This vegan soup recipe is hearty, flavorful, and healthy. I love how sherry vinegar makes a good mushroom soup, an extraordinary mushroom soup. It’s the secret ingredient that really makes this recipe! I do not recommend skipping it, because you’d be missing out. But, if you really have a hard time finding it or you can’t justify buying an entire bottle for one recipe, you can substitute red wine vinegar or apple cider vinegar. It won’t be exactly the same, but it will add complexity to the soup’s flavor.
For this recipe, I used a mix of dried wild mushrooms that included porcini, lobster, oyster, morel, shiitake, and boletes mushrooms. Whenever you use dried mushrooms, it’s important to rinse them off in a colander, because they tend to have sand and gritty material stuck to them. Get that sand outta there!
I love eating this soup with a hearty, whole grain piece of bread on the side, but you can also keep it gluten free with a side salad or gluten free bread.
Wild Rice Mushroom Soup
1 ounce package of dried wild mushrooms, rinsed
2 cups boiling water
1 small onion, chopped
3 garlic cloves, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 Tbsp olive oil
½ tsp dry rubbed sage
1 tsp dried thyme
½ tsp dried rosemary
2 bay leaves
1-2 Tbsp reduced sodium soy sauce (OR gluten free tamari)
1 cup sliced fresh mushrooms
4 ounce package of wild rice (OR ¾ cup wild rice)
3 cups broth (fake chicken or vegetable)
¼ cup flat leaf parsley, chopped
1 ½ Tbsp sherry vinegar (see note above)
Salt and black pepper
1. Rinse the wild mushrooms, then add them to a mixing bowl. Pour the boiling water over them. Set aside.
2. In a large, heavy pot or dutch oven, add onion, garlic, carrots, celery, salt, black pepper, and olive oil. Sauté for ~7 minutes over medium heat or until the carrots are softened. Add sage, thyme, rosemary, bay leaves, soy sauce, and sliced fresh mushrooms. Saute for another 5 minutes over low heat.
3. Add the wild rice, the soaking liquid from the wild mushrooms, the wild mushrooms, and the broth to the pot. Bring to a boil, then, turn down to low. Cover and simmer for 50-60 minutes. At the end of simmering, stir in sherry vinegar and parsley. Serve.