I have finally written down my Vegan Wild Rice Mushroom Soup! Thought I’d share! I originally made this with a roux but I realized I could add even more nutrition with some silken tofu instead!
This soup is sure to make any dairy-eater happy. I’m sure they won’t be able to tell the difference. I do not like mushrooms. Only mushroom flavor. So the mushrooms have been blended. You could probably just add in addition to it some chopped mushrooms if you would like. You do need a blender. I have a single-serving type blender that I use for literally almost everything. It’s called Ganiza. (Amazon) It was $30-ish dollars and it’s seriously SO handy.
1 16oz pack silken tofu blended until completely smooth
3 cups water
1/2 a large garlic or 1 small
14 oz celery, onions, carrots (equal amounts of all or is up to your discretion. I often buy a mirepoix mix from Trader Joe’s)
3 tbs Olive oil
1/2 tsp salt
1 cup wild rice
4tbs vegetable broth seasoning (if not majority nutritional yeast then add 3 tbs nutritional yeast)
1/2 tbs umami seasoning (there’s a lovely one by McCormick I buy on Amazon)
8 oz baby bella mushrooms +1 c water
1 tbs salt
3/4 tsp pepper
1 tsp poultry seasoning
1tsp apple cider vinegar
Add water, blended tofu, umami seasoning, and vegetable broth seasoning to a large pot. Boil, then add wild rice. Make sure to cover with the pot lid as the water evaporates quickly. Boil until the rice is cooked.
Chop garlic, onion, celery, and carrots. Add them and oil to a pan. Stir in medium heat. Add 1/2 tsp salt. Cook until fragrant
Add veggies to soup. Add poultry seasoning, 1 tbs salt, apple cider vinegar, and pepper to soup.
Blend baby Bella’s in water until fully blended. Add to soup. Boil a little longer until veggies are fully cooked.
I also made a gluten free bread that ACTUALLY tastes and feels like bread. I’m so happy. 
I used King Arthur’s gluten free bread flour. It’s a serious game changer. (AND I made it in my toaster oven because my oven is broken.
)
Here’s the recipe if you’d like it: