mushroom and wild rice soup
evan on
Serves: 4
Ingredients
- 1/4 cup olive oil
- 3/4 large yellow onion
- 2 -3 large carrots
- 10 oz white mushrooms
- 4 garlic cloves
- 1 -2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp cornstarch
- 1/2 cup nutritional yeast
- 3 1/4 cups vegetable broth
- 1/2 cup water
- 2 tbsp coconut aminos
- 1 cup wild rice
- 1 cup, shredded kale
- 1/2 of 15 oz can, full-fat coconut milk
Materials
- large pot
- pot
- lid
Instructions
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Heat olive oil over medium heat in a large pot.
Add diced yellow onion and diced carrots.
Cook for 10 minutes or until onions are translucent, stirring periodically.
Add sliced white mushrooms and minced garlic cloves.
Stir and cook for 10 minutes.
Mix in salt, black pepper, and dried thyme.
Let spices become aromatic for 3-5 minutes.
Add cornstarch and mix with vegetables.
Add nutritional yeast and mix well.
Pour in vegetable broth, water, coconut aminos , and rinsed wild rice.
Cover pot with lid and bring to boil.
Reduce heat to medium-low and cook covered for 40-55 minutes, stirring occasionally.
Once rice is cooked, add kale and coconut milk.
Let kale wilt.
Storage: refrigerate up to 5 days or freeze up to 1 month
Notes:
- Coconut milk can be replaced with regular cream
- Kale can be omitted or replaced with spinach