Vegan Creamy Mushroom Rice Soup

This Vegan Creamy Mushroom Rice Soup can be made quickly in an Instant Pot, or the classic way on the stovetop. Either way, this recipe is super easy, hearty and so delicious. You won’t miss the meat or the cream.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with mushrooms, click here.

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Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

• 3 medium carrots, chopped
• 3 celery stalks, chopped
• 1 red onion, diced
• 3 cloves garlic, minced or pressed
• 1 Tbsp. olive oil
• 1 cup (200g) uncooked jasmine brown rice
• 8 oz. (230g) mixed wild mushrooms, chopped if too big
• 4 cups (960ml) vegetable broth
•  1 tsp. smoked paprika
• Sea salt and pepper, to your taste
• 2 cups (480ml) coconut milk
• 1 Tbsp. gluten-free flour
• Fresh thyme, to garnish

Directions:

The Instant Pot Method

1. Press the Instant Pot’s SAUTEE function, and once heated add in oil, onions, carrots, celery and garlic. Sauté, stirring frequently, for about 4-5 minutes.

2. Add in the mushrooms, rice, paprika and broth, give it a good stir then seal the lid on.

3. Press the MANUAL/PRESSURE COOK button and set the cooking time to 30 minutes and the pressure to high.

4. When the time is up and the Instant Pot beeps, manually release the pressure by turning the valve to VENT.

5. In a small bowl whisk coconut milk and gluten-free flour until well combined.

6. Press the SAUTEE button and pour the milk mixture into the soup in the Instant Pot. Mix to combine and let it simmer for about 2-3 minutes, or until it thickens.

7. Garnish with fresh thyme and serve immediately!

8. Enjoy!

The Stovetop Method

1. Heat oil in a large Dutch oven or pot, over medium-high heat.

2. Add onions, carrots, celery and garlic and sauté, stirring frequently, for about 4-5 minutes, until it softens.

3. Stir in the mushrooms, smoked paprika and cook for an additional 5-7 minutes.

4. Add rice and broth, give it a good mix and bring it to the boil. Once boiling, lower the heat and simmer until the rice is cooked through, about 30-35 minutes.

5. In a small bowl, whisk coconut milk and gluten-free flour until well combined.

6. Pour this mixture over the soup and simmer for an additional 2-3 minutes, or until it thickens slightly.

7. Garnish with fresh thyme and serve immediately!