This creamy mushroom rice soup makes a delicious cozy weeknight dinner that’s perfect for any season! It is easy to make and has all the hearty flavors you love! This Recipe is vegan, healthy, dairy-free and gluten-free.
Heat the oil in a large pot (or dutch oven), over medium-high heat.
Add the carrots, celery, leek (or onions), and mushrooms and sauté for about 6-7 minutes, or until tender, stirring occasionally.
Add the garlic, paprika, oregano, and thyme and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Sprinkle the flour over the veggies and stir to combine. (It‘ll get lumpy but that’s normal).
Optional: Add the white wine and cook for a minute or so, stirring frequently, until the wine has evaporated. (The alcohol will burn off but the flavor makes the soup totally delicious.)
Add the vegetable broth and rice, give it a good mix. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the rice is tender, about 15-20 minutes. (The cooking time may vary, depending on the type of rice you use. Please make sure to check the package instructions).
Stir in the non-dairy milk, season with salt and pepper to taste, and cook for another 2-3 minutes until thickened and heated through. (Add more water, if it’s too thick, or add another tbsp of flour to make the soup thicker.)
Stir in vegan parmesan cheese, if you like, for an extra delicious cheesiness.
Garnish your soup with fresh parsley or other herbs and serve immediately!
The cooking time may vary, depending on the type of rice you use. Please make sure to check the package instructions and read my text "How to cook Rice" above this recipe for additional information!
Making it ahead Tip: You can cook the rice according to package instructions in vegetable broth ahead and store it in the fridge. To cook the soup, simply sauté the veggies until tender, then add the flour, wine, about 4 cups broth, and non-dairy milk, and cook for a few minutes. Add cooked rice and cook until heated through, adding more liquid (or flour) until it reaches the desired consistency. Serve immediately!
The soup is best eaten right away as the rice will continue soaking the liquid when it cools.
If you are not making this soup vegan, you can use regular butter, milk or cream and parmesan.
You can add any veggie of your choice too. Suggestions are mentioned in the text.
Nutrition is calculated automatically and should be used as estimate.