Wild Rice and Mushroom Soup
This tasty and wholesome soup can be done vegan, substituting butter and cream for oil and coconut cream, or plant-based milk.
Servings 6 people
Calories 148kcal
Ingredients
- 1 TBSP Vegeta in 3 cups water, or 3 cups vegetable stock
- ½ cup wild rice uncooked
- 10 oz baby Bella mushrooms sliced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 1 parsnip sliced
- ½ lbs sweet potato peeled and diced
- ¼ cup onion diced
- 1 bay leaf
- ¾ TBSP Old Bay seasoning or ¼ tsp chili pepper
- 1 TBSP olive oil for vegetarian you can use butter
- water if needed more
- ½ cup Unsweetened Almond Milk unsweetened, for vegetarian you can also use cream or sour cream
- 1 large handful of kale roughly chopped, thick stems removed
- Salt and freshly cracked black pepper
Instructions
- Heat 1 TBSP oil in a large stockpot or Dutch oven* over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add sliced carrots and parsnip and sauté it 2-3 min more.
- Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, sweet potato, bay leaf, spices and Old Bay seasoning. Stir to combine.
- Continue cooking until the soup reaches boiling. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
- Finally add the almond milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper as needed.
- Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
Notes
Instant Pot options! You can use an instant pot and save time. I have bought recently this excellent one.