Vegan Creamy Mushroom Soup with Wild Rice

As someone who is always cold, I love soup season. And as someone who loves mushrooms, a vegan variation of cream of mushroom soup is at the top of my list. This soup is so creamy and savory, I could eat it every day.

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Ingredients

• 1 cup wild rice

• 2 Tbsp vegan butter

• 2 cloves garlic, minced

• 3-4 cups baby bella mushrooms, chopped

• ⅓ cup all-purpose flour, more if needed (can sub for gluten free flour)

• 4 cups mushroom stock

• Salt & pepper to taste

• 1 tsp Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend

• 1 can coconut milk

• Optional: vegan mozzarella shreds or a cornstarch slurry for extra, added thickness

Instructions

1. Cook wild rice separately, according to package directions

2. Heat butter in a large pot over medium-high heat

3. Add garlic and cook until aromatic

4. Add chopped mushrooms, cook until tender

5. Add flour to pot, coating mushrooms, stir for 30 seconds (add more flour if needed)

6. Reduce to low heat, add mushroom stock and spices, cook for 10 minutes

7. Add coconut milk and cook for another 5 minutes

8. Serve over wild rice and enjoy!

Optional:

• Scoop out a couple cups and blend, then add back into the pot

• Add in vegan cheese or cornstarch slurry