Ingredients
Scale
- 1 cup wild rice
- 2 cups sliced mushrooms (button or cremini)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup plant-based cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Rinse the wild rice and cook it according to package instructions; set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add sliced mushrooms and cook until browned and tender.
- Stir in minced garlic and cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add cooked wild rice and simmer for 10-15 minutes.
- Stir in plant-based cream or coconut milk, season with salt and pepper, and heat through.
- Garnish with fresh herbs before serving.
Notes
- You can substitute wild rice with brown rice for a different texture.
- For added flavor, sauté some celery along with the onion.
- Adjust the cream amount for a thicker or thinner soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg