Wild Rice, Mushroom, & Sweet Potato Soup
Delicious, hearty wild rice, mushroom, and sweet potato soup—an easy-to-make warm family dinner. Perfect for a cold winter’s day.
- Prep Time: 10
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8-10 servings 1x
- Category: Plant based
- Method: Stovetop
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 2 onions, roughly chopped
- 5 garlic cloves, peeled and smashed
- 16oz water
- 1 sweet potato, peeled and cubed
- 3 stalks of celery, chopped
- 3 carrots, chopped
- 1 lb maitake mushrooms (hen of the woods)
- 1 teaspoon spike
- 1 teaspoon thyme
- 1 bay leaf
- 32oz vegetable stock
- 1 cup of wild rice
- 15oz can of great northern beans, drained
- 1 lemon, juiced
- Salt & pepper to your liking
Instructions
- Add the olive oil to a soup pot. Turn the heat on high and add the chopped onion and garlic. Sauté for about 8 minutes, until the onion begins to caramelize. Stir occasionally so it doesn’t burn.
- Add the water to the soup pot. Then, using an emulsion blender, blend the onions, garlic, and water until smooth.
- Add the sweet potato, celery, carrots, maitake mushrooms, spike thyme, bay leaf, vegetable stock, wild rice, great northern beans, and lemon juice. Bring to a boil, and then reduce the heat to low. Let the soup simmer for 40 minutes. Remove the bay leaf, and then it’s ready to enjoy. Yum!