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Mushroom-Wild Rice Soup Recipe

 


This delicious mushroom and wild rice soup makes a very satisfying meal when it is chilly outside. 

I was shocked at the cost of the wild rice(about $16/pound) but the cup we used in the recipe came out to costing less than $2 a bowl which is still pricey but quite worth the yumminess it imparted to the dining experience.

INGREDIENTS

1 medium red onion, chopped

3 garlic cloves, minced

2 celery stalks, chopped

1 cup wild rice

2 medium carrots, chopped

1 large sweet potato, diced

1 cup baby green peas

250-500 g (1/4- 1/2 pound) Portobella and/or Crimini mushrooms, cleaned and sliced

6+ cups of water

1 can full fat coconut milk

2 tablespoons Italian spice*

1/4 cup nutritional yeast

2 cubes Golden Bouillion 

Salt and pepper to suit

METHOD

Soak the wild rice 6 hours, or overnight. Cook the wild rice prior to making the soup (or you can cook it in the soup, but you will have better results if you cook it in advance.)

Clean, chop and set aside vegetables

*You can make up your own Italian spice mix to suit you by mixing together a combination of Italian spices: rosemary, oregano, etc. There are hundreds of online recipes for that. You can also make your own bouillion and keep a supply as cubes in your freezer. These efforts save money and provide a lot of satisfaction and delicious healthy, homemade soups!

In a soup pot or Dutch oven, add the onions with a small amount of hot water to cover. Cook over medium high heat for a couple of minutes  and then add in garlic and celery. Cook for another couple of minutes  stirring

Add mushroom slices and cook until they are somewhat squeaky and giving up their juices. Sprinkle on the Italian spices and stir mushrooms, etc., until coated. (Do this quite quickly)

Add chopped sweet potato,  carrots, and cooked wild rice. Cover with the rest of the water making sure all vegetables are covered. Bring to a boil.

Turn heat down to keep pot on simmer. Add in bouillion and green peas.

Cook  stirring until all vegetables are softened. Add more water if needed.

Add in nutritional yeast and stir in full fat coconut milk  towards about 35 minutes of cooking. Stir until the soup is creamy smooth and irresistably aromatic.  Add salt and pepper, to your preference.

Serves 4


Check out these other plantbased mushroom-y recipes:









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