Vegan Purple Cream Of Mushroom Soup With Wild Black Rice

• Vegan
• Gluten free

• Produce

  • 2 Garlic cloves
  • 400 g Mushrooms
  • 1 Onion, large

• Refrigerated

  • 1/2 cup Soy milk, unsweetened

• Canned Goods

  • 2 cups Vegetable stock

• Pasta & Grains

  • 1/2 cup Black rice, wild

• Baking & Spices

  • 1 tbsp Cornflour
  • 1 Pepper & salt

• Oils & Vinegars

  • 2 tbsp Oil

• Beer, Wine & Liquor

  • 1/2 cup White wine
  • 1 splash White wine

Found on myvibrantkitchen.com

Description

Ingredients

• 1 large onion
• 2 garlic cloves
• 2 Tbsp oil
• 400g mushrooms
• pepper & salt
• ½ cup white wine
• 2 cups vegetable stock
• ½ cup wild black rice
• extra splash of white wine (optional)
• ½ cup unsweetened soy milk
• 1 Tbsp cornflour

Directions

• Roughly cut up the onion and garlic cloves and fry them in 2 Tbsp olive oil in a big soup pot over medium heat. Stir often, you want them to caramelize but not brown too much.
• Cut the mushrooms into slices.
• When the onion turns translucent add the mushroom slices, season with pepper and salt and fry until they start to brown.
• Add the white wine and cook for 2 minutes then add the vegetable stock and cook for 3 more minutes.
• Ladle out half of the mushrooms and safe them for adding to the soup later.
• Transfer the remaining brew to a blender or food-processor and blend until smooth and creamy.
• Return the mixture to the soup pot and bring it to a boil. Add the wild black rice and reduce to medium heat. Cover the pot and cook for about 30 minutes or until the rice is soft. Wild rice stays a bit firmer than white rice.
• Add the soy milk and an extra splash of white wine (if you like the flavour, I love wine in savoury dishes!), stir, add the cornflour and stir again. Let it simmer until the soup has thickened.
• Add the mushrooms and serve. Enjoy!