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Creamy Vegan Mushroom Wild Rice Soup by ​Ingredients 7 tbsp extra-virgin ol…

2 min read

Creamy Vegan Mushroom Wild Rice Soup

by crumbs.and.caramel

7 tbsp extra-virgin olive oil, divided
14 oz mushrooms*, sliced
2 tbsp balsamic vinegar
1 brown onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary, chopped
1/4 tsp powdered/ground sage
1/2 cup white wine
1/3 cup all-purpose flour
5 cups vegan soup stock/broth
1 1/2 cups vegan unsweetened milk
2 celery stalks, sliced
2 carrots, diced or cut into half-moons
1 cup wild rice blend
7 oz chopped kale ~3 cups/1 bunch
salt and pepper to taste

In a heavy bottomed pot or 3-5 quart Dutch oven, heat 2 tbsp (30 mL) of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots. Add the balsamic vinegar, cooking for another few minutes or until the moisture has mostly evaporated and the mushrooms are glazed. Place the mushrooms on a plate for later
Reduce the heat to medium, and add the remaining 5 tbsp (75 mL) of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add the garlic, thyme, oregano, rosemary and sage, cooking for 30 seconds. Deglaze with the wine (or equal amount of broth), cooking until most of the moisture is cooked off. Sprinkle in the flour, stirring frequently for 2 minutes. Pour in 2 cups (500 mL) of broth, whisking constantly to prevent flour lumps from forming, until the mixture thickens. Add the rest of the broth, dairy-free milk, celery, carrots, and rice and bring to a simmer. Cover and cook for as long as directed on the rice package – this will vary depending on the blend you’re using. At the end of cooking, add the kale. Cook for 2-3 minutes until the kale is bright and softened. Stir the mushrooms back into the pot. Add salt and pepper to taste.

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