Vegan Wild Rice Mushroom Soup Recipe (2024)

FAQs

How do I thicken my wild rice soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Tip: Adding rice or pasta to soup Cook rice or pasta separately when making a big batch of soup you plan to freeze or eat all week. Only add them when ready to serve. That way the rice won't get mushy and soak up all the broth and the pasta won't get soggy and disintegrate into a million slippery pieces.

Don't be afraid to experiment with herbs and spices to bring out the flavors in your canned cream of mushroom soup. Add a pinch of thyme, rosemary, or parsley to enhance the earthy notes. A dash of garlic powder or onion powder can also add depth and complexity.

A whole lotta veggies – You'll find scallions, mushrooms, celery, carrots, garlic, AND kale in this creamy wild rice soup! The kale adds a wonderful fresh pop of color, while the rest of the veggies deepen the soup's rich, savory flavor.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

Can you put uncooked rice in soup? Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!

This issue makes for a soup lacking in appealing textures, but there is a quick and easy fix to this frustrating problem. To avoid a mushy mess, here's how you should be adding rice to soup instead: Cook your rice separately from the rest of the soup and add the grains directly into each bowl as you serve.

Be sure to wait until the soup is cooled before adding the rice; this will minimize the amount of broth the rice soaks up as it sits. If it's at all warm, the rice will continue to cook as it cools. Or, you can precook the rice for 10 minutes, store it separately from the soup, and add it to the soup as it's reheating.

If your mushroom soup tastes bland, it could be due to several reasons: Quality of Mushrooms: Fresh, high-quality mushrooms, especially wild varieties, tend to have a more pronounced flavor. Older mushrooms or ones that aren't as fresh might lack flavor.

Which mushroom is best for soup? ›

Swiss Brown / cremini mushrooms have a stronger mushroom flavour than regular white / button mushrooms but make the soup browner. So I like to use a combination of both Swiss Brown and standard white mushrooms.

In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.

Its dark color comes from powerful antioxidants called anthocyanins.

Just like with any other type of rice, it's a good idea to rinse the rice before cooking. Pour a cup of wild rice into a mesh sieve and give it a good rinse. This will rid the rice of any starch that's lingering on the outside of the grain.

Wild rice is a wonderfully balanced food source, providing a healthy mix of protein and fiber. What's more, it's also relatively low in calories. One micronutrient abundant in wild rice is Manganese. Manganese is an antioxidant, and plays a role in keeping the mitochondria in your cells healthy.

Using Potatoes, Rice, Pasta, or Beans

If your pureed soup is still too thin, thickening it further is simply a matter of adding a neutral starch: Use cooked potatoes, rice, stale bread, mashed potatoes, or frozen hash browns. Just simmer briefly to release the starches and then puree. Don't overdo it, though.

Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.