VEGAN MUSHROOM SOUP WITH RICE

Whether you’re watching your figure, meal-prepping, or looking for new ways to satisfy your mushroom and soup cravings, I can guarantee this recipe does not disappoint.

Ok, I have to be honest – this is the most amazing mushroom soup with rice I’ve ever had.

And no, I’m not just saying that so I can convince you of what a great cook I am…it’s really, really good.

Wanna know the best part?

In addition to the party your tastebuds are bound to have in your mouth, it’s meat and dairy free, cooks in less than an hour, and is water-based so you can kiss overly high sodium contents goodbye!

This recipe is hands down one of my favorites because it’s incredibly savory and a great substitution when I’m not craving meat.

And that’s another reason why it’s perfect – you don’t have to be vegan or vegetarian to enjoy the harmonious blend of seasoned mushrooms, brown rice, and a few other key ingredients that you’re bound to have in the fridge.

Other Vegetarian Recipes That May Interest You: THE BEST RECIPE FOR LASAGNA WITHOUT RICOTTA CHEESE AND MEAT

Believe me, this mushroom soup with rice is such a game changer that you won’t regret making it, even in the middle of summer.  

Now, on to a few recommendations…

• Chop and wash everything prior to cooking – including mushrooms. This will help reduce the cook time significantly.

• For the broth – I always base my soups with water and double up on the seasoning blend for this reason. Half of the blend goes on the mushrooms and the other half seasons the water. Play with the amount of seasoning according to your preferences. I always add garlic powder at the end, it’s my food superpower

VEGAN MUSHROOM SOUP WITH RICE

Delicious soup recipe that is vegan and vegetarian friendly and cooks under an hour. Store in the fridge for up to 5 days. Consume dish warm for best taste!

For the vegan cream base – I see a ton of mushroom soup recipes that call for half and half to thicken the soup. If you want to keep this vegan, try this alternative instead: Combine unsweetened almond milk + softened butter + 2 tsp of cornstarch in a bowl and stir. When it becomes lumpy, pour the entire mixture into a blender cup and blend until smooth but still fluffy. Pour directly from the cup into soup and voila!

Note – If you want to restore color to your soup, paprika will do it without altering the flavor.

• Dutch Oven
• Ladle
• Item for stirring

• 4 tbsp Olive oil
• 10 Baby carrots, chopped
• 1 cup White onions, chopped
• 1 carton Portabella mushrooms, sliced (5 oz)
• 1 carton Shiitake mushrooms, sliced (5 oz)
• 6 cloves Garlic, minced
• 6-8 sprigs Fresh thyme
• 2 pinches Truffle salt (/ Sea salt )
• 1 bag Spinach, cooked or frozen
• 8 cups Water
• 2 cups Brown rice, rinsed

Seasoning Mix:

• 2 tsp Umami mushroom seasoning
• 2 tbsp Paprika
• 2 tbsp Spike
• 2 tbsp Cracked black pepper
• 2 tbsp Thyme
• 2 tbsp Rosemary
• 2 tbsp Garlic powder
• 2 tbsp Dill weed

Vegan Cream Base:

• 1 cup Unsweetened almond milk, non-vanilla
• 2 tbsp Earth balance soy butter
• 2 tsp Cornstarch

1. Add 2 tbsp of Olive Oil to the Dutch oven, or pot, on medium heat.

2. Add in chopped baby carrots and allow to soften for approx. 3 minutes, stirring frequently. (I used 10 exactly).

3. Toss in fresh onions and soften for 2 minutes.

4. Add all sliced mushrooms and allow to shrink and caramelize for 8-10 minutes.

5. Fold in minced garlic, thyme, and remaining 2 tbsp of olive oil

6. Combine 1st half of seasoning blend into dish. Remember, you’re only using half at this point.

7. Sprinkle in a pinch of truffle salt and stir. Sea salt is a fine alternative.

8. Add freshly cooked spinach, 8 cups of water, and 2 cups brown rice.

9. Cover and bring to a boil.

10. Reduce to low heat and add vegan cream base.

11. Add remaining seasoning blend + another pinch of Truffle or sea salt.

12. Cover and cook for 25-30 minutes or until rice is soft.

13. Top with fresh Thyme and enjoy!

Main Course, Soup

American

brown rice, mushroom soup with rice, portabella mushrooms, shiitake mushrooms, soup, soup recipes, umami mushroom seasoning

Conclusion

I’m so happy to share one of my favorite soup recipes with you!

Have I mentioned how delicious it is?

Enjoy this with your family, solo, bring it to a potluck, freeze some for a rainy winter evening, or use it to easily stay on target with your weight loss goals.

This mushroom soup with rice is for everyone who enjoys mushrooms, and I can’t wait to hear how yours turned out and what you did to remix it!