Creamy Mushroom and Wild Rice Soup

Creamy Mushroom and Wild Rice Soup

Ingredients


1/4 cup olive oil
3/4 large yellow onion, diced
2-3 large carrots, diced
10oz sliced white mushrooms
4 garlic cloves, minced
1-2 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
2 tbsp arrowroot powder, tapioca starch, or cornstarch
1/2 cup of nutritional yeast
3 1/4 cups vegetable broth
1/2 cup water, more as needed
2 tbsp coconut aminos
1 cup wild rice blend , thoroughly rinsed
1 heaping cup shredded kale
1/2 15oz can full-fat coconut milk, shaken

Cooking Instructions

1. Heat the olive oil over medium heat in a large pot, then add the diced onion and carrots

2. Cook the onion and carrots, stirring periodically, for 10 minutes or until the onions are translucent, then add the sliced mushrooms and minced garlic. Stir and cook for another 10 minutes

3. Mix in the salt, black pepper, and thyme and let the spices get aromatic, about 3-5 minutes. Add in arrowroot and mix well with the vegetables. Do the same with the nutritional yeast

4. Pour in all of the vegetable broth, 1/2 cup of water, coconut aminos, and rinsed wild rice blend. Put a lid on the pot and bring to a boil

5. Once boiling, reduce heat to a simmer and cook covered for 20 minutes

6. At the 20 minuted mark, remove the lid and stir soup uncovered for an additional 15-20 minutes or until the rice is cooked through (Please note, if you are using rice other than wild rice, cooking time will vary)

7. Once rice is cooked through, mix in the shredded kale and coconut milk

8. Allow the kale to wilt, then remove the soup from the heat and let is sit for 5 minutes to thicken. Finally, serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month

Creamy Mushroom and Wild Rice Soup

Prep Time: 5 Minutes

Cook Time: 55 Minutes

Total Time: 60 Minutes

Servings: 4

Meal Type

Nutrition Facts

Applied Diet Types

  • Clean Eating
  • Dairy Free
  • Keto
  • Low Carb
  • Paleo
  • Whole30

Ingredients


1/4 cup olive oil
3/4 large yellow onion, diced
2-3 large carrots, diced
10oz sliced white mushrooms
4 garlic cloves, minced
1-2 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
2 tbsp arrowroot powder, tapioca starch, or cornstarch
1/2 cup of nutritional yeast
3 1/4 cups vegetable broth
1/2 cup water, more as needed
2 tbsp coconut aminos
1 cup wild rice blend , thoroughly rinsed
1 heaping cup shredded kale
1/2 15oz can full-fat coconut milk, shaken

Cooking Instructions

1. Heat the olive oil over medium heat in a large pot, then add the diced onion and carrots

2. Cook the onion and carrots, stirring periodically, for 10 minutes or until the onions are translucent, then add the sliced mushrooms and minced garlic. Stir and cook for another 10 minutes

3. Mix in the salt, black pepper, and thyme and let the spices get aromatic, about 3-5 minutes. Add in arrowroot and mix well with the vegetables. Do the same with the nutritional yeast

4. Pour in all of the vegetable broth, 1/2 cup of water, coconut aminos, and rinsed wild rice blend. Put a lid on the pot and bring to a boil

5. Once boiling, reduce heat to a simmer and cook covered for 20 minutes

6. At the 20 minuted mark, remove the lid and stir soup uncovered for an additional 15-20 minutes or until the rice is cooked through (Please note, if you are using rice other than wild rice, cooking time will vary)

7. Once rice is cooked through, mix in the shredded kale and coconut milk

8. Allow the kale to wilt, then remove the soup from the heat and let is sit for 5 minutes to thicken. Finally, serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month