Creamy Mushroom and Wild Rice Soup [ 70 min ]
Indulge in the ultimate comfort food with our Creamy Mushroom and Wild Rice Soup. This dish not only captures the essence of fall with its earthy flavors and creamy texture, but it is also entirely plant-based and gluten-free. Perfect for warming up on a chilly evening, this soup combines hearty mushrooms and nutty wild rice with fragrant herbs, creating a harmonious blend that is both satisfying and nourishing. Gather around the table and let this soul-soothing soup become a new seasonal favorite.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms (cremini, shiitake, or your choice)
- 1/2 cup wild rice, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
- Add the sliced mushrooms to the pot and cook until they are softened and browned, about 7-10 minutes.
- Stir in the wild rice and vegetable broth, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender.
- Stir in the coconut milk, dried thyme, dried rosemary, salt, and black pepper. Simmer for an additional 5-10 minutes.
- Garnish with fresh parsley before serving.
Nutrition
Serving: 100gCalories: 285kcalCarbohydrates: 30gProtéines: 7gFat: 15gSucre: 4g
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