Creamy Wild Rice and Mushroom Soup
Meaty mushrooms, sweet carrots, and hearty wild rice add heft to this foolproof homemade soup from the High-Protein Plant-Based Diet for Beginners cookbook.
Ingredients · Servings 4
- 2 tablespoons coconut oil
- 4 cups cremini mushrooms, sliced
- 2 celery stalks, diced
- 1 leek, root and dark green parts trimmed, thoroughly cleaned, and roughly chopped
- 1 carrot, diced
- 2 teaspoons dried herbs, such as thyme, oregano, or Italian seasoning
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups unsalted
- vegetable broth
- 1 (13.5-ounce)
- can coconut milk
- 2¼ cups cooked wild rice
Method
- In a large pot over medium heat
- , melt oil. Add mushrooms, celery, leek, carrot, dried herbs, and garlic, and sauté 5 minutes, stirring occasionally. Add salt and pepper and sauté 5 minutes more.
- Add broth and coconut milk and stir to combine. Simmer over medium heat 10 minutes, or until vegetables are softened and broth is flavorful. Stir in cooked rice just before serving.
What you need:
2 tablespoons coconut oil 4 cups cremini mushrooms, sliced 2 celery stalks, diced 1 leek, root and dark green parts trimmed, thoroughly cleaned, and roughly chopped 1 carrot, diced 2 teaspoons dried herbs, such as thyme, oregano, or Italian seasoning 1 tablespoon minced garlic ½ teaspoon salt ¼ teaspoon black pepper 4 cups unsalted vegetable broth 1 (13.5-ounce) can coconut milk 2¼ cups cooked wild rice
