Vegan Wild Rice Mushroom Soup Recipe (2024)

FAQs

What is wild rice soup made of? ›

Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in (or add heavy cream).

A cup of cream of mushroom soup, according to online nutrition information, has about 96 calories 6 grams of fat, 843 mg of sodium, etc. The big concern there is the salt - 843 mg is 35% of the daily recommended amount, which makes it very easy to eat too much salt.

It's made by simmering vegetables in a broth and removing it to leave a clear, but flavorful broth, before adding mushrooms and green onion. You may be familiar with soup after getting it from a restaurant, and it's so easy to make at home!

For such a low-caloric food, they are high in protein and have antioxidants. Antioxidants protect your cells from free radicals that can cause illness. Mushrooms are high in soluble fiber which is helpful with maintaining proper gut function and managing the body's BMI.

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.

There are several species of wild rice, including Zizania palustris and Zizania aquatica. Black Rice: Also known as “forbidden rice,” black rice is a type of rice that is typically of the species Oryza sativa. It has a deep black or purplish color when uncooked, which turns to a dark purple when cooked.

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.

Amy's Organic Low-Sodium Lentil Vegetable Soup

Amy's Organic Low Sodium Lentil Vegetable Soup is one the healthiest canned soups because it's made with non-GMO, organic ingredients, is low in sodium, and is a great source of protein and fiber.

The bioactive compounds of mushrooms have been shown to reduce hypertension. Furthermore, mushrooms also contain many vitamins such as cobalamin, riboflavin, thiamine, vitamin D, and ascorbic acid, and minerals, including magnesium, sodium, iron calcium, manganese, potassium, phosphorus, and copper.

The primary difference between condensed soup and regular soup lies in the consistency. Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth.

Is miso broth vegan? ›

Many varieties of miso soup are vegan, unless the recipe uses fish-derived ingredients, in which case it could suit a pescatarian diet or vegetarian diet that allows seafood. Some miso soup may also contain animal foods like pork.

You've probably had this soup at your favorite hibachi restaurant.

Broth-Based Soups With Veggies and Protein

Think chicken and vegetable, turkey and black bean chili, or lentil. The liquid will fill you up for relatively few calories, while the fiber from the vegetables and the protein from the chicken or beans will help keep you satisfied until your next meal or snack.

The Science Behind Cravings

For example, a craving for mushrooms could be a sign that your body is lacking in certain nutrients found abundantly in mushrooms, such as vitamin D, potassium, or selenium. But cravings are not solely driven by nutrient deficiencies. The brain also plays a significant role in our cravings.

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Wild Rice is the grain of a reed-like aquatic plant (Zizania palustris), which is unrelated to rice. It is grown in the United States and also in Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor.

Research has shown that wild rice has powerful antioxidant and lipid-lowering properties. It's also a rich source of dietary fiber. Getting sufficient dietary fiber is essential for keeping cholesterol low.

Nutritional information per serving (2 cups): 236 calories; 4 g fat (1 g saturated fat; 0 g trans fat); 6 mg cholesterol; 180 mg sodium; 38 g carbohydrates; 7 g fiber; 0 g added sugars; 12 g protein. Recipe reprinted with permission from mayoclinic.org.

Soup grade

Exactly what it sounds like. Soup grade wild rice is broken, cut, or in pieces so it can be added directly to soup while it cooks. As the cut grains differ in size, they'll also absorb water at a different rate. This is not for cooking on the stove top like typical wild rice, it will be mushy.