From budgetbytes.com

Creamy Vegetable Wild Rice Soup

4 servings · 10 min prep · 60 min cook

Ingredients

Ingredients

• 8 oz baby bella mushrooms
• 2 tbsp olive oil
• 2 cloves garlic
• 1 yellow onion
• 3 ribs celery
• 1/2 lb carrots
• 1/4 tsp dried thyme
• 1/4 tsp dried sage
• 1 cup wild rice blend (uncooked)
• 4 cups vegetable broth
• 1 13 oz can full-fat coconut milk

Steps

1. Wash and slice the mushrooms. Add 8 oz mushrooms to a large soup pot and sauté over medium heat until the mushrooms are fully wilted and browned on the edges (cook until all the moisture is released, evaporated, and the mushrooms begin to actually brown for the best flavor).

   5-10 min

2. While the mushrooms are sautéing, mince the 2 cloves garlic, dice the 1 onion, slice the 3 ribs celery, and peel and slice the ½ lb carrots.
3. Add the 2 cloves garlic, 1 onion, 3 ribs celery, ½ lb carrots, ¼ tsp thyme, and ¼ tsp sage to the pot with the mushrooms. Continue to sauté for about five minutes more, or until the onions are soft.

   5 min

4. Finally, add the 1 cup wild rice blend and 4 cups vegetable broth, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it to a boil. Once boiling, turn the heat down and let the soup simmer for about 45 minutes with the lid in place (or however long the instructions on your brand of rice suggests for cooking).

   45 min

5. Once the soup has simmered and the rice is tender, add the 1 13 oz can coconut milk. Stir to combine and allow it to simmer for about 5 minutes more. Finally, taste the soup and add salt if needed (I did not add any, but this will depend on the salt content of your 4 cups broth). Serve hot with crusty bread for dipping!

   5 min

Nutrition

Per serving

kcal

484

protein

11 g

carbs

49 g

fat

31 g

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