  I swear before I went Whole Food Plant Based, I loathed mushrooms. I would not eat them.  I think it is a taste/textural thing, but I am coming around to loving them.

I think the Whole Food Plant Based lifestyle changes your taste buds; seriously, it totally does.  I think it resets your taste buds to “factory setting” and you experience food in a completely different way.  Once you flush out all the toxins, artificial flavorings, and MSG from your system, you start to crave vegetables and fruits. And even experience/taste them in a whole new light.

We hope you give this earthy soup a try, it will put a smile on your face and will satisfy your tummy with its warmth and deliciousness!

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
• Mini-chop Food Processor or Food Processor
• 14 x 20 baking sheet
• Rice Cooker

Creamy Mushroom and Wild Rice Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hours 25 minutes
• Yield: 6 Servings 1x
• Category: Soup

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Description

Incredibly flavorful and delicious, this earthy soup is creamy and simple to make.  Perfectly oven roasted mushrooms and garlic make this beautifully hearty soup super tasty.  This Creamy Mushroom and Wild Rice Soup recipe boasts loads of yummy wild and brown rice and is packed with mushrooms making it an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free.

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Ingredients

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Soup Base Ingredients:

• 1 large yellow onion, fine dice
• 2 celery ribs, fine dice
• 3 carrots, fine dice
• 2 Tablespoons flour (of choice)
• 1 cup white wine *
• 3 cups mushroom broth *
• 3 cups water *
• 2 cup unsweetened plain plant milk 
• 2 teaspoons lemon juice
• 1 Tablespoon nutritional yeast (+/-)

Spice/Herb Ingredients: 

• 2 bay leaves
• ½ teaspoon dried crushed thyme leaves 
• ½ teaspoon sweet paprika
• ¾ teaspoon dried crushed tarragon leaves
• Pinch of dried crushed rosemary
• Pinch red pepper flake
• 2 ¼ teaspoons garlic paste (from roasting the mushrooms )
• 2 ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Oven Roasted Mushroom Ingredients (Roasted in the oven):

• 1 lb. white button mushrooms, sliced
• 8 oz. cremini mushrooms, sliced
• 1 small garlic bulb (about 10 small garlic cloves – smashed, skins removed)

Cooked Rice Ingredients:

• 1 cup wild rice, uncooked (approx. 2 cups cooked)
• ½ cup brown rice, uncooked (approx. 1 cup cooked)

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Instructions

1. Rinse the uncooked rice well, then place into a rice cooker (with 2 ¾ cups water and a sprinkle of sea salt) or cook on the stove top until done. Set aside.  In the meantime, while the rice is cooking, proceed with the remaining soup instructions.
2. Preheat the oven to 400 F.
3. Clean and slice all the mushrooms, then lay them onto a 14 x 20 parchment lined baking sheet.
4. Crush the garlic cloves slightly (do not pulverize them as you will use them later), remove the skins, then scatter them between the mushrooms. Place the mushrooms into a preheated 400 F oven and roast for 15 minutes.  After 15 minutes has expired, switch the oven to broil and broil for several minutes until nicely browned. Note: Do not move the mushrooms on the baking sheet closer to the broiler. Keep them in the center rack and watch them carefully to ensure the parchment paper does not burn.  The mushrooms should have released all their water content and have roasted with a nice brown color.  Set aside.  See Step 9 for instructions on the roasted garlic.
5. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the onions, celery, and carrots. Sauté over medium-high heat for 7 to 10 minutes until the veggies are tender.  (If needed to prevent sticking, add 1 – 2 Tablespoons of vegetable broth or water).  Make sure that the carrots are tender.
6. Sprinkle the flour over the sautéed veggies and cook the flour for a few minutes. The cooked veggies and the flour will be very lumpy, then add the white wine and stir.  Cook for several more minutes.  The alcohol from the wine will reduce/evaporate and you will only be left with this beautiful wine flavor which enhances the soup.
7. Add the mushroom broth and water and bring to a boil. See recipe notes on Mushroom Broth/Water Ratio. Stir well to incorporate the flour and to thicken the sauce.
8. Add all the remaining Soup Based Ingredients and Herb/Spice Ingredients, increase the heat and bring to a boil, then immediately lower to a simmer.
9. Remove the roasted garlic cloves from the baking sheet where they were oven roasted with the mushrooms and place the roasted garlic into a mini-chop or small food processor and pulverize them into a paste, about 30 seconds, then add it to the soup. Stir well to incorporate.
10. Add the cooked rice and roasted mushrooms to the soup. Simmer over medium low for 10 minutes.
11. After 10 minutes, taste test the soup flavor. This is the time you can adjust flavors. Increase seasonings, if desired, to suit your personal preferences.
12. Simmer for 10-15 minutes until the soup flavors have married.

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Notes

*Mushroom Broth/Water Ratio:   We use Pacific Organic Mushroom Broth. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of mushroom broth has a beautiful mellow flavor.  If you use another brand of mushroom broth, you may need to adjust the water/mushroom broth ratio accordingly if you are not using Pacific Organic Mushroom Broth.  If you are using another brand, then taste the mushroom broth before adding it to the soup.  Is the flavor strong or mellow?  Make broth/water adjustments accordingly.

*Vegan White Wine:  We used a vegan sovereign blanc white wine or any vegan dry white wine will work equally well.  The white wine flavor makes a difference in this soup.  The alcohol burns off and you are left with this beautiful nuance of flavor.

*Sea Salt:  Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.

Storage:  Cool to warm and refrigerate.  

 This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.