This one-pot vegan soup highlights the nutty flavor of wild rice as well as butternut squash and marsala wine.
I love soups, but often they aren’t very filling. If a soup is going to be a meal for me, then I need it to be hearty! This wild rice and mushroom soup does not disappoint. Let’s break down some of the ingredients in the recipe.
Ingredient Breakdown
Wild Rice
Wild rice is actually not rice as all but a blend of grasses. I love these grains because they are colorful and add a nice nuttiness to the dish. Also they are a good source of fiber. If you don’t have wild rice or can’t find it, you can substitute in brown rice. Just know that it might change the cooking time, so make sure your rice is cooked before you remove the soup from the heat.
Marsala wine
If you’ve seen my meatball marsala recipe, you know how I love marsala wine. For savory dishes, make sure you buy a dry marsala wine. A sweet wine made for dessert will throw off the flavor of the soup, and it will not work. I usually buy this one because it’s easy to find at my grocery store and has a good flavor.
Wild Rice and Mushroom Soup
Ingredients
- 1 medium onion
- 1 medium carrot
- 4 ribs celery
- 3 cloves garlic
- 1 small russet potato
- 16 oz. mushrooms
- 1 small butternut squash
- 5 cups vegetable broth
- ¼ cup marsala wine
- ¾ cup wild rice
- 1 cup cashews
- ¾ cup milk of choice
Instructions
- Cut the onion in half and remove the papery layer. Dice the onion into about 1/2-inch pieces. Peel the carrot if desired and cut into thin rounds. Cut larger rounds in half if necessary. Remove the ends of the celery rib and cut into thin slices.
- Add the diced, onion, carrot, celery and cook on medium-low heat until translucent. If they begin to stick, add a splash of vegetable broth.
- For the garlic, smash the clove with the side of your knife and remove the papery layer. Mince the garlic.
- Remove the stems from the mushrooms if desired or quite dirty and slice the caps into thin slices.
- Add the garlic and mushrooms to the pot. Also add in the vegetable broth and marsala wine.
- Peel the potato if desired and cut into rounds. Slice the rounds into about ½ inch cubes.
- Remove the skin and seeds from the butternut squash and cut into about 1 inch cubes.
- Add the potato and squash to the soup. Bring to a boil.
- Add the rice to the pot and reduce to simmer and cover. Cook for about 30 minutes or until the rice and squash are tender. The rice will take the longest to cook.
- To make the cashew cream, blend the cashews and nut milk in a blender until smooth. Add the cream to the soup for a creamy texture. Add more vegetable broth as desired to make a thinner soup.