Name: Creamy Mushroom Wild Rice Soup
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 8 servings
Ingredients: 2 tbsp plant butter (olive oil or coconut oil); 2 medium carrots (finely diced); 3 stalks celery (chopped and bottoms removed); 1 large red onion (finely diced); 2 cloves garlic (minced); 8 oz baby bella mushrooms (sliced); 2 tbsp all purpose flour (use gluten-free flour to make this recipe gluten-free); 0.5 cup wild rice; 4.5 cups vegetable broth (use store-bought or homemade vegetable broth); 1 tsp dried oregano; 1 tbsp fresh thyme; null null sea salt; null null black pepper; 1 cup coconut milk (or almond milk, full-fat canned for creamiest results); null null crusty bread

Instructions

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1

Heat the plant butter (2 tbsp) in a large pot over medium-high heat.
2

Add the carrots (2 medium), celery (3 stalks), red onion (1 large), garlic (2 cloves), and baby bella mushrooms (8 oz). Sauté for 8 minutes.
3

Sprinkle all purpose flour (2 tbsp) over vegetables, stir to combine. Add wild rice (0.5 cup), vegetable broth (4.5 cups), dried oregano (1 tsp), and fresh thyme (1 tbsp). Season generously with [sea salt] and [black pepper]. Bring everything to a boil, then reduce to a simmer.
4

Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the [wild rice] is completely fluffed up and cooked through. Stir in the coconut milk (1 cup), and cook for another 2 to 3 minutes to heat through. Taste and season with [sea salt] and [black pepper] again.
5

Remove from stove and serve alongside some [crusty bread]. Enjoy!