Believe it or not, y’all, this here soup weren’t meant to be purple. The downright gorgeous color just kinda snuck in one day when we were testing out some recipes.
It’s mighty chilly here in London and all I was hankering for was a hearty, warming mushroom soup for a long lazy supper.
So naturally, I made my way over to our good ol’ local veg shop and before y’know it, a soup was a-bubblin’ away on our ancient gas stove.
I knew exactly what I had a taste for: a creamy mushroom soup with caramelized onion and garlic, some rice and a generous splash of white wine.
And seein’ as how I’m all about quick n’ simple (yet scrumptious!) food, it had to be a one pot meal.
The soup hit just the right spot. It was rich, cozy and perfect for these cold nights we’ve been havin’.
Like always, I wrote down the recipe while whipping it up (#foodbloggerhabits) and made it again the next week to tweak flavors and take some snapshots.
This time ‘round I switched out the white rice for wild black rice- adds more texture and gives the soup an interesting little crunch!
If you’ve ever cooked with wild black rice before, you’ll know that stuff turns your water purple. No idea how that slipped my mind!
And seeing as it’s all cooked up in one pot…yup…you guessed right…that rice turned the whole dang soup vibrant purple.
I did get taken aback momentarily but hey now, purple mushroom soup? Who wouldn’t jump on that bandwagon?
I reckon this’ll become my new go-to winter dinner party recipe. I’m pretty certain it’ll never fail to wow our guests.
Vegan Purple Cream Of Mushroom Soup With Wild Black Rice Recipe
- 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
- 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!
I have so many other plant-based recipies that you could try and I’m certain you’re going to love them!
Give a whirl to my Vegan Tarte Flambée (Aka Flammkuchen) recipe; it’s a delicious, vegan take on the classic French-German dish.
If you’re craving pasta, why not try my Vegan Winter Vegetable Pasta With Pumpkin Seed Pesto recipe, or even the creamy and satisfying Vegan Rosemary Mushroom Tagliatelle With Cauliflower Cream recipe.
Lastly, if you’re in the mood for something hearty and comforting, my Vegan Baby Potato Salad With Tahini Dijon Mustard Dressing (Aka The Best Damn Potato Salad) recipe is sure to hit the spot.
Enjoy exploring these scrumptious dishes!