Mushroom Lentil Wild Rice Soup

When the cooler Autumn weather hits, we start to crave warm comfort foods like soups.  I can remember when I was younger, my mother made homemade soup often, and it was so good that I always thought canned soup to be inferior.  Afterall, there is nothing more satisfying than sitting down to a warm bowl of soup on a cool night that you have made yourself.  It was recently requested by a good friend of mine that I make a creamy vegan wild rice soup.  So I came up with a recipe for Mushroom Lentil Wild Rice Soup.  It is hearty enough to serve as a meal with a light salad, and it freezes nicely if you want to eat a serving then save a few for the future.  I always have a freezer full of soups in the cooler months for those nigths where I do not have time to cook.  Why not enjoy a warm bowl of comfort?

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Ready in: 30 minutes

Ingredients

• 2 Tbsp organic olive oil
• 1 small organic red onion, diced
• 2 carrots, sliced
• 2 organic ogarlic cloves, minced
• 1/4 cup plus 2 Tbsp flour
• 2 cups vegetable or mushroom stock
• 2 cups soy milk or other non-dairy milk
• 12 crimini mushrooms, sliced
• 1 15 oz can lentils, drained and rinsed (available in bulk)
• 2 tsp dried thyme
• 1 tsp sea salt or as needed
• freshly ground black pepper to taste
• 2 cups cooked wild rice (available in bulk)

Instructions

Heat olive oil in a large stockpot over medium heat. Add the onions and carrots and saute until starting to soften. Add garlic and saute until fragrant, about 1 minute, then add flour, and cook for another minute, or until starting to toast, and lightly brown. Add stock and soymilk slowly, stirring constantly to prevent any lumps from forming. Add mushrooms, lentils, thyme, sea salt, and pepper, and bring to a boil.

Lower to a simmer, and let cook until mushrooms have softened, soup has thickened, and flavors have melded, about 20 minutes. Add wild rice, allow to heat through, taste for seasoning, add more salt if needed, and serve!