CREAMY MUSHROOM WILD RICE SOUP | VEGAN + OIL-FREE + GF
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Creamy Wild Rice Mushroom Soup
(Makes 4 bowls)
1 pound mushrooms, sliced
1/2 cup dried mushrooms, rehydrated (
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups mushroom broth (
1 cup wild rice blend
1 cup soy milk or non-dairy milk
1/ 2 teaspoon arrowroot/cornstarch
1 tablespoon nutritional yeast (
1/2 lemon
thyme to garnish
salt and pepper to taste
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Vegan Creamy Mushroom and Wild Rice Soup-Instant Pot
This vegan creamy mushroom and wild rice soup is perfect for these cold days. Super hearty soup from @HighCarbHannah that is oil free and all done in the instant pot. Here is what you will need:
2 cups baby bella mushrooms sliced
1/2 large onion chopped
3 cloves of garlic minced
1 cup wild rice
1 cup yellow or red potatoes
1 cup sweet potatoes
2 cups chopped kale
3 cups low sodium veggie broth
2 tbsp Italian Seasoning
1/2 cup cashew cream
Start by putting your instant pot on saute mode add a little bit of veggie broth and add onion, mushroom and garlic. Saute for about 5 minutes.
Once the saute is done add all the rest of the ingredients except for the cashew cream. Cook on high pressure for 22 minutes and let steam naturally release.
Once it is done stir in the cashew cream and enjoy.
youtube.com/highcarbhannah
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Wild Rice, Mushroom & Smoked Tofu Soup (Vegan) | Making My Tiny Kitchen Work
Welcome to my channel! In this video I show you how I've made my tiny kitchen work for me, and I share my recipe for smoked tofu, wild rice & mushroom soup.
Soup recipe:
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
2 cloves of garlic, minced
1 roasted red pepper from a jar, diced
8-10 ounces mushrooms, sliced (I used frozen)
4 cups vegetable broth
1 cup wild rice blend
1 tsp dried thyme
Dash of smoked paprika
Saute the carrots, celery and onion in a soup pot, adding water as needed to prevent sticking, about 5 minutes or so. Add the garlic, roasted red pepper, mushrooms, broth, wild rice blend, thyme and smoked paprika. Bring to a boil and then reduce to a simmer. Cook for about 45 minutes or until the rice is done.
Thickener/cream base:
1 cup soy milk (or your preferred plant milk)
1 T nutritional yeast (not baking yeast)
1/4 cup potato flakes*
Mix these together. This will help to thicken the soup and make it lighter in color like a chowder.
*Or make your own thickener with an arrowroot or cornstarch slurry, or flour. Or you can make the soup richer by making cashew cream and use that instead of the plant milk.
1 cup soy milk if needed
1 package smoked tofu, cubed
2 handfuls spinach
Juice from half a lemon
Pepper to taste
Once the rice is done, add the cream base, additional cup of soy milk if needed, tofu, and spinach and stir. Add the lemon juice and season with pepper to taste.
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ikillchickpeas.com
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Lunds & Byerlys Wild Rice Soup
If you’re looking for something warm and cozy to serve your family, our classic Wild Rice Soup is it.
This thick, home-style soup recipe originated in the early 1980s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars - and now you can make it at home for your own family!
For this video and more, visit LandB.mn/Videos
See full recipe here: LandB.mn/zJ2KmP