Vegan Wild Rice & Mushroom Soup
A cozy, hearty bowl of wild rice and mushrooms simmered in a fragrant herb broth — perfect for chilly days!
Ingredients
1 cup wild rice
1 onion, finely chopped
4 garlic cloves, minced
8 oz mushrooms, sliced
6 cups vegetable broth
1 tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
Salt and black pepper, to taste
2 tbsp olive oil
Directions
1. Rinse the wild rice under cold water using a fine mesh strainer and set aside.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion and garlic, cooking for 2–3 minutes until the onion becomes translucent.
4. Stir in the mushrooms and cook for 5–7 minutes, allowing them to release their moisture and turn lightly golden.
5. Add the wild rice, vegetable broth, thyme, rosemary, and sage. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 45–50 minutes, or until the wild rice is tender and most of the broth has been absorbed.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy a wholesome, plant-based comfort dish!
