Wild Rice Soup

Yes, I am crazy about soup. I have it at least once a week. One of my favorites is Wild Rice Soup. This version is a vegan/vegetarian dish replacing the chicken with mushrooms. I fill it with vegetables and three types of beans giving it a healthy dose of protein and nutrients. Hot, hearty, and delicious, perfect for a cold winter night. Go ahead and flag it now—it’s sure to become a favorite.

Wash and Prep the Vegetables: Chop 1 medium Spanish onion, mince 4 cloves of garlic, peel and slice 2 – 3 carrots (1 cup), slice 2 celery stalks (1 cup), and slice a pound of cremini mushrooms.

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Start the Soup: Heat a tablespoon of olive oil in a large pot. Add the onion sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Mix in the carrots, celery, and mushrooms. Add 1 tablespoon fresh thyme, 1 tablespoon fresh tarragon, and 2 teaspoons Spanish paprika and sauté an additional 2 minutes.

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HINT: If you would like to add another layer of taste to the dish add a few splashes of dry white wine along with the mushrooms giving it time to cook out.

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Stir in 1 cup of wild rice, 1/2 cup red lentils and 6 cups vegetable broth. Bring to a boil. Reduce heat and simmer for 25 minutes.

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Mix in 1 can (15-ounces) white beans and 1 can (15-ounces) garbanzo beans; simmer an additional 10 minutes.

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A pot of pure comfort that is ready in 35 minutes makes it perfect for a weeknight meal. It goes perfectly with a piece of crusty bread. – Ella💙

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Wild Mushroom Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Soup
Keyword: vegan, vegetables, vegetarian,
Servings: 8
Author: Ella @ thewackyspoon.com
Ingredients
  • 1 tablespoon olive oil
  • 1 medium Spanish onion, chopped
  • 4 cloves garlic, minced
  • 1 cup carrots, peeled and sliced
  • 1 cup celery, sliced
  • 1 pound cremini mushrooms, sliced
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh tarragon
  • 2 teaspoons Spanish paprika
  • 1 cup wild rice, rinsed
  • 1/2 cup red lentils
  • 6 cups vegetable broth
  • 1 can 15-ounce white beans
  • 1 can 15-ounce garbanzo beans
Instructions
  1. Heat the oil in a large pot. Add the onion sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
  2. Mix in the carrots, celery, mushrooms thyme, tarragon, and paprika and sauté an additional 2 minutes.
  3. Stir in the lentils and vegetable broth. Bring to a boil. Reduce heat and simmer for 25 minutes.
  4. Mix in the white beans and garbanzo beans; simmer an additional 10 minutes. Serve warm.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

8 thoughts

    1. Loving my meatless month but as each day moves closer to February I can’t lie…I’m kinda craving a big ole cheeseburger!

      Thanks for the like!

        1. I lived a vegetarian life for a few years. I was very young and far too sensitive and I watched the movie “Gordy” (terrible movie about a talking pig on a quest to save his family from the slaughterhouse. It was deep and I sobbed and I gave up meat for Gordy! ) Being vegetarian worked for a period of time, but I often became lethargic. I don’t know if that’s common or just my thing…shrug.

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