Here’s another recipe that I’ve been sitting on for some time. It was great the first time I made it, but I didn’t get photos. It was great when I made it last night, too. Despite Clarissa and Veronica rejecting the mushrooms I gave them for breakfast yesterday, they thoroughly enjoyed this mushroom soup.
The list of ingredients is long, but the hands on time for the recipe is only about 30 minutes. You just add ingredients to the pot, as you prep each one. Then you go about your merry way, while the soup simmers, the rice cooks, and the flavors meld. About an hour later, you’ve got a great meal. Make this now, for a satisfying, hearty winter meal, paired with bread. In warmer months, it would make a lovely accompaniment to a big, summery salad.
|The bulk of the prep is just to cut up some white and green onions, some carrots, and a whole slew of mushrooms.|
|Once your done chopping, smash some garlic, measure some seasonings and rice, and you are all set!|
- 2 tbsp olive oil
- 1 cup diced white or yellow onion
- 1 cup sliced green onions
- 2 cups finely diced carrots (about 2 large carrots)
- 1 1/2 pounds button or cremini mushrooms, cleaned and finely chopped
- 1/4 cup Braggs or tamari
- 4 cloves of garlic, peeled, halved, and smashed
- 2 tbsp minced flat leaf parsley
- 1 tsp dried dill weed
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup wild rice
- 1 cup brown rice
- 1/3 cup nutritional yeast
- 3 quarts veggie broth
- optional add in: 4 vegan sausage links, sliced (like Italian style Tofurky)
- 1. Warm a large soup pot over medium heat, then add the oil.
- 2. Add the veggies in the order they are listed, giving each a few minutes to saute, before adding the next. The quickest way to do this, is to add the white onion, and let it cook, while you are cutting the green onion. Add the green onion, and let that cook, while peeling and cutting the carrots, and so forth.
- 3. When you've added the mushrooms to the pot, cook until the mushrooms have released their liquid, and most of it has cooked off. The mushrooms don't need to brown.
- 4. Then stir in the seasonings and rice, and allow it to cook for 2-3 minutes.
- 5. Add the nutritional yeast and broth, and simmer the soup for about 45 minutes to an hour, or until the rice is tender. Depending on how much broth evaporates, while cooking the rice, you may need to add additional water to the pot.
- 6. Add the sausage pieces, and simmer until they are heated through, then serve.