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Cream of Mushroom and Wild Rice Soup

URL: https://thehealthyfoodie.com/cream-of-mushroom-and-wild-rice-soup/

Ingredients

The wild rice

  • ⅓ cup uncooked wild rice
  • 2 cups water
  • ½ tsp salt

The soup

  • 1-2 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 ribs celery, sliced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large head cauliflower, cut into florets
  • 1.1 lb white mushrooms, chopped
  • 4 cups water
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 cup almond milk
  • ¼ cup water
  • 2 tbsp arrowroot flour or tapioca starch or corn starch

Instructions

  1. Cook the wild rice with water and salt until tender, about 25 to 30 minutes, then drain and set aside.
  2. In a large saucepan, heat olive oil and sauté onion, garlic, celery, salt, and black pepper until softened.
  3. Add cauliflower florets and cook briefly, then add water, Dijon mustard, onion powder, and half of the mushrooms.
  4. Bring to a boil, then simmer until the cauliflower is fork-tender, about 5 to 7 minutes.
  5. Blend the mixture until smooth, then return to the saucepan.
  6. Add the remaining mushrooms and cooked wild rice, bring to a boil, then simmer until mushrooms are cooked, about 3-4 minutes.
  7. Mix arrowroot flour with water, then stir in almond milk and add to the soup, stirring well before serving.

Nutrition Facts (estimated)

Servings
4
Calories
185
Total fat
5g
Total carbohydrates
29g
Total protein
9g
Sodium
1083mg
Cholesterol
0mg

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