Back when my family ate meat, one of my daughter's favorite meals was a simple chicken soup loaded with grains and vegetables.
When our family transitioned to a fully plant-based diet, I knew I had to reinvent this classic for her. I felt like I hit the jackpot when I found vegan no-chicken broth! My little girl — and hubby — slurped up this soup.
Comforting Chicken-less Soup
- ⅓ cup dry wild rice
- 3 cups water, divided
- 2 tablespoons extra virgin olive oil
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 1 pound mushrooms (cremini, button or king), roughly chopped
- 4 cloves garlic, crushed and minced
- 1 teaspoon fresh thyme, plus more sprigs for serving
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- ½ teaspoon finely ground black pepper, plus more for serving
- 32 ounces vegetarian no-chicken broth
- ¼ cup dry quick-cooking barley
- 1 to 2 teaspoons vegan fish sauce
- Place wild rice and 1 cup water in a small saucepan. Bring to a boil and simmer on medium-low heat while you prepare the rest of the soup.
- In a 5-quart French oven, add olive oil over medium heat. When oil is shimmering and hot, add the carrots, celery, onion, mushrooms, garlic, thyme, rosemary, salt and pepper. Sauté, stirring with a wooden spoon, for 5 minutes, until vegetables begin to soften.
- Add broth, remaining 2 cups water, barley and cooked wild rice (and any remaining cooking water from rice). Stir soup and turn heat to medium-high.
- When soup begins to boil, lower heat to low and place lid on the pot. Simmer for 30 to 40 minutes, until wild rice and barley are tender.
- Stir in vegan fish sauce, adjust seasonings and serve with black pepper and fresh thyme sprigs. Serves 8.
- Vegan fish sauce can be found at some Asian grocery stores. However, you can substitute low-sodium soy sauce instead.