Some nights you need a bowl of comfort, a fluffy blanket and a cozy couch. As the wind chill picks up around New Jersey, I’m starting to crave those types of nights. But comfort food doesn’t always have to mean compromising eating well. It just needs to be something that coats your belly and makes you feel a little warm all over. Today’s Creamy Mushroom and Wild Rice Soup will do just that!
I’ve created a completely vegan and gluten free version of the soup that still hits all the flavor and texture high notes. The only thing it doesn’t have is the guilt! It tastes so thick and creamy it’s hard to believe there is no actual dairy. But, mushrooms are one of those fascinating ingredients that can take on so many different roles. In this soup that act as the thickening agent. When blended together with the broth it takes on new life as velvety bisque.
I’ve already said this soup is perfect to curl up on the couch with but here’s some other fun ways to enjoy it:
• Pair it with a Syrah (according to Wine Enthusiast) to pick up on those earthy notes
• Have a rainy day weekend soup pot-luck! Tell everyone to make a pot of their favorite soup or bisque to bring along and pick a favorite movie to round out the night
• Make it a soup and salad meal – I think my Roasted Spiralized Beet, Pecan and Gorgonzola Salad would be a perfect match
An immersion blender is kind of essential for this meal. I’ve said it before and I’ll say it again, if you don’t already have one, get one! It’s one of my most prized kitchen tools! Here’s a link to mine on Amazon:
…all for the love of the dish
- 1 lbs button mushrooms
- 28 oz vegetable broth
- 1 cup unsweetened (unflavored) almond milk
- 1 medium onion
- 2 garlic cloves
- 2 bay leaves
- 1 tbsp thyme
- Salt and pepper
- 2 tbsp olive oil
- 2 cups long grain wild rice, cooked (equivalent to 1 box- I used Near East brand)
- parsley for garnish (optional)
- First cook rice according to box instructions. Put 1 cup aside for soup. There will be extras.
- Wash, rinse, slice mushrooms. Dice the onion and mince the garlic.
- Heat 2 tbsp olive oil in large pot. Add onions and cook for 5 minutes. Add garlic and mushrooms. Cook for 3 more minutes. Add in bay leaves, thyme, ¼ tsp each salt and pepper. Let cook down for another 2-3 minutes.
- Remove 1 cup of mushroom mixture and put to the side.
- Add vegetable stock and bring to a boil. Let simmer for 15 minutes.
- Then add in 1 cup almond milk and use the immersion blender in the soup. Blend until it’s a thick, chunky bisque.
- You can then add back the mushrooms you set aside and 2 cups of rice.
- Use salt and pepper to taste to finish off the soup and parsley if you choose to sprinkle some on top!