Creamy Vegan Mushroom Wild Rice Soup


*7 tbsp extra-virgin olive oil, divided

  *14 oz mushrooms

  *2 tbsp balsamic vinegar

  *1 onion, diced

  *4 cloves garlic, minced

  *1 tsp dried thyme

  *1 tsp dried oregano

  *1/2 tsp dried rosemary, chopped

  *1/4 tsp ground sage

  *1/2 cup white wine (may use vegan broth)

  *1/3 cup all-purpose flour (or 1:1 all-purpose gluten-free flour blend)

  *5 cups vegan soup stock

  *1 1/2 cups vegan unsweetened milk (I use soy. Avoid rice milk which is quite thin.)

  *2 celery stalks, sliced (~ 2/3 cup)

  *2 carrots, diced or cut into half-moons (~1 cup)

  *1 cup wild rice blend

  *7 oz chopped kale or spinach ~3 cups/1 bunch

  *salt and pepper to taste

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.


Leave a Reply

Your email address will not be published. Required fields are marked *