VEGAN Creamy Wild Rice, Mushroom, & Sauerkraut Soup


  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Sweet or Yellow Onion, (finely chopped)
  • 1 cup Carrots, (chopped)
  • 1 cup Celery, (chopped)
  • 2-3 Garlic Cloves, (finely minced)
  • 1 tbsp. Sage Leaves, (chopped)
  • 16 oz. Baby Bella Mushrooms, (quartered)
  • 1 cup Bubbie's Naturally-Fermented Sauerkraut
  • 1 1/5 cups Uncooked Wild Rice Blend
  • 3 cups Almondmilk, (unsweetened)
  • 48 oz. Vegetable Broth, (add 16 oz more broth for a thinner soup texture)
  • 3 tbsp. All Purpose Flour
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • Fresh Parsley, (chopped)


  1. In a large soup pot, add in the olive oil to heat up for 1 minute over medium high heat.
  2. Add in the chopped onions, carrots, and celery to saute until tender, about 5-6 minutes.
  3. Add in the chopped garlic, quartered mushrooms, and chopped sage to cook until fragrant, about 2-3 minutes.
  4. Mix in the wild rice, then pour in the vegetable broth and almondmilk. Add in the salt and black pepper, then mix until evenly combined. Bring to a boil, then cover to simmer on low heat for 30 minutes.
  5. Remove the lid to the soup pot, then bring up the heat to medium heat. Sift in the flour, then whisk or stir with a wooden spoon to combine. Finally, stir in the sauerkraut.
  6. Cook uncovered for 10-20 more minutes, until desired thickness. Add salt and black pepper to taste, then enjoy warm.