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 ...
Living the Green Life