In the heart of the autumnal season, when the air crisps with the promise of winter and the leaves dance in hues of amber and gold, there’s a primal urge to seek comfort in the warmth of hearty soups. Among these, one stands out as a beacon of earthy richness and vegan indulgence: Creamy Vegan Mushroom Wild Rice Soup. With each spoonful, it beckons you into a world of culinary delight, where the robust flavors of mushrooms mingle with the nutty essence of wild rice, all enveloped in a velvety, dairy-free creaminess.

The genesis of this culinary masterpiece lies in the rustic charm of the countryside, where foraging for mushrooms is a cherished tradition. Picture yourself amidst towering pines and whispering birches, a woven basket in hand, as you gather an assortment of fungi: shiitake, cremini, and perhaps a few elusive morels. These treasures of the forest, imbued with earthy umami, form the cornerstone of our soup, lending it depth and complexity beyond compare.

As the ingredients come together in a symphony of flavors, it’s not just a meal being prepared but a narrative unfolding—a tale of sustenance and nourishment, passed down through generations. The wild rice, harvested from the tranquil waters of northern lakes, adds a textural contrast, each grain a testament to the resilience of nature and the bounty it provides. Its subtle nuttiness complements the earthiness of the mushrooms, creating a harmonious balance that tantalizes the taste buds.

But what truly elevates this soup to culinary stardom is its creamy base—a feat achieved without a drop of dairy. Here, the magic lies in the alchemy of plant-based ingredients: cashews, simmered to silken perfection; coconut milk, with its luscious richness; and a touch of nutritional yeast, lending a hint of cheesiness without compromising on vegan principles. The result is a velvety-smooth broth that wraps you in its embrace, warming you from the inside out on even the chilliest of evenings.

Beyond its exquisite taste, this soup embodies a philosophy—a celebration of mindful eating and ethical living. In a world where our choices carry profound consequences, opting for plant-based fare is not just a culinary preference but a statement of solidarity with the planet and its inhabitants. With each spoonful of Creamy Vegan Mushroom Wild Rice Soup, we honor the interconnectedness of all life, savoring not just the flavors but the ethos they represent.

In essence, this soup is more than just a dish—it’s a journey. It’s a journey through the winding paths of ancient forests, the gentle lapping of lake waters, and the bustling markets where fresh produce abounds. It’s a journey of discovery, as we uncover the infinite possibilities of vegan cuisine and redefine what it means to eat well. So, as you ladle yourself a bowl of this ambrosial concoction, remember that you’re not just nourishing your body but feeding your soul—a feast for the senses and a testament to the power of mindful eating.

Here is some Important tips:
Gut Health:
Plant-based diets are often associated with improved gut health due to the high fiber content from fruits, vegetables, and whole grains. A healthy gut microbiome is linked to better digestion and overall well-being.

Anti-Inflammatory Properties:
Many plant-based foods have anti-inflammatory properties, which can help in reducing inflammation in the body. Chronic inflammation is associated with various health issues, and a vegan diet may contribute to its prevention.

Sports Performance:
Contrary to the misconception that vegan diets lack protein, many successful athletes follow plant-based diets to enhance their performance. Plant-based proteins can support muscle building and recovery.

Reduced Risk of Foodborne Illnesses:
Plant-based diets eliminate the risk of foodborne illnesses associated with the consumption of undercooked or contaminated animal products.

Economic Impact:
A vegan diet can be more economical as plant-based protein sources tend to be cost-effective compared to some animal products. It may be a budget-friendly option for individuals or families.

Mindful Eating:
Adopting a vegan lifestyle often promotes mindful eating. Being more conscious of food choices and sources can lead to a healthier relationship with food and a greater appreciation for the environmental impact of dietary decisions.

Preservation of Biodiversity:
The expansion of animal agriculture often leads to habitat destruction and loss of biodiversity. Choosing a vegan diet supports the preservation of ecosystems and the protection of various species.

Culinary Diversity:
Veganism introduces individuals to a diverse range of cuisines and ingredients from around the world. Exploring plant-based cooking can be a culinary adventure, embracing flavors and techniques from different cultures.

Reduced Antibiotic Resistance:
The use of antibiotics in animal farming contributes to the rise of antibiotic-resistant bacteria. Opting for a vegan diet can be a way to reduce the demand for such practices and promote responsible antibiotic use.

Cruelty-Free Beauty and Personal Care:
Veganism extends to beauty and personal care products. Choosing cruelty-free, vegan alternatives ensures that your lifestyle aligns with ethical choices beyond just dietary preferences.

Creamy Vegan Mushroom Wild Rice Soup

1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary, chopped
1/4 tsp ground sage
2 tbsp balsamic vinegar
7 tbsp extra-virgin olive oil, divided
14 oz mushrooms*, sliced
1 onion, diced
4 cloves garlic, minced
1/2 cup white
1/3 cup all-purpose flour
5 cups vegan soup stock
1 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
salt and pepper to taste

  1. In a large heavy bottomed pot , heat 2 tablespoons of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots.
  2. 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.
  3. Reduce the heat to medium, and add the remaining 5 tablespoons 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, cooking until most of the moisture is cooked off.
  4. Sprinkle in the flour, stirring frequently for 2 minutes to cook the flour. Pour in 2 cups of broth, whisking constantly to prevent flour lumps from forming, until the mixture thickens.
  5. Add the rest of the broth, 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.
  6. 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.