Vegan Wild Rice Mushroom Soup Recipe (2024)

FAQs

How do I thicken my wild rice soup? ›

Thickening the Soup: If you swap out heavy cream for milk, you may want to make the soup a bit thicker. To do this, bring it to a rolling simmer, then mix 3 tbsp of the soup liquid with 1 and 1/2 tbsp flour. Stir together until well combined, then add back to the pot and stir to disperse.

Incorporate Herbs and Spices

Don't be afraid to experiment with herbs and spices to bring out the flavors in your canned cream of mushroom soup. Add a pinch of thyme, rosemary, or parsley to enhance the earthy notes. A dash of garlic powder or onion powder can also add depth and complexity.

The best way to prevent rice from becoming soggy in soup is to use wild rice like in this recipe! Wild rice will never become mushy because it comes from a different plant species than traditional rice varieties.

For such a low-caloric food, they are high in protein and have antioxidants. Antioxidants protect your cells from free radicals that can cause illness. Mushrooms are high in soluble fiber which is helpful with maintaining proper gut function and managing the body's BMI.

Tip: Adding rice or pasta to soup Cook rice or pasta separately when making a big batch of soup you plan to freeze or eat all week. Only add them when ready to serve. That way the rice won't get mushy and soak up all the broth and the pasta won't get soggy and disintegrate into a million slippery pieces.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Older mushrooms or ones that aren't as fresh might lack flavor. Insufficient Seasoning: Soups need a good amount of seasoning to bring out their flavors. Ensure you've added enough salt and other seasonings. Lack of Depth: If only water was used, the soup might lack depth.

Potatoes! Yes, you heard it right, I use starchy potatoes to thicken up the soup. It works fantastically. Potatoes add so much needed thickness and nice creamy texture to the soup!

Rinse your uncooked wild rice grains with cool, clean water. This removes any dust or debris that has settled in storage. Wild rice does not need to be soaked before cooking.

That being said, wild rice looks and cooks like rice. Similar to cooking brown rice, it takes longer to simmer on the stovetop because it's a whole grain. You need to simmer until the hull splits and gets tender, which usually takes about an hour.

Should I cook rice before adding to soup? ›

Can you put uncooked rice in soup? Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!

Wild mushrooms can cause a variety of possible side effects, most commonly nausea, vomiting, cramping, and diarrhea, which can show up within 20 minutes to four hours after ingestion.

Mushrooms contain high amounts of selenium, vitamin D, and vitamin B6. Selenium can help prevent cell damage in our bodies, vitamin D helps with cell growth, and vitamin B6 helps our bodies form red blood cells. All of these nutrients in mushrooms help to maintain a healthy immune system.

Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties. Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Soup Thickening Method: Cornstarch Slurry

I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl. I drizzled it into the soup gradually, and brought it to a boil to fully activate, thicken, and cook out the starch flavor before adding more.

Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it's simmered and stirred, releasing the starches and thickening the soup.