What chicken and wild rice soup always wished it could be - without the meat! Filling and flavorful vegan wild rice vegetable soup, with my special ficken (fake chicken) seasoning for an extra savory broth.
ficken wild rice vegetable soup
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Ingredients
- 1 bunch carrots (rainbow or regular), sliced in rounds (~0.25″ thick)
- 1 small-medium or 0.5 large purple onion, sliced in thin strips (sub in another color if needed)
- 4 ribs celery, sliced
- 2 leeks, sliced very thin
- 2-3 cloves garlic, minced
- 2+ mushrooms, sliced/halved (any variety – wild mushrooms give a stronger mushroom flavor, portobello/cremini/button are milder)
- 0.25 c dried mushrooms, chopped (any variety – wild mushrooms give a stronger mushroom flavor, portobello/cremini/button are milder)
- 1 lb potatoes, cubed (1/2″)
- 0.5 c dry wild rice, cooked
- 0.25 tsp dried thyme
- 0.25 tsp dried/rubbed sage
- 2 tbsp ficken seasoning (or equivalent vegan chicken bouillon)
- 1 bunch rainbow chard (or other mild greens), removed from fibrous stalks and roughly chopped
- 12 c vegetable stock or water
- salt
- pepper
- oil or vegan butter, for sauteeing/roasting
Instructions
- Prepare vegetables. Cook the wild rice.
- Toss potato cubes with 1 tsp oil + salt + pepper. Roast at 425 for 20-25 minutes, until tender.
- Melt oil/butter in large soup pot over medium heat. Add carrots + onion + celery + leeks. Saute for 5 minutes, then reduce heat to medium-low.
- Continue cooking for 15-20 more minutes, until carrots start to get tender.
- Add garlic + fresh mushrooms. Cook for 5 minutes.
- Add stock/water + dried mushrooms + thyme + sage + ficken seasoning. Turn heat up to medium-high and bring to a simmer.
- Add roasted potatoes and cooked wild rice. Simmer for 20+ minutes. Cover the pot if the water level starts to go down too much.
- Stir in chard and cook for 5 minutes.
- Taste for salt and add more as needed.