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Mushroom Wild Rice Soup (V/GF)

This pure creamy comfort food will warm you from the inside out; perfect for a cold winter night!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Author Bunny

Ingredients

  • 2/3 cup wild rice (this should equal 2 cups when cooked)
  • 2 tbsp coconut oil (olive oil works fine too)
  • 4 garlic cloves , minced
  • 1 small white onion , diced
  • 3 ribs of celery , diced
  • 2 medium carrots , diced
  • 8 oz package of sliced baby portabella mushrooms
  • 2 tbsp fresh rosemary , finely chopped
  • 8 fresh sage leaves , finely chopped
  • 1 tbsp onion powder
  • 3 1/2 cups low-sodium vegetable broth
  • 1 cup unsweetened nondairy milk ( I use almond milk)
  • 1/2 cup gluten-free all purpose flour (you can use regular all purpose if you're not gluten-free)
  • Salt and pepper to taste

Instructions

  1. Add wild rice to a pot along with three cups of water and a pinch of salt. Stir and bring to a boil over medium-high heat. Once it comes to a boil, reduce heat just enough to keep the water at a simmer. Let rice simmer covered until tender, about 40-45 minutes. Fluff rice with a fork and drain off any excess liquid when done. 

  2. In a large/deep saucepan, melt oil over medium-high heat. Then, add the garlic, onion, celery, carrots, mushrooms, rosemary, sage and onion powder. Cook while stirring occasionally for five minutes.

  3. Add broth, almond milk, flour and cooked wild rice to the veggies and stir to combine. Let cook until the vegetables are completely tender, about 5-10 minutes.

  4. Season with salt and pepper, serve warm and enjoy!!!

  5. Store leftovers covered in the refrigerator, for up to a week.