Wild Rice and Mushroom Soup Vegan-Style
Easy, Healthy, Hearty, and Just Good
Ingredients
¾ cup wild rice
4 cups mushrooms sliced (mix of Button, Crimini, & Shitake)
1 cup white onion diced (super fine)
2 cloves minced garlic
2 Tbs vegan butter or avocado oil
1 tsp parsley
6 cups vegetable broth
14 ounce can coconut milk (stir before pouring into pot)
salt & pepper
Instructions
Rinse the rice and soak in cold water for 15-30 minutes—trust me this is worth the effort
Chop the vegetables
Add the vegan butter to a large soup pot and melt butter.
Add in the onion, garlic, and mushrooms and sauté for 15 minutes
Season with parsley, salt, and pepper, add more or less depending on your taste
Add the vegetable broth, strained wild rice, and coconut milk to the pot with the vegetables and mix
Bring the soup to a boil and reduce to a simmer
Cook covered for 20 minutes
At the 20 minutes remove the soup lid and stir
Cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through
Remove the soup from the heat and let it sit for 5 minutes to thicken
Serve and enjoy!