Creamy Mushroom and Rice Soup
When Cassie posted this soup I knew I had to make it. I find it hard to believe that just a few years ago I hated mushrooms. Now I can’t get enough!
It has been extremely cold here in Michigan the past few days. Yesterday it was -2 when I got up and felt like -21! It was so cold school was cancelled.
I made this soup a few days ago and had enough leftover that hubby has been taking it in his lunch in a Thermos. He is in and out of the car all day so was thankful for hot soup for lunch!
This soup is very warm and comforting! It packs a ton of flavor and the rice makes it surprisingly filling. Even the kids liked this one, once they picked out the mushrooms!
Ingredients
- 1 cup wild rice blend uncooked (I used Texmati Rice Select Royal Blend Rice Blend
- 3 celery ribs, chopped
- 1 zucchini, chopped (feel free to substitute carrots or another veggie here)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 8 oz package baby bella mushrooms, sliced
- 2 tsp thyme
- 1/4 cup flour
- 4 cups vegetable broth
- 4 cups + 1 cup water
- splash of red wine vinegar
- 2 Tbs nutritional yeast
- 1 package Mori-Nu silken tofu, blended in blender
- 2 Tbs fresh parsley, chopped plus more for garnish
Instructions
- Cook rice according to package directions.
- Preheat Dutch Oven or large soup pot over medium heat.
- Add a small drizzle of olive oil.
- Add the celery, zucchini, onion, and garlic. Cook about 5-7 minutes, until they start to soften.
- Add the mushrooms (and another drizzle of olive oil if you need to) and cook about 20 minutes, until mushrooms are well browned.
- Add the thyme and a sprinkle of salt and pepper.
- Sprinkle the flour over the veggies and stir to coat.
- Add 1 cup of water and a splash of vinegar to deglaze the pan.
- Add the broth and the remaining 4 cups of water. Bring to boil and then simmer for 15-20 minutes.
- Stir in the rice.
- Whisk in the tofu and nutritional yeast until creamy. Add the parsley. Simmer another 10-15 minutes.
- Garnish with more parsley if desired.
Notes
Adapted from Bake Your Day and Oh My Veggies
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Meet Jamie
Hi! I'm Jamie. I love making delicious vegetarian meals for my family. Here you will find easy and affordable recipes with some occasional glimpses of my life as a stay at home mommy to 3. I'm glad you're here!
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Ok I loved this when I saw it on Cassie’s site and now I’m craving it again!!! Need to get the ingredients!!
Oh yum! I was going to link up some soup recipes next week… can I include this one? Looks so good.
too funny! this recipe from cassie is what i’m making for dinner tonight!
That is funny! It is so good. You’ll love it!
Just found your site and love it! This soup looks de-licious!
Thank you so much! Welcome. I’m glad you stopped by
i love mushrooms and oh so love rice…this bowl of soup would be perfect right now to warm me up since it is freezing in my neck of the woods!