Creamy Vegetable Wild Rice Soup
Ingredients
The soup base
-
8
oz
baby bella mushrooms
-
2
Tbsp
olive oil
-
2
cloves
garlic
-
1
medium
yellow onion
-
3
ribs
celery
-
½
lb
carrots
The seasonings
-
¼
tsp
dried thyme
-
¼
tsp
dried sage
The grains
-
1
cup
wild rice blend (uncooked)
The liquid
-
4
cups
vegetable broth
-
1
13 oz can
full-fat coconut milk
Instructions
- Wash and slice the mushrooms, then sauté them in olive oil until browned.
- While the mushrooms cook, prepare the garlic, onion, celery, and carrots.
- Add the garlic, onion, celery, carrots, thyme, and sage to the pot and sauté until the onions are soft.
- Stir in the wild rice blend and vegetable broth, then bring to a boil.
- Reduce the heat and let it simmer for about 45 minutes, or according to the rice package instructions.
- Once the rice is tender, stir in the coconut milk and simmer for an additional 5 minutes.
- Taste and add salt if needed, then serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
484
Total fat
30.73g
Total carbohydrates
48.83g
Total protein
10.55g
Sodium
900.2mg
Cholesterol
0mg
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