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Last weekend I had attended an annual West Coast Women’s Show (WCWS) and it was such an exciting event for our part of the world! Over 400 booths with all the things women love and need 😉 and even the presentation by Melissa Claire Egan from The Young and The Restless. I have to be honest, I don’t watch the show but my friend who I went with was so excited to see her in person! You may ask what it all has to do with this awesome creamy mushroom and rice soup recipe that I want to share with you?
Believe me, it has a very important connection. But before I discover it to you, please allow me to also tell you another quick story. A while ago, we had a potluck at my workplace and my boss brought that deliciously smelling and tasting chili in. She made a vegan portion for me and it was soooo good that I had to ask her for a recipe.
And it turned out that she made it out of a pre-made package of mixed beans and spices. So, now to the connection to the WCWS. As I was walking by the booths, stopping at some, trying lots of good stuff and purchasing some of them, I stumbled upon that place.
The Simply Delish Soup and Salad booth.
I just couldn’t resist. I was going through all those cool soup packages trying to choose between all of them 🙂
Trust me! It was not an easy task! 🙂
The most important part.
All these blends are Gluten Free, MSG free, and VEGAN!
I must admit, I was making the soup the night after the Show, so the pictures don’t do it justice. The next day, I packed the soup for my lunch at work and took another picture with my phone, but it still was not as good as it looked and as I wanted you to see it.
I also added a few arugula leaves to it then.
Let’s once again say hello to the soup season and catch the recipe.
The Wild Mushroom and Rice Soup
If this is your first time on my site, you probably don’t know that I usually (read ‘never’) follow the recipe to the word. This time is no exemption. I wanted this soup to be rich and creamy but not heavy. So I decided to add a cauliflower to it. And we like mushrooms so we decided to add a few dried shiitake mushrooms as well.
We boiled the water with cauliflower and dried mushrooms and added the soup blend.
After about 10 minutes, I took the cauliflower out and blended it in a blender. I love using this compact one for these smaller tasks 🙂
Added the cauliflower puree to the soup and cooked it for 30 more minutes stirring it once in a while. If you cook in a slow cooker, you probably do not need to stir it. I don’t have one yet 😉
After 30 minutes, I took the mushrooms out (the dried ones we added), sliced them and returned them to the pot.
Cooked it all for another 10 minutes, and mmmmm…. the smell of the soup was spreading around the house and filling it with such a great aroma!
What do you think? Do you like it?
Well, I can eat soup any time of the year, but fall and winter seem just to be the perfect seasons for them! As I write this post I am making the Smoky Black Bean Quinoa Chilli, and will be sharing it with you very soon!
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- 1 package Wild Mushroom and Rice Soup mix
- 1/2 cauliflower head mid-size
- 2-3 dried shitake mushrooms
- 8 cups water
Add 8 cups of water, cauliflower, and dried mushrooms to the pot and bring water to a boil.
Add the mushroom and rice soup blend and cook for about 10 minutes on low heat.
Blend the cauliflower in a blender and return to the pot.
Reduce the heat to low and cook for about 30 minutes
Take out the mushrooms and slice. Return them to the pot.
Cook for 10 more minutes and turn the heat off. Enjoy!