Every fall we do a deep clean of the bakery. I absolutely love it as it’s a time to organize and get rid of things, which is one of my favorite things to do if you didn’t know. If you need help cleaning out your closet or your house, then I’m your girl! I love the feeling of cleaning out things that are no longer in use. I always go through all my photo props and take inventory, seeing what I’ve used and what hasn’t been used since I bought it, haha! We have most of the staff work on these days and I always make lunch and snacks for everyone. This year we have a few girls who are vegan and dairy free. So, I was thinking of what I could make for everyone to enjoy.
It’s finally feeling like fall in Mammoth with cool, sunny days and cold nights. It’s the perfect kind of weather to warm up with soup! My Meyer Lemon Chicken & Wild Rice Soup is a popular recipe on the blog, so I thought of making a similar recipe that’s vegan. This recipe is loaded with veggies and can be served as a side dish or as a meal. I used big chunks of mushrooms in this soup recipe along with wild rice, carrots, celery, onion, kale, and herbs for a flavorful vegan soup. This soup recipe can be made with leftover rice, which makes it an easy recipe to throw together with ingredients you probably already have in your fridge! Get the recipe below for my Mushroom & Wild Rice Soup.
Mushroom & Wild Rice Soup
Makes 4 to 6 servings
1 cup cooked organic wild rice
1 carton (1 quart) organic vegetable stock
2 cups water1 teaspoon fine sea salt
1/2 teaspoon organic black pepper
1/2 teaspoon organic thyme
1/2 teaspoon organic rosemary
1/4 teaspoon organic sage
1/8 teaspoon organic celery salt
1 organic clove of garlic, minced
226 grams (8 ounces) organic mushrooms, quartered
3 organic large carrots, sliced
3 organic celery sticks, sliced
1/2 organic white onion, sliced
3 organic large kale leaves, de-stemmed and roughly chopped
Make sure the rice is cooked first, if you have to do that, then start that first. Otherwise you can use leftover rice as well.
In a 4-quart pot, add the vegetable stock, water, sea salt, black pepper, thyme, rosemary, sage, celery salt, and garlic. Stir to combine completely.
Add the mushrooms, carrots, celery, and onions, and bring to a boil. Once boiling, turn to medium heat and simmer for about 15 to 20 minutes, or until the veggies are done to your liking. I like mine a little more al dente than really soft, so you can cook a little longer if you’d like.
Add the cooked rice and kale and stir to combine completely. Cook for another couple minutes to warm the rice and kale. Remove from heat, serve immediately.
Store in the fridge in an airtight container for up to 7 days.
High Altitude – Follow the recipe as noted.