creamy wild mushroom soup

I made this a while back and it disappeared so quickly that I forgot to take a photo, but I’m sure that I’ll be making it again and will add one soon!

This recipe is: vegetarian, vegan, gluten free


  • 1 cup wild rice
  • 1 teaspoon salt
  • 1 clove garlic, peeled
  • 2 large sprigs of fresh thyme
  • 6 cups water
  • 2+ tbsp olive oil or butter of choice
  • large onion, diced
  • 10 oz white mushrooms, sliced
  • 10 oz baby bella mushrooms, sliced
  • 1 tsp tomato paste
  • 2 tbsp flour of choice or corn starch
  • 1 cup dry white wine
  • 2 cups vegetable stock/broth (more depending on the desired soup thickness)
  • 1 bay leaf
  • 1 tbsp miso (could also use soy sauce)
  • 1 cup almond milk
  • salt and freshly ground black pepper to taste


  1. Put the salt, 1 sprig of thyme, whole garlic clove and 6 cups cold water in a medium heavy bottom saucepan. Bring to a boil and add the wild rice. Lower the heat but maintain a steady boil. Cover and cook until the rice is tender, about 40-45 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice and set aside.
  2. In a large saucepan, heat a few tablespoons of olive oil or butter over medium heat. Add the onions and cook until softened and beginning to brown.
  3. Stir in the mushrooms, thyme leaves, and tomato paste, and cook until the mushrooms have released their water and are starting to brown.
  4. Sprinkle the flour in and stir constantly, until the flour starts to stick to the bottom of the pot. Add the wine and cook until reduced by half. Add the vegetable broth, bay leaf, and miso (if using) and bring to a boil, then lower heat and simmer for about 15 minutes.
  5. Add the wild rice and cook for about 10 minutes more. Add the almond milk and cook until heated through. Add salt and pepper to taste.

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