Creamy Vegan Wild Rice and Mushroom Soup

Creamy Vegan Wild Rice and Mushroom Soup

Aromatic herbs and velvety coconut milk add richness and depth of flavor to this simple wintertime soup. 

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Serves: 4
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Meaty mushrooms, sweet carrots, and hearty wild rice add heft to this foolproof homemade soup from the High-Protein Plant-Based Diet for Beginners cookbook. Stir in cooked lentils or serve with sourdough to round out this cold-weather meal.

What you need:

2 tablespoons coconut oil
4 cups cremini mushrooms, sliced 
2 celery stalks, diced
1 leek, root and dark green parts trimmed, thoroughly cleaned, and roughly chopped
1 carrot, diced
2 teaspoons dried herbs, such as thyme, oregano, or Italian seasoning
1 tablespoon minced garlic 
½ teaspoon salt
¼ teaspoon black pepper
4 cups unsalted vegetable broth
1 (13.5-ounce) can coconut milk
2¼ cups cooked wild rice

What you do:

  1. In a large pot over medium heat, melt oil. Add mushrooms, celery, leek, carrot, dried herbs, and garlic, and sauté for 5 minutes, stirring occasionally. Add salt and pepper and sauté for 5 minutes more. 
  2. Add broth and coconut milk and stir to combine. Simmer over medium heat for 10 minutes, or until vegetables are softened and broth is flavorful. Stir in cooked rice just before serving.
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